Browsing by Author "Ermis, Ertan"
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Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying
Ermis, Ertan; Guner, Kubra Ozkan; Yilmaz, Mustafa Tahsin (WALTER DE GRUYTER GMBH, 2018)Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations ... -
Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique
Karasu, Erva Nur; Ermis, Ertan (ELSEVIER SCI LTD, 2019)EPS solutions (derived from Lactobacillus brevis E25) with varying concentrations (0, 20 and 40%) were used to understand their adhesive properties on food surfaces. Selected model powders (glass powder and salt powder) ... -
Halal status of enzymes used in food industry
Ermis, Ertan (ELSEVIER SCIENCE LONDON, 2017)Background: Enzymes are extensively and increasingly used in research and food processing as important processing aids/biocatalysts. They can be produced by microorganisms through fermentation and can also be extracted ... -
Investigation of in vitro and in vivo anti-fungal activities of different plant essential oils against postharvest apple rot diseases - Colletotrichum gloeosporioides, Botrytis cinerea and Penicillium expansum
Yilmaz, Azime; Ermis, Ertan; Boyraz, Nuh (M H SCHAPER GMBH CO KG, 2016)The essential oils (EOs) extracted from sage (Salvia officinalis), rosemary (Rosmarinus officinalis), oregano (Origanum vulgare), eucalyptus sp. and fennel (Foeniculum vulgare) were tested for their antifungal capacities ... -
Powder Flow Tester (PFT): a new tool to evaluate wheat flour dough behavior by measuring unconfined failure strength under variable consolidation stresses
Ermis, Ertan; Yasasin, Merve; Bozkurt, Fatih; Yilmaz, Mustafa Tahsin (SPRINGER, 2018)In this study, Powder Flow Tester (PFT) was firstly used to determine and better understand the behavior of different dough samples. For this purpose, four different wheat flours with varying strengths in addition to flour ...
