Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Nilgün Öncül"'
Autor:
Mehtap Çiftçi, Nilgün Öncül
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTIt aims to offer an alternative product to the food industry for the increasing demands of healthy nutrition with production of yogurt containing bee pollen. Probiotic yogurt prepared with different levels of bee pollen (0.5%, 1.5%, 3% and 6%
Externí odkaz:
https://doaj.org/article/956cc2668ff042f8af51d869e486157e
Autor:
Mehtap Çiftçi, Nilgün Öncül
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss sp, Pp 2552-2559 (2021)
Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group
Externí odkaz:
https://doaj.org/article/26220f8436bf4b3f848a01a46149cf2b
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 12, Pp 2683-2694 (2020)
In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophi
Externí odkaz:
https://doaj.org/article/7fcd83804eec48419fb996c788fbe4ab
Autor:
Nilgün Öncül, Zeliha Yıldırım
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss sp3, Pp 62-67 (2019)
According to World Health Organization (WHO), an estimated 600 million people fall ill after eating contaminated food and 420 000 die every year. Although various foods can serve as sources of foodborne illness, meat has been at the forefront of soci
Externí odkaz:
https://doaj.org/article/99945efec92a423c90bf0c5dea70739c
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 4, Pp 358-365 (2017)
In this study, some physicochemical and microbiological properties and antioxidant capacity of 30 rosehip marmalades produced in Tokat province by industrial or regional methods were determined. pH, water activity, viscosity, total dry content, total
Externí odkaz:
https://doaj.org/article/b29dff8be9984eddbde0c1c328ad62d1
Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh Beef
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 3, Pp 317-323 (2016)
In this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200–2500 AU/mL), a bacteriocin produced by Lactococcus lac
Externí odkaz:
https://doaj.org/article/33d8fac690fe4cf4823af8a27978625c
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 5, Pp 342-345 (2015)
In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) w
Externí odkaz:
https://doaj.org/article/471434fec7834958b7d8e3bc66ff25b2
Autor:
Mehtap Çiftçi, Nilgün Öncül
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 9:2552-2559
Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c24d78c2a6af58cf76a59c874171f86d
https://doi.org/10.24925/turjaf.v9isp.2552-2559.4928
https://doi.org/10.24925/turjaf.v9isp.2552-2559.4928
Autor:
Mehtap Çiftçi, Nilgün Öncül
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss sp, Pp 2552-2559 (2022)
Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::ba040f0f3465349f62a031e0a61d5ce2
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4928
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4928
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:2683-2694
In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40d9fe8e9315f04fe275bc1063d6865d
https://doi.org/10.24925/turjaf.v8i12.2683-2694.3878
https://doi.org/10.24925/turjaf.v8i12.2683-2694.3878