Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Barış KARSLI"'
Publikováno v:
Atatürk Üniversitesi Ziraat Fakültesi Dergisi, Vol 53, Iss 3, Pp 166-177 (2022)
Externí odkaz:
https://doaj.org/article/a9a770f8bc044d96a9c5769656898729
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 8, Pp 6011-6021 (2024)
Abstract In this study, three different groups of sausages were produced from thornback ray (Raja clavata) without additives (control group), waste pomegranate peel extract (natural group), and ascorbic acid (synthetic group). Biochemical, physicoche
Externí odkaz:
https://doaj.org/article/6d7b01ea9bad4ef7a47fb75ce4707dfe
Publikováno v:
Journal of Aquatic Food Product Technology. 30:271-282
The study was conducted to evaluate the effect of black cumin extract (BCD), green tea extract (GTD), black cumin oil (BCO), and green tea oil (GTO) (10%) on the proximate, microbial, physicochemic...
Autor:
Barış Karsli
Publikováno v:
Volume: 7, Issue: 1 21-30
Food and Health
Food and Health
The present study evaluated the effect of extraction techniques (ultrasound-assisted extraction (U) and shaking water bath extrac-tion (WB)), solvents (etha-nol, acetone and distilled water) and concentration (2.5% and 5%) on total phe-nolic content
Publikováno v:
Journal of Aquatic Food Product Technology. 29:577-591
In this study, the effect of the depuration period on proximate composition, metals, fatty acids, and bacteria in the edible tissue of warty venus (Venus verrucosa) collected from Izmir Bay in the ...
Autor:
Barış Karsli, Emre Çağlak
Publikováno v:
Volume: 5, Issue: 1 42-50
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04bca1cd4c78b5489fc543815303b291
https://dergipark.org.tr/tr/pub/jaefs/issue/59741/824146
https://dergipark.org.tr/tr/pub/jaefs/issue/59741/824146
Publikováno v:
Journal of food scienceREFERENCES. 86(3)
Effects of high-molecular-weight (800 kDa) chitosan coating on quality of catfish fillets were examined during 6-month frozen (-20 °C) storage. Coating solutions, included distilled water (Control), 800AC1% (1% w/v chitosan in 1% v/v acetic acid), A
Autor:
Emre Caglak, Baris Karsli
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 11, Pp 7330-7340 (2023)
Abstract In this study, changes in quality parameters of rainbow trout croquettes treated with dill extracts obtained by brewing (BDA) and distillation (DDA) methods were investigated during 61 days of refrigerated storage (+2 ± 1°C). Physicochemic
Externí odkaz:
https://doaj.org/article/040fc1b35bf54b38834d84401086dfe5
Autor:
Dapeng Li, Barış Karsli, Emre Çağlak, Nancy K. Rubio, Witoon Prinyawiwatkul, Marlene E. Janes
Publikováno v:
International Journal of Food Science & Technology. 54:25-33
Publikováno v:
Journal of Anatolian Environmental and Animal Sciences. 3:34-41
The Black Sea region, which constitutes a large part of fishing in Turkey, is also a region where aquatic products are extensively consumed. In this regard, the retail outlets selling aquatic products in the region have an important potential. In thi