Browsing Gıda Mühendisliği / Food Engineering by Author "Serap Cosansu"

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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 ...
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 ...