Zobrazeno 1 - 10
of 19
pro vyhledávání: '"U. Tansel Şireli"'
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, 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
Publikováno v:
Volume: 90, Issue: 2 92-97
Veteriner Hekimler Derneği Dergisi
Veteriner Hekimler Derneği Dergisi
Etkili ve yeterli birsanitasyon programı kanatlı yetiştiriciliğinde biyogüvenliğin kritikadımlarından biridir. Çalışmanın amacı, perasetik asit, hidrojen peroksit vedidesil dimetil amonyum klorit içeren yeni bir ticari dezenfektanın, k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6738ccb9a78dcf4087bd9caae44695dc
https://dergipark.org.tr/tr/pub/vetheder/issue/45683/519658
https://dergipark.org.tr/tr/pub/vetheder/issue/45683/519658
Autor:
Alper Karagöz, U. Tansel Şireli
Publikováno v:
Volume: 61, Issue: 3 185-191
Ankara Üniversitesi Veteriner Fakültesi Dergisi
Ankara Üniversitesi Veteriner Fakültesi Dergisi
This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f96dd03e36f9f86002b9bce212d9e755
https://doi.org/10.1501/vetfak_0000002627
https://doi.org/10.1501/vetfak_0000002627
Autor:
Sena Özbay Doğu, U. Tansel Şireli
Publikováno v:
Volume: 2, Issue: 3 140-146
Food and Health
Food and Health
Traceability concept that is often discussed together with foodborne problem has been developed rapidly with technology and it is key position of safety and quality of food. As a result of globalization, food production and consumption locations be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07162ed98d87df19656b56f1c83e47b0
https://dergipark.org.tr/tr/pub/jfhs/issue/27550/289837
https://dergipark.org.tr/tr/pub/jfhs/issue/27550/289837
Autor:
Ufuk Kamber, U. Tansel Şireli
Publikováno v:
Gıda, Vol 32, Iss 3 (2015)
Bu çalışma, Hatay ilinde tüketilen ve halk arasında Surke peyniri olarak kabul edilen süt ürününün bazı kimyasal ve mikrobiyolojik özeliklerini ortaya koymak ve Surke' yi tanıtmak amacıyla yapılmıştır. On örnek üzerinde yapılan a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::108014f5843ac87d5ebed7289a1b42cf
http://dergipark.gov.tr/gidader/issue/6807/91497?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6807/91497?publisher=gidadernegi
Autor:
Haydar Özdemir, U. Tansel Şireli
Publikováno v:
Gıda, Vol 26, Iss 2 (2015)
Ankara'da değişik marketlerde satışa sunulan et ve et ürünlerinde B.thermosphacta 'nınbulunuşunu saptamak amacıyla yapılan bu çalışmada, marketlerden temin edilen 25'er adet sığır kıyması 25'er adet sığır kuşbaşı, 25'er adet t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f493c3b562ec8f07ca1a9d3bcb355884
http://dergipark.gov.tr/gidader/issue/6922/92458?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6922/92458?publisher=gidadernegi
Autor:
Sena Özbay Doğu, U. Tansel Şireli
Publikováno v:
GIDA / THE JOURNAL OF FOOD.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b28e3c370e90caacb55abfdc2a9924a
https://doi.org/10.15237/gida.gd15013
https://doi.org/10.15237/gida.gd15013
Publikováno v:
Scopus-Elsevier
Volume: 55, Issue: 2 83-87
Ankara Üniversitesi Veteriner Fakültesi Dergisi
Volume: 55, Issue: 2 83-87
Ankara Üniversitesi Veteriner Fakültesi Dergisi
Çiğ köfte (raw meat ball), a traditional food of Turkey, has become a commercial success in recent decades. This study was undertaken to determine the growth of Listeria monocytogenes in çiğ köfte at 4 ºC and 25 ºC. For this purpose çiğ kö
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93574bd083a8a0a2e70b6210953e074d
https://doi.org/10.1501/vetfak_0000000304
https://doi.org/10.1501/vetfak_0000000304
Autor:
U. Tansel Şireli
Publikováno v:
Ankara Üniversitesi Veteriner Fakültesi Dergisi. 47:1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d21fb4505377364745d7e8dfaf7f2d40
https://doi.org/10.1501/vetfak_0000000547
https://doi.org/10.1501/vetfak_0000000547