Yazar "Uran, Harun" için WoS İndeksli Yayınlar Koleksiyonu listeleme
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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 SOME CHARACTERISTICS OF SHRIMPS (PARAPENAEUS LONGIROSTRIS) DURING REFRIGERATED STORAGE
Uran, Harun (Parlar Scientific Publications (P S P), 2019)In the study, effect of ethyl pyruvate (EP), which has more likely been the topic of medical research, on certain characteristics of shrimps was investigated with EP being applied in the vapor-phase as an alternative ... -
Effects of Different Packaging Techniques on the Microbiological and Physicochemical Properties of Coated Pumpkin Slices
Aksu, Filiz; Uran, Harun; Dülger Altıner, Dilek; Sandıkçı Altunatmaz, Sema (2016-04-19)In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different ... -
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 ... -
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. ... -
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Uran, Harun; Yılmaz, İsmail (Soc Brasileira Ciencia Tecnologia Alimentos, 2018)Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ... -
A research on the chemical and microbiological qualities of honeys sold in Istanbul
Uran, Harun; Aksu, Filiz; Dülger Altıner, Dilek (Soc Brasileira Ciencia Tecnologia Alimentos, 2017)Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey ...