Effects of growth conditions and stress applications on the cell composition of bakers' yeast

Ertugay, Nüzhet


Effects of different ovens and enzymes on quality parameters of bread
Keskin, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2003)
The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven; microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and ...
Effects of reactor geometry on dissociating CO2 and electrode degradation in a MHCD plasma reactor
Taylan, Onur; Pinero, Daniel; Berberoğlu, Halil (2018-08-01)
This paper reports an experimental study on the effects of reactor geometry for dissociating carbon dioxide using a microhollow cathode discharge (MHCD) reactor, and the associated electrode degradation. A MHCD reactor consists of two hollow metal electrodes that are separated by dielectric material. The geometric reactor parameters studied were the dielectric material thickness and the diameter of the reactor hole. Dielectric thicknesses of 150, 300 and 450 mu m and discharge hole diameters of 200, 400 and...
Effect of crystal orientation on the segregation of aliovalent dopants at the surface of La0.6Sr0.4CoO3
Pişkin, Fatih; Bliem, Roland; Yildiz, Bilge (2018-08-07)
The effect of crystal orientation on aliovalent dopant segregation at the surface of La0.6Sr0.4CoO3 as a model perovskite oxide was investigated. La0.6Sr0.4CoO3 pellets were produced and then annealed in air at 800 degrees C for 2-5 hours to drive the cation segregation at the surface. To quantify the chemical state of the pellets' surface, including cation composition and secondary phase precipitates rich in Sr, the pellets were characterized by X-ray photoelectron spectroscopy and Auger electron spectrosc...
Şahin, Serpil; Şümnü, Servet Gülüm (2002-01-01)
The effects of different browning treatments on the crust color and crust hardness of microwave baked breads were investigated. Microwave oven was operated at 20%, 30% and 40% powers for 3.5-5.5 minutes. As a control, breads were baked in a conventional oven at 200 degrees C for 12 minutes. After microwave baking, breads were browned or conventional browning times increased, crust hardness and weight loss of breads increased. When susceptors were used, desired browning and hardness were obtained on the bott...
Effects of different starch types on retardation of staling of microwave-baked cakes
Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (2005-03-01)
Different types of starches (corn, potato, waxy corn, amylomaize and pregelatinized starches) were added to cake formulations to retard staling of microwave-baked cakes. As a control, cake formulated without any starch addition was used. Weight loss, firmness, volume index, specific gravity, soluble starch and amylose content of cakes were used as the indicators of staling and/or quality criteria. Variation of staling parameters during storage of cakes followed zero-order kinetics. Cakes were baked in a mic...
Citation Formats
N. Ertugay, “Effects of growth conditions and stress applications on the cell composition of bakers’ yeast,” Ph.D. - Doctoral Program, Middle East Technical University, 1995.