Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Senol Kose"'
1
The Measures to be Taken Against COVID-19 in Food Industries: A Review
Autor: Senol Kose, Yagmur Erim Kose, Ibrahim Altun
Publikováno v: Agricultural Reviews.
The COVID-19 epidemic, caused by the SARS-CoV-2 virus, turned into a worldwide pandemic and caused death of about 5 million people worldwide. The virus is not proven to be transmitted to humans through foodstuffs, especially from packaged foods. Howe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fc8e92e6451f084beeb03386ad340712
https://doi.org/10.18805/ag.rf-235
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2
Effect of sugar type and concentration on pasting and textural properties of corn starch in water and skim milk
Autor: Senol Kose
Publikováno v: Cereal Chemistry. 97:921-929
Background and objectives Pasting and textural characteristics of corn starch in water and skim milk were prepared with different types of sugars (glucose, fructose, sucrose, and maltose) and different concentrations (0, 2, 4, 6, and 8%) were examine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92a3790096d1032a469e8a307211d068
https://doi.org/10.1002/cche.10314
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3
Determınatıon of some basıc propertıes of tradıtıonal malatya cheese
Autor: Mehmet Murat Ceylan, Ibrahim Altun, Yagmur Erim Kose, Senol Kose
Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 03 SEP 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e03921, Published: 03 SEP 2021
© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is tra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86a5fd22f226f4b35ef4d8880ff5eb2b
https://avesis.yyu.edu.tr/publication/details/b382de1c-4a47-43ad-9082-680a83fd7dde/oai
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4
Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
Autor: Senol Kose, Candan Canozer
Publikováno v: Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e16921, Published: 23 JUN 2021
Food Science and Technology (2021)
© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.Orgu cheese, widely produced and consumed in Turkey’s South-eastern Anatolia region, is usually made from sheep’s milk. In this study, 15 traditional a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6e0c4b4b6a43f27a388d5396b94be9
https://avesis.yyu.edu.tr/publication/details/45dbeaa8-77d7-449c-8715-2ee86defd064/oai
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5
Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method
Autor: Senol Kose, Dogan Yasar, Yagmur Erim Kose
Publikováno v: Journal of Food Processing and Preservation. 45
In this investigation, the concentration kinetics of macroelements (Na, Ca, P, Mg, and K) for Malatya cheese due to salting in different ways (dry salted and brined) and storing at different temperatures (7 and 20 degrees C) for 120 days, were studie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ca2d2454c8c4454e1553e437d4263ba
https://doi.org/10.1111/jfpp.16021
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6
Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets
Autor: Raciye Meral, Zafer Ceylan, Yılmaz Uçar, Mustafa Durmus, Senol Kose, Gülgün F. Ünal Şengör, Yuksel Akinay
Curcumin and rosemary oil nanoemulsions (CUR and RON), having 184.3 nm and 158.3 nm average diameters, were successfully produced by a single sonication technique. Effectiveness of nanoemulsions against P. aeruginosa, E. coli, and S. typhimurium were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af672739d36263b4adeb40d5ce048634
https://avesis.yyu.edu.tr/publication/details/71ecf6f3-64b4-4fe9-b4ce-ec7156250f19/oai
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7
Determination of antioxidant and antimicrobial activity of Herby cheese
Autor: Elvan Ocak, Senol Kose
In this research, the changes in total phenolics, antioxidant, and antimicrobial activities during the ripening of Herby cheese which was produced from sheep milk and Sirmo (Allium vinealeL.), Mendi (Chaerophyllum macropodumBoiss.), and Siyabo (Ferul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff9d7411afc8a6f302968a89418998ef
https://avesis.yyu.edu.tr/publication/details/bb55cce7-7d03-4828-beca-2f4a611aba2f/oai
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8
GELENEKSEL YÖNTEMLE ÜRETİLEN OTLU PEYNİRLERİN BAZI KALİTE ÖZELLİKLERİNİN VE BİYOAKTİVİTESİNİN BELİRLENMESİ
Autor: Sümeyya Kara, Senol Kose
Publikováno v: Volume: 45, Issue: 5 942-953
Gıda
In this study, the chemical content of herby cheeses ripened with pickled and pressing methods obtained from local producers in Van province and the biochemical properties, total phenolic content, antioxidant and antimicrobial activities of the water
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3577508c231fb8973d54637993d1baee
https://dergipark.org.tr/tr/pub/gida/issue/56397/731894
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10
Impact of Sodium Chloride and Ascorbic Acid on Pasting and Textural Parameters of Corn Starch-Water and Milk Systems
Autor: Senol KOSE, Mehmet Murat CEYLAN
The effect of NaCI and ascorbic acid addition at the different concentrations on the pasting and textural parameters of corn starch in water and skimmed milk were determined usingTexture and Rapid Visco Analyser. Rapid Visco analysis exhibited that a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69c6fe57824c1a43d10ada940657d12c
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