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Akademický článek

Jelatinin Fonksiyonel Özellikleri ve Gıda Sanayinde Kullanımı

Autor: Aydın Erge, Ömer Zorba

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 7, Pp 840-849 (2018)

Jelatin, hayvansal dokuların temel ve yapısal bir proteini olan kolajenin hidrolizi sonucu elde edilen protein yapısındaki bir gıda katkı maddesidir. Kolajenin üçüncül, ikincil ve kısmen birincil protein yapılarının bozulmasını içere

Externí odkaz: https://doaj.org/article/c141fe0c160e4b7983a16301c9b9cfea

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Akademický článek

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

Autor: Mehmet Fatih Çelen, Bünyamin Söğüt, Ömer Zorba, Hüsrev Demirulus, Ahmet Tekeli

Publikováno v: Revista Brasileira de Zootecnia, Vol 45, Iss 8, Pp 441-444

ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless

Externí odkaz: https://doaj.org/article/d457ade71ce84b5aa96cb43e6e32eb84

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Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment

Autor: Ömer Zorba, Aydın Erge

Publikováno v: LWT. 97:205-212

The purpose of this study was to optimize gelatin extraction from chicken MDM (mechanically deboned meat) residue using an alkaline pre-treatment. Experiments were conducted by using Central Composite Design of Response Surface Methodology (RSM). The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dc64cd663c55ddba54586cb12e4588c6
https://doi.org/10.1016/j.lwt.2018.06.057

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SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ

Autor: Hüseyin GENÇCELEP, Ömer ZORBA

Publikováno v: Gıda, Vol 42, Iss 6, Pp 787-798 (2018)

Bu çalışmanın amacı, sucuk üretimine farklı oranlardaki (%0, 0.5, 1 ve 2) mantar (Agaricus bisporus) ilavesinin, sucuğun olgunlaşma dönemlerinde (0., 3., 6., 9. ve 12. gün) mikrobiyolojik kalitesi ve biyojenik amin oluşumu üzerine etkisi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::293c0a16ba0073591ce5216886df39b3
http://dergipark.gov.tr/gidader/issue/31926/305597?publisher=gidadernegi

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The effect of dried mushroom (agaricus bisporus) addition on microbiological quality and biogenic amine contents in sucuk production

Autor: Hüseyin Gençcelep, Ömer Zorba

Publikováno v: Volume: 42, Issue: 6 787-798
Gıda

The aim of this study, theeffect of addition to mushroom into sucuk at different concentrations (0, 0.5, 1 and 2%) on microbiologicalquality and biogenic amine formation were investigated at different ripeningperiods (0, 3, 6, 9 and 12 days). Tryptam

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8321b5e2f8bd6fcd3d9b15654b8fcc04
https://app.trdizin.gov.tr/makale/TWpVMU5EUTJOZz09

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Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

Autor: Ömer Zorba, ükrü Kurt, Özgür Parlak

Publikováno v: International Journal of Food Engineering. 7:1-13

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa30b5b7aa268cc3e2e38b2b088d4843
https://doi.org/10.2202/1556-3758.2004

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Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment

Autor: Şükrü Kurt, Ömer Zorba

Publikováno v: International Journal of Food Engineering. 7:1-9

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e93f0e7f5d122f21a965d3f8fbc3d8d
https://doi.org/10.2202/1556-3758.1940

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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)

Autor: Şükrü Kurt, Ömer Zorba

Publikováno v: Asian-Australasian Journal of Animal Sciences. 23:1105-1111

In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-90°C) on lipolysis, peroxide, TBA, proteolysi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cef432f2e462ecb5b82f79db3ec06f52
https://doi.org/10.5713/ajas.2010.90565

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The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats

Autor: Şükrü Kurt, Ömer Zorba

Publikováno v: International Journal of Food Science & Technology. 43:229-236

Summary The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cb48d43062a7c367823a401ca210aa3
https://doi.org/10.1111/j.1365-2621.2006.01423.x

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Using of Dairy Products in Infant Formulation (Turkish with English Abstract)

Autor: Salih Özdemir, Abdullah Çağlar, Ömer Zorba

Publikováno v: Volume: 19, Issue: 5
Gıda
Gıda, Vol 19, Iss 5 (2015)

Bir çok ülkede süt ve süt ürünleri, gıdaların çoğunun besin değerini ve teknolojik özelliklerini yükseltmek amacıyla yaygın olarak kullanılmaktadır. Süt ve süt ürünlerinin besin değerlerinin yüksek olması ve katıldıkları g�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::978077efb892d8e4e8f38a79f8b5f25e
https://dergipark.org.tr/tr/pub/gida/issue/6987/93098

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