A5014772583- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Food Safety and Hygiene
- Radiation Effects and Dosimetry
- Biochemical and biochemical processes
- Agricultural and Rural Development Research
- Medicinal plant effects and applications
- Plant Ecology and Taxonomy Studies
- Tea Polyphenols and Effects
- Pharmacological Effects of Natural Compounds
- Advanced Chemical Sensor Technologies
- Horticultural and Viticultural Research
- Cultural and Sociopolitical Studies
- Microbial metabolism and enzyme function
- Sesquiterpenes and Asteraceae Studies
- Enzyme Production and Characterization
Ege University
2015-2025
Azerbaijan State Agricultural University
2023
Anadolu University
2018
Abstract The objectives of the study were to improve functionality fermented salami using probiotics, evaluate effects addition probiotics on physicochemical and microbiological characteristics sensory acceptance salami, introduce a brand‐new probiotic food market for meat products. Fermented samples produced various formulations, including no (A), non‐probiotic starter cultures (B) or [ Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium...
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The present study was carried out to determine the effect of ozonated water (2 mg L−1) at different temperatures (4 °C and 15 °C) on microbiological, color sensory properties lettuce. Cold ozone treatment significantly reduced natural background microflora Salmonella Typhimurium Escherichia coli inoculated lettuce samples were insignificantly influenced by temperature water. During storage period +4 for 14 days, highest quality observed from treated with cold Ozone treatments did not affect samples.
Abstract The effectiveness of combined ohmic–infrared cooking system on the microbiological quality meatballs was studied. In first step, samples were precooked in an ohmic heater at 15.26 V /cm. second ohmically processed infrared for final purpose different combinations heat fluxes (3.7, 5.7, 8.5 k W /m 2 ), application distances (10.5, 13.5, 16.5 cm) and times (4, 8, 12 min). effects process conditions total mesophilic aerobic bacteria ( TMAB ) counts meatball investigated. reduced,...
Objectives Tarhana is a traditional fermented product produced from mixture of yogurt and wheat flour in Turkey. The aim the present study was to investigate microbiological quality tarhana its raw material. Methods Samples were collected eight different regions Turkey during fermentation period after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli Bacillus cereus analysis applied for detecting samples. Results...
Fig vinegar is a traditional fermented product produced mainly from fresh or dried fig in Turkey. The aim of the present study was to investigate microbiological and chemical properties vinegars. Vinegar samples with different receipts by using types raw materials fermentation conditions, were collected eight regions Turkey analysis results compared understand factors affecting Total mesophilic aerobic bacteria (TMAB), yeast, lactic acid (LAB) acetic (AAB) ranged 2.26 7.29 log cfu/ml, 0.00...