Search Results - "Balaban, Murat Ö"

Ground Red Peppers:  Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose by Korel, Fi̇gen, Baǧdatlioǧlu, Neri̇man, Balaban, Murat Ö, Hişil, Yaşar

“…High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper…”
Get full text

Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality by Damar, S, Balaban, M.O

“…Dense phase CO2 (DPCD) is a non-thermal technology that can inactivate certain microorganisms and enzymes at temperatures low enough to avoid the thermal…”
Get full text

Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree by Zhou, Linyan, Tey, Chia Ying, Bingol, Gokhan, Balaban, Murat O., Cai, Shengbao

“…The effect of microwave (MW) treatment with different power densities (4.4, 7.7, and 11.0 W/g) on polyphenol oxidase (PPO) and pectin methyl esterase (PME)…”
Get full text

Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses by Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.

“…The amount of astaxanthin and a* value changes in fresh Atlantic salmon light and dark muscle during cold storage was studied for different e-beam doses (0, 1,…”
Get full text

Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species by Balaban, MuratO, Ünal Şengör, GülgünF, Soriano, Mario Gil, Ruiz, Elena Guillén

“…After harvesting, salmon is sorted by species, size, and quality. This is generally manually done by operators. Automation would bring repeatability,…”
Get full text

Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice by Del Pozo-Insfran, David, Balaban, Murat O, Talcott, Stephen T

“…Dense phase CO2 processing (DP-CO2) is a promising alternative to thermal pasteurization potentially inactivating microorganisms without affecting food…”
Get full text

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree by Bi, Xiufang, Hemar, Yacine, Balaban, Murat O., Liao, Xiaojun

“…•Ultrasound treatment of defatted avocado puree significantly decreased particle size.•Viscosity increased significantly.•Measured PPO activity increased by…”
Get full text

Color of rainbow trout (Oncorhynchus mykiss) fillets by image and sensory analysis, and correlation with SalmoFan numbers by Gümüş, Bahar, Gümüş, Erkan, Balaban, Murat O.

“…A total of 72 male and 50 female trout (Oncorhynchus mykiss) fillets were weighed (range 328–794 g, mean 546.2 ± 101.8 g; and range 426–994 g, mean…”
Get full text

Comparison of three image‐analysis‐based visual texture calculation methods: energy, entropy, and texture change index by Balaban, Murat O, Gümüş, Bahar, Gümüş, Erkan

“…BACKGROUND Three image analysis methods to measure visual texture were applied to an image with much texture (scaled carp), and one with little texture (mirror…”
Get full text

Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing by Del Pozo-Insfran, D, Balaban, M.O, Talcott, S.T

“…The effect of dense phase-CO2 processing (DP-CO2) on polyphenol oxidase (PPO) activity, polyphenolic and antioxidant changes in muscadine grape juice under…”
Get full text

Improving pattern recognition of electronic nose data with time-delay neural networks by Zhang, Haoxian, Balaban, Murat Ö., Principe, José C.

“…An enhanced time-delay neural network (TDNN), using time series sensor response data, improved pattern recognition ability of an electronic nose (e-nose) in…”
Get full text

Pasteurization of beer by a continuous dense-phase CO2 system by Dagan, G.F, Balaban, M.O

“…Effects on beer quality were studied after pasteurization by a continuous dense-phase carbon dioxide (DPCD) system. Changes in haze formation, foaming capacity…”
Get full text

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon by Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Ralat, Maria, Marshall, Maruice R.

“…The effect of high pressure treatment (HPP) (150 MPa and 300 MPa for 15 min) and cooking on quality of Atlantic salmon based on microbial activity, lipid…”
Get full text

Image Analysis to Determine Length-Weight and Area-Weight Relationships, and Color Differences in Scaled Carp and Mirror Carp Grown in Fiberglass and Concrete Tanks by Gumus, Bahar, Gumus, Erkan, Balaban, Murat O.

“…Sixty scaled carp Cyprinus carpio and sixty mirror carp Cyprinus carpio carpio were raised in fiberglass and concrete tanks. Fish pictures were taken by a…”
Get full text

Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide by Ferrentino, Giovanna, Bruno, Mariacarmela, Ferrari, Giovanna, Poletto, Massimo, Balaban, Murat O

“…Apple juice prepared from 'Annurca' apple puree was treated with a HPCD batch system. The pH, degrees Brix, color parameters and microbial load of the treated…”
Get full text

Composition, color and mechanical characteristics of pretreated candied chestnuts by Korel, F, Balaban, M.O

“…Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped into sugar solutions containing dextrose and sucrose, or…”
Get full text

Quantification of Visual Characteristics of Whipped Cream by Image Analysis and Machine Vision: Method Development by Liu, Peng, Balaban, Murat O.

“…The appearance (color, shine, surface roughness, bumpiness, view area, height) of whipped cream samples change with time. Quantitative methods based on image…”
Get full text

Prediction of the Weight of Alaskan Pollock Using Image Analysis by Balaban, Murat O, Chombeau, Melanie, Cırban, Dilşat, Gümüş, Bahar

“…Determining the size and quality attributes of fish by machine vision is gaining acceptance and increasing use in the seafood industry. Objectivity, speed, and…”
Get full text

Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa by Ramirez-Rodrigues, Milena M., Plaza, Maria L., Azeredo, Alberto, Balaban, Murat O., Marshall, Maurice R.

“…:  Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time–temperature combinations to determine equivalent extraction conditions…”
Get full text

Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C by Pilavtepe-Celik, Mutlu, Yagiz, Yavuz, Marshall, Maurice R., Balaban, Murat O.

“…The main objective of this study was to assess the freshness of striped mullet (Mugil cephalus) fillets stored at 0°C by evaluating color changes using a…”
Get full text