Yazar "Dervisoglu, Muhammet" için listeleme
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Antifungal activity of lemon balm and sage essential oils on the growth of ochratoxigenic Penicillium verrucosum
Ozcakmak, Sibel; Dervisoglu, Muhammet; Yilmaz, Azime (Academic Journals, 2012)In this study, the chemical compositions of essential oils (EOs) from lemon balm (Melissa officinalis) and sage (Salvia officinalis) were determined using gas chromatography/mass spectrometry (GC/MS) method, indicating ... -
Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification
Gul, Osman; Dervisoglu, Muhammet (Wiley, 2017)The aim of this study was to evaluate the effect of sodium alginate concentration on microencapsulation of probiotic Lactobacillus casei Shirota (LCS) by extrusion and emulsification methods and determine the optimum ... -
Comparative Analysis of Aflatoxin M1 in Marketed Butter by ELISA and HPLC
Aksoy, Abdurrahman; Atmaca, Enes; Yazici, Fehmi; Guvenc, Dilek; Gul, Osman; Dervisoglu, Muhammet (Kafkas Univ, Veteriner Fakultesi Dergisi, 2016)The aim of this study was to examine the presence of aflatoxin M1 (AFM1) in butter samples marketed in the Black Sea Region of Turkey with two complementary analytical methods to improve accuracy. A total of 40 samples ... -
Comparison of the Effect of Some Essential Oils on the Growth of Penicillium verrucosum and its Ochratoxin a Production
Ozcakmak, Sibel; Gul, Osman; Dervisoglu, Muhammet; Yilmaz, Azime; Sagdic, Osman; Arici, Muhammet (Wiley, 2017)Antifungal activities of four essential oils from mint, garlic, sage and wild oregano were evaluated against ochratoxigenic Penicillium verrucosum incubated at different times. The fungal mycelium growth was completely ... -
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Sengul, Mustafa; Erkaya, Tuba; Dervisoglu, Muhammet; Aydemir, Oguz; Gul, Osman (Wiley, 2014)In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for ... -
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 extraction conditions on hemicellulose yields and optimisation for industrial processes
Celebioglu, Hilal Yilmaz; Cekmecelioglu, Deniz; Dervisoglu, Muhammet; Kahyaoglu, Talip (Wiley-Blackwell, 2012)Hemicellulose is a valuable component of agro-food industrial wastes and used in various areas such as drug manufacture and food industry for encapsulation and emulsification. In this study, effects of raw material type, ... -
The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese
Aydemir, Oguz; Dervisoglu, Muhammet (Wiley-Blackwell, 2010)The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese made from raw milk with (RS) or without starter culture (R) and heated milk with starter culture (HS) was investigated during ... -
Effects of thyme and rosemary essential oils on the growth of two aflatoxigenic Aspergillus flavus strains
Ozcakmak, Sibel; Dervisoglu, Muhammet; Pembeci-Kodolbas, Ceyda; Sagdic, Osman (Druckerei Liddy Halm, 2010)In this study, antifungal effects of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) essential oils (EOs) on two aflatoxigenic Aspergillus flavus strains (MAM-200682 and MAM-2006113) previously isolated ... -
Evaluation of Chemical and Microbiological Characteristics and Fatty Acid Profiles of Butter Samples Collected from the Black Sea Region of Turkey
Dervisoglu, Muhammet; Gul, Osman; Guvenc, Dilek; Yazici, Fehmi; Atmaca, Enes; Aksoy, Abdurrahman (Asian Journal of Chemistry, 2013)The physico-chemical and microbiological characteristics and fatty acid composition of butter samples produced in the Black sea region of Turkey were analyzed. The mean percentages of total solids, non-fat solids and fat ... -
Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation
Tatar, Feyza; Tunc, Merve Tugce; Dervisoglu, Muhammet; Cekmecelioglu, Deniz; Kahyaoglu, Talip (Elsevier, 2014)In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose ... -
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 ... -
Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules
Turan, Feyza Tatar; Cengiz, Alime; Sandikci, Dilara; Dervisoglu, Muhammet; Kahyaoglu, Talip (Wiley, 2016)BACKGROUNDRecently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this ... -
Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream
Dervisoglu, Muhammet (Wiley, 2006)The effect of hazelnut flour (1.5, 3 and 4.5%) and hazelnut kernel skin (1, 2 and 3%) on the physical, chemical and sensory properties of vanilla ice cream was examined. All samples were analysed for pH, titratable acidity, ... -
Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses
Gul, Osman; Dervisoglu, Muhammet (Korean Soc Food Science Animal Resources, 2013)Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their ... -
Microbial communities involved in Kasar cheese ripening
Aydemir, Oguz; Harth, Henning; Weckx, Stefan; Dervisoglu, Muhammet; De Vuyst, Luc (Academic Press Ltd- Elsevier Science Ltd, 2015)The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community dynamics during cheese ripening were investigated for traditional Turkish Kasar cheeses made from raw cows' milk. Five batches of ... -
Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey
Dervisoglu, Muhammet; Gul, Osman; Aydemir, Oguz; Yazici, Fehmi; Kahyaoglu, Talip (Taylor & Francis Ltd, 2014)In this study, the presence of natamycin and quality parameters of yoghurt samples manufactured by small- and large-scale dairy firms in Turkey were investigated. Physicochemical and microbiological results revealed that, ... -
Occurrence of Aflatoxin M-1 in Vacuum Packed Kashar Cheeses in Turkey
Gul, Osman; Dervisoglu, Muhammet (Taylor & Francis Inc, 2014)In this study, aflatoxin M-1 (AFM(1)) levels of vacuum packed Kashar cheese marketed in the Black Sea Region of Turkey were determined during October 2008 and June 2009. The occurrence of AFM(1) contamination in vacuum ... -
Optimization of spray drying process parameters for kefir powder using response surface methodology
Atalar, Ilyas; Dervisoglu, Muhammet (Elsevier, 2015)In this study response surface methodology (RSM) was used to optimize the spray drying process conditions for production of kefir powder. Influence of inlet air temperature (120-180 degrees C), feed temperature (4-30 degrees ... -
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 ...
