Konu "Quality Characteristics" için Ziraat Fakültesi Koleksiyonu listeleme
Toplam kayıt 10, listelenen: 1-10
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Chemical properties and fatty acid composition of oils extracted from gamma irradiated rape and sunflower seeds
(Innovhub Ssi-Area Ssog, 2016)In the present study, rapeseed (Brassica napus) and sunflower seeds (Helianthus annuus L.) were treated with 2.5, 5, 7.5, and 10 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value ... -
Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats
(Hindawi Ltd, 2015)The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (Sigma PUFA) and total ... -
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
(Korean Society Food Science & Technology-Kosfost, 2009)In this research, fatly acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ... -
Determination of Some Morphological and Technological Characters in F-2 Generation of Oleic and Mid-Oleic Type Safflower Genotypes (Carthamus tinctorius L.)
(Univ Namik Kemal, 2022)In this study, was conducted in 2018, 2019 and 2020 at Tekirdag Namik Kemal University Agriculture Faculty Department of Field Crops, it was aimed to determine morphological and technological traits of some oleic and ... -
Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
(Asian Journal Of Chemistry, 2007)In this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour ... -
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ... -
Low-fat beef patties with cold-pressed oils optimized by mixture design
(Vup Food Research Inst, Bratislava, 2016)Partial animal fat replacement by cold-pressed grape seed oil (GSO) and pomegranate seed oil (PSO) on low-fat beef patties was studied using simplex-centroid mixture design. Linear and quadratic model equations were developed ... -
Meat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs
(South African Journal Of Animal Sciences, 2018)The present study was conducted to determine the slaughter and carcass traits of male lambs of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kivircik (KV) and Middle Anatolian Merino (MAM) sheep breeds. ... -
Physicochemical and sensory characteristics of traditional Kirklareli meatballs with added cowpea (Vigna unguiculata) flour
(Springernature, 2023)The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kirklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kirklareli ... -
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
(Wiley, 2020)In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ...