Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Treatment and alternative usage possibilities of a special wastewater: Nejayote
Journal of Food Process Engineering · Şubat 2018
YÖKSİS Kayıtları
Treatment and alternative usage possibilities of a special wastewater: Nejayote
Journal of Food Process Engineering · 2018 SCI-Expanded
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
2009 ISSN: 01458876 SSCI
Prof. Dr. TAMER MARAKOĞLU →
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
2010 ISSN: 01458876 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT LOKUM DURING STORAGE
2011 ISSN: 0145-8876 SCI-Expanded 1 atıf
Prof. Dr. MEHMET AKBULUT →
EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
2010 ISSN: 0145-8876 SCI-Expanded 3 atıf
Prof. Dr. MEHMET AKBULUT →
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
2009 ISSN: 0145-8876 SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
2008 ISSN: 0145-8876 SCI-Expanded 26 atıf
Prof. Dr. MEHMET AKBULUT →
Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
2017 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Splitting and Breaking of Pistachio Nuts With Striking and Heating
2008 ISSN: 0145-8876 SSCI 1 atıf
Prof. Dr. REFİK POLAT →
Treatment and alternative usage possibilities of a special wastewater: Nejayote
2018 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
2025 ISSN: 0145-8876 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Makale Bilgileri
ISSN01458876
Yayın TarihiŞubat 2018
Cilt / Sayfa41
Scopus ID2-s2.0-85026756656
Özet
Nejayote is the wastewater of alkaline cooking process (nixtamalization) and contains high amount of organic agent. Alkaline cooking is a very old process used in processing the corn. This process improves some nutritional and technological properties of corn. However, direct delivery of postprocess occurred nejayote to the receiving environment bears a great deal of environmental risk. In addition, due to bearing the nutritional transport of the compounds found in nejayote, these compounds have the potential to be used for different purposes upon being separated from the nejayote. In this study, treatment of nejayote, pollutant content to be reduced by ecological alkaline cooking practices, and possibilities of alternative applications have been reviewed. Practical applications: Nejayote is a wastewater containing corn components such as germ parts, pericarp, cellulosic structures, proteins, calcium, and endosperm and possesses environment polluting dry matter varying in the range of approximately 1–15%. Throughout alkaline cooking process, considerable amount of nejayote occurs. For this reason, the development of alkaline cooking practices with less polluting nature, the use of nejayote to be purified or to be used in other processes prior to be disposed bears great importance in terms of environmental health.
Yazarlar (2)
1
Mustafa Samil Argun
2
Mehmet Emin Argun
Kurumlar
Bitlis Eren Üniversitesi
Bitlis Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Process Engineering
Q2
SJR Skoru0,621
H-Index66
YayıncıWiley-Blackwell
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
27
Atıf
2
Yazar