Farklı ürünlerden izole edilen Aspergillus niger küflerinin lipaz aktivitelerinin yağca zengin kuru meyvelerde incelenmesi

Uras, Ü., İstanbul Technical Univ., Faculty of Engineering, İstanbul . Div. of Food Engineering

Determination of lipase activity of some strains of Aspergillus niger isolated from different materials on oily rich dried fruits | Farklı ürünlerden izole edilen Aspergillus niger küflerinin lipaz aktivitelerinin yağca zengin kuru meyvelerde incelenmesi

2007

Uras, Ü., İstanbul Technical Univ., Faculty of Engineering, İstanbul (Turkey). Div. of Food Engineering

anglais. Walnut and peanut are considered as important raw materials for not only direct consumption but also their intensive usage in chocolate and candy industry. Taking the activation of moulds into consideration for walnut and peanut in every phases from harvesting to consumption it has been found that the lipase enzyme occuring from the activation of some moulds cause the hydrolization of the oil in damp environment.

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turc. Ceviz ve yer fıstığı hem direkt tüketim hem de çikolata, şekerleme endüstrisi için önemli ham maddelerdir. Bu meyvelerin hasatından tüketimine kadar olan her aşamada küflerin faaliyetleri söz konusu olup, bazı küflerin faaliyetleriyle oluşan lipaz enzimi, nemli ortamlarda yağın hidrolize olmasına neden olmaktadır.

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Mots clés AGROVOC

acide gras libre aislamiento analyse microbiologique arachide aspergillus niger cacahuete chromatographie en phase gazeuse contenido de humedad dried fruits enzyme activity free fatty acids frutas secas gas chromatography groundnuts hydrolyse hydrolysis isolation isolement lipasa lipase lipases microbiological analysis moho moisissure moisture content moulds noix nuez ph temperatura temperature teneur en eau turkey turquie walnuts

Informations bibliographiques

Editeur

İstanbul Technical Univ., Graduate School of Natural and Applied Sciences

Pagination

84 p.

D'autres materias

Aucidos grasos libres; Activita© enzymatique; Fruits sa©cha©s; Actividad enzimaitica; Hidra³lisis; Anailisis microbiola³gico; Turquaa; Cromatografaa de gases; Tempa©rature

Langue

turc

Note

Summaries (En, Tr)

36 tables

5 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

İstanbul Technical Univ., Graduate School of Natural and Applied Sciences, İstanbul (Turkey)