Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Şükran Çakli"'
Autor:
Nida Demirtas Erol, Sukran Cakli, Mariusz Szymczak, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101198- (2024)
Deep frying (DF) is a popular cooking technique resulting in desirable sensory quality. However, DF also results in negative perception related to increased fat uptake and thus poor nutritional quality. In this study, a development of a novel strateg
Externí odkaz:
https://doaj.org/article/daab72224aa64433a18e5f10ef6554c7
Autor:
Berna Kilinç, Şükran Çakli
Publikováno v:
Volume: 38, Issue: 3 329-336
Ege Journal of Fisheries and Aquatic Sciences
Ege Journal of Fisheries and Aquatic Sciences
In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2224165e4c5ee96b10e75163729b80a
https://doi.org/10.12714/egejfas.38.3.09
https://doi.org/10.12714/egejfas.38.3.09
Autor:
Şükran Çakli, Boğachan Burak Erkan
Publikováno v:
Ege Journal of Fisheries and Aquatic Sciences. 37:53-58
Bu arastirmada hamsi ( Engraulis encrasicolus ) ve sardalya ( Sardina pilchardus ) ic organlarinin besinsel kompozisyonu, ic organlardan elde edilen tripsin enziminin protein konsantrasyonu, tripsin aktivite tespiti, protein cozunurlugu ve toz tripsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c17855256b3a2f846c44f0e6a04be033
https://doi.org/10.12714/egejfas.37.1.07
https://doi.org/10.12714/egejfas.37.1.07
Autor:
Ömer Alper Erdem, Şükran Çakli
Publikováno v:
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi. 15:51-58
Bu araştırmada strafor kutularda, buzlanmış olarak +4°C de depolanmış kültür çipura (Sparus aurata) ve levreğin (Dicentrarchus labrax) kalite takibi elektronik burun, bilgisayarlı resim analizi ve diğer kalite kontrol analizleri (toplam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20aae60f00a29a072695e919d751ba33
https://doi.org/10.25308/aduziraat.424041
https://doi.org/10.25308/aduziraat.424041
Autor:
Şükran Çakli, Kamil Emre Türkaslan
Publikováno v:
Ege Journal of Fisheries and Aquatic Sciences. 35:397-406
WOS: 000456094500005
In this study, protein hydrolysate was produced from the wastes resulting from the filling of culture sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Hydrolysates were developed by employing the alcalase and f
In this study, protein hydrolysate was produced from the wastes resulting from the filling of culture sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Hydrolysates were developed by employing the alcalase and f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::288ff6c544c393286e2506e0032abfdd
https://doi.org/10.12714/egejfas.2018.35.4.05
https://doi.org/10.12714/egejfas.2018.35.4.05
Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d29f1995950be1456491e5fe214e8d8c
https://hdl.handle.net/11454/61689
https://hdl.handle.net/11454/61689
Publikováno v:
LWT. 90:38-44
The antioxidant effect of milk protein concentrate (MPC) was investigated as a function of fillet temperature on lipoxygenase (LOX) activity, formation of thiobarbituric acid reactive substances (TBARS) and omega (ω)-3 fatty acid retention in fresh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3af8af232dec6d1fff10f1482b3fd08a
https://doi.org/10.1016/j.lwt.2017.12.006
https://doi.org/10.1016/j.lwt.2017.12.006
Publikováno v:
Su Ürünleri Dergisi, Vol 34, Iss 4, Pp 391-399 (2017)
WOS: 000423295400005
The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe fles
The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe fles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3213c7c0aadc6a3180c1d951a11b228f
https://dergipark.org.tr/tr/pub/egejfas/issue/29803/321977
https://dergipark.org.tr/tr/pub/egejfas/issue/29803/321977
Publikováno v:
Su Ürünleri Dergisi, Vol 34, Iss 3, Pp 327-336 (2017)
WOS: 000418345300012
In the present study, protein hydrolyzate was obtained from the head region from the wastes produced during filleting of seabream (Sparus aurata), seabass (Dicentrarchus labrax) and trout (Oncorhyncus mykiss) cultured in Tur
In the present study, protein hydrolyzate was obtained from the head region from the wastes produced during filleting of seabream (Sparus aurata), seabass (Dicentrarchus labrax) and trout (Oncorhyncus mykiss) cultured in Tur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53d9c0f609ef8e3ba1e3df174b9eddb3
https://dergipark.org.tr/tr/pub/egejfas/issue/29802/319422
https://dergipark.org.tr/tr/pub/egejfas/issue/29802/319422
Publikováno v:
Su Ürünleri Dergisi, Vol 34, Iss 1, Pp 81-91 (2017)
Volume: 34, Issue: 1 81-91
Ege Journal of Fisheries and Aquatic Sciences
Volume: 34, Issue: 1 81-91
Ege Journal of Fisheries and Aquatic Sciences
In this study,whiting (Theragra chalcogramma, Pallas, 1814) and sardine (Sardina pilchardus,Walbum, 1792) were used as a raw material for surimi production. Every 30 days direct gels and kamaboko gelsproduced from frozen surimi packages during the 60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c75228d18d8ef9893a8d83f8e9ea22
https://dergipark.org.tr/tr/pub/egejfas/issue/27112/292918
https://dergipark.org.tr/tr/pub/egejfas/issue/27112/292918