Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Selen SALLAN"'
Autor:
Zeynep Feyza Yılmaz Oral, Selen Sallan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 1855-1861 (2023)
The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated
Externí odkaz:
https://doaj.org/article/73756a56f81b411b9522dee8935cb77b
Autor:
Selen SALLAN
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 2, Pp 171-176 (2023)
The study aimed to investigate the effect of sheep tail fat (STF) on the volatile nitrosamines in a dry fermented sausage (sucuk) with/without autochthonous starter culture (Lactiplantibacillus plantarum GM77 and Staphylococcus xylosus GM92). Beef fa
Externí odkaz:
https://doaj.org/article/c083b19c0b394939898a60effab9ce3a
Publikováno v:
Foods, Vol 12, Iss 7, p 1545 (2023)
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3
Externí odkaz:
https://doaj.org/article/e4908aca6ca742e2a18cd1011e578853
Publikováno v:
Foods, Vol 12, Iss 4, p 702 (2023)
Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine forma
Externí odkaz:
https://doaj.org/article/af660fe191b54e3d9fa608425c113c7a
Publikováno v:
International Journal of Food Science & Technology. 57:4392-4399
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40cace91f97a4ead3ff8a596334cd3b7
https://doi.org/10.1111/ijfs.15770
https://doi.org/10.1111/ijfs.15770
Autor:
Selen SALLAN
Publikováno v:
Kafkas Universitesi Veteriner Fakultesi Dergisi.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba5ed4e73eb4f2d40251cd0f7e915342
https://doi.org/10.9775/kvfd.2022.28904
https://doi.org/10.9775/kvfd.2022.28904
Autor:
Muhammed Furkan Kızılkaya, Zeynep Feyza Yılmaz Oral, Selen Sallan, Güzin Kaban, Mükerrem Kaya
Publikováno v:
Journal of Food Composition and Analysis. 119:105284
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8fb18d7a6313091fd2d33fde3b9bef0
https://doi.org/10.1016/j.jfca.2023.105284
https://doi.org/10.1016/j.jfca.2023.105284
Publikováno v:
Food Chemistry. 288:341-346
This study determined effects of different black pepper levels (5, 10 or 15 g kg−1), sodium ascorbate usage and cooking level (raw, medium, medium well and well done) on nitrosamine formation in sucuk (a kind of dry fermented sausage). Sodium ascor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f01701f8227d8bff689cd45f856bb16
https://doi.org/10.1016/j.foodchem.2019.02.129
https://doi.org/10.1016/j.foodchem.2019.02.129
Publikováno v:
Volume: 46, Issue: 6 1358-1368
Gıda
Gıda
Araştırmada, farklı seviyelerde karabiber (5, 10 veya 15 g/kg) ve askorbat (askorbatsız ve askorbatlı) kullanımının sucuğun uçucu bileşikleri üzerindeki etkileri incelenmiştir. Her gruba ait numunelerin uçucu bileşikleri katı faz mikr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dcad2ef04510d8f0c1c703dd0f9f53b
https://dergipark.org.tr/tr/pub/gida/issue/65436/975779
https://dergipark.org.tr/tr/pub/gida/issue/65436/975779
