A5033232209- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Effects and risks of endocrine disrupting chemicals
- Carcinogens and Genotoxicity Assessment
- Probiotics and Fermented Foods
- Toxic Organic Pollutants Impact
- Advanced Chemical Sensor Technologies
- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
- Food Waste Reduction and Sustainability
- Food Quality and Safety Studies
- Analytical chemistry methods development
- Microencapsulation and Drying Processes
- Nanocomposite Films for Food Packaging
- Garlic and Onion Studies
- Natural Compound Pharmacology Studies
- Food composition and properties
- Natural Antidiabetic Agents Studies
- Proteins in Food Systems
- Indoor Air Quality and Microbial Exposure
- Radiation Effects and Dosimetry
- Synthesis of Organic Compounds
- Microplastics and Plastic Pollution
- Polysaccharides Composition and Applications
Atatürk University
2017-2025
Aarhus University
2021-2022
This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds oil commonly found in Chinese market. The results showed that contain 5.02, 21.07, 39.02, 3.02, 6.01, 25.86% moisture, crude proteins, fat, ash, fiber, carbohydrates, respectively. It also contains substantial amounts minerals, namely calcium, potassium, phosphorus, magnesium, sodium, iron, zinc, copper. Glutamic acid (4.10 g/100 g protein) is major amino seeds. volatile...
Summary In this study, the copper nanoparticles were synthesized using various concentrations (5%, 6 %, 8%, and 10%) of Nigella sativa seed extracts, their antibacterial antiobesity effect was evaluated. The optimum particle size (98.23 nm) obtained at an extract concentration 8%. FTIR results confirmed functional groups responsible for ion reduction, exhibited high activity against Pseudomonas aeruginosa Escherichia coli having inhibition zone 25 mm 24 mm, respectively. Significantly ( P...
This work evaluates the preparedness of packaging industry towards more circular, sustainable solutions for fresh meat and fish. The term bioplastic is ill-defined, creating confusion between all stakeholders in value chain. implementation as food contact material will only occur when there are demonstrated that can equally or better protect fish from spoilage, compared to conventional plastic. Price, supply chain availability, machinability, safety also be key shift fossil bioplastic....
Although various inhibitors have been employed to react with phenylacetaldehyde form adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), high concentrations PhIP remain in final system. It remains unknown whether other critical aldehyde or ketone intermediates are involved generation PhIP, scavenging these reactive carbonyls simultaneously may achieve higher inhibitory efficiency PhIP. In this study, a glucose/creatinine/phenylalanine model...
Nanofibers, produced through the novel method of electrospinning, have a high ratio surface area to volume, which allows them different optical, electrical, thermal, and mechanical properties than macroscale materials. In this study, it was aimed produce nanofibers with gelatin curcumin. The effects concentration crosslinking citric acid on characteristics electrospun were studied. Gelatin film containing neither nor curcumin used as control. Solutions evaluated by solution conductivity,...
Summary The effects of fat content and charcoal types on the formation polycyclic aromatic hydrocarbons (PAHs) heterocyclic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon shad) were investigated. Fish samples also analysed terms fatty acid profile. Total saturated acids (∑SFA) contents reduced while total polyunsaturated (∑PUFA) increased after barbecuing. Both type had an effect amount PAHs HAAs. amounts ∑PAHs ranged between 6.95 99.03 ng g −1 fish. Notably,...
Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAAs), in salmon fillets smoke flavored with different smoking wood chips (oak, apple, bourbon soaked oak, cherry hickory) barbecuing were determined. Benzo[a]anthracene (up to 0.24 ng/g) chrysene (0.22 determined raw fillets. While ∑PAH8 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene,...
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve quality of foods. Green defined as biodegradable from biomass resources or synthetic routes microbial origin that formed by mono- multilayer structures. They technological properties without compromising quality, even with purpose inhibiting lipid oxidation reducing metmyoglobin formation fresh meat, thereby contributing final sensory attributes meat products. can also serve...
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront serious processing and storage problems that always arise regarding chicken meat. We aim develop carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, 4%) of an ethanolic propolis extract (EPE) maintain quality extend shelf life breast meat stored at 2 °C 16 days. The influence CMC EPE on physicochemical microbiological parameters meat, e.g., pH, color,...
Herein, the effect of dipping (static) marination process (at 4 °C for 2 h) with different types vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture protein profile beef steaks formation heterocyclic aromatic amines (HAAs) in cooked a hot plate 200 24 min), were determined. The results showed that 3.12–4.13% marinate liquids absorbed by steak as result process. No significant differences (p > 0.05) observed between marinated terms water...
Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there an urgent need to develop potent technologies extend the shelf life of fish. Xanthan gum commonly used in food industry because its high-water solubility, stability aqueous solutions a wide pH range, high viscosity. One modern applications use as gelling agent edible coatings building. Therefore, study, effect xanthan coating containing various concentrations (0, 1,...
Summary The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss heterocyclic aromatic amines (HAAs) content meatballs cooked 150, 200, 250 °C was investigated. seed significantly affected ( P < 0.01), 0.05), 0.05) total HAAs whereas no significant > detected TBARS value. With cooking, decreased while values increased 0.01). Cooking temperatures 0.01)...