Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Hülya Serpil Kavuşan"'
Autor:
Hülya Serpil Kavuşan, Özlem Yüncü-Boyaci, Hilal Can, İclal Gözde Düz, Sinem Karataş, Meltem Serdaroğlu
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 16, Iss 1, Pp 25-44 (2024)
This study was carried out to investigate the effects of using barberry or acorn extracts in fried sardine marinade formulations. In line with this purpose, sardines were eviscerated, washed, and filleted. Fillets were marinated with a solution conta
Externí odkaz:
https://doaj.org/article/41c9251b381442a99b53cac53eca5dd8
Autor:
Meltem Serdaroğlu, Özlem Yüncü, Hülya Serpil Kavuşan, Elnaz Sharefiabadi, Sahar Seyedhosseini
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1485-1494 (2021)
This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts
Externí odkaz:
https://doaj.org/article/9da594d362204421bb54407cfa949652
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss sp1, Pp 138-144 (2019)
Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, e
Externí odkaz:
https://doaj.org/article/e91522d62f314860acbecdb16dd5d594
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 173-185 (2019)
Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based
Externí odkaz:
https://doaj.org/article/0243c801ea764daba4ef9cf1ebc2f534
Autor:
Sahar Seyedhosseini, Hülya Serpil Kavuşan, Meltem Serdaroğlu, Özlem Yüncü, Elnaz Sharefiabadi
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1485-1494 (2021)
This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfa07c639ac45b3d238c6363da72ccde
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4305
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4305
Publikováno v:
Gıda. 46:443-462
Et ve et ürünlerine uygulanan boyut küçültme, kürleme, ısıl işlem, fermantasyon ve depolama gibi işlemeyöntemleri, yağ ve proteinlerin oksidasyonuna yol açmaktadır. Fermente et ürünlerinde gelişen oksidasyonunderecesi ürünün kalit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d31f864735b6bfd3e40f74d7522ccf75
https://doi.org/10.15237/gida.gd20122
https://doi.org/10.15237/gida.gd20122
Publikováno v:
Meat Science. 198:109090
This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e24a014ec6c66f5ef8945f7244350041
https://doi.org/10.1016/j.meatsci.2022.109090
https://doi.org/10.1016/j.meatsci.2022.109090
Publikováno v:
Food Science of Animal Resources
In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f8114871bc2a30d245a0ddf73b80cfb
https://doi.org/10.5851/kosfa.2020.e23
https://doi.org/10.5851/kosfa.2020.e23
Autor:
Meltem Serdaroğlu, Burcu Öztürk‐Kerimoğlu, Aslı Zungur‐Bastıoğlu, Hülya Serpil Kavuşan, Semih Ötleş, Vasfiye Hazal Özyurt
This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein-lipid oxidation, in vitro digestibility, and related quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cbb8d8d27f0775f6aa23fa3ac98b84e
https://hdl.handle.net/11454/75899
https://hdl.handle.net/11454/75899
Publikováno v:
Volume: 25, Issue: 3 390-405
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Tarım ve Gıda Bilimleri Dergisi
In this study, the use of juniper extract (JE) at rates of 0% (C), 0.5% (A-0.5), 0.75% (A-0.75), and 1% (A-1) on some quality parameters and lipid oxidation throughout the storage were examined in chicken breast muscles marinated by injection method.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cee5cd85b71bda19334dca53c894cc6
https://dergipark.org.tr/tr/pub/harranziraat/issue/64516/863985
https://dergipark.org.tr/tr/pub/harranziraat/issue/64516/863985