A5071363383- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Polyamine Metabolism and Applications
- Essential Oils and Antimicrobial Activity
- Animal Nutrition and Physiology
- Fatty Acid Research and Health
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Bee Products Chemical Analysis
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Amino Acid Enzymes and Metabolism
- Identification and Quantification in Food
- Food Industry and Aquatic Biology
- Seaweed-derived Bioactive Compounds
- Marine Bivalve and Aquaculture Studies
- Biochemical Analysis and Sensing Techniques
- Insect Utilization and Effects
- Aquaculture disease management and microbiota
- Cephalopods and Marine Biology
- Proteins in Food Systems
- Environmental Toxicology and Ecotoxicology
- Mercury impact and mitigation studies
Cukurova University
2016-2025
Adnan Menderes University
2003
University of Lincoln
2000-2002
Summary The effects of the use antioxidant technology on quality mackerel burgers stored at 4 °C were investigated in terms sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), peroxide value (PV) and free fatty acids (FFA)] microbiological analyses [total viable count (TVC)]. Fish meat was divided into three groups; control (C) without rosemary extract, second group with 0.4% extracts (Group A) third 0.8% B). Results showed that TVB‐N level did not exceed...
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was compare non-fermented juice and fermented beverage water produced from Aronia melanocarpa pomace in terms chemical, physical sensory quality as well valorisation production kefir. When compared made with aronia juice, less reduction total phenolic content (TPC), flavonoid (TFC) anthocyanin (TAC) observed samples during fermentation process. Similarly, greater antioxidant...
Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective present study was to determine fat content compositions 34 marine water fish species from Mediterranean Sea. consisted 30.10-46.88% saturated 11.83-38.17% monounsaturated 20.49-49.31% PUFA. In most species, following were identified: mystiric (C14:0, 0.72-8.09%), pentadecanoic (15:0, 0.05-2.35%), palmitic (C16:0, 15.97-31.04%),...
The grape seeds of seven cultivars (Alphonse Lavallée, Muscat Hamburg, Alicante Bouschet, Razaki, Narince, Oküzgözü and Horoz karasi) two rootstocks (Salt creek Cosmo 2) were evaluated in terms quality properties including protein, oil, moisture, ash, fatty acid composition mineral contents. oil contents found to be different for each cultivar, which ranged from 10.45% (Razaki) 16.73% creek). Saturated values less than the monounsaturated acids polyunsaturated all genotypes. Among identified...
The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram negative and positive food-borne pathogens (FBP) was investigated in arginine decarboxylase broth (ADB). Main produced were putrescine (PUT), spermidine, agmatine (AGM) 2-phenylethylamine ADB. There not significant differences BAs production between (p > 0.05), except for histamine trimethylamine. LAB strains ammonia FBP strain dependent. all used appeared to convert into PUT through AGM. generally...