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Browsing Gıda Mühendisliği / Food Engineering by Author

Browsing Gıda Mühendisliği / Food Engineering by Author "Coşansu Akdemir, Serap"

Now showing items 1-11 of 39

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 ...
Antimicrobial activity and protein profiles of Pediococcus spp. isolated from Turkish "sucuk"

Coşansu Akdemir, Serap (2007)
Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

Cerit, İnci; Sarıçam, Ayşe; Demirkol, Omca; Hulya Unver; Ebru Sakar; Coşansu Akdemir, Serap (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2017)

Eight walnut (Juglans regia L.) genotypes were assessed for the glutathione (GSH) and total phenolic contents (TPC), as well as their antioxidant capacities. The GSH contents were between 1.1 and 7.2 mg 100 g(-1). The TPC ...
Control of Listeria monocytogenes by bacteriocin-producing Pediococcus aciditactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast

Coşansu Akdemir, Serap (VUP FOOD RESEARCH INST, BRATISLAVA, 2010)

This study evaluated control of Listen monocytogenes during sucuk (a dry fermented sausage) ripening and storage of a sliced turkey breast product with Pediococcus acichlactici 13, which had been originally isolated from ...
Determination of biogenic amines in a fermented beverage, boza

Coşansu Akdemir, Serap (WFL PUBL, 2009)

Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. High levels of these compounds may cause some health problems, ...
DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C

Coşansu Akdemir, Serap (WILEY-HINDAWI, 2012)

The aim of this study was to determine the quality and shelf life of sous vide bonito stored at 4 and 12C. The total volatile basic nitrogen (TVB-N) values of cold stored samples exceeded the recommended limit on 35th day ...
DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C)

Coşansu Akdemir, Serap (2012)
Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C

Coşansu Akdemir, Serap (CENTRAL FISHERIES RESEARCH INST, 2010)

The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4 degrees C and 16 degrees C was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4 degrees C ...
Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Serap Cosansu; Coşansu Akdemir, Serap; Coşansu Akdemir, Serap; Vijay K. Juneja; Marangeli Osoria; Sudarsan Mukhopadhyay (ELSEVIER SCIENCE BV, 2019)

The heat resistance (57.5-65 degrees C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0-3% grape seed extract (GSE) was quantified. The surviving ...
Effect of microwave cooking on foodborne pathogens in fish

Safak Ulusoy; Didem Ucok Alakavuk; Suhendan Mol; Serap Cosansu; Coşansu Akdemir, Serap (WILEY, 2019)

Considering the popular use of microwave ovens to prepare foods, inhibitory effect of microwave cooking on foodborne pathogens was studied. Whiting and salmon blocks were inoculated either with E. coli O157:H7, Staphylococcus ...
Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats

Coşansu Akdemir, Serap (SPRINGER, 2012)

Chicken leg and breast meat samples inoculated with Salmonella enteritidis [4-5 log most probable number (MPN)/cm(2)] were dipped into lactic acid (LA; 1% and 3%) and acetic acid (AA; 1% and 2%) solutions for 10 min. After ...