Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Bekir Tufan"'
Publikováno v:
Molecules, Vol 26, Iss 20, p 6156 (2021)
In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative
Externí odkaz:
https://doaj.org/article/1c18381fde2445228e81d69ee0e9cd70
Publikováno v:
Foods, Vol 10, Iss 8, p 1746 (2021)
A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish p
Externí odkaz:
https://doaj.org/article/fab7f0b4ccf14d4499cb544b6017cfe9
Autor:
Bekir TUFAN
Publikováno v:
Marine Science and Technology Bulletin. 12:104-110
This study was carried out to determine the nutritional composition of blue crabs (Callinectes sapidus) caught on the Fatsa (Ordu) coasts of the Middle Black Sea of Türkiye. The nutritional value of various edible body parts (carapace, right and lef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9744cb96f189bec6bb6a7983a972a2a
https://doi.org/10.33714/masteb.1241601
https://doi.org/10.33714/masteb.1241601
Autor:
BEKİR TUFAN
Publikováno v:
Turkish Journal of Fisheries and Aquatic Sciences. 23
The study was carried out by taking samples from 10 different stations between the Giresun and Hopa coasts of the Southeastern Black Sea. In this study, the nutritional value of various edible body parts (carapace, right and left claw, and legs) of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::438a3dca63d3e8cdc7dbd6c9b6f6fef5
https://doi.org/10.4194/trjfas22160
https://doi.org/10.4194/trjfas22160
Autor:
Bekir Tufan, Sevim Köse
Publikováno v:
Journal of Aquatic Food Product Technology. 30:954-967
This study provides utilization of salmon fillet by-products as canned soup at plant scale conditions and evaluation of nutritional value and consumer acceptance. The final product tested proved to...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c13dd8f9e4fcb81fd9528e6326f3baae
https://doi.org/10.1080/10498850.2021.1960452
https://doi.org/10.1080/10498850.2021.1960452
Publikováno v:
Ukrainian Food Journal. 10:112-123
Introduction. The aim of this study is to estimate the nutritional value of fish soup from cultured brook trout in terms of a healthy diet for human consumption.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ec619f3e49be714ede6e69d48e609f1
https://doi.org/10.24263/2304-974x-2021-10-1-10
https://doi.org/10.24263/2304-974x-2021-10-1-10
Publikováno v:
Journal of Anatolian Environmental and Animal Sciences.
This study represents new information on the nutritional value of soup prepared from cultured Rainbow trout (Oncorhyncus mykiss). The proximate contents of soup were represented by 87.56% moisture, 7.22% protein, 1.59% crude fat, 0.07% carbohydrate,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b44b4d8052a07ee88890ed5d481c4a
https://doi.org/10.35229/jaes.1077734
https://doi.org/10.35229/jaes.1077734
Publikováno v:
Molecules, Vol 26, Iss 6156, p 6156 (2021)
Molecules
Molecules, vol. 26, no. 20, 6156, 2021.
Volume 26
Issue 20
Molecules
Molecules, vol. 26, no. 20, 6156, 2021.
Volume 26
Issue 20
In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c181c2602fdbe88a323c94dae60b66c
https://www.mdpi.com/1420-3049/26/20/6156
https://www.mdpi.com/1420-3049/26/20/6156
Publikováno v:
Volume: 33, Issue: 1 11-19
Aquatic Sciences and Engineering
Aquatic Sciences and Engineering
The biochemical composition of fish differs according to seasons and habitat. This study aims to compare seasonal variations in the fatty acid composition of garfish (Belone euxini), Mediterranean horse mackerel (Trachurus mediterraneus) and red mull
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5abeead5b4680e63cdb0d4bb96723052
https://doi.org/10.18864/ase201803
https://doi.org/10.18864/ase201803
Publikováno v:
Journal of Aquatic Food Product Technology. 25:1284-1300
On-growing of horse mackerel is not known in the world. Recently, we have initiated on-growing of the Mediterranean horse mackerel in the Black Sea. Therefore, we aim to compare proximate composition and fatty acid profile of on-growing and wild hors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b7f031b64e2b69ce1eb198edcf5d3bd
https://doi.org/10.1080/10498850.2015.1056398
https://doi.org/10.1080/10498850.2015.1056398