Zobrazeno 1 - 10 of 25 pro vyhledávání: '"Hünkar Avni Duyar"'
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Akademický článek
Fatty Acid Profiles of Fish Oil Derived by Different Techniques from By-products of Cultured Black Sea Salmon, Oncorhynchus mykiss
Autor: Hünkar Avni Duyar, Barış Bayraklı
Publikováno v: Journal of Agricultural Sciences, Vol 29, Iss 3, Pp 833-841 (2023)
The fatty acid profiles of fish oil extracted from by-products of cultured Black Sea salmon, Oncorhynchus mykiss, using conventional (CFO) and dry freezing oil (DFO) techniques were investigated. In the CFO and DFO groups, MUFA+PUFA comprised 74.00%
Externí odkaz: https://doaj.org/article/21c2386edc924a9e8f826a893722600a
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3
Some population features of the tub gurnard (Chelidonichthys lucernus L. 1758) distributed in the Southwestern Black Sea Shores
Autor: Süleyman ÖZDEMİR, Hünkar Avni DUYAR, Zekiye BİRİNCİ ÖZDEMİR
Publikováno v: Turkish Journal of Maritime and Marine Sciences.
Some population features (length, weight, LWR, sex ratio and condition factor) were determined for tub gurnard (Chelidonichthys lucernus L. 1758) distributed in the Black Sea coast of Türkiye in the study. The study was conducted between 2018 and 20
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ec647c992aeadc149aa1244caa80c788
https://doi.org/10.52998/trjmms.1265050
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4
The Sensory and Evaluation of Seaweed (Spirulina) to be Used as Food Supplement Production in Grissini
Autor: Hünkar Avni Duyar, Aysun Gargaci Kinay
Publikováno v: Gastroia: Journal of Gastronomy And Travel Research. 5:464-470
Dünyanın birçok ülkesinde deniz yosunu ve algal ürünler diyetin özel bir kısmını oluşturmakta olup, bunlardan DHA, mukopolisakkaritler ve çeşitli vitaminler üretilmiştir. Deniz yosunları yüksek lif yapısı ve düşük kolestrol içe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3905e10faba612085ea0ec052abc0a2f
https://doi.org/10.32958/gastoria.961742
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5
Effect of Freshness on Fish Meal Quality; Anchovy Meal
Autor: Hünkar Avni Duyar, Barış Bayrakli
Publikováno v: Journal of Anatolian Environmental and Animal Sciences. 6:57-65
Balık unu av sezonunda fazla avlanan veya ekonomik değeri olmayan balıklar ile balık artıklarından üretilmektedir. Karadeniz’den 2007-2008 balıkçılık av sezonunda avlanan hamsi balıklarından (Engraulis engrasicholus, L) üretilen balı
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d1bbf6ac60abc571822eaeb591a1571
https://doi.org/10.35229/jaes.824885
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6
The Determination of Proximate Composition and Some Biologic Characteristics of Flatfish (Pegusa lascaris) captured in the Black Sea Coasts
Autor: Hünkar Avni Duyar, Barış Bayrakli, Süleyman Özdemir
Publikováno v: Journal of Anatolian Environmental and Animal Sciences. 5:717-724
In this study, some biological characteristics and proximate composition of flatfish (Pegusa lascaaris), which is caught as a non-target species on the Black Sea coast, have been determined. The study was conducted between 01 October 2019 and 30 Sept
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f69956bbe16795bccb6538f336c0123e
https://doi.org/10.35229/jaes.823936
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7
Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)
Autor: Aysun GARGACI KINAY, Hünkar Avni DUYAR
Publikováno v: Volume: 10, Issue: 4 406-415
Marine Science and Technology Bulletin
This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect of the rosemary plant on some quality parameters and storage time of bonito fish with tomato sauce stored for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a279fb1f1db6f3ccdba3633a6551820e
https://dergipark.org.tr/tr/pub/masteb/issue/64818/1001401
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8
The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant
Autor: Hünkar Avni Duyar, Barış Bayrakli
Publikováno v: Volume: 4, Issue: 3 473-479
Journal of Anatolian Environmental and Animal Sciences
The effect of raw material freshness on fish oil quality produced in fish meal and oil factories in the Black Sea during 2007-2008 fishing season was investigated. The fish oil was produced from anchovy (Engraulis encrasicolus) which were processed o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9dd2bf702b65c0368be720a3e4fd3c2
https://doi.org/10.35229/jaes.636002
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9
Karadeniz’de Farklı Hammaddelerden Elde Edilen Balık Unlarının Besin Kompozisyonu
Autor: Barış Bayrakli, Hünkar Avni Duyar
Publikováno v: Volume: 4, Issue: 3 545-550
Journal of Anatolian Environmental and Animal Sciences
Bu çalışmada, 2017-2018 av sezonunda Sinop ilinde faaliyet gösteren balık unu-yağı fabrikasının Karadeniz’de avlanan hamsi (Engraulis encrasicolus) ve çaça (Sprattus sprattus) balıklarının işlenmesi ile ürettiği balık ununun besin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25804bf9d2507a8588f16a205aefdf10
https://doi.org/10.35229/jaes.636806
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10
The Effect of Different Processing Methods on Fishmeal Element Quality: Evaporator System
Autor: Hünkar Avni Duyar, Barış Bayrakli
Publikováno v: Volume: 10, Issue: 3 251-257
Marine Science and Technology Bulletin
Anchovy (Engraulis encrasicolus L., 1758) is the main source of fishmeal in Turkey. The research was carried out in 3 fishmeal factories where anchovy is processed in the Black Sea during the 2007-2008 fishing season. Factories A and B have an evapor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ad08cba303f0828ce7aec7a88bd6dad
https://dergipark.org.tr/tr/pub/masteb/issue/64817/922865
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