Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Küley Boğa, Esmeray"'
Autor:
Lahreche, Talal, Durmuş, Mustafa, Kosker, Ali Riza, Uçar, Yilmaz, Küley Boga, Esmeray, Hamdi, Taha-Mossadak, Özogul, Fatih
Publikováno v:
In Applied Food Research June 2022 2(1)
Autor:
Özoğul, Fatih, Küley Boğa, Esmeray
The effects of four organic acids (lactic, fumaric, succinic and orto-phosphoric) on ammonia and biogenic amines production by five fish spoilage bacteria (Enterobacter cloacae, Proteus mirabilis, Vibrio vulnificus, Photobacterium damselae and Pseudo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::0ed0f63b924ce32136c9a75154ebd7a1
https://hdl.handle.net/20.500.12605/36018
https://hdl.handle.net/20.500.12605/36018
Fish and other seafoods are highly susceptible to spoilage due frequently to microbiological growth and lipid oxidation. Seafood can also undergo rapid microbial contamination and growth as a consequence of inadequate handling and storage. Fresh or p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::21b3aa578bc8068080d09d2e096cde62
https://hdl.handle.net/20.500.12605/36139
https://hdl.handle.net/20.500.12605/36139
The impact of diethyl ether extract of spices (sumac, cumin, black pepper and red pepper) on growth of Staphylococcus aureus, Salmonella Paratyphi A, Klebsiella pnewnoniae, Enterococcus faecalis, Camplylobacter jejuni, Aeromonas hydrophila, Pseudomon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::c9fe64d57845ecf0b4ca78e2925d4e7b
https://hdl.handle.net/20.500.12605/35756
https://hdl.handle.net/20.500.12605/35756
The chemical, sensory, microbiological and textural changes of vacuum-packaged 'gravad' carp fillets (Cypriruts carpio) were assessed during storage period at 3oC. Aocording to chemical assessment, no significant differences in pH. NaCl and sugar val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::85dc75a4c678eba118c00e7e8ed6f2e5
https://hdl.handle.net/20.500.12605/35754
https://hdl.handle.net/20.500.12605/35754
Organic acids formed in fermented products such as fish silage as a result of hydrolysis, biochemical metabolism, and microbial activity. Organic acids such as acetic and propionic acids are the most powerful inhibitors and are used for the preventio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::787935a7984207605acae6e1b569d899
https://hdl.handle.net/20.500.12605/35749
https://hdl.handle.net/20.500.12605/35749
Fish protein isolates prepared with pH shifting methods have great potential as an ingredient in recent years. Although it is anticipated that the addition of fish protein isolates (FPl) enhance the nutritional value, there is scarce information abou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::717e07a24b7e92c14714a323998a9bf9
https://hdl.handle.net/20.500.12605/35751
https://hdl.handle.net/20.500.12605/35751
The antimicrobial activity of six nanoemulsion based on plant oil (sunflower2 conl, hazelnut, soy bean, olive and canola) was tested against selected six fish spoilage bacteria isolated from sea bass (Dicentrarchus labrax) by minimum inhibitory conce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::6141d8db1f913e1f53357ac3f869bec8
https://hdl.handle.net/20.500.12605/35752
https://hdl.handle.net/20.500.12605/35752
Fish silage is an effective method to produce high quality animal food from discard fish. Lactic acid bacteria utilization for the production of fish silages have considerable advantages than the chemical silages because of their positive properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::e66093a6c2ed4c507e354743e1cc3003
https://hdl.handle.net/20.500.12605/35750
https://hdl.handle.net/20.500.12605/35750
Seafood toxins are formed by phytoplankton (dinoflagellates, cyanobacteria, and diatoms) or bacteria. They are found in seafood especially in shellfish which are filter feeding organisms that accumulate the toxins within their flesh. The toxins are t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9491::ac04ecfbedbbdb64332427685cb198a2
https://hdl.handle.net/20.500.12605/35755
https://hdl.handle.net/20.500.12605/35755