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Кафедра : Gıda Mühendisliği ✕Тематический рубрикатор : fluorescence spectro ... ✕
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Et ürünlerinde yaygın kullanılan katkı maddesi soya ile et arasındaki bağıntının floresans spektroskopisiyle araştırılması = Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Bu çalışmada, et, sucuk ve çeşitli oranda soya jeli (%5, %10, %20, %40, %60, %80 ve %100) içeren kıyma örneklerinin analizinde; spektrofluorometrik yöntemle birlikte çok boyutlu kemometri teknikleri kullanılmıştır. Triptofan, riboflavin (В2 vitamini) ve A vitamin floresans emisyon spektrumları 305-400, 410-700, 340-540 nm diyapazonlarında ve uyandırma dalga boyu 290, 382 ve 322 nm seviyelerinde kaydedilmiştir. İncelenen et ve et ürünlerinin rutubet, yağ ve protein içeriği dahil olmak üzere kimyasal özellikleri tespit edilmiştir.Elde edilen bütün deneysel bilgiler; Matlab programlama dili kulla ...Более

Статья 2015 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)3 ( 1 ) 103 Просмотры
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Fluorescence spectroscopy for accurate and rapid prediction of meat composition

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The potential of fluorescence spectroscopy was assessed to study cow, goat, sheep and yak meat. Meat samples were taken from muscles, viz. Gluteus medius (GM), Longissimus dorsi (LD) and Semitendinosus (ST). The moisture, fat and protein content of meat samples were measured. The emission fluorescence spectra of tryptophan (305-500 nm), riboflavin (410-700 nm) and vitamin A (340-540) were recorded directly on meat samples at 290, 382 and 322 nm, respectively. Principal component analysis (PCA), partial least squares regression (PLSR) and partial least squares discriminant analysis (PLSDA) were ...Более

Статья 2019 Mühendislik Fakültesi Indian Journal of Animal Sciences89 ( 7 ) 107 Просмотры
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Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The potential of fluorescence spectroscopy for non-destructive and rapid measurement of moisture content (MC) and water activity (a(W)) of rice was examined. A total of n 15 samples of rice produced at different locations were studied. The emission fluorescence spectra of tryptophan (305-600 nm, excitation: 290 nm) and emission fluorescence spectra of riboflavin (410-700 nm, excitation: 370 nm) were collected from milled rice. MC and a(W) of the rice samples were measured. Spectral data were subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) ...Более

Статья 2019 Mühendislik Fakültesi Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy223 81 Просмотры
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Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The objective of this study was to investigate the potential of fluorescence spectroscopy to predict rheological characteristics of semi-hard cheeses as yield stress (τL), flow stress (τF), storage modulus (G′) and loss modulus (G″) measured at linear-viscoelastic, yield stress and flow stress oscillation regions. Melting temperatures and chemical composition of the semi-hard cheeses were also predicted using fluorescence spectra. Principal component analysis (PCA) and partial least squares regression (PLSR) were applied to the fluorescence spectra to extract information on the rheological pro ...Более

Статья 2017 Mühendislik Fakültesi Journal of Food Engineering210 120 Просмотры
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