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Browsing Gıda Mühendisliği / Food Engineering by Author

Browsing Gıda Mühendisliği / Food Engineering by Author "Nuray Kolsarici"

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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 ...
Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Nesrin Ozsarac; Nuray Kolsarici; Eda Demirok Soncu; Haskaraca, Güliz (TAYLOR & FRANCIS LTD, 2019)

This study was designed to determine the formation of heterocyclic aromatic amines (HCAs) in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with different cooking methods (gas or electric) at ...
Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca, Güliz; Haskaraca, Güliz; Eda Demirok Soncu; Nuray Kolsarici; Fatih Oz; Vijay K. Juneja (WILEY, 2017)

The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract ...
Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study

Eda Demirok Soncu; Haskaraca, Güliz; Haskaraca, Güliz; Nuray Kolsarici (SPRINGER, 2018)

This study investigated the acrylamide (AA) and heterocyclic aromatic amines (HAAs) exposure, according to age groups, estimated using a food frequency questionnaire study in combination with analytical data on AA and HAAs ...
The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed doner kebabs

Haskaraca, Güliz; Haskaraca, Güliz; Vijay K. Juneja; Sudarsan Mukhopadhyay; Nuray Kolsarici (ELSEVIER SCI LTD, 2019)

The heat resistance (57.5-65 degrees C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to an internal ...