Search Results - "Yildiz, Semanur"

Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes by Yildiz, Semanur, Pokhrel, Prashant Raj, Unluturk, Sevcan, Barbosa-Cánovas, Gustavo V.

“…[Display omitted] •Equivalent nonthermal processes' effects on shelf life of strawberry juice quality.•HPP is the best in terms of juice shelf life and…”
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Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes by Yildiz, Semanur, Pokhrel, Prashant Raj, Unluturk, Sevcan, Barbosa-Cánovas, Gustavo V.

“…Understanding the efficacy of viable emerging technologies in preserving overall quality attributes and antioxidant characteristics of fruit juices is of great…”
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Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods by Barbosa-Cánovas, Gustavo V., Donsì, Francesco, Yildiz, Semanur, Candoğan, Kezban, Pokhrel, Prashant Raj, Guadarrama-Lezama, Andrea Y.

“…The processing of selected foods by nonthermal technologies is gaining relevance in the food industry because, in many cases, the final product keeps the…”
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ULTRASES PROSESİNİN BİTKİSEL ATIK VE YAN ÜRÜNLERDEN PROTEİN ELDESİNDE KULLANIMI VE PROTEİNLERİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ETKİSİ by GÜMÜŞ, Sümeyye, YILDIZ, Semanur

“…Değişen çevresel ve yaşamsal koşullar, artan dünya nüfusu, sınırlı besin kaynakları ve çeşitlenen beslenme tercihleri sebebiyle gıda kaynaklarının etkin…”
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BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI by YILDIZ, Semanur, YEMİŞ, Oktay

“…Bu araştırmada, tarımsal bir yan ürün olan bezelye kabuklarından geleneksel alkali ekstraksiyon-izoelektrik noktada çöktürme tekniği ile %70 protein içeriğine…”
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Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing by Yildiz, Semanur, Pokhrel, Prashant Raj, Unluturk, Sevcan, Barbosa-Cánovas, Gustavo V.

“…The objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the…”
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Multicomponent system for development of antimicrobial PLA-based films with enhanced physical characteristics by Yaman, Merve, Yildiz, Semanur, Özdemir, Abdil, Yemiş, Gökçe Polat

“…This study aims to develop polylactic acid (PLA)-based packaging films with imparted antimicrobial properties and enhanced physical characteristics by…”
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Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH by Pokhrel, Prashant Raj, Boulet, Camille, Yildiz, Semanur, Sablani, Shyam, Tang, Juming, Barbosa-Cánovas, Gustavo V.

“…This study investigates the effect of high hydrostatic pressure, also known as high pressure processing (HPP), on microbial inactivation and changes in…”
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D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER by YILDIZ, Semanur, KARAKUŞ, Eylem, ÖZTÜRK, Serpil

“…This study aimed to develop fiber-enriched cookies by partially replacing wheat flour (WF) with alternative fiber sources including yellow lentil flour (YLF),…”
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Modification of poly(L-lactic acid)-based films and evaluation of physical and antibacterial properties by using multivariate data analysis by Zahidova, Fidan, Yildiz, Semanur, Özdemir, Abdil, Gülfen, Mustafa, Yemiş, Gökçe Polat

“…The aim of this study is to prepare new packaging materials with improved physical and antimicrobial properties that prevent the growth of microorganisms…”
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Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration by Yildiz, Semanur, Mata-Gomez, Marco A, Tari, Canan, Rito-Palomares, Marco

“…Summary The use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae…”
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Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies by Yildiz, Semanur, Shin, Ga Young, Franco, Beatriz Gonçalves, Tang, Juming, Sablani, Shyam, Barbosa‐Cánovas, Gustavo V.

“…Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes…”
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Effect of pretreatments on microbial growth and sensory properties of dry-salted olives by Değirmencioğlu, Nurcan, Gürbüz, Ozan, Değirmencioğlu, Ali, Yildiz, Semanur

“…The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of…”
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Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach by Kaya, Zehra, Yıldız, Semanur, Ünlütürk, Sevcan

“…Heat treatment and UV-C irradiation of lemon and melon juice (LMJ) blends were comparatively evaluated by examining their impact on E. coli K12 (ATCC 25253)…”
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Chlorella vulgaris mikroalg ilavesiyle zenginleştirilmiş erişte üretimi by Sıçramaz, Hatice, Karabulut, Gülşah, Yıldız, Semanur

“…Amaç: Bu çalışma Chlorella vulgaris ilaveli erişte formülasyonu geliştirmeyi ve mikroalg ilavesinin eriştenin besinsel, fizikokimyasal ve duyusal özellikleri…”
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Bioactive Compound Retention and Shelf Life Extension of Strawberry Juice by Selected Nonthermal Processing Technologies by Yıldız, Semanur

“…Shelf life extension of fruit juices while maintaining quality and functional properties is of great interest. Nonthermal food processing technologies have…”
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Ülkemizde doğal olarak yetişen ve kültüre alinan Vaccinium spp. türlerinin fenolik bileşiklerinin ve antioksidan kapasitelerinin araştirilmasi by Yıldız, Semanur

“…Üzümsü meyveler, fenolik bileşikler ve antioksidan kapasiteleri açısından optimum beslenmede önemli bir yere sahiptir. Üzümsü meyveler grubuna giren yaban…”
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Ultrasound and enzyme‐pretreated extraction for the valorization of pea pod proteins by Karabulut, Gulsah, Yildiz, Semanur, Karaca, Asli Can, Yemiş, Oktay

“…Pea pod (PP) is an agricultural by‐product with 10%–13% protein content which has a potential to be converted to value‐added ingredients. In this study,…”
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