Yazar "Yılmaz, İsmail" için listeleme
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Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
Gümüş, Tuncay; Demirci, Ahmet Şükrü; Velioğlu, Hasan Murat; Velioglu, Serap Duraklı; Yılmaz, İsmail; Sağdıç, Osman (Pergamon-Elsevier Science Ltd, 2008)In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ... -
Börülce (Vigna unguiculata) ununun Kırklareli köftesi üretiminde kullanım olanakları
Kahraman, Esra (Tekirdağ Namık Kemal Üniversitesi, 2021)Tez çalışmasında; börülce (Vigna unguiculata) ununun Kırklareli köftesinin bazı fiziksel, kimyasal, tekstürel ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Bu amaçla, geleneksel Kırklareli köftesi formülasyonuna ... -
Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under An Intensive Production System
Ekiz, Bülent; Yılmaz, Alper; Yalçıntan, Hülya; Yakan, Akin; Yılmaz, İsmail; Soysal, Mehmet İhsan (Walter De Gruyter Gmbh, 2018)Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% ... -
Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats
Geçgel, Ümit; Yılmaz, İsmail; Gürcan, Eser Kemal; Karasu, Salih; Dülger, Gizem Çagla (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 Aflatoxin Levels in Cashews on Turkish Markets
Yılmaz, İsmail; Aluç, Mehmet (Latvia Univ Life Sciences & Technologies, 2014)The problem of food contamination with aflatoxin is one of the current concerns and has received a great deal of attention during the last three decades. Aflatoxins are a group of highly toxic secondary metabolic products ... -
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
Yılmaz, İsmail; Geçgel, Ümit (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 physicochemical properties of irradiated sumac (Rhus coriaria L.) fruit oils
Karadaş, Özgür; Yılmaz, İsmail; Geçgel, Ümit (Pergamon-Elsevier Science Ltd, 2022)Sumac fruit is widely used both in Turkey and in many countries of the world in the food industry, especially in spices and seasonings, and in many other areas. Gamma irradiation is a food preservation method applied in ... -
Determition of Aflatoxin Contamination in Some Dried Nuts and Spices By Elisa
Yılmaz, İsmail; Garipoğlu, Hafize (Latvia Univ Life Sciences & Technologies, 2014)This study aimed to determine the total aflatoxin levels in some dried nuts and spices by ELISA (Enzyme-linked Immunosorband Assay). In this study, 1158 some dried and spices samples (513 hazelnut, 179 pistachio, 244 almond, ... -
Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball
Yılmaz, İsmail; Demirci, M. (Sage Publications Ltd, 2010)The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS ... -
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
Yılmaz, İsmail; Geçgel, Ümit (Springer India, 2009)Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs ... -
Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties
Uran, Harun; Aksu, Filiz; Yılmaz, İsmail; Durak, M. Zeki (Kafkas Univ, Veteriner Fakultesi Dergisi, 2013)Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated ... -
Effects of Avian Influenza on Consumer Purchasing Behaviour in Tekirdag
Yılmaz, Emine; Yılmaz, İsmail; Velioğlu, Hasan Murat; Uran, Harun (Scibulcom Ltd, 2011)In this research, the effects of avian flu on meat products consumption habits of public in Tekirdag city center were investigated. To this end, a questionnaire about this topic was used in a survey that has been performed ... -
Effects of avian influenza on consumer purchasing behaviour in Tekirdag
In this research, the effects of avian flu on meat products consumption habits of public in Tekirdag city center were investigated. To this end, a questionnaire about this topic was used in a survey that has been performed ... -
Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
Yaşarlar, Elif Ebru; Dağlıoğlu, Orhan; Yılmaz, İsmail (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
Demirci, Zeynep Ozben; Yılmaz, İsmail; Demirci, Ahmet Şükrü (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 ... -
FARKLI ÇELTİK ÇEŞİTLERİNE AİT PİRİNÇ KEPEĞİ YAĞLARININ BAZI FİZİKO-KİMYASAL ÖZELLİKLERİ İLE OKSİDATİF STABİLİTELERİNİN BELİRLENMESİ
Geçgel, Ümit; Apaydın, Demet; Güner, Kadir Gürbüz; Dülger, Gizem Çağla; Dağlıoğlu, Orhan; Taşan, Murat; Yılmaz, İsmail; Ay, Onur; Ersöz, Berna; Çotra, Yosun; Arıcı, Muhammet (Namık Kemal Üniversitesi, 2015)Bu çalışmada;stabilizasyon işleminin pirinç kepeği yağının fizikokimyasal özelliklerine ve yağ asitleri bileşimine etkisinin belirlenmesi amaçlanmıştır. Osmancık ve Opela çeşitlerindeki iki pirinç kepeği çeşidi; mikrodalga, ... -
Fatty acid profile of Turkish Bandirma Crossbreed, Karacabey Merino Multiplier and Karacabey Merino Nucleus lambs raised in the same intensive production system
Geçgel, Ümit; Yılmaz, İsmail; Özder, Muhittin; Sezenler, Tamer; Soysal, Deniz; Gürcan, Eser Kemal (Elsevier, 2015)Fatty acid composition of Longissimus dorsi intramuscular fat in Bandirma Crossbreed (BC), Karacabey Merino Multiplier (KMM) and Karacabey Merino Nucleus (KMN) lambs were compared.Twelve of BC, twelve of KMM and twelve of ... -
Güvem eriğinin (prunus spinosa) bazı fizikokimyasal ve antioksidan özelliklerinin belirlenmesi
Aracı, Büşra (Tekirdağ Namık Kemal Üniversitesi, 2022)Daha sonra doldurulacaktır. -
Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey
Coşkuntuna, Levent; Geçgel, Ümit; Yılmaz, İsmail; Gecgel, Unal; Dülger, Gizem Çagla (Wiley, 2015)The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul ... -
Investigating Fatty Acid Composition of Various Meat and Offal Products from Turkey (vol 92, pg 659, 2015)
Coşkuntuna, Levent; Geçgel, Ümit; Yılmaz, İsmail; Gecgel, Unal; Dülger, Gizem Çagla (Springer, 2015)[No Abstract Available]