Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

20092

Settings

Author: search.filters.author.Baysal, TanerScopus Q: search.filters.scopusQuartile.N/A

Search Results

Now showing 1 - 2 of 2
  • Conference Object
    Evaluation and Production of Ready-To Meals
    (Technical Research Center of Finland, 2009) Baysal, Taner; Tamme, Terje; Ehavald, Helen; Korel, Figen; Overes, Maarten; Hödrejärv, Ülle; Kala, Aet; Roasto, Mati
    Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further heat-treatment including reheating (Anon., 2001). RTE vegetables and salads, also called minimally-processed products, are raw products that must preserve as much as possible the nutritional, sensorial and microbial qualities of fresh products. A very wide range of vegetables are used, both cut and whole. Even during refrigerated storage, the fresh fruits and vegetables are characterized by active metabolism.
  • Conference Object
    Airborne fungi in a Turkish olive processing plant
    (VTT Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, Taner
    Studies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May 2008. Sampling procedure for airborne fungi was performed 8 times during the processing. Numbers and types of airborne fungi in the air of olive processing areas were investigated by exposing a Petri dish of malt extract and potato dextrose agar medium for 15 min and then counting the number of colonies which develop after incubation at 25°C for 7 d.. Moulds were identified according to Pitt and Hocking (1997) and Samson et al. (1996).