Advanced Search
Cancel
Found: 17 Piece 0.001 sn
- You can use the 'AND' / 'OR' / 'NOT' option for the things you want to add or remove.
- You can return to normal search by pressing the Cancel button.
Filters
Filters
Found: 17 Piece 0.001 sn
UN Sustainable Development : Responsible consumpt ... ✕Department : Gıda Mühendisliği ✕
Collection [1]
Researcher [12]
UN Sustainable Development [11]
Faculty / Institute [1]
Publication type [3]
Publication year [12]
Language [3]
Source [14]
Databases [8]
Index Type [4]
Index Type 2 [2]
Publisher [10]
Department [1]
National/International [1]
Subject Headings [35]
Responsible consumption and productionEnsure sustainable patterns of production and consumption
Access to Files

AMINO ACID COMPOSITION AND SOME PHYSICOCHEMICAL PARAMETERS OF MULTI-FLORAL HONEY FROM MOUNTAINOUS REGIONS OF KYRGYZSTAN = Kırgızistan'ın Dağlık Bölgelerinden Elde Edilen Polifloralı (Çok Çiçekli) Balın Amino Asit Bileşimi ve Bazı Fizikokimyasal Parametreleri

Ayçürök MACİTOVA

Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possible relationship with the other chemical-physical characteristics. The moisture content, acidity, pH, and diastase activity of honey samples were within the limits established by normative documents. The honey samples showed a higher diastase activity ...More

Article 2022 Mühendislik Fakültesi Uludağ Arıcılık Dergisi22 ( 2 ) 53 Views
Access to Files

The process of yak milk fermentation by polycomponent starter culture

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA | Anarseyit DEYDİEV

The paper presents a comparative characteristic of the fermentation processes of yak and cow milk samples with a high fat content of 1.5 and 6 with a multicomponent starter culture, which includes Lactobacillus acidophilus, Bifidobacterium animalis subsp Lactis and Streptococcus thermophiles. Acid formation in the process of milk fermentation under the influence of the starter microflora was assessed by the dynamics of changing in titratable (Ac) and active (pH) acidity over time. The course of the formation of the structure of the resulting clot was monitored on a rheometer, fixing the viscos ...More

Article 2023 Mühendislik Fakültesi Online Journal of Animal and Feed Research13 ( 6 ) 12 Views
Access to Files

The free amino acid profiling of milk-and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

Ayçürök MACİTOVA

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ...More

Article 2024 Mühendislik Fakültesi Food Science and Applied Biotechnology7 ( 1 ) 5 Views
Access to Files

Определение продолжительности замачивания зерен некоторых сортов фасоли, выращиваемых в Кыргызстане = Determination of steeping duration of haricot bean grains of some varieties grown in Kyrgyzstan

Nurudin KIDIRALİYEV

Исследована водопоглотительная способность зерен 15 сортов фасоли, выращиваемых в Кыргызстане, с целью определения продолжительности их замачивания. Для исследования отобраны зерна белых, цветных однотонных и цветных пестрых сортов. Замачивание осуществляли при комнатной температуре 20-25°С в течение 30 ч. В течение 12 ч замачивания через каждый час проводили взвешивание образцов зерен на аналитических весах. Дальнейшие взвешивания проводили после 15, 20, 25 и 30 ч замачивания. Построены графики поглощения воды зернами фасоли исследованных сортов. Даны рекомендации по температурным режимам и п ...More

Article 2016 Mühendislik Fakültesi Известия высших учебных заведений. Пищевая технология349 ( 1 ) 33 Views
Access to Files

Совершенствование технологии производства функционального продукта из дикорастущего сырья Республики Киргизия = Improving the Technology of Production of Functional Product from Wild Raw Materials of the Kyrgyz Republic

Camilya SMANALİYEVA

Статья посвящена вопросам создания функциональных продуктов на основе дикорастущего сырья Республики Киргизия. Дикорастущие плоды и ягоды - более эффективные источники антиоксидантов, способствующих улучшению действия витаминов и различных микронутриентов. Проблемы переработки дикорастущего растительного сырья заключается в отсутствии комплексного системного подхода к оценке дикорастущего сырья, содержащего большое количество биологически активных веществ, а также в многовариантности технологических процессов при их промышленной переработке. Цель работы - совершенствование технологии производс ...More

Article 2016 Mühendislik Fakültesi Хранение и переработка сельхозсырья ( 9 ) 62 Views
Access to Files

Установление продолжительности варки некоторых сортов фасоли = Establishment of Cooking Time Some Varieties of Beans

Nurudin KIDIRALİYEV

Фасоль отличается высоким содержанием белков и углеводов, а также большим содержанием витаминов, минералов и других полезных веществ, улучшающих состояние процессов, происходящих в организме человека. Чтобы питательные и полезные вещества не уничтожились в процессе приготовления, необходимо знать режимы тепловой обработки этого полезного продукта. Перед тем, как сварить фасоль, нужно ее замачивать. Предварительное замачивание способствует скорому приготовлению и сохранению формы фасоли. Варка фасоли является гидротермическим процессом, в котором сочетается одновременное воздействие теплом и во ...More

