Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Hakan Benli"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 4, Pp 2473-2487 (2024)
Abstract This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained
Externí odkaz:
https://doaj.org/article/14487bbfe2b8454db7b9f5c151ab7bb8
Autor:
Hakan Benli, Duygu Gecgel Yildiz
Publikováno v:
Animal Bioscience, Vol 36, Iss 8, Pp 1274-1284 (2023)
Objective Understanding consumer perception of meat quality in developing countries is an important issue since consumer perception of quality could be highly variable. In the current study, consumers’ purchasing preferences affected by marbling an
Externí odkaz:
https://doaj.org/article/227d3d00b0f84e6b88e77bb0ca82724c
Autor:
Hakan Benli, Elif Barutcu
Publikováno v:
Animal Bioscience, Vol 34, Iss 12, Pp 1995-2002 (2021)
Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time po
Externí odkaz:
https://doaj.org/article/3743ebe7ce994915a212e610e88e5e6c
Autor:
Hakan Benli
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 11, Pp 1307-1311 (2017)
The aim of this study was to investigate some chemical characteristics and residual nitrite and nitrate levels of sucuk and salami samples collected from retail outlets of major supermarkets in Adana province. A total of 36 sucuk samples (12 brands;
Externí odkaz:
https://doaj.org/article/6b3b8475170d4634a2f236ffeba14f29
Autor:
Hakan Benli
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 29, Iss 1, Pp 100-108 (2016)
In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated
Externí odkaz:
https://doaj.org/article/577b94ace6c04019b0e9b8d451f7272c
Autor:
Hakan Benli, Marcos X. Sanchez-Plata, Osman Irfan Ilhak, Maryuri T. Núñez De González, Jimmy T. Keeton
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 3, Pp 405-410 (2015)
The objective of this study was to evaluate the effects of sequential applications of ɛ-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmo
Externí odkaz:
https://doaj.org/article/f26eb018e5bf4af78517673204be8e12
Autor:
Elif Barutcu, Hakan Benli
Publikováno v:
Animal Bioscience, Vol 34, Iss 12, Pp 1995-2002 (2021)
Animal Bioscience
Animal Bioscience
Objective: Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time p
Publikováno v:
Volume: 44, Issue: 5 819-825
Gıda
Gıda
In this study, the effect ofmicroencapsulated L. rhamnosus was investigated on biogenic amineamounts in sucuk during the 6 months storage. Traditional and probiotic sucukproduction were occurred with L. plantarum and L. rhamnosus.Probiotic sucuk was
Autor:
Hakan Benli
Publikováno v:
Health and Safety Aspects of Food Processing Technologies ISBN: 9783030249021
Nitrite, salt, seasonings and other ingredients are used for the curing to give unique color, flavor and texture to the meat products. Sodium or potassium nitrite is incorporated into the processed meats to provide desirable meaty flavor, prevent war
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bae347926d820c053dfd1147c6896bec
https://doi.org/10.1007/978-3-030-24903-8_17
https://doi.org/10.1007/978-3-030-24903-8_17
Autor:
Hakan Benli, Hasan Fenercioğlu
Publikováno v:
Gıda, Vol 30, Iss 1 (2015)
Bu çalışmada dane nar konservesi üzerine, üç farklı dolgu sıvısı (şurup, şurup ve meyve suyu karışımı (1:1, w/w, meyve suyu) kullanımının, iki farklı depolama sıcaklığının (oda sıcaklığı ve +5°C) ve saklama süresinin (8