Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sahin Durna"'
Publikováno v:
Food Chemistry. 284:60-66
In the dairy industry, substitution of high priced milk species with low priced ones is a common practice, and determination of milk species is critical. In this study, synchronous fluorescence spectroscopy (SFS) method was developed for identificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89b2062fe14cb795886e10f4728a056a
https://doi.org/10.1016/j.foodchem.2019.01.093
https://doi.org/10.1016/j.foodchem.2019.01.093
Pistachio is often subjected to adulteration due to its high demand and economic value in desserts such as baklava and confectionary products. Green peas and spinach are the most used adulterant instead of pistachios because of their organoleptic pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7334d8f091222904de4c1948c3d9faf
https://hdl.handle.net/20.500.12501/2805
https://hdl.handle.net/20.500.12501/2805
Autor:
Ismail Hakki Boyaci, Nazife Nur Yazgan, Tugba Bulat, Sahin Durna, Ali Topcu, Atila Yetişemiyen, Hüseyin Efe Genis
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(13)
BACKGROUND Heat treatment is the most common practice for the microbiological safety of milk; hence, determination of the heat treatment of milk is essential. Also, mislabeling or adulteration of expensive milk samples, like ewe or goat milk, with co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51a3f68505b42fb32921978555915c0f
https://pubmed.ncbi.nlm.nih.gov/32458436
https://pubmed.ncbi.nlm.nih.gov/32458436
Publikováno v:
Food Control. 108:106808
Authenticity of cow, goat, ewe and buffalo milk is a common concern worldwide for true labeling and value assessment. Because of their high economic value, these milk species are frequently adulterated with cow milk. Recently, non-invasive and rapid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55a364481946e6316dff78ea61a34ebb
https://doi.org/10.1016/j.foodcont.2019.106808
https://doi.org/10.1016/j.foodcont.2019.106808
Detection of milk adulteration is vital for fair trade and for protecting consumers from food fraud. The identification of species origin for milk was studied using laser-induced breakdown spectroscopy (LIBS) with the aid of chemometrics. Bovine, cap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ac03ec5434c5756135839ea45c5b333
https://avesis.gazi.edu.tr/publication/details/0fa8a0de-0b97-42f9-835d-239d2e96b5b3/oai
https://avesis.gazi.edu.tr/publication/details/0fa8a0de-0b97-42f9-835d-239d2e96b5b3/oai