Yazar "Genccelep, Huseyin" için listeleme
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Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 degrees C
Alak, Gonca; Hisar, Sukriye Aras; Hisar, Olcay; Genccelep, Huseyin (Springer, 2011)A study was carried out to determine the effect of vacuum packed (VP) and modified atmosphere (MAP) (100% CO2) packing, chitosan film and cling film (CF) wrapping on the formation of biogenic amines and trimethylamine (TMA) ... -
Determination of biogenic amines in fish products
Bilgin, Bilge; Genccelep, Huseyin (Korean Society Food Science & Technology-Kosfost, 2015)Concentrations of 5 biogenic amines were simultaneously determined in 63 samples of fish products using HPLC. Fish products were purchased from different cities in Turkey. Fish samples included canned sardines, canned ... -
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin (Elsevier Sci Ltd, 2015)In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4 wt %) on ... -
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis
Agar, Berrin; Genccelep, Huseyin; Saricaoglu, Furhan Turker; Turhan, Sadettin (Inst Chemical Engineers, 2016)The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible ... -
The Effect of Using Dried Mushroom (Agaricus Bisporus) on Lipid Oxidation and Color Properties of Sucuk
Genccelep, Huseyin (Wiley, 2012)The effects of adding Agaricus bisporus to sucuk (a Turkish dry-fermented product) at different concentrations (0, 0.5, 1 and 2%) on quality properties were investigated during ripening period (0, 3, 6, 9 and 12 days). ... -
Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated With Bee Pollen During Frozen Storage
Turhan, Sadettin; Saricaoglu, Furkan Turker; Mortas, Mustafa; Yazici, Fehmi; Genccelep, Huseyin (Wiley, 2017)In this study, the color, lipid oxidation and microbial quality of meatballs formulated with different levels of bee pollen were investigated during frozen storage. Meatballs were prepared with different levels (0, 1.5, ... -
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin; Yazici, Fehmi; Saricaoglu, Furkan Turker; Mortas, Mustafa; Genccelep, Huseyin (Korean Soc Food Science Animal Resources, 2014)In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41 degrees C for 9 d. Protein content of meatballs ... -
The Mineral Contents of Some Wild Edible Mushrooms
Uzun, Yusuf; Genccelep, Huseyin; Kaya, Abdullah; Akcay, Mustafa Emre (Foundation Environmental Protection & Research-Fepr, 2011)The aim of this study was to determine and evaluate the amounts of major elements (Ca, Mg, K) and trace elements (Fe, Zn, Cu, Mn, Pb, Ni and Cd) found in forty five species of wild-grown common edible mushrooms growing in ...
