Gıda İşleme-Makale Koleksiyonu
Recent Submissions
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Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets
(Wageningen Academic Publishers, 2015)This study was conducted to evaluate the effectiveness of a combination of specific organic acids for disinfecting fresh cut broccoli floret samples contaminated with Listeria monocytogenes serotype 1/2b and Salmonella ... -
Survival of some microorganisms in the presence of onion (allium cepa l.) extracts in vitro
(2009)By using disc diffusion assay, the antibacterial and anticandidal activities of extracts prepared from two varieties of onion (red and white) with water and different solvent extracts (ethyl alcohol, methyl alcohol, acetone ... -
Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties
(2011)A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include anti-mutagenic effects, anti-carcinogenic properties, ... -
Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria
(Inst Bioloska Istrazivanja Sinisa Stankovic, 2015)In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits ... -
Effectiveness of cymbopogon citratus l. essential oil to inhibit the growth of some filamentous fungi and yeasts
(Mary Ann Liebert Inc, 2009)Lemon grass (Cymbopogon citratus L.) oil has been known as having therapeutic and antibacterial properties, and its antifungal activity is currently the subject of renewed interest. This study aimed to verify the effectivenesses ... -
Control of some filamentous fungi and yeasts by dehydrated Allium extracts
(Birkhauser Verlag Ag, 2009)The antifungal activities of dehydrated garlic (Allium sativum L.), onion (Allium cepa L.) and leek (Allium porrum L.) against Aspergillus niger, Fusarium oxysporum, Candida albicans ATCC 10231 and Metschnikowia fructicola ... -
Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of l. monocytogenes and C. albicans in apple-carrot juice
(Mary Ann Liebert, 2009)Food safety is a fundamental concern of both consumers and the food industry. The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential ... -
Determination of contamination stages of frozen chicken doner
(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 ... -
Effects of vacuum and modified atmosphere packaging on shelf life extention of minced meat chemical and microbiological changes
(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 ... -
Chitosan coating of red table grapes and fresh-cut honey melons to inhibit fusarium oxysporum growth
(Wiley-Blackwell, 2014)Chitosan is a modified, natural biopolymer derived by deacetylation of chitin. Mycelial growth of Penicillium chrysogenum, Fusarium oxysporum, Aspergillus parasiticus, As. fumigatus and As. niger was determined by measuring ... -
Antifungal activity of olive leaf (Olea Europaea L.) extracts from the Trilye Region of Turkey
(Springer, 2006)Antimicrobial properties of olive leaf extract on some yeast were examined in this study. Fresh olive leaf extracts were prepared using various solvents (water, ethanol, acetone, ethyl acetate) in Soxhlet apparatus. ... -
Comparison of serum paraoxonase 1 (pon1) activities among different sheep breeds in Turkey
(Medwell Online, 2011)Paraoxonase 1 (PON1, EC 3.1.8.1) is a calcium dependent mammalian enzyme that is synthesized primarily in the liver and is secreted into the serum where it is associated with High Density Lipoproteins (HDLs) and has a ... -
Inhibitory effects of some plant essential oils against arcobacter butzleri and potential for rosemary oil as a natural food preservative
(Mary Ann Lıebert Inc, 2011)We investigated the inhibitory activity of commercially marketed essential oils of mint, rosemary, orange, sage, cinnamon, bay, clove, and cumin against Arcobacter butzleri and Arcobacter skirrowii and the effects of the ... -
Shelf-life of unsalted and light "lor" whey cheese stored under various packaging conditions: microbiological and sensory attributes
(Wiley-Blackwell, 2011)The modified atmosphere packaging (MAP) of foods has considerably increased recently. MAP with CO2 was found very effective on spoilage microorganisms because of its bacteriostatic effect. Generally, Lor cheese is packaged ... -
The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat
(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 ... -
Influence of packaging conditions on some microbial properties of minced beef meat at 4 degrees c storage
(Scientific Issues Natl Centre Agrarian Sciences,, 2011)In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO(2)/30% O(2) (MAP1); 50% O(2)/50% CO(2) (MAP2); 30% CO(2)/70% O(2) (MAP3); 50% ... -
Determination of microbial contamination sources for use in quality management of cheese industry: "dil" cheese as an example
(Birkhauser Verlag Ag, 2010)The microbiological quality, safety and shelf-life of cheeses depend on manufacture and handling in an environment that meets basic standards for hygiene and the management of hygiene in the process. In this research ... -
The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of crottin de chavignol cheese
(Karger, 2009)In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N-2) ... -
Effect of onion (Allium cepa l.) extract on microbiological quality of refrigerated beef meat
(Wiley, 2010)The effect of onion (All turn cepa L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration ... -
Production of traditional Turkish mesir paste
(WFL Publ, 2010)Known today for its healing and nutritive characteristics, mesir paste was produced for the first time in Manisa in the 16(th) century during the Ottoman era. Water, sugar, citric acid and a variety of spices are used for ...
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