Search Results - "Meltem, Serdaroglu"

Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays by Ozturk-Kerimoglu, Burcu, Nakilcioglu, Emine, Serdaroglu, Meltem

“…The impacts of curing plus antioxidant or prooxidant inclusion in model meat systems on malondialdehyde (MDA) levels detected by three different assays as…”
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Improving low fat meatball characteristics by adding whey powder by Serdaroglu, M

“…In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were…”
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characteristics of beef patties containing different levels of fat and oat flour by Serdaroglu, M

“…Summary Three concentrations of oat flour (OF), 0, 2 and 4% (w/w), were added to beef patties which had either 5, 10 or 20% fat levels. Raw and cooked patties…”
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Quality of low-fat meatballs containing Legume flours as extenders by SERDAROGLU, Meltem, YILDIZ-TURP, Gülen, ABRODIMOV, Kiyalbek

“…Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were…”
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Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte) by SERDAROGLU, Meltem, DEGIRMENCIOGLU, Özlem

“…In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory…”
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Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis by Akcan, Tolga, Estévez, Mario, Serdaroğlu, Meltem

“…The aim of this study was to assess the effectiveness of whey protein isolate based edible films (WPFs) incorporated with natural antioxidant extracts (NAE)…”
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Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages by Nacak, Berker, Öztürk-Kerimoğlu, Burcu, Yıldız, Dilay, Çağındı, Özlem, Serdaroğlu, Meltem

“…The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in…”
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Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers by Serdaroğlu, Meltem, Öztürk, Burcu, Urgu, Müge

“…In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible…”
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Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes by Urgu-Öztürk, Müge, Öztürk-Kerimoğlu, Burcu, Serdaroğlu, Meltem

“…In the present study, incorporation of pre-emulsified hazelnut oil (HO) plus hazelnut powder (HP) into sausage formulations as beef fat substitutes was…”
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Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages by Serdaroğlu, Meltem, Can, Hilal, Sarı, Burcu, Kavuşan, Hülya Serpil, Yılmaz, Fatih Mehmet

“…This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the…”
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A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters by Öztürk-Kerimoğlu, Burcu, Kara, Ayşe, Urgu-Öztürk, Müge, Serdaroğlu, Meltem

“…This study entails the usage of an inverse (W/O) emulsion system with olive oil to replace beef fat (BF) in model meat batters with carrot powder (CP) to…”
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Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage by Ergezer, Haluk, Serdaroğlu, Meltem

“…The present study was carried out to evaluate the antioxidant potential of artichoke byproducts extract (AE) and butylated hydroxyltoluene (BHT) in raw beef…”
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Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages by Öztürk-Kerimoğlu, Burcu, Kavuşan, Hülya Serpil, Benzer Gürel, Duygu, Çağındı, Özlem, Serdaroğlu, Meltem

“…The current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and…”
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Effect of various additives to marinating baths on some properties of cattle meat by ÖNENC, Alper, SERDAROGLU, Meltem, ABDRAIMOV, Kiyalbek

“…Longissimus dorsi (LD) muscles obtained from young bull carcasses (Holstein Friesian) were marinated, using solutions containing 0.5% sodium tripolyphosphate…”
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Preface — 59th International Congress of Meat Science and Technology — ICoMST 2013 by Serdaroğlu, Meltem

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Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions by Öztürk, Burcu, Urgu, Müge, Serdaroğlu, Meltem

“…BACKGROUND Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and…”
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Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives by Yüncü, Özlem, Kavuşan, Hülya Serpil, Serdaroğlu, Meltem

“…In this study, chia mucilage (CM), a fat replacer with a texture like beef fat, was utilized to examine the nutritional value, lipid oxidation, and…”
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The effects of incorporating oleogel on properties of model system emulsions by Çalişkan, Sila, Yüncü-Boyaci, Özlem, Serdaroğlu, Meltem

“…This study aimed to emphasize the utilization of oleogel containing chitosan and pomegranate seed oil as a replacer for beef fat in model system meat emulsions…”
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Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat by Ozturk-Kerimoglu, Burcu, Urgu-Ozturk, Muge, Serdaroglu, Meltem, Koca, Nurcan

“…The current study was conducted to investigate the utilization of microparticulated whey protein (MWP) in different levels (5% or 10%) as partial fat replacers…”
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An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion by Kavuşan, Hülya Serpil, Serdaroğlu, Meltem, Nacak, Berker, İpek, Gamze

“…In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage…”
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