Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Gülen Yıldız Turp"'
Autor:
Gülen Yıldız Turp, Tuğçe Avcı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 3, Pp 475-488 (2022)
Nowadays, consumer demand for healthy and natural food is reflected in the meat industry and researches and investments on this issue have gained speed. Nitrite is a widely used synthetic additive in meat products due to its contribution to the devel
Externí odkaz:
https://doaj.org/article/fd8994aaf7204bdba4b7b5d70cf369f2
Autor:
Gülen Yıldız Turp, Buket Yıldırım
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 344-354 (2019)
Doner is a kind of kebab which is produced after marinating meat and spitting the fat with marinated meat then cooked in the doner cooker. Doner is our traditional product that is consumed gladly and its production is growing day by day in our countr
Externí odkaz:
https://doaj.org/article/6330f52215924406aee6b4a59db92cf2
Autor:
Gülen Yıldız Turp, Tuğçe Avcı
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 10:475-488
Günümüzde tüketicilerin sağlıklı ve doğal gıda talebi et endüstrisine de yansıyarak bu konuda yapılan araştırmalar ve yatırımlar hız kazanmıştır. Nitrit et ürünlerinde; karakteristik renk ve lezzetin gelişimine katkıda bulunma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b39faf13aa1a1360db572f35fdf125dd
https://doi.org/10.24925/turjaf.v10i3.475-488.4654
https://doi.org/10.24925/turjaf.v10i3.475-488.4654
Autor:
Aysegul Atali, Gülen Yıldız Turp
Publikováno v:
Gıda. 46:1256-1269
Et ürünlerinde kullanılan tuz, su tutma kapasitesini geliştirmesi, etin yumuşaklığını sağlaması, mikrobiyel koruyucu etki göstermesi, uçucu bileşiklerin etkinliğini arttırması, renk pigmentinin gelişiminde rolü olması, lezzete kat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bce04c35155318c9e2b311ee48a4585
https://doi.org/10.15237/gida.gd21091
https://doi.org/10.15237/gida.gd21091
Autor:
Ilkin Yucel Sengun, Tugce Avci, Berna Ozturk, Seyma Nur Cicek, Gülen Yıldız Turp, Gulden Kilic
Publikováno v:
International journal of food microbiology. 336
The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07ea0ce7a760623625013cce17f2eed7
https://pubmed.ncbi.nlm.nih.gov/33129004
https://pubmed.ncbi.nlm.nih.gov/33129004
Publikováno v:
Volume: 28, Issue: 4 507-517
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences
Oxidation and microbial growth are the most important factors affectingthe quality and shelf life of meat and meat products. The oxidation occur inthe product induces taste, texture and color deteriorations as well asgeneration of harmful components
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53ce4f8e5b3a9411e2b7a3e322d077fd
https://doi.org/10.29133/yyutbd.465506
https://doi.org/10.29133/yyutbd.465506
Autor:
Gülen Yıldız Turp, Cisem Sucu
Publikováno v:
Meat Science. 140:158-166
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::442880d1e0e52963783820557e17fe39
https://doi.org/10.1016/j.meatsci.2018.03.012
https://doi.org/10.1016/j.meatsci.2018.03.012
Autor:
Buket Yildirim, Gülen Yıldız Turp
Döner, etin marine edildikten sonra yağ ile birlikte şişe geçirilip şekil verilmesi ve döner ocağında pişirilmesi ile yapılan bir kebap çeşididir. Ülkemizde ve dünyanın farklı ülkelerinde sevilerek tüketilen ve gün geçtikçe üre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6edd73995df10d2a11944ffb32426e25
https://hdl.handle.net/11454/66756
https://hdl.handle.net/11454/66756
Autor:
Gülen Yıldız Turp
Publikováno v:
Meat Science. 121:40-46
The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d02dc5ffd992c5643bbfffc38c90b714
https://doi.org/10.1016/j.meatsci.2016.05.016
https://doi.org/10.1016/j.meatsci.2016.05.016
Autor:
Gülen Yıldız Turp, Meltem Boylu
Publikováno v:
Volume: 28, Issue: 1 144-153
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences
Son yıllarda sağlıklı beslenmeye yönelikolarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleriilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksekbesin değerine sahip olan mantarlar uzu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a457a0adf8f183f3767b1c906d3101bf
https://dergipark.org.tr/tr/pub/yyutbd/issue/36698/397683
https://dergipark.org.tr/tr/pub/yyutbd/issue/36698/397683