Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Sena Özbay"'
Autor:
Mehmet Arif Icer, Sena Özbay, Duygu Ağagündüz, Bayram Kelle, Elena Bartkiene, João Miguel F. Rocha, Fatih Ozogul
Publikováno v:
Foods, Vol 12, Iss 15, p 2965 (2023)
The need to improve the safety/quality of food and the health of the hosts has resulted in increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock as well as health industries. In addition to the use of acidoph
Externí odkaz:
https://doaj.org/article/0a67af9aac5f436e92f0c5350cfe338d
Autor:
Sena Özbay Doğu, Dilek Arzu Akolaş
Publikováno v:
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Iss 33, Pp 229-238 (2015)
Çalışan insan sayısının artması, beraberinde hazır gıda tüketimini de arttırmaktadır. Tüketicilerin hazır gıda taleplerinin artması, gelişen teknolojilerinde desteğiyle, yeni üretim hatlarını ve yeni ürün segmentleri ile çeşi
Externí odkaz:
https://doaj.org/article/f56f1185065b4d6eb0e8ea25061a77c6
Autor:
Sena Özbay Doğu, Cemalettin Sarıçoban
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 4, Pp 183-189 (2014)
Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel
Externí odkaz:
https://doaj.org/article/65548e545c74407fb987ed58519a6b21
Autor:
Duygu Ağagündüz, Gülsüm Deveci, Elif Çelik, Özge Cemali, Teslime Özge Şahin, Ayşe Derya Bayazıt, Sena Özbay, Makbule Gezmen KaradaĞ
Publikováno v:
Records of Agricultural and Food Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6971773d196abee8a1a97c24c807891
https://doi.org/10.25135/rfac.16.2303.0004
https://doi.org/10.25135/rfac.16.2303.0004
Autor:
U. Tansel Şireli, Sena Özbay
Publikováno v:
Food Additives & Contaminants: Part B. 14:110-114
Özbay, Sena ( Aksaray, Yazar )
N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the pr
N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ab7add1f9135ba7989243f768f77d6e
https://doi.org/10.1080/19393210.2021.1885502
https://doi.org/10.1080/19393210.2021.1885502
Autor:
Sena ÖZBAY
Publikováno v:
Volume: 8, Issue: 2 141-149
Food and Health
Food and Health
The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::369955d72e1478e42a871f949b5fb5e4
https://dergipark.org.tr/tr/pub/jfhs/issue/68312/1001215
https://dergipark.org.tr/tr/pub/jfhs/issue/68312/1001215
Autor:
Sena Özbay, U. Tansel Şireli
Publikováno v:
J Food Sci Technol
This study aims to determine the amounts of seven volatile N-nitrosamine (VNA) derivatives which are in the risk group, in processed sausages. It also aimed to investigate the effects of the amount of added ascorbic acid, on the VNA level during the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31137375236eb8be4bbd81cb7f184b38
https://pubmed.ncbi.nlm.nih.gov/35531396
https://pubmed.ncbi.nlm.nih.gov/35531396
Autor:
Sena Özbay, Cemalettin Sariçoban
PurposeThe aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).Design/methodology/approachThe samples wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59fa27396e7eb8b3f711911e6e5d46d0
https://hdl.handle.net/20.500.12451/8566
https://hdl.handle.net/20.500.12451/8566
Autor:
Sena Özbay Doğu, Akif Özbay
Publikováno v:
Journal of Food and Health Science. :178-184
Gida isinlamasi, tum gida gruplarinda uygulanabilmekte ve dekontaminasyonu saglamada onemli yontemlerden birisi olarak kabul edilmektedir. Ozellikle cig gidalarda dekontaminasyon icin termal islemlerin uygulanamamasi bir kisit olarak gorulmekte,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6943ea78b9c566abf2789a674fddb3c5
https://doi.org/10.3153/jfhs15017
https://doi.org/10.3153/jfhs15017
Autor:
Cemalettin Sariçoban, Sena Özbay Doğu
Publikováno v:
Journal of Food and Health Science. :109-123
Kurutma, gidalari muhafaza etmek icin kullanilan en eski metotlardan birisidir. Cig etin raf omrunun kisa olmasi ve soguk zincirde depolanmasi zorunlulugu, etin kurutulmasina yonelmenin temel sebebini olusturmaktadir. Ayrica tuketiciler, lezzet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::606515999f431361f97b12c3e1b9be29
https://doi.org/10.3153/jfhs15011
https://doi.org/10.3153/jfhs15011