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A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study.

Autor: Altan, Can Okan, Kocatepe, Demet, Çorapcı, Bengünur, Köstekli, Bayram, Turan, Hülya

Publikováno v: Food & Bioprocess Technology; Nov2024, Vol. 17 Issue 11, p3999-4024, 26p

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on nutritional composition, fatty acids and TBARS values of marinated sea bream (Sparus aurata L., 1758).

Autor: Çorapci, Bengünur¹ (AUTHOR) bengucorapci@hotmail.com, Köstekli, Bayram¹ (AUTHOR), Eyüboğlu, Asiye¹ (AUTHOR), Kocatepe, Demet¹ (AUTHOR)

Publikováno v: Journal of Food Processing & Preservation. Feb2021, Vol. 45 Issue 2, p1-11. 11p.

The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs.

Autor: ALTAN, Can Okan, KOCATEPE, Demet, İPAR, Mehmet Sedat, ÇORAPCI, Bengünur, KÖSTEKLİ, Bayram, TURAN, Hülya

Publikováno v: Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi; 2023, Vol. 40 Issue 1, p41-49, 9p

Su Ürünlerinde Kullanılan Paketleme Yöntemleri: Vakum Paketleme, MAP, Biosensörler, Oksijen Emici Etiketler

Autor: ERDEM, Mehmet Emin, TUNÇTAŞ, Nuri, KÖSTEKLİ, Bayram, KESKİN, İrfan

Publikováno v: Volume: 7, Issue: 2 128-137
Journal of Anatolian Environmental and Animal Sciences

Packaging material is of great importance in preserving food and delivering it to the consumer in a healthy way. One of the most important features of packaging is that it informs the consumer about many information such as production place, content,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::962e9da7fff89786dfe2f9f8c0e01aab
https://dergipark.org.tr/tr/pub/jaes/issue/70299/1068174