Search Results - "Mustafa Ünlüsayın"

Gıdalarda deniz kaynaklı makroalg özütü kullanımı ve lipit oksidasyonunu önlemede antioksidan etkisi by Gümüş,Bahar, Ünlüsayın,Mustafa, Gümüş,Erkan

“…Katkı maddesi içermeyen doğal ürünlere yönelik artan tüketici talepleri ve yeni üretim teknikleri doğal katkı maddelerine olan ilgiyi arttırmıştır…”
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Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin by Hădărugă, Daniel I, Ünlüsayin, Mustafa, Gruia, Alexandra T, Birău Mitroi, Cristina, Rusu, Gerlinde, Hădărugă, Nicoleta G

“…The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the…”
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Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/β-cyclodextrin complexes by Ünlüsayin, Mustafa, Hădărugă, Nicoleta G., Rusu, Gerlinde, Gruia, Alexandra T., Păunescu, Virgil, Hădărugă, Daniel I.

“…European anchovy (Engraulis encrasicolus L.) is one of the most important oily fish that provide valuable omega-3 containing fish oil. The aim of the study was…”
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The Effects of Different Salting Methods on Extract Loss from Rainbow Trout by Mustafa Ünlüsayin, Ruhan Erdilal, Bahar Gümüş and Hayri Gülyavuz

“…In this study, the effects of three different salting methods on extract loss of rainbow trout was investigated. A total of 120 rainbow trouts were divided…”
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Two alien fish in the Gulf of Antalya: Apogon queketti Gilchrist, 1903 (Apogonidae) and Champsodon nudivittis (Ogilby, 1895) (Champsodontidae) by Goekoglu, M, Uenluesain, M, Balci, BA, Oezvarol, Y, Colak, H

“…Since the opening of the Suez Canal in 1869, a number of marine animals has migrated from the Red Sea through the Suez Canal northward into the Mediterranean…”
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The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus by Ünlüsayın, Mustafa, Erdilal, Ruhan, Gümüş, Bahar, Gülyavuz, Hayri

“…The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or…”
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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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Machine Vision Applications to Aquatic Foods: A Review by Bahar Gümüş, Balaban, Murat Ö, Ünlüsayın, Mustafa

“…Machine vision (MV) is a rapid, economic, consistent and objective inspection and evaluation technique. This non- destructive method has applications in the…”
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The determination of flesh productivity and protein components of some fish species after hot smoking by Ünlüsayın, Mustafa, Kaleli, Süleyman, Gulyavuz, Hayri

“…Chemical changes in pike perch (Sander lucioperca L Kottelat 1997), rainbow trout (Oncorhynchus mykiss WALBAUM 1792) and eel (Anguilla anguilla L 1766) after…”
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BARBUN BALIĞI (Mullus barbatus)'NIN SICAK DUMANLAMA SONRASI BESİN BİLEŞENLERİNDEKİ DEĞİŞİMLER by Bahar Gümüş, Mustafa Ünlüsayın, Ramazan İkiz

“…Bu araştırmada, Antalya Körfezi'nden avlanan barbun balığı (Mullus barbatus L. 1758)'nın sıcak dumanlama yöntemine uygunluğu ile dumanlama sonrası besinsel…”
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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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Chemical and sensory assessment of hot-smoked fish pâté by Ünlüsayın, Mustafa

“…Sea bass, sea bream and rainbow trout have been hot-smoked for fish pâté. Filets of each species were minced and prepared as fish pâté by adding various…”
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Yılan Balığı (Anguilla anguilla Linnaeus 1766), Gökkuşağı alabalığı ve sudak balığı (Stizostedion lucioperca Linnaeus 1758)'nın sıcak dumanlama sonrası lipid ve protein bileşimleri: Mustafa Ünlüsayın ; tez danışmanı, Prof. Dr. Yaşar Aksoylar by Ünlüsayın, Mustafa, Aksoylar, Mehmet Yaşar

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Chemical and sensory assessment of hot-smoked fish pâté by Unlusayin, Mustafa

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Genç alabalıkların (oncorhynchus mykiss) sabit su sıcaklığındaki büyüme hızına, saf ve atmosferik oksijenin etkisi üzerinde bir çalışma: Mustafa Ünlüsayın ; tez danışmanı, Prof. Dr. Metin Timur by Ünlüsayın, Mustafa, Timur, Metin

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The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata l., 1758) after cold and hot smoking by İZCİ, Levent, GÜNLÜ, Ali, BİLGİN, Şengül, ÜNLÜSAYIN, Mustafa

“…Özet: Araştırmada sıcak ve soğuk dumanlama yöntemine göre dumanlanan çipura (Sparus aurata L, 1758) balığının mikrobiyolojik, kimyasal kalitesi ve raf ömrünün…”
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The recent methods on using for purification of fish proteins by Uenluesayin, M, Erdilal, R, Cagatay, T

“…In this study, we have reviewed that the methods have been used to purification of fish proteins in the recent years. These methods; the chromatographic (gel…”
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Species and subspecies of the genus Aphanius Nardo 1897 (Pisces: Cyprinodontidae) in Turkey by WILDEKAMP, Rudolf H, NEER, Wim V, KÜÇÜK, Fahrettin, ÜNLÜSAYIN, Mustafa

“…Aphanius Nardo 1827 (Pisces: Cyprinodontidae) cinsinin Türkiye'de dagılım gösteren türleri tanımlandı. İsimlendirmede Wildekamp (1993) (1)'ın yapmıs oldugu…”
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BALIK PROTEINLERININ SAFLASTIRILMASINDA KULLANILAN SON YÖNTEMLER/The recent methods on using for purification of fish proteins by Ünlüsayin, Mustafa, Erdilal, Ruhan, Çagatay, Tülay

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