Gıda Mühendisliği-Makale Koleksiyonu

Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars

Dağdelen, Ayhan; Gülsoy, Serkan; Karasu, Salih; Sağdıç, Osman (Wageningen Academic Publishers, 2016)

This study was conducted to differentiate between olive oils obtained from different cultivars, namely, Arbequina, Memecik, Uslu, Domat, Hojiblanca and Gemlik, based on their pigment concentration, phenolic and volatile ...
Improvement of palm oil biodiesel filterability by adsorption methods

Plata, Vladimir; Haagenson, Darrin; Dağdelen, Ayhan; Wiesenborn, Dennis; Kafarov, Viatchesla (Springer, 2015)

Palm oil biodiesel (POB) is characterized by a very high cold soak filtration time (CSFT), which places the acceptability of this biofuel at risk. Therefore, the effect of four adsorbents, namely diatomaceous earth, natural ...
Effects of processing on the chemical composition of rice

Arslan, Sultan; Erbaş, Mustafa; Candal, Cihadiye; Mutlu, Ceren (Wageningen Academic Publishers, 2016)

Changes in the chemical composition of rice from harvest to packaging were searched. The phytic acid content in rice bran and final white rice was 64.25 and 9.66 mg/g (dry basis; db), respectively. Sugars (fructose, glucose, ...