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Browsing by Subject "Food Science & Technology"

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A historical and nutrition-dietetic analysis of food consumption habits in ottoman culinary culture in the light of travel books

Agaoglu, Mert; Ayaz, Busra; Ayaz, Yurdagul; Yaman, Mustafa (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2022)

This review uses an interdisciplinary perspective to examine the eating habits of the Ottomans through the information conveyed in the works of western travelers who came to the Ottoman territory. Travel books, which are ...
A reusable and sensitive electrochemical sensor for determination of Allura red in the presence of Tartrazine based on functionalized nanodiamond@SiO2@TiO2; an electrochemical and molecular docking investigation

Mehmandoust, Mohammad; Pourhakkak, Pouran; Hasannia, Farzaneh; Ozalp, Ozgur; Soylak, Mustafa; Erk, Nevin (2022)

A sensitive and novel electrochemical sensor for the detection of Allura Red (AR) in the presence of tartrazine (TRZ) was fabricated using a screen-printed electrode modified by functionalized nanodiamond covered using ...
Acrylamide content of some Turkish traditional desserts

Kola, Osman; Duran, Hüseyin (WFL PUBL, 2012)

Turkish desserts are consumed in Turkey, Middle East and some parts of Europe. This study investigates acrylamide contents of some Turkish desserts and their raw materials which are possible sources. For this aim, LC-MSMS ...
Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam

Aysun Mete; Serap Cosansu; Coşansu Akdemir, Serap; Demirkol, Omca; Kamuran Ayhan (TAYLOR & FRANCIS INC, 2017)

56 lactic acid bacteria were isolated during shalgam fermentation and identified as Lactobacillus spp. (51 isolates), Lactococcus spp. (3 isolates), Streptococcus sp. (one isolate), and Leuconostoc sp. (one isolate). 53 ...
An assessment of the microbial quality of "doner kebab" during cold storage: Effects of different packaging methods and microwave heating before consumption

Haskaraca, Güliz; Nuray Kolsarici (WILEY, 2019)

In the current study, doner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial ...
An inquiry on organic food confusion in the consumer perception: a qualitative perspective

Dincer, Mustafa Abdul Metin; Arslan, Yusuf; Okutan, Semih; Dil, Esra (2022)

Purpose This study aims to reveal consumer perceptions towards organic food, particularly emphasizing the confusion and vagueness in the public eye. Design/methodology/approach In total, 21 well-educated and relatively ...
Analysis of dietary minerals in selected seeds and nuts by using ICP-OES and assessment based on the recommended daily intakes

Gülfen, Mustafa; Gülfen, Mustafa; Özdemir, Abdil (EMERALD GROUP PUBLISHING LTD, 2016)

Originality/value - Findings from the digestion procedures and the assessments based on the recommended daily intakes have got valuable impact.
Antecedents of pregnant women's purchase intentions and willingness to pay a premium for organic food

Konuk, Faruk Anıl (EMERALD GROUP PUBLISHING LTD, 2018)

Originality/value Unlike previous studies, this research focused on pregnant women and aimed to understand the role of health consciousness, environmental concerned and customer innovativeness on purchase intentions and ...
Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp.

Yemis, Gokce Polat; Yemis, Oktay; Drover, John C. G.; Delaquis, Pascal (2022)

The antibacterial properties of methanolic haskap (Lonicera caerulea L.) berry extracts and tannic acid were examined against Cronobacter spp. with a view to determine their potential for the control of this human pathogen ...
Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria

Polat Yemiş, Gökçe; Kezban Candogan (KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2017)

Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus ...
Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnus var. saturnus Antagonistic Yeast

Çağrı Mehmetoğlu, Arzu; Karabulut, Gülşah (WILEY, 2018)

The molding of food products causing health risks is a main problem in the food industry. In this study, as an alternative solution for preventing mold growth, an antifungal edible film was developed by incorporating ...
Biologically important thiols in various organically and conventionally grown vegetables

Demirkol, Omca; Çağrı Mehmetoğlu, Arzu (VUP FOOD RESEARCH INST, BRATISLAVA, 2008)

Biothiols are well-known beneficial antioxidants that protect cells from oxidative damage that potentially leads to cancer and Alzheimer's disease. This study investigated and compared the levels of important biological ...