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

Ertugay, Nüzhet


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...
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...
Effect of tube surface geometry on the rate of heat transfer in desalination by evaporation.
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Effects of different formulations on the quality of microwave baked breads
Ozmutlu, O; Şümnü, Servet Gülüm; Şahin, Serpil (2001-01-01)
Effects of different amounts of gluten, fat, emulsifier. and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, specific volume, and weight loss of the breads were determined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conventionally baked breads. For breads formulated with flour contai...
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.