Zobrazeno 1 - 10
of 28
pro vyhledávání: '"A. Kemal SECKİN"'
Publikováno v:
Czech Journal of Food Sciences, Vol 23, Iss 4, Pp 166-172 (2005)
Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chrom
Externí odkaz:
https://doaj.org/article/6f4513281f8844f6a94b7e587317ad4e
Publikováno v:
In LWT April 2017 77:332-336
Publikováno v:
Reactive and Functional Polymers. 115:109-116
2-Acrylamido-2-methylpropane sulfonic acid sodium salt-based hydrogels were synthesized by redox polymerization and rendered biocidal by dilute household bleach treatment. The developed hydrogels were characterized by SEM, EDX, FTIR, DSC and TGA. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7722c89fd03cfbdaec54c13b78537aeb
https://doi.org/10.1016/j.reactfunctpolym.2017.04.014
https://doi.org/10.1016/j.reactfunctpolym.2017.04.014
Publikováno v:
LWT. 77:332-336
Traceability of foods has become very important problem respect to food quality and typicalness of foods. Cheeses' milk origin cannot be identified by the consumer and they are sold at different prices under various product names. Recently, this has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a8cb165bd3f2c8e3953eecd108d9135
https://doi.org/10.1016/j.lwt.2016.11.065
https://doi.org/10.1016/j.lwt.2016.11.065
Autor:
Donmez, Muhammet1 (AUTHOR), Kemal Seckin, A.2 (AUTHOR), Sagdic, Osman3 (AUTHOR) osagdic@erciyes.edu.tr, Simsek, Bedia4 (AUTHOR)
Publikováno v:
International Journal of Food Sciences & Nutrition. May2005, Vol. 56 Issue 3, p157-163. 7p.
Autor:
A. Yeliz Ozkilinc, A. Kemal Seckin
Publikováno v:
Journal of Animal and Veterinary Advances. 10:1117-1123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f8b7761c0692f9501824f9a5e1f13b7
https://doi.org/10.3923/javaa.2011.1117.1123
https://doi.org/10.3923/javaa.2011.1117.1123
Publikováno v:
LWT - Food Science and Technology. 38:909-915
Conjugated linoleic acid (CLA) concentrations, fatty acid composition and cholesterol content of some Turkish dairy products (butter, processed cheese, Kaymak and cream) were determined by capillary gas chromatography. The CLA and cholesterol content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e94c57023fac3daf1ed866a4bfda4d80
https://doi.org/10.1016/j.lwt.2004.09.011
https://doi.org/10.1016/j.lwt.2004.09.011
Autor:
Mustafa Metin, Abdullah Kemal Seckin
Publikováno v:
International Journal of Food Science and Technology. 40:903-906
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31dce4817cc0341eccc54dcc2d6c2577
https://doi.org/10.1111/j.1365-2621.2005.01022.x
https://doi.org/10.1111/j.1365-2621.2005.01022.x
The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a991f7f0d7e8d0fb447ea94bbcc85a54
https://hdl.handle.net/20.500.12438/6314
https://hdl.handle.net/20.500.12438/6314
Autor:
Ezgi Özgören, A. Kemal Seçkin
Publikováno v:
Mljekarstvo, Vol 66, Iss 2, Pp 154-159 (2016)
In this study, a total of 100 mouldy cheese samples were collected from randomly selected markets from 5 different cities of Turkey during October and November. Samples were analyzed for aflatoxin M1 by using enzyme linked immunosorbent assay (ELISA)
Externí odkaz:
https://doaj.org/article/6b50436a9d074105a51a3b554552b6b2