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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 ... -
Effects of water extract from Olea euopeae on the shelf life of microbiological and sensory attributes of wheat bread
Değirmencioğlu, Nurcan; Gürbüz, Ozan; Deǧirmencioğlu, Ali; Yıldız, Semanur (Faculty of Food Technology Osijek, University of Osijek, 2011)Mould growth is one of the major factors limiting the shelf life of bread. Olive leaves and their phenolics, which have antimicrobial and antifungal activity, have been shown to inhibit or delay the rate of a range of ...
