Browsing Yayın Koleksiyonu by Department "Mühendislik-Mimarlık Fakültesi"
Now showing items 1-13 of 13
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Challenges in dried whey powder production: Quality problems
(Elsevier Ltd, 2022)Whey is a high nutritional value by-product of the dairy industry. It is generally produced in large quantities and its disposal as wastewater poses environmental risks. For this reason, whey streams are used for the ... -
Determination of fish quality parameters with low cost electronic nose
(Elsevier, 2021)In the present study, the odour changes of trout, sea bream and sea bass were measured and recorded with Arduino microprocessor compatible MQ3, MQ4, MQ5, MQ8, MQ9 and MQ135 sensors during a week of storage. The odour ... -
Determination of rainbow trout quality parameters with Arduino microcontroller
(Wiley, 2020)In this study, the rainbow trout was stored under refrigeration conditions (3 +/- 1 degrees C) for 18 days. Changes in the resistance levels in head, meat and eyes, changes of color in the head and meat, changes of liquid ... -
The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions
(Blackwell Publishing Inc., 2021)Abstract: The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time ... -
Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate
(John Wiley and Sons Inc, 2023)This study investigates the effects of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate (PPI). HHP was combined with various temperature and pH conditions to investigate the combined ... -
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
(Elsevier B.V., 2020)Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and ... -
Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food
(MDPI, 2022)The TD-NMR technique mostly involves the use of T-1 (spin-lattice) and T-2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and ... -
Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food
(MDPI, 2022)The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and might ... -
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
(Academic Press, 2022)In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 °C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat content ... -
Prediction of fish quality level with machine learning
(John Wiley and Sons Inc, 2022)In this study, sea bream, sea bass, anchovy and trout were captured and recorded using a digital camera during refrigerated storage for 7 days. In addition, their total viable counts (TVC) were determined on a daily basis. ... -
Rheology of food hydrogels, and organogels
(Woodhead Publishing, 2023)Hydrogels and organogels are three-dimensional structures with the ability to retain large amounts of liquid in their networks. Hydrogels contain water as the liquid phase whereas organogels structure a nonpolar solvent. ... -
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments
(Elsevier Ltd, 2023)There is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and 5.0) and high ... -
Water dynamics in whey-protein-based composite hydrogels by means of nmr relaxometry
(MDPI, 2021)Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum trag-acanth, pectin and xanthan gum ...
