Search Results - "Izci, L"

Effects of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss) by Bilgin, S, Izci, L, Guenlue, A, Bolat, Y

“…The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil,…”
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Utilization and quality of fish fingers from Prussian carp (Carassius gibelio Bloch, 1782) by Izci, L. (University of Suleyman Demirel, Isparta (Turkey). Dept. of Fishing and Fish Processing Technology)

“…Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with prefrying…”
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Chitin-chitosan yield of freshwater crab (Potamon potamios, Olivier 1804) shell by Bolat, Y. (University of Suleyman Demirel, Isparta (Turkey). Egirdir Fisheries Faculty), Bilgin, S. (University of Suleyman Demirel, Isparta (Turkey). Egirdir Fisheries Faculty), Gunlu, A. (University of Suleyman Demirel, Isparta (Turkey). Egirdir Fisheries Faculty), Izci, L. (University of Suleyman Demirel, Isparta (Turkey). Egirdir Fisheries Faculty), Koca, S.B. (University of Suleyman Demirel, Isparta (Turkey). Egirdir Fisheries Faculty), Cetinkaya, S. (Egirdir Fisheries Research Inst., Isparta (Turkey)), Koca, H.U

“…In this study, freshwater crab (Potamon potamios, Olivier 1804), economically unevaluated, was used to obtain Chitin-chitosan. Chitin-chitosan was extracted…”
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Chemical and sensory assessment of hot-smoked fish paate by Uenluesayin, M, Bilgin, S, Izci, L, Guenlue, A

“…Sea bass, sea bream and rainbow trout have been hot-smoked for fish paate. Filets of each species were minced and prepared as fish paate by adding various…”
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Effect of hot-smoked rainbow trout (Oncorhynchus mykiss) diets on the protein levels of liver tissue in rats by Unlusayin, Mustafa, Kaleli, Suleyman, Bilgin, Sengul, Izci, Levent, Gunlu, Ali

“…Free radicals may not only affect the denatured cell structure but also reduce protein levels. These mechanisms are critical and need to be clarified as a high…”
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Activities of antioxidant enzymes in rats fed with hot-smoked rainbow trout (Oncorhynchus mykiss) by Unlusayin, M, Kaleli, S, Bilgin, S, Izci, L, Gunlu, A

“…The activities of antioxidant enzymes in rats fed with hot-smoked rainbow trout (Oncorhynchus mykiss) was investigated. Four diets containing fresh and…”
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Production of fish paté from pike perch (Sander lucioperca Bogustkaya & Naseka, 1996) and Tench (Tinca tinca L., 1758) and determination of food components. and quality parameters by Bilgin, S, Unlusayin, M, Gunlu, A, Izci, L

“…This study was aimed to evaluate the utilization of pike perch and tench hot smoked fillet residues for fish pate. The skinless fillet residues of both species…”
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