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Effect of kefir on Fusobacterium nucleatum in potentially preventing intestinal cancer

Autor: Zeynep Banu Guzel-Seydim, Merve Dibekci, Ece Cagdas, Atıf Can Seydim

Publikováno v: Functional Foods in Health and Disease, Vol 6, Iss 7, Pp 469-477 (2016)

Background: Fusobacterium spp. are known to be part of mouth and intestinal microbiota. Fusobacterium nucleatum is an obligate anaerobe, Gram negative, non-spore forming pleomorphic bacillus that can cause diseases not only in the mouth and teeth but

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::beead1515af971da008783c858845d48
http://www.ffhdj.com/index.php/ffhd/article/view/272/515

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Effects of Grape Seed Powder and Whey Protein on Quality Characteristics of Chicken Nuggets

Autor: Seher Kumcuoglu, Ece Cagdas

Publikováno v: Journal of Food Quality. 38:83-93

In this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8cbbf3206f3fbd4e4b37bab5d567b4e
https://doi.org/10.1111/jfq.12131

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Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Autor: Ece Cagdas, Seher Kumcuoglu

WOS: 000352816100043
PubMed ID: 25892791
The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter contai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac81dba5f97adf65ca4a63eef8f64cda
https://hdl.handle.net/11454/50572

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Effects Of The Addition Of Grape Seed Powder On The Thermorheological Properties Of Frying Batters

Autor: Ece Cagdas, Seher Kumcuoglu

The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (TG) and melting (Tm) temperatures, as well as enthalpies (ΔHG

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35ce7e26badff14454b41321d89d31ff
https://aperta.ulakbim.gov.tr/record/82729

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EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY ATTRIBUTES OF CHICKEN NUGGETS

Autor: Seher Kumcuoglu, Ece Cagdas

Publikováno v: GIDA / THE JOURNAL OF FOOD.

Bu calisma kapsaminda; bugday unu, misir unu, tuz ve kabartma ajani ile hazirlanan basit kaplama hamuruna degisik oranlarda uzum cekirdegi tozu (GSP) eklenerek kaplanan ve peynir alti suyu tozu cozeltisine (WPS) daldirilarak kaplanan tavuk eti parcal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9c907c89cebbec9573493778066c904
https://doi.org/10.15237/gida.gd14032

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Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Autor: Zeynep B. Guzel-Seydim, Merve Dibekci Ece Cagdas, Atif Can Seydim

Publikováno v: Functional Foods in Health and Disease. 6:469

Fusobacterium nucleatum (ATCC 25586) is an obligate anaerob, gram negative, non-spore former, and pleomorphic bacillus that can cause brain, pleura, lung and liver diseases mainly in the mouth and teeth. It was also noted that F. nucleatum induces fe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7021797093e6345c2d6c546bd501b358
https://doi.org/10.31989/ffhd.v6i7.272

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