Search Results - "GÖKOĞLU, Nalan"

Novel natural food preservatives and applications in seafood preservation: a review by Gokoglu, Nalan

“…Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation…”
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Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions by Topuz, Osman Kadir, Gökoğlu, Nalan, Yerlikaya, Pınar, Uçak, İlknur

“…This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring,…”
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Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions by Topuz, Osman Kadir, Yerlikaya, Pınar, Uçak, İlknur, Gümüş, Bahar, Büyükbenli, Hanife Aydan, Gökoğlu, Nalan

“…The Study describes the potential use of pomegranate peel extract as antioxidant in fish oil. The effects of pomegranate ( Punica granatum ) peel extract (PPE)…”
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Determination of the shelf life of marinated sardine ( Sardina pilchardus) stored at 4 °C by Gökoğlu, Nalan, Cengiz, Emel, Yerlikaya, Pinar

“…The shelf life of marinated sardine ( Sardina pilchardus) was investigated. The fish were headed, gutted, filleted and immersed into marination solutions…”
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Seafood Chilling, Refrigeration and Freezing: Science and Technology by Nalan Gokoglu, Pinar Yerlikaya

“…Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality…”
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Seafood chilling, refrigeration and freezing: science and technology by Gökoğlu, Nalan, Yerlikaya, Pınar

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Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris) by Gokoglu, Nalan, Yerlikaya, Pinar

“…The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted…”
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Effect of High Hydrostatic Pressure on Sensory Quality of Marinated Herring (Clupea harengus) by Ucak, Ilknur, Gokolu, Nalan

“…The aim of this study is to investigate the effects of high hydrostatic pressure (HHP) on sensory properties of marinated herring. Herring fillets were…”
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Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris) by Gokoglu, Nalan, Yerlikaya, Pınar, Ucak, Ilknur, Yatmaz, Hanife Aydan

“…The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid ( Loligo vulgaris ) muscle. Squid samples were…”
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Su ürünleri işleme teknolojisi: Doç.Dr. Nalan Gökoğlu by Gökoğlu, Nalan

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Innovations in Seafood Packaging Technologies: A Review by Gokoglu, Nalan

“…Innovative packaging techniques have been developed to meet consumers' safe, high quality, easy to use, ready-to-use product requirements. This review provides…”
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Fatty Acid Profiles of Different Shrimp Species: Effects of Depth of Catching by Yerlikaya, Pinar, Topuz, Osman Kadir, Buyukbenli, Hanife Aydan, Gokoglu, Nalan

“…The aim of this study was to investigate fatty acid profiles of different shrimp species caught from deep water and shallow water. The shrimp species…”
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Effects of plant extracts on lipid oxidation in fish croquette during frozen storage by Gokoglu, Nalan, Yerlikaya, Pinar, Topuz, Osman Kadir, Buyukbenli, Hanife Aydan

“…The aim of this study was to investigate the effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for…”
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Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets by Yerlikaya, Pynar, Goekoglu, Nalan

“…Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) extracts were used to keep quality characteristics of bonito…”
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Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations by Ceylan, Afsin, Gokoglu, Nalan

“…It was aimed to investigate the effect of sous-vide cooking on texture and physicochemical properties of squid (Loligo vulgaris) muscle. Vacuum-packed squid…”
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Determination of microbial contamination sources at a Frankfurter sausage processing line by GÖKOĞLU, Nalan, GÜNGÖR, Ebru

“…Bu çalışma sosislerin işlenmesi esnasında mikrobiyal kontaminasyon kaynaklarının belirlenmesi için yürütülmüştür. Örnekler yerel bir işletmenin sosis işleme…”
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Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus) by Uran, Harun, Gokoglu, Nalan

“…The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying,…”
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Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage by Aydin, Isın, Gokoglu, Nalan

“…The aim of this study was to determine the effects of temperature and time of freezing on lipid oxidation in anchovy during frozen storage. The fish were…”
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Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage by Yerlikaya, Pinar, Gokoglu, Nalan

“…The aim of this study was to investigate inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito (Sarda sarda) fillets during…”
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Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice by Sae-leaw, Thanasak, Benjakul, Soottawat, Gokoglu, Nalan, Nalinanon, Sitthipong

“…•Lipids in skin of Nile tilapia underwent oxidation when fish were stored in ice.•Lipoxygenase in skin increased with increasing iced storage time.•Fishy odour…”
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