Yazar "Mortas, Mustafa" için listeleme
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Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Saricaoglu, Furkan Turker; Yazici, Fehmi (Springer, 2018)Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which ... -
Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee
Mortas, Mustafa; Gul, Osman; Yazici, Fehmi; Dervisoglu, Muhammet (Taylor & Francis Inc, 2017)The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or ... -
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
Gul, Osman; Saricaoglu, Furkan Turker; Mortas, Mustafa; Atalar, Ilyas; Yazici, Fehmi (Elsevier Sci Ltd, 2017)The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to ... -
Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated With Bee Pollen During Frozen Storage
Turhan, Sadettin; Saricaoglu, Furkan Turker; Mortas, Mustafa; Yazici, Fehmi; Genccelep, Huseyin (Wiley, 2017)In this study, the color, lipid oxidation and microbial quality of meatballs formulated with different levels of bee pollen were investigated during frozen storage. Meatballs were prepared with different levels (0, 1.5, ... -
Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection
Gul, Osman; Dervisoglu, Muhammet; Mortas, Mustafa; Aydemir, Oguz; Ilhan, Eda; Aksehir, Kubra (Academic Press Inc Elsevier Science, 2015)Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography ... -
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin; Yazici, Fehmi; Saricaoglu, Furkan Turker; Mortas, Mustafa; Genccelep, Huseyin (Korean Soc Food Science Animal Resources, 2014)In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41 degrees C for 9 d. Protein content of meatballs ... -
Improving the screening of potato breeding lines for specific nutritional traits using portable mid-infrared spectroscopy and multivariate analysis
Ayvaz, Huseyin; Bozdogan, Adnan; Giusti, M. Monica; Mortas, Mustafa; Gomez, Rene; Rodriguez-Saona, Luis E. (Elsevier Sci Ltd, 2016)Efficient selection of potato varieties with enhanced nutritional quality requires simple, accurate and cost effective assays to obtain tuber chemical composition information. In this study, 75 Andean native potato samples ... -
New approaches to determination of HMF
Oral, Rasim Alper; Mortas, Mustafa; Dogan, Mahmut; Sarioglu, Kemal; Yazici, Fehmi (Elsevier Sci Ltd, 2014)Several techniques have been used for hydroxymethylfurfural (HMF) detection in foods. Most of these involve the protein hydrolysation step process to determine the presence of organic acid with heat treatment. The affinity ... -
Oven Cooking As Alternative To Smoking: Evaluation of Physicochemical, Microbiological, Textural and Sensory Properties of Circassian Cheese During Storage and Determination of Pah Contents
Gul, Osman; Aydemir, Oguz; Atalar, Ilyas; Mortas, Mustafa; Dervisoglu, Muhammet (North Univ Center Baia Mare, 2019)The aim of this work was to evaluate the physicochemical, microbiological, textural and sensory changes in three batches of Circassian cheese (non. smoked (AN), natural smoked (AS) and oven. baked (RO) cheese) during storage ... -
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir
Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Dervisoglu, Muhammet (Wiley, 2018)The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains ...
