Güncel Gönderiler: Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
Toplam kayıt 7740, listelenen: 2121-2140
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Studies on Physico-chemical Properties, Fatty Acid Composition of Terebinth (Pistacia terebinthus L.) Oil and Presence of Aflatoxins in Fruits
(Asian Journal Of Chemistry, 2009)In present study, physico-chemical characteristics, fatty acids composition and aflatoxin contents quantities of terebinth nuts (Pistacia terebinthus L.) were determined. Oil contents, free fatty acid contents, peroxide ... -
Influence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese
(Asian Journal Of Chemistry, 2009)This paper reports a comparison of changes in the microflora and chemical parameters related with Lactococcus and Lactobacillus cultures during 90 days ripening in Turkish white pickled cheese. One control (K) and four ... -
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ... -
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 ... -
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
(Blackwell Publishing, 2008)Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and ... -
trans fatty acid contents of crude soybean oils industrially obtained by solvent extraction with hexane
(Asian Journal Of Chemistry, 2008)The trans fatty acid contents of crude soybean oils, industrially obtained by using continuous solvent (hexane) extraction processes, were determined by capillary gas-liquid chromatography. According to the analysis results, ... -
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
(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 ... -
Determination of Pesticide Residues of Organic Wheat Flours and Some Quality Criteria of Breads
(Asian Journal Of Chemistry, 2009)In this research, normal and sourdough breads manufactured with organic whole wheat flour, type 650 and the mixture (50%, 50%) of whole wheat flour and type 650 (w/w), were investigated. 258 Different pesticides including ... -
Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
(Blackwell Publishing, 2008)The fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within ... -
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 ... -
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
(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 ... -
Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine
(Pergamon-Elsevier Science Ltd, 2008)The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of ... -
The effects of using different mustard seeds and starter cultures on some properties of hardaliye
(Inst Microbiologia, 2006)In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans ... -
Artisan strawberry ice cream made with supplementation of lactococci or Lactobacillus acidophilus
(Chiriotti Editori, 2007)The main aim of this research was to determine whether strawberry, a highly acidic fruit, can mask the sour taste of ice cream made with the addition of lactic acid bacteria (LAB). The effect of different LAB on strawberry ... -
Isolation, Identification of Heat Resistant Moulds in Margarine and Determination of Their Heat Resistance
(Univ Namik Kemal, 2006)In this study, moulds that cause problems in a margarine production plant which is located in Trakya region have been isolated and identified. In addition to, their heat resistance and lipolytic activity were studied. For ... -
Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.)
(Inst Grasa Sus Derivados, 2007)Black cumin samples obtained from the market have been irradiated under 2.5 kGy, 6 kGy, 8 kGy, and 10 kGy doses, respectively. Along with the increase in the dose of irradiation, both the free fatty acid and peroxide values ... -
Changes in oxidative stability and fatty acid composition of commercially produced chips during shelf-life
(Asian Journal Of Chemistry, 2007)Changes in oxidative stability and fatty acid composition of commercially produced potato and corn chips during shelf-life were studied. The chips were stored at ambient conditions for four months which. Was given by, the ... -
Effect of Chemical Refining Steps on the Some Micro and Macro Element Content and Quality Parameters in Corn Oil
(2021)In this study, it was aimed to determine some element contents and some quality properties and tocompare these parameters at each stage in the chemically refining process of crude corn oil. Color(lovibond tintometer), free ... -
Trakya Bölgesinde üretilen çeşitli süt ürünlerinin nitrat ve nitrit düzeylerine göre kemometrik yöntemlerle sınıflandırılması
(2009)Bu araştırma ile Türkiye süt ürünleri üretiminde önemli bir yeri olan Trakya Bölgesinde iki üretim yılı süresince üretilen beyaz peynir (28 adet), kaşar (19 adet), eritme peyniri (1 adet), yoğurt (16 adet), çiğ süt (5 adet) ... -
Transglutaminaz enziminin tavuk köftesinin kalite özelliklerine etkisi
(2013)Transglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. ...
