Effects of storage atmosphere and conditions on the quality of anise during long-term storage.

Download
023443.pdf
1992
Saklar, Sena
Show full item record
115
views
0
downloads
https://hdl.handle.net/11511/9464
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Effects of storage conditions on the quality of seeded raising during Long-Term Storage
Aksoy, Melek Seda; Esin, Ali; Department of Food Engineering (1992)
Effects of compression ratio and the ratio of methanol to gasoline in blend on the exhaust gas emissions of a spark-ignition engine.
Civil, Turan; Department of Mechanical Engineering (1987)
Effects of high hydrostatic pressure on shelf life of lager beer
BUZRUL, S; Alpas, Hami; BOZOGLU, F (Springer Science and Business Media LLC, 2005-05-01)
Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-tr...
Effects of different flour, gum and protein types on quality of gluten-free cakes
Berk, Eda; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016)
The main objective of this study was to investigate the influence of flour type, concentration, gum/protein type on rheological, physical and morphological behavior of gluten free cake batter, and to study impact of them on cake quality. In the first part of the study, the effects of partial replacement of rice flour with buckwheat flour, or carob bean flour at different concentrations (10%, 20%, 30%), and addition of different types of gums (xanthan gum, guar gum), or proteins (soy protein and whey protein...
Effects of high hydrostatic pressure (HHP) on quality parameters and shelf-life of lager beer
Buzrul, Sencer; Alpas, Hami; Bozoğlu, Faruk; Department of Food Engineering (2003)
Filtered bright and unfiltered hazy lager beer samples were either treated with high hydrostatic pressure (200, 250, 300, 350 MPa for 3, 5 and 10 min at 10°C and 20°C) or conventional heat pasteurization (60°C for 15 min). Treatments did not affect ethanol, extract, fermentation degree, density and pH in comparison with untreated beers. Both treatments produced microbiologically stable products. Bitterness, color, protein sensitivity and chill haze parameters were affected by both the HHP and heat treatment...
Citation Formats
S. Saklar, “Effects of storage atmosphere and conditions on the quality of anise during long-term storage.,” Middle East Technical University, 1992.
METU IIS - Integrated Information Service open@metu.edu.tr