Article 2015 Mühendislik Fakültesi Хранение и переработка сельхозсырья ( 3 ) 82 Views
Access to Files

Изучение изменения некоторых физических свойств зерен фасоли после гидротермической обработки = THE STUDY OF CHANGES OF SOME PHYSICAL PROPERTIES OF GRAINS BEANS AFTER HYDROTHERMAL TREATMENT

Nurudin KIDIRALİYEV

Фасоль отличается большим содержанием белков и углеводов, а также витаминов, минералов и других полезных веществ, улучшающих состояние всех существующих процессов организма. Несмотря на большие масштабы производства фасоли в Кыргызской Республике, до сих пор технологические, в том числе физические, свойства изучены недостаточно. Установление технологических параметров обработки зерен фасоли и их научное обоснование способствуют увеличению производства продуктов питания на основе зерновой фасоли. В данной работе изучено изменение таких физических свойств зерен фасоли, как масса 1000 зерен, угол ...More

Article 2015 Mühendislik Fakültesi Аграрный Вестник Урала ( 10 ) 102 Views
Access to Files

Microbiological quality of water buffalo yoghurts retailed in Kayseri = Kayseri İlinde Satışa Sunulan Manda Yoğurtlarının Mikrobiyolojik Kalitesi

Zafer GÖNÜLALAN

Bu çalışmada Kayseri'de satışa sunulan manda yoğurtlarının mikrobiyolojik kalitesinin ortaya konulması amaçlandı. Bu amaçla Kayseri ili ve ilçelerindeki halk pazarlarından temin edilen 100 adet manda yoğurdu örneği materyal olarak kullanıldı. Toplanan örnekler Koliform grubu bakteriler, Escherichia coli, Staphylococcus aureus, Salmonella spp., maya-küf, toplam aerobik mezofilik bakteri (TAMB) ve laktik asit bakterileri (LAB) yönünden incelendi. İncelenen 100 adet yoğurt numunesinin 18'inde (%18) ortalama 14,8±0,24 EMS/g koliform bakteri, 9'unda (%9) 1,85±0,18 EMS/g E. coli ve 7'sinde (%7) 4,9± ...More

Article 2014 Mühendislik Fakültesi İstanbul Üniversitesi Veteriner Fakültesi Dergisi40 ( 1 ) 39 Views
Access to Files

Modeling of simultaneous heat and mass transfer during convective oven ring cake baking

Coşkan ILICALI

The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate ring cake baking. The heat and mass transfer mechanisms were defined by Fourier’s and Fick’s second laws, respectively. The implicit alternating direction finite difference technique was used for the numerical solution of the representative model. Prior to the utilization of the developed model in predicting the temperature and moisture profiles for r ...More

Article 2012 Mühendislik Fakültesi Journal of Food Engineering111 ( 2 ) 69 Views
Access to Files

Front face fluorescence spectroscopy as a tool for comparison of aromatic amino acids, nucleic acids, vitamin A and FMRP containing in different egg types

Mustafa Haluk ÇELİK

Fluorescence spectroscopy was used to determine contents of amino acids, nucleic acids, Maillard reaction products and vitamin A in whites and yolks of eggs from hens, geese, ducks and quail. The fluorescence spectra obtained varied between egg types and allowed the eggs to be grouped and differentiated from each other on the basis of their composition. Keywords: amino acids; duck eggs; ducks; eggs; fluorometry; geese; maillard reaction; maillard reaction products; nucleic acids; quail eggs; quails; retinoids; spectrofluorometry; spectroscopy; vitamin a; goose eggs

Article 2011 Mühendislik Fakültesi Annals Food Science and Technology12 ( 2 ) 104 Views
Access to Files

Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Coşkan ILICALI

Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some of these empirical equations were used to predict the freezing times of papaya puree infinite cylinders with initial moisture contents ∼52% to ∼91%. The accuracies of these methods to predict the freezing times for final center temperatures of −10 °C ...More

Article 2010 Mühendislik Fakültesi Journal of Food Engineering100 ( 4 ) 62 Views
Access to Files

Application of modified atmosphere packaging with new concepts for respiring foods

Zehra AYHAN

Modified atmosphere packaging (MAP) is a shelf-life enhancing method which is growing rapidly on an international scale. The correct gas mixture and film in MAP can maintain high quality with extended shelf life. However, the initial gas composition in the package headspace often changes as a result of the activity of the respiring product, the nature of the package, or the environmental conditions. In the new MAP era, it is necessary to show that MAP does not only deal with gas mixtures and films. The new thought is to incorporate new packaging concepts such as active and intelligent packagin ...More

Proceedings Paper 2010 Mühendislik Fakültesi X International Controlled and Modified Atmosphere Research Conference : Book Series: Acta Horticulturae876 39 Views
Our obligations and policy regarding cookies are subject to the TR Law on the Protection of Personal Data No. 6698.
OK
creativecommons
Bu site altında yer alan tüm kaynaklar Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.
Platforms