Güncel Gönderiler: Scopus İndeksli Yayınlar Koleksiyonu
Toplam kayıt 4328, listelenen: 1121-1140
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Determination of the changes of antifungal properties of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation
(Pergamon-Elsevier Science Ltd, 2010)In this research, changes in the antifungal activity of the extract of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation against two aflatoxigenic moulds Aspergillus parasiticus NRRL 2999 ... -
Determination of 107 Pesticide Residues in Citrus Fruits by Gas Chromatography/Mass Spectrometry
(Asian Journal Of Chemistry, 2010)This study was carried out to investigate the organochlorine (OC). organophosphorus (OP) and organochlorine and organophosphorus (OC and OP) pesticide residues in citrus fruit samples (mandarin, orange and lemon) collected ... -
Assessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product
(A V A Agrarverlag, 2010)In present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters ... -
Effect of calcium lactate, sodium diacetate and sodium chloride mixture on the microbiological, chemical and sensory properties of chicken nuggets stored in refrigeration and under modified atmospheres
(Asian Network for Scientific Information, 2010)This study was conducted to assess the effects of 0.5% Preservative Mixture (PM) containing calcium lactate (40%), sodium diacetate (40%) and sodium chloride (20%) on the microbiological, chemical and sensory quality of ... -
Studies on physico-chemical properties, fatty acid composition of terebinth (pistacia terebinthus L.) oil and presence of anatoxins in fruits
(Chemical Publishing Co., 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 ... -
İstanbul'da vitamin kullanım alışkanlıkları ve bu alışkanlıkları etkileyen faktörler üzerine bir araştırma
(Marmara Univ, Fac Pharmacy, 2010)Bu araştırmada İstanbul'da 4 farklı sosyo-kültürel grubu temsil eden 1000 kişilik denek grubunun vitamin kullanım alışkanlıkları ve tercihlerini etkileyen faktörlerin belirlenmesine çalışıldı. Araştırmaya katılan denekler ... -
Proving of the cheese Halva (Hosmerim) manufacturing process
(Wiley, 2009)Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final ... -
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, ... -
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 ... -
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 ...
