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KINETICS AND THERMAL ACTIVATION/INACTIVATION OF STARKING APPLE POLYPHENOL OXIDASE
ABSTRACT The objective of this study was to evaluate the activity, kinetic behavior and thermal inactivation kinetics of apple polyphenol oxidase (PPO). PPO was extracted from an apple (cv. StarkingExpand
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Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation
The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1–600 MPa and the temperature range 25–45 °C. At lower pressuresExpand
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EFFECTS OF GREEN TEA EXTRACT ON “GOLDEN DELICIOUS” APPLE POLYPHENOLOXIDASE AND ITS BROWNING
The inhibitory effect of green tea extract on apple polyphenol oxidase (PPO) and on apple browning was investigated. PPO has been isolated from apples (cv. Golden Delicious), and extraction withExpand
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Use of ultrasound in food preservation
Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysisExpand
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Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks
Abstract The effects of antimicrobial agents (nisin, chitosan, potassium sorbate (PS) or silver substituted zeolite (AgZeo)) incorporated into low density polyethylene (LDPE) on the physicochemicalExpand
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Biochemical responses of filamentous algae in different aquatic ecosystems in South East Turkey and associated water quality parameters.
To the best of our knowledge, any study about biochemical response of filamentous algae in the complex freshwater ecosystems has not been found in the literature. This study was designed to exploreExpand
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Evaluating biochemical response of filamentous algae integrated with different water bodies.
The present study prompted the second attempts to evaluate biochemical responses of filamentous algae under different physico-chemical variables in various water bodies in Turkey. These variablesExpand
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Starch Based Sugar; Production, Usage and Health Effect
There are two types of sugar production as a sucrose based (sugar beet and/or cane) and a starch based (starch based sugar, SBS). SBS has two fundamental groups, which are glucose syrup and highExpand
BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE
Kashar is one of the most consumed traditional cheeses in Turkey. It is produced as fresh or mature, which differ in ripening periods. Safe consumption period of kashar was investigated duringExpand
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