Search Results - "Ekiz, H. Ibrahim"

Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips by Erdoǧdu, S.B, Palazoǧlu, T.K, Gökmen, V, Şenyuva, H.Z, Ekiz, H.İ

“…In this study, the effect of microwave pre-cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved…”
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Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds by Erdoğdu, S. Belgin, Ekiz, H. İbrahim

“…:  Cumin seeds might be exposed to a high level of natural bacterial contamination, and this could potentially create a public health risk besides leading to…”
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The Equilibrium and Kinetic Modelling of the Biosorption of Copper(II) Ions on Cladophora crispata by ÖZER, Ayla, Özer, Dursun, İbrahim Ekİz, H.

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Utilizing fab fragment‐conjugated surface plasmon resonance‐based biosensor for detection of Salmonella Enteritidis by Eser, Esma, Ekiz, Okan Öner, Ekiz, H. İbrahim

“…Although antibodies, a key element of biorecognition, are frequently used as biosensor probes, the use of these large molecules can lead to adverse effects…”
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Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices by Göksen, Gülden, Fabra, Maria José, Ekiz, H. Ibrahim, López-Rubio, Amparo

“…The aim of this work was to develop novel active edible electrospun coatings with antimicrobial properties through the encapsulation of essential oils (EOs)…”
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Electrospun poly (vinyl alcohol) with anthocyanins from black carrot nanofibrous film for pH biosensor applications by Goksen, Gulden, Ekiz, H. Ibrahim

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Antibody fragmentation technique for salmonella detection by SPR based biosensor by Eser, Esma, Ibrahim Ekiz, H.

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Water vapor adsorption of ready-to-cook wheat by Turhan, Mahir, Oymael, Berrin, Ibrahim Ekiz, H.

“…Water vapor adsorption of bulgur and hedik samples made from Triticum durum (Gediz 75) and Triticum aestivum (Panda) wheat were investigated. Experiments were…”
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Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds by Erdoğdu, S. Belgin, Ekiz, H. İbrahim

“…► Far infrared and ultraviolet were applied for pasteurization of black pepper seeds. ► Far infrared was suggested to be a possible technique for…”
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Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (Daucus carota var. L.) Beverage:  Shalgam by Turker, Nuzhet, Aksay, Salih, Ekiz, H. İbrahim

“…The effect of temperature on the stability of shalgam anthocyanins stored at 4, 25, and 40 °C for 90 days was investigated. The effect of pasteurization and…”
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Comparison of two different methods for detecting Escherichia coli with a surface plasmon resonance-based sensor by Eser, Esma, Ekiz, Okan Oner, Ekiz, H. Ibrahim

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Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets by Göksen, Gülden, Fabra, Maria José, Pérez-Cataluña, A., Ekiz, H. Ibrahim, Sanchez, Gloria, López-Rubio, Amparo

“…•Essential oils-containing PVOH electrospun fibers were developed as active coatings.•Citric acid was used as crosslinker to keep the integrity of the active…”
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A staged purification process to remove heavy metal ions from wastewater using Rhizopus arrhizus by Özer, Ayla, Ibrahim Ekiz, H., Özer, Dursun, Kutsal, Tülin, Çaglar, Arif

“…The adsorption of iron(III), lead(II) and cadmium(II) ions onto dry cells of Rhizopus arrhizus was investigated in a four-stage batch reactor. The adsorption…”
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Comparison of conventional far‐infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis by Bobuş Alkaya, Günseli, Erdogdu, Ferruh, Ekiz, H.Ibrahim

“…Salmonella enterica serotype Enteritidis (SE) is a pathogenic bacteria frequently isolated from shell eggs. Among the surface pasteurization methods, infrared…”
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Surface decontamination of whole-shell eggs using far-infrared radiation by Alkaya, Günseli Bobuş, Erdogdu, Ferruh, Halkman, A. Kadir, Ekiz, H. Ibrahim

“…•Infrared processing for surface pasteurization of whole shell eggs were investigated.•Surface temperature changes were related with the microbial reduction…”
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Use of aniseed cold-pressed by-product as a food ingredient in muffin formulation by Gökşen, Gülden, Ekiz, H. İbrahim

“…Incorporation of by-products from the cold pressing industry into food products can solve existing problems related to food sustainability. In this study,…”
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Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats by Ünal, S.Belgin, Erdoğdu, Ferruh, Ekiz, H.İbrahim, Özdemir, Yüksel

“…Polyphosphates are important functional additives used in meats and other food products. They control the loss of natural juices, reduce susceptibility to…”
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Application of Freundlich and Langmuir models to multistage purification process to remove heavy metal ions by using Schizomeris leibleinii by Özer, Ayla, Özer, Dursun, Ekiz, H.Ibrahim

“…The adsorption of iron(III), lead(II) and cadmium(II) ions onto Schizomeris leibleinii, a green alga, was studied with respect to initial pH, temperature,…”
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INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS by ERDOGDU, S. BELGIN, ERDOGDU, FERRUH, EKIZ, H. IBRAHIM

“…Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially…”
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Potential of date seeds as a functional food components by Gökşen, Gülden, Durkan, Özge, Sayar, Sedat, Ekiz, H. İbrahim

“…The aim of this study was to determine proximate compositions, dietary fiber contents, technological properties and bile acid binding capacity of the date…”
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