Yazar "Saricaoglu F.T." için listeleme
-
Antimicrobial Carvacrol in Solution Blow-Spun Fish-Skin Gelatin Nanofibers
Liu F.; Saricaoglu F.T.; Avena-Bustillos R.J.; Bridges D.F.; Takeoka G.R.; Wu V.C.H.; Chiou B.-S.; Wood D.F.; McHugh T.H.; Zhong F. (Blackwell Publishing Inc., 2018)Abstract: Carvacrol is a volatile monoterpenic phenol and main component of oregano essential oil that shows nonspecific antimicrobial activity against foodborne pathogenic bacteria. Fish-skin gelatin (FSG) nanofibers ... -
Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties
Yayli D.; Turhan S.; Saricaoglu F.T. (Korean Society for Food Science of Animal Resources, 2017)In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added ... -
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
Gul O.; Saricaoglu F.T.; Mortas M.; Atalar I.; Yazici F. (Elsevier 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 ... -
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep H.; Saricaoglu F.T.; Anil M.; Agar B.; Turhan S. (Elsevier, 2015)In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4wt%) on ... -
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Gul O.; Saricaoglu F.T.; Besir A.; Atalar I.; Yazici F. (Elsevier B.V., 2018)Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming ... -
Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
Saricaoglu F.T.; Turhan S. (Walter de Gruyter GmbH, 2017)In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P ... -
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
Saricaoglu F.T.; Gul O.; Tural S.; Turhan S. (Elsevier Ltd, 2017)The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned ...