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Index Type : SCI Expanded ✕Department : Gıda Mühendisliği ✕
Collection [1]
Researcher [15]
UN Sustainable Development [9]
Faculty / Institute [1]
Publication type [3]
Publication year [14]
Language [1]
Source [13]
Databases [9]
Index Type [2]
Publisher [8]
Department [1]
National/International [1]
Subject Headings [35]
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Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens)

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations ...More

Article 2023 Mühendislik Fakültesi Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy306 19 Views
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Application of selected lactic acid bacteria isolates for bread production without baker's yeast

Ayçürök MACİTOVA | Acar Makambay Kızı

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared wi ...More

Article 2024 Mühendislik Fakültesi Food Science and Biotechnology ( Published online: 27 April 2024 ) 0 Views
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Determination of amino acid profile of mare milk produced in highlands of the Kyrgyz Republic during the milking season

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

This study was carried out to determine the influence of milking season on amino acid (AA) profile and chemical composition of milk samples from Kyrgyz native breed mares under traditional pasture conditions. Milk samples were collected monthly from May to August 2014 from mares grazing at 2,200 m above sea level. The AA composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate in HPLC and 18 AA were determined in mare milk. The analytical parameters of linearity (0.01–4 μg/mL), precision of the method (0.26–4.88% relative standard deviation), derivatization p ...More

Article 2016 Mühendislik Fakültesi Journal of Dairy Science99 ( 4 ) 109 Views
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Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids

Coşkan ILICALI

The analytical model developed by Dincer and Dost [3] for the estimation of diffusivities and mass transfer coefficients has been reviewed, and the equations used for the evaluation of the mass transfer coefficients have been corrected. The corrected equations have been used for the calculation of mass transfer coefficients from literature data. It was observed that the corrected diffusivities showed significant differences from the previously calculated values. The use of the modified equations in future drying calculations will lead to more realistic mass transfer coefficient values. - Keyw ...More

Article 2016 Mühendislik Fakültesi International Journal of Food Engineering12 ( 1 ) 61 Views
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Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting

Camilya SMANALİYEVA | Kalıypa SALİYEVA | Bakıt BORKOYEV

The present work investigated the effect of long-term stack-storage after harvesting on selected chemical and rheological properties of Kyrgyz rice cultivars, Ozgon. The performance indicators of in stack-stored Ozgon rice samples after 4, 6, and 12 days was grain size, grain weight, color, moisture, total starch, amylose, protein, fat and ash contents, and mineral composition as well as the rheological properties of rice flour dough. The change of stored rice is caused by the organic modification of the starch structure, decreasing of moisture as well as proteolysis of proteins in the endospe ...More

Article 2015 Mühendislik Fakültesi LWT - Food Science and Technology63 ( 1 ) 187 Views
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Detection of Escherichia coli O157:H7 using immunomagnetic separation and mPCR in Turkish foods of animal origin

Zafer GÖNÜLALAN

The present study was conducted to investigate the presence of Escherichia coli O157:H7 in food samples of animal origin and to detect its virulence genes by immunomagnetic separation technique and multiplex PCR (mPCR). A total of 500 samples (consisting of diced meat, minced meat, burger, raw cow's milk and raw cow's milk cheese) were analysed. Escherichia coli O157:H7 was detected in 5 (1%) of 500 analysed samples including two diced meat, one minced meat and two raw-milk cheese. None of the burger samples tested contained E. coli O157:H7. Three isolates obtained from minced and diced meat w ...More

Article 2013 Mühendislik Fakültesi Letters in Applied Microbiology57 ( 4 ) 111 Views
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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
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A survey of concentration of aflatoxin M1 in dairy products marketed in Turkey

Zafer GÖNÜLALAN

The aim of this study was to examine the presence of aflatoxin M1 (AFM1) in dairy product samples by enzyme-linked immunosorbent assay (ELISA). Aflatoxin M1 were found in 135 (64%) out of 210 analyzed samples. Only 7% of dairy product samples were contaminated at levels above the legal limits. AFM1 was detected in 43 (86%) of milk samples (ranging from 1 to 30 ng/l), in 38 (63%) of cheese (ranging from 12 to 378 ng/kg), in 28 (56%) of yoghurt (ranging from 2.5 to 78 ng/kg) and in 26 (52%) of dairy dessert samples (ranging from 1.5 to 80 ng/kg). None of the raw milk samples contained levels abo ...More

Article 2011 Mühendislik Fakültesi Food Control22 ( 12 ) 20 Views
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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
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Analytical and rheological investigations into selected unifloral German honey

Camilya SMANALİYEVA

The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was confirmed by varying temperature and crystalline state. Highly structured (crystalline) honey exhibits temperature dependent with all rheological anomalies (shear thinning, yield point and rheodynamic behaviour) and can described an average effectiv ...More

Article 2009 Mühendislik Fakültesi European Food Research and Technology229 ( 1 ) 63 Views
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Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures

Cıldızay ÖZBEKOVA | Aygül USUBALİYEVA | Ruslan ADİL AKAY TEGİN | Anarseyit DEYDİEV

A comparison study of the fermentation process of khainak (a hybrid of yak and cattle) and cow milk with commercial yoghurt (thermophilic), quark (mesophilic and mixed) starter cultures was conducted to find suitable starters using modern rheological, microbiological, and sensory methods. Lactic acid accumulation dynamic during the fermentation process of khainak milk with yoghurt starters was faster but did not differ from cow milk. The gel strength of the fermented khainak milk (206.3-447.2 Pa) was higher than that of cow milk (40-158 Pa). The total viable bacterial counts of all samples wer ...More

Article 2022 Mühendislik Fakültesi International Dairy Journal134 48 Views
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Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources

Ayçürök MACİTOVA | Aydaykan KASIMAKUNOVA

The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmentation causing both a hyperchromic effect (Delta ABS(max) 5-13) and bathochromic shift (Delta lambda (vis-max) up to 13 nm). The degradation kinetics of anthocyanins were estimated at temperatures ranging from 70 to 90 degrees C. First-order reactions with rate constants of 0.45-2.93 min(-1) and 0.30-2.00 min(-1) were observed for the reference and P ...More

Article 2022 Mühendislik Fakültesi International Journal of Food Engineering18 ( 7 ) 87 Views
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