Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Orhan Özünlü"'
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 839-845 (2019)
Et ve et ürünlerinin bileşiminde bulunan doymuş yağ asidi, kolesterol, tuz, nitrit gibi maddelerin fazla miktarda tüketimiyle insanlarda bazı sağlık sorunları (kardiyovasküler rahatsızlıklar ve bazı kanser türleri) ortaya çıkabilmekt
Externí odkaz:
https://doaj.org/article/64d502352d3a4986a8548ee6d2bc4f40
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 839-845 (2019)
Et ve et ürünlerinin bileşiminde bulunan doymuş yağ asidi, kolesterol, tuz, nitrit gibi maddelerin fazla miktarda tüketimiyle insanlarda bazı sağlık sorunları (kardiyovasküler rahatsızlıklar ve bazı kanser türleri) ortaya çıkabilmekt
Externí odkaz:
https://doaj.org/article/3d8f31ddefaf4b9ebf59b077b5236391
Autor:
Haluk Ergezer, Orhan Özünlü
Publikováno v:
Journal of Food Processing and Preservation. 46
This study aimed to investigate the applicability of novel colorimetric paper-based pH-sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4 degrees C. The color changes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d26701c1be162f74f0f2b43eb152d983
https://doi.org/10.1111/jfpp.17013
https://doi.org/10.1111/jfpp.17013
The present study investigated the influence of different drying temperatures (50, 60, and 70ºC) on the drying kinetics, drying rate, color, lipid oxidation, and protein oxidation of sliced chicken breast meat. In addition, color degradation, lipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e41625da3f4b4c14929adf79ceb0041
https://doi.org/10.21203/rs.3.rs-1596759/v1
https://doi.org/10.21203/rs.3.rs-1596759/v1
Autor:
Haluk Ergezer, Orhan Özünlü
Publikováno v:
Volume: 17, Issue: 4 458-467
Akademik Gıda
Akademik Gıda
Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5471658dd0f36dc921661337c81e1eea
https://doi.org/10.24323/akademik-gida.667257
https://doi.org/10.24323/akademik-gida.667257
Publikováno v:
Volume: 25, Issue: 7 839-845
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Et ve et ürünlerinin bileşiminde bulunan doymuş yağ asidi, kolesterol, tuz, nitrit gibi maddelerin fazla miktarda tüketimiyle insanlarda bazı sağlık sorunları (kardiyovasküler rahatsızlıklar ve bazı kanser türleri) ortaya çıkabilmekt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a53870e04678bec8d718ec20bcc4b19d
https://doi.org/10.5505/pajes.2018.35219
https://doi.org/10.5505/pajes.2018.35219
Autor:
Orhan Özünlü, Haluk Ergezer
This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b6dfb93eb6417c1763f39a9468f85e1
https://aperta.ulakbim.gov.tr/record/7929
https://aperta.ulakbim.gov.tr/record/7929
In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0d19c32815fae723d940022fb574506
https://hdl.handle.net/11499/47149
https://hdl.handle.net/11499/47149
The effects of ozone treatment (1 × 10−2 kg m−3, for up to 8 h) on quality parameters of turkey meat were investigated. Ozone was effective in inactivating microorganisms. Approximately 2.9, 2.3 and 1.9 log reductions were achieved in the counts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f43549aefcd174b426307e7255cf7062
Publikováno v:
LWT. 98:477-484
The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak acorns extracts on the physicochemical, antioxidative and sensory properties of chicken thigh meat during refrigerated storage (2 °C/14 days). Chicken meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a732e3b4d6550e0318624e38b89c2fec
https://doi.org/10.1016/j.lwt.2018.09.007
https://doi.org/10.1016/j.lwt.2018.09.007