全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:Burcu Öztürk , Meltem Serdaroğlu
来源:[J].Journal of Food Science and Technology(IF 1.123), 2017, Vol.54 (6), pp.1384-1394Springer
摘要:Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim of our study was to investigate the effects of egg alb...
作者:Tolga Akcan , Mario Estévez , Meltem Serdaroğlu
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.77, pp.323-331Elsevier
摘要:Abstract(#br)The aim of this study was to assess the effectiveness of whey protein isolate based edible films (WPFs) incorporated with natural antioxidant extracts (NAE) from laurel (LA, Laurus nobilis L.) or sage (SA, Salvia officinalis.) on the oxidative stability of cooke...
作者:Burcu Öztürk , Müge Urgu , Meltem Serdaroğlu
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2017, Vol.97 (7), pp.2075-2083Wiley
摘要:Abstract(#br)BACKGROUND(#br)Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions ( MSME ) in which beef fat (C) was...
作者:Meltem Serdaroğlu , Burcu Öztürk , Müge Urgu
来源:[J].Meat Science(IF 2.754), 2016, Vol.117, pp.187-195Elsevier
摘要:Abstract(#br)In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat ...
作者:... Gulen Yıldız-Turp , Figen Kaymak-Ertekin , Meltem Serdaroğlu
来源:[J].Drying Technology(IF 1.814), 2008, Vol.26 (12), pp.1543-1551Taylor & Francis
摘要:The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long and 4 cm diameter, during ripening under natural convection conditions at different temperatures (15 to 30°C) was examined. To simulate the experimental drying curves, three empi...
作者:Meltem Serdaroğlu , Özlem Değırmencioğlu
来源:[J].Meat Science(IF 2.754), 2004, Vol.68 (2), pp.291-296Elsevier
摘要:Abstract(#br)In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory properties of Turkish type meatballs were evaluated. Cooking characteristics were evaluated by measuring cooking yi...
作者:Meltem Serdaroğlu
来源:[J].Meat Science(IF 2.754), 2005, Vol.72 (1), pp.155-163Elsevier
摘要:Abstract(#br)In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were analyzed for protein, fat, moisture, ash and pH. Meatballs were evaluated for cooking characteristics, juic...

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