A5100743718- Nuts composition and effects
- Horticultural and Viticultural Research
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
- Food Drying and Modeling
- Listeria monocytogenes in Food Safety
- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- biodegradable polymer synthesis and properties
- Fungal Biology and Applications
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Catalytic Processes in Materials Science
- Spectroscopy and Chemometric Analyses
- Food composition and properties
- Catalysts for Methane Reforming
- Hydrogels: synthesis, properties, applications
- Health and Well-being Studies
- Catalysis and Hydrodesulfurization Studies
- Plant biochemistry and biosynthesis
Gebze Technical University
2015-2025
University of Nevada, Las Vegas
2019
Gaziantep University
2016
Mardin Artuklu University
2014
Kahramanmaraş Sütçü İmam University
2004-2011
TOBB University of Economics and Technology
2008
Eskişehir Osmangazi University
2007
Van Yüzüncü Yıl Üniversitesi
2005
TÜBİTAK Marmara Research Center
1998-2003
Scientific and Technological Research Council of Turkey
1998-2003
Abstract This study evaluated the efficiency of ozone for degradation aflatoxins in pistachio kernels and ground pistachios. Pistachios were contaminated with known concentrations aflatoxin (AF) B 1 , 2 G . Pistachio samples exposed to gaseous a chamber at 5.0, 7.0 9.0 mg L −1 140 420 min 20 °C 70% RH. Aflatoxin was determined by high performance liquid chromatography (HPLC). The pistachios increased increasing exposure time concentration. results indicated that AFB total could be reduced 23...
Summary Flaked red peppers inoculated with Escherichia coli , Bacillus cereus and B. spores were exposed to gaseous ozone at 20 °C 70% relative humidity (RH). Ozone concentrations of 0.1, 0.5 1.0 ppm up 360 min used reduce E. cereus, whereas 1.0, 5.0, 7.0 9.0 for treat spores. When flaked treated concentration min, counts decreased by 1.5 2.0 log numbers, respectively. reduced numbers or above min. There slight changes in flavour, appearance overall palatability between 5.0 ppm. (1.0 ppm)...
A 2 5–2 fractional factorial design was used to investigate the effect of salt (2–10%), sorbitol (0–10%) concentration, agitation (0–80 r.p.m.), tissue solution ratio (1:3 1:6) and temperature (20–50 °C) on weight loss, solids gain, uptake, water activity, brix brix, during osmotic dehydration (OD) diced green peppers. Results showed that concentration were most significant factors. In first half hour process, significantly increased gain decreased activity. Temperature also a factor. It...
The aim of this study was to investigate the effect hot air drying on quality characteristics, physicochemical properties, morphological structure and organoleptic characteristics bee pollen, compute effective moisture diffusivity activation energy during pollen. Bee pollen samples were dried at 40, 45, 50, 55 60 °C. Effective (Deff) values ranged from 1.38 × 10 −10 4.00 10−10 m2/s, (Ea) found be 42.96 kJ/mol. Protein, fat, total carbohydrates vitamin C affected by temperature. Dried had...
ABSTRACT Inclusion complex of curcumin with β‐cyclodextrin (Cur‐β‐CD) was prepared using coprecipitation method. Stoichiometric ratio between and found to be 1:2 an association constant 3.80 × 10 8 M −2 Benesi–Hildebrand formation confirmed by FTIR DSC analyses. Water solubility increased from 0.00122 0.721 mg m L −1 the inclusion formation. Release nanocomposite conventional poly( N ‐isopropylacrylamide/sodium alginate hydrogels crosslinked nanoclay N,N′ ‐methylenebis(acrylamide) (BIS),...
Paraphrase Identification or Natural Language Sentence Matching (NLSM) is one of the important and challenging tasks in Processing where task to identify if a sentence paraphrase another given pair sentences. conveys same meaning but its structure sequence words varies. It as it difficult infer proper context about short length. Also, coming up with similarity metrics for inferred sentences not straightforward well. Whereas, applications are numerous. This work explores various machine...
This study specifically focuses on pyrolysis kinetics and thermochemical decomposition of important nonedible agricultural wastes (orange filter cake, pomegranate poplar branch, corn stalk, sugarcane bagasse, olive pomace, hazelnut glume, shell, walnut shell pistachio shell) with high renewable energy generation potentials. The novelty this is to analyze utilization common in Turkey for applications by evaluating their thermal characteristics through from a holistic perspective. Pyrolysis...
The oil content, fatty acid and sterol compositions other parameters of pistachio nut (Pistacia vera L.) samples corresponding to five different varieties, all cultivated in Turkey were determined. Mean values 59.69 ± 1.80% for fat 0.9143 0.006 specific gravity the oil, 1.4693 0.004 refractive index, 94.23 1.510 iodine value, 188.2 3.80 saponification value. Fatty acids identified palmitic, palmitoleic, stearic, oleic, linoleic with oleic as dominant (68.78 2.05%). Halebi variety had highest...
Summary The effectiveness of ozone for the decontamination Escherichia coli and Bacillus cereus in kernels, shelled ground pistachios was investigated. Pistachios were inoculated with known concentrations E. B. . Pistachio samples exposed to gaseous a chamber at three different (0.1, 0.5 1.0 ppm) various times (0–360 min) 20 °C 70% relative humidity. against increased increasing exposure time concentration. physico‐chemical properties including: pH, free fatty acids peroxide values, colour...