Yazar "Değirmencioğlu, Ali" için listeleme
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Determination of contamination stages of frozen chicken doner
Değirmencioğlu, Nurcan; İrkin, Reyhan; Değirmencioğlu, Ali (Chiriotti Editori, 2012)"Doner" is a traditional food product generally produced with beef, lamb, and/or chicken meat, and is a very popular product in Turkey. The aim of this study was to investigate the possible contamination sources during the ... -
Effect of map and vacuum sealing on sensory qualities of dry-salted olive
Değirmencioğlu, Nurcan; Gürbüz, Ozan; Değirmencioğlu, Ali; Şahan, Yasemin; Özbey, Hasan (Korean Society Food Science & Technology-Kosfost, 2011)The 'Gemlik' olive, grown in Turkey, is the main variety used in the production of commercial table olives. The aim of the present work was to determine the effect on sensory qualities of dry-salted olives of the 'Gemlik' ... -
Effect of pretreatments on microbial growth and sensory properties of dry-salted olives
Değirmencioğlu, Nurcan; Gürbüz, Ozan; Değirmencioğlu, Ali; Yıldız, Semanur (Int Assoc Food Protection, 2014)The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was ... -
The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat
Esmer, Özlem Kızılırmak; İrkin, Reyhan; Değirmencioğlu, Nurcan; Değirmencioğlu, Ali (Elsevier Sci Ltd, 2011)This paper reports the effects of modified atmosphere gas compositions with different concentrations of CO2/O-2/N-2 on color properties (L*, a* and b* values), oxidation stability (TBARS value) and microbiological properties ... -
Effects of vacuum and modified atmosphere packaging on shelf life extention of minced meat chemical and microbiological changes
Değirmencioğlu, Nurcan; Esmer, Özlem Kızılırmak; İrkin, Reyhan; Değirmencioğlu, Ali (Medwell Online, 2012)In this study, the effects three different headspace conditions on the properties of canned minced beef meat were investigated by measuring pH changes at intervals of 1, 4 and 7 days. The three types of headspace conditions ...
