Yazar "Çetin, Bayram" için WoS İndeksli Yayınlar Koleksiyonu listeleme
-
Authenticity and microbiological quality of raw and processed meat products sold in Thrace region of Turkey
Çetin, Bayram (Schluetersche Verlagsgesellschaft Mbh & Co Kg, 2017)The authenticity of meat products is an important issue for religious and public health reasons in Turkey. The aim of the study was to determine the animal species of origin and to assess the microbiological quality of raw ... -
Determination of Seasonal Distribution of Aflatoxin M-1 Level in Cheese Production
Çetin, Bayram; Özcan, Yılmaz; Aloğlu, Hatice Şanlıdere; Becker, Andre; Abdulmawjood, Amir (M H Schaper Gmbh Co Kg, 2019)The aim of this study was to determine the Aflatoxin M-1 (AFM(1)) quantities in raw milk samples and cheese samples produced from the same lot. The samples were obtained from six dairy plants in four different seasons. ... -
Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q-PCR assay
Çetin, Bayram; Özkaya, Gülsüm Ucak; Uran, Harun; Durak, Muhammed Z. (Wiley, 2019)In this study, we examined the effect of ethyl pyruvate on the efficacy of the inactivation of Listeria monocytogenes on the surface of sausage samples by using quantitative PCR (Q-PCR). Propidium monoazide (PMA) was used ... -
Effect of Evaporated Ethyl Pyruvate on Reducing Salmonella Enteritidis in Raw Chicken Meat
Çetin, Bayram; Uran, H.; Konak, M. (Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2019)In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic ... -
Etil Pirüvat Buharının Tavuk Etinin Raf Ömrü Üzerine Etkisi
Uran, Harun; Çetin, Bayram (2018-12-01)Bu çalışmada, buharlaştırılmış Etil Pirüvatın (EP) tavuk but etlerinin raf ömrü üzerine etkisi araştırılmıştır. Bu amaçla tavuk eti örnekleri 1 L’lik kaplara konmuş ve her bir kaba sırasıyla 42, 105 ve 420 mg /L hava olacak ... -
Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk
Aloğlu, Hatice Şanlıdere; Özcan, Yılmaz; Karasu, Salih; Çetin, Bayram; Sağdıç, Osman (Croatian Dairy Union, 2018)This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat's milk. ... -
Laktuloz İlave Edilerek Üretilen Sucukların Bazı Kalite Özelliklerinin Belirlenmesi
Laktuloz, probiyotik bakterilerin gelişimini teşvik eden prebiyotik özelliğe sahip bir disakkarittir. Gıda endüstrisinde kullanımı giderek artmakta olup, özellikle probiyotik gıdalarda kullanımı üzerinde durulmaktadır. ... -
Microbiological quality assessment of meat and dairy products from small-scale factories in european Side of Turkey
Çetin, Bayram; Becker, Andre; Abdulmawjood, Amir (M H Schaper Gmbh Co Kg, 2018)The present study was conducted to investigate the microbiological quality and safety of 67 meat and 112 dairy product samples manufactured by small-scale factories at the European side of Turkey. The results revealed that ...