Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Didem Üçok Alakavuk"'
Autor:
Tamer AKAN, Sehban KARTAL, Sühendan MOL, Serap COŞANSU, Şehnaz Yasemin TOSUN, Didem ÜÇOK ALAKAVUK, Şafak ULUSOY, Hande DOĞRUYOL, Kamil BOSTAN
Publikováno v:
Food and Environment Safety, Vol 21, Iss 4, Pp 321-332 (2022)
The studies on cold plasma, a non-thermal food processing technology, have been recently focused on extending the shelf life of foods and controlling pathogenic microorganisms since its antimicrobial activities were recognized. Atmospheric pressure c
Externí odkaz:
https://doaj.org/article/526b8a91f6034224850d9c567d379fa9
Autor:
Didem Üçok Alakavuk, Sühendan Mol
Publikováno v:
Aquatic Sciences and Engineering, Vol 36, Iss 4, Pp 203-207 (2021)
Since frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard found in frozen ready-to-eat seafood, whichissoldtohighlypopulouscommunities.Therefore,the
Externí odkaz:
https://doaj.org/article/38895211b0b7423aa3f9d0d4b896f904
Publikováno v:
Aquatic Sciences and Engineering, Vol 36, Iss 4, Pp 159-165 (2021)
Salmon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it af-fects the sensory characteristics as well as the physicochemical properties. Improving the proper-tiesoficecanmakepositivecontributionstofishfl
Externí odkaz:
https://doaj.org/article/e7e480ef60a44465bcb8b9c64f993573
Autor:
Sühendan Mol, Tamer Akan, Sehban Kartal, Serap Coşansu, Şehnaz Yasemin Tosun, Didem Üçok Alakavuk, Şafak Ulusoy, Hande Doğruyol, Kamil Bostan
Publikováno v:
Food and Bioprocess Technology. 16:537-548
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfde34b7af98faa6b21cd29c6a303957
https://doi.org/10.1007/s11947-022-02950-w
https://doi.org/10.1007/s11947-022-02950-w
Publikováno v:
Volume: 46, Issue: 5 1205-1217
Gıda
Gıda
Bu çalışmanın amacı, iki farklı pastörizasyon sıcaklığının (50°C ve 70°C) karidesin (Parapenaeus longirostris) temel kalite parametreleri üzerindeki etkisini değerlendirmektir. Karideslerin pastörizasyon işlemi sonrasında nasıl et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ef7101f0937b08030110c56f0928711
https://doi.org/10.15237/gida.gd21103
https://doi.org/10.15237/gida.gd21103
Publikováno v:
Turkish Journal of Fisheries and Aquatic Sciences. 21:535-540
The effect of microwave cooking on the survival of Salmonella Enteritidis was investigated. Inoculated whiting and salmon fillets (6-7 log cfu/cm2) were cooked in microwave either packed or unpacked at two internal temperatures (50 and 70°C). When t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7ea916084e08e2c453f691618272bf0
https://doi.org/10.4194/1303-2712-v21_11_01
https://doi.org/10.4194/1303-2712-v21_11_01
Autor:
Sühendan Mol, Didem Üçok Alakavuk
Publikováno v:
Volume: 36, Issue: 4 203-207
Aquatic Sciences and Engineering
Aquatic Sciences and Engineering
Since frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard found in frozen ready-to-eat seafood, which is sold to highly populous communities. Theref
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57b54724a27bce8a7d4154df529281d6
https://dergipark.org.tr/tr/pub/ase/issue/62223/928254
https://dergipark.org.tr/tr/pub/ase/issue/62223/928254
Publikováno v:
Volume: 36, Issue: 4 159-165
Aquatic Sciences and Engineering
Aquatic Sciences and Engineering
Salmon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it af-fects the sensory characteristics as well as the physicochemical properties. Improving the proper-ties of ice can make positive contributions t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b17598796321cc643e5022a8af6914
https://dergipark.org.tr/tr/pub/ase/issue/62223/866499
https://dergipark.org.tr/tr/pub/ase/issue/62223/866499
Publikováno v:
Journal of Food Safety. 38
In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc83645b56c52784993fb64e310e3596
https://doi.org/10.1111/jfs.12408
https://doi.org/10.1111/jfs.12408
Publikováno v:
Journal of Aquatic Food Product Technology. 22:160-167
The effects of different cooking methods (baking, steaming, grilling, and microwaving) on proximate composition, fatty acid composition, and cholesterol contents of salmon were investigated. The moisture, protein, lipid, and ash contents of raw salmo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8afa5b262bb8133b4a5cf77532325669
https://doi.org/10.1080/10498850.2011.635839
https://doi.org/10.1080/10498850.2011.635839