Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Muharrem Certel"'
Publikováno v:
Trakya University Journal of Natural Sciences, Vol 21, Iss 1, Pp 47-61 (2020)
The aim of this study was to purify and characterize the peptidase of Bacillus amyloliquefaciens (Fukumoto) (strain FE-K1) isolated from ropey bread. Peptidases were purified from crude enzyme solution by affinity chromatography with an efficiency of
Externí odkaz:
https://doaj.org/article/e9104fad2b7046d7aa992c18e15c34c5
Publikováno v:
Trakya University Journal of Natural Sciences, Vol 19, Iss 2, Pp 159-173 (2018)
In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). Th
Externí odkaz:
https://doaj.org/article/90feee13140e4ecdb2c6c8997eb50c11
Publikováno v:
Trakya University Journal of Natural Sciences, Vol 19, Iss 2, Pp 159-173 (2018)
In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). Th
Externí odkaz:
https://doaj.org/article/0a61423cf8574d9e88f2d2f86519a041
Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana
Publikováno v:
International Journal of Food Science & Technology. 56:2557-2564
In this study, gluten degradation during prolonged tarhana fermentation was monitored in a traditional dough as well as in dough containing sourdough starter, peptidase additives and combination of both. Gluten content, determined using the sandwich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff7b5b85d9bb902f8e89baf6626d0a6a
https://doi.org/10.1111/ijfs.14895
https://doi.org/10.1111/ijfs.14895
Publikováno v:
Akademik Gıda. 18:64-72
Bu çalışmada, daha önceki bir çalışmamızda sünme (rope) hastalığı oluşmuş ekmek içlerinden izole edilen Bacillus türleri, hemolitik (Hbl) ve hemolitik olmayan (Nhe) enterotoksin üretimleri açısından incelenmiştir. İncelenen topl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39d9cb2db3ade784ba196a0f5319da9f
https://doi.org/10.24323/akademik-gida.730168
https://doi.org/10.24323/akademik-gida.730168
Residues in animal feeds and foods of animal origin have been important safety issue concerning both human and animal health. A multiresidue method for determination of eight mycotoxins and ten antibiotics was developed and validated in animal feeds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e869bc93cfd43a598197d3fc455bf7cb
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/93776
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/93776
Publikováno v:
Trakya University Journal of Natural Sciences, Vol 21, Iss 1, Pp 47-61 (2020)
Volume: 21, Issue: 1 47-61
Trakya University Journal of Natural Sciences
Volume: 21, Issue: 1 47-61
Trakya University Journal of Natural Sciences
Bu çalışmanın amacı, sünmüş ekmeklerden izole edilen Bacillus amyloliquefaciens (Fukumoto) (suş FE-K1) ile elde edilen peptidazı saflaştırmak ve karakterize etmektir. Peptidazlar ham enzim çözeltisinden afinite kromatografisi ile % 25 v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a46166fcbf9190a51bfe4c98c942027f
https://doi.org/10.23902/trkjnat.647525
https://doi.org/10.23902/trkjnat.647525
Publikováno v:
Trakya University Journal of Natural Sciences, Vol 19, Iss 2, Pp 159-173 (2018)
Volume: 19, Issue: 2 159-173
Trakya University Journal of Natural Sciences
Volume: 19, Issue: 2 159-173
Trakya University Journal of Natural Sciences
Bu çalışmada, daha önce sünmüş ekmekten izole edilmişolan Bacillus amyloliquefaciensFE-K1’in ekstraselüler peptidaz üretiminin, merkezi kompozit tasarıma (MKT)dayalı yanıt yüzey yöntemi (YYY) ile optimize edilmesi amaçlanmıştır.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb60e7adaa823152c96ac2ff0b4dc91
http://dergipark.org.tr/trkjnat/issue/39729/439763?publisher=trakya
http://dergipark.org.tr/trkjnat/issue/39729/439763?publisher=trakya
Publikováno v:
Food Chemistry. 354:129360
In this study, effects of low-intensity electrical currents (200, 800 and 1400 mA), ultrasound frequencies (24 and 40 kHz) and their combinations were applied at the duration period of 2, 4, 6, 8, and 10 min for the degradation of captan, thiamethoxa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::840717f6576a80d1ed5fe472a40ebebe
https://doi.org/10.1016/j.foodchem.2021.129360
https://doi.org/10.1016/j.foodchem.2021.129360