Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Latif Taşkaya"'
Publikováno v:
Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Issue: ahead, Published: 19 OCT 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Issue: ahead, Published: 19 OCT 2017
YAPICI, Hatice HASANHOCAOGLU/0000-0001-5868-436X WOS: 000452420000022 This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Mugla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8700da7824f78e63e329242d2ad51d6
https://doi.org/10.1590/1678-457x.12417
https://doi.org/10.1590/1678-457x.12417
Publikováno v:
Su Ürünleri Dergisi, Vol 33, Iss 1, Pp 55-61 (2016)
Volume: 33, Issue: 1 55-61
Ege Journal of Fisheries and Aquatic Sciences
Volume: 33, Issue: 1 55-61
Ege Journal of Fisheries and Aquatic Sciences
In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad4329c5a6d08ac699af67d7072718fb
https://dergipark.org.tr/tr/pub/egejfas/issue/17268/180408
https://dergipark.org.tr/tr/pub/egejfas/issue/17268/180408
Autor:
Latif Taşkaya, Elif Yaşar
Publikováno v:
Food Science & Nutrition
WOS: 000427473600028 PubMed ID: 29564116 This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4 degrees C +/- 1 degrees C. Physicochemical (pH, TVB-N, TMA-N, and TBA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b53ebb382382eeac634d0c76fcad792
https://pubmed.ncbi.nlm.nih.gov/29564116
https://pubmed.ncbi.nlm.nih.gov/29564116
Publikováno v:
LWT - Food Science and Technology. 43:401-408
Whiteness is a critical attribute for restructured fish products such as surimi seafood. However, the whiteness of gels made from proteins recovered from fish processing by-products or whole fish using isoelectric solubilization/precipitation is poor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c11acaebace732a41a0dc1c8ba66af2d
https://doi.org/10.1016/j.lwt.2009.08.021
https://doi.org/10.1016/j.lwt.2009.08.021
Publikováno v:
LWT - Food Science and Technology. 42:1082-1089
Isoelectric solubilization/precipitation at acidic and basic pH ranges was applied to whole gutted silver carp ( Hypophthalmichthys molitrix ) in order to recover muscle proteins. Thermal denaturation ( T onset , T max , and Δ H ), viscoelasticity (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8ebf8fd3ce7e4356c61af2ff57d2ad6
https://doi.org/10.1016/j.lwt.2009.02.007
https://doi.org/10.1016/j.lwt.2009.02.007
Autor:
Jacek Jaczynski, Latif Taşkaya
Publikováno v:
LWT - Food Science and Technology. 42:570-575
Muscle proteins were recovered from rainbow trout processing by-products (fish meat leftover on bones, head, skin, and etc.) by isoelectric solubilization/precipitation. Muscle proteins precipitated at pH 5.5 are typically recovered by high-speed cen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::186904d3502951c796fc099d5f807120
https://doi.org/10.1016/j.lwt.2008.09.012
https://doi.org/10.1016/j.lwt.2008.09.012
Publikováno v:
Journal of the Science of Food and Agriculture. 89:349-358
BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumpt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9526efaf46527eca04d527fb663f10de
https://doi.org/10.1002/jsfa.3461
https://doi.org/10.1002/jsfa.3461
Publikováno v:
Volume: 20, Issue: 1 87-93
Ege Journal of Fisheries and Aquatic Sciences
Su Ürünleri Dergisi, Vol 20, Iss 1 (2003)
Ege Journal of Fisheries and Aquatic Sciences
Su Ürünleri Dergisi, Vol 20, Iss 1 (2003)
In this study, sensory, chemical, and physical analyses were carried out on sardines (Sardina pilchardus) as fresh and cleaned, during 140 days of storage at no-frost conditions. pH as physical criteria which determine quality of frozen fish meat, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d729d7cd8920879acfd728e1d3eafcda
https://dergipark.org.tr/tr/pub/egejfas/issue/5021/68210
https://dergipark.org.tr/tr/pub/egejfas/issue/5021/68210
Autor:
Asli Cadun, Can Altinel Ataman, Şükran Çakli, Berna Kilinç, Ramin Haji Maleki, Ufuk Çelik, Duygu Kışla, Latif Taşkaya
Publikováno v:
European Food Research and Technology. 220:526-530
Production of fish fingers was achieved by using fish species such as sardine (Sardina pilchardus, Walbaum, 1792), whiting (Merlangius merlangus, Linnaeus, 1758) and pike perch (Sander lucioperca, Linnaeus, 1758). Quality changes of battered fish pat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0791846b45ffb0e3990afbb6a9ab7740
https://doi.org/10.1007/s00217-004-1089-9
https://doi.org/10.1007/s00217-004-1089-9
Publikováno v:
Journal of agricultural and food chemistry. 57(10)
Isoelectric solubilization/precipitation (ISP) at acidic and basic pH was applied to whole carp, yielding proteins, lipids, and insolubles. The objective was to characterize composition of recovered materials. Crude protein was concentrated to 89-90%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af0bf0bfae3b80a382682f68cd6e1bf4
https://pubmed.ncbi.nlm.nih.gov/19368395
https://pubmed.ncbi.nlm.nih.gov/19368395