Search Results - "Ucak, İ̇lknur"

Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review by Siddiqui, Shahida Anusha, Ucak, İ̇lknur, Jain, Surangna, Elsheikh, Wadah, Ali Redha, Ali, Kurt, Abdullah, Toker, Omer Said

“…Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are…”
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Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era by Galanakis, Charis M., Rizou, Myrto, Aldawoud, Turki M.S., Ucak, Ilknur, Rowan, Neil J.

“…COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth…”
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Effects of different marination conditions on the physico-chemical and microbiological quality of anchovy (Engraulis encrasicolus) fillets inoculated with Morganella psychrotolerans during cold storage by Ogunkalu, Oluwatosin Abidemi, Ucak, Ilknur

“…This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with…”
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams by Ucak, Ilknur, Afreen, Maliha, Montesano, Domenico, Carrillo, Celia, Tomasevic, Igor, Simal-Gandara, Jesus, Barba, Francisco J

“…In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side…”
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The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers by UCAK, Ilknur, ÖZOGUL, Yesim, DURMUS, Mustafa

“…Summary The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4 °C were investigated in terms of sensory, biochemical…”
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Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0 by Hassoun, Abdo, Anusha Siddiqui, Shahida, Smaoui, Slim, Ucak, İ̇lknur, Arshad, Rai Naveed, Bhat, Zuhaib F., Bhat, Hina F., Carpena, María, Prieto, Miguel A., Aït-Kaddour, Abderrahmane, Pereira, Jorge A.M., Zacometti, Carmela, Tata, Alessandra, Ibrahim, Salam A., Ozogul, Fatih, Camara, José S.

“…To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and…”
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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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Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets by Ucak, Ilknur, Khalily, Rowida, Carrillo, Celia, Tomasevic, Igor, Barba, Francisco J.

“…Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study,…”
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Seafood processing, preservation, and analytical techniques in the age of industry 4.0 by Hassoun, Abdo, Siddiqui, Shahida Anusha, Smaoui, Slim, Ucak, İlknur, Arshad, Rai Naveed, García-Oliveira, Paula, Prieto, Miguel A., Aït-Kaddour, Abderrahmane, Perestrelo, Rosa, Câmara, José S., Bono, Gioacchino

“…Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these…”
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Seasonal fat and fatty acids variations of seven marine fish species from the Mediterranean Sea by Ozogul, Yesim, Polat, Abdurrahman, Uçak, İlknur, Ozogul, Fatih

“…Seasonal variations of proximate compositions, muscle lipids and fatty acids (FA) of seven seawater species (Silllago sihoma, Upeneus pori, Sparus aurata,…”
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Plant protein-derived peptides: frontiers in sustainable food system and applications by Nirmal, Nilesh, Khanashyam, Anandu Chandra, Shah, Kartik, Awasti, Nancy, Sajith Babu, Karthik, Ucak, İlknur, Afreen, Maliha, Hassoun, Abdo, Tuanthong, Arthittaya

“…Plant proteins have been considered a potential source of bio-functional peptides, which can be beneficial for human health. The potent antioxidant properties…”
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Milk proteins: chemistry, functionality and diverse industrial applications by Nayik, Gulzar Ahmad, Gull, Amir, Masoodi, Lubna, Navaf, Muhammed, Sunooj, Kappat Valiyapeediyekkal, Ucak, İlknur, Afreen, Maliha, Kaur, Preetinder, Rehal, Jagbir, Jagdale, Yash D., Ramniwas, Seema, Singh, Rattan, Mugabi, Robert

“…Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their…”
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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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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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The effects of seasonal dynamics on sensory, chemical and microbiological quality parameters of vacuum-packed sardine (Sardinella aurita) by Durmuş, M, Polat, A, Öz, M, Ozogul, Y, Uçak, I

“…The effects of seasonal changes (winter and spring) on the quality of sardines stored at 4 °C were investigated in terms of sensory, biochemical…”
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Effects of different marination conditions on the physico-chemical and microbiological quality of anchovy by Ogunkalu, Oluwatosin Abidemi, Ucak, Ilknur

“…This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with…”
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Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at −18 °C by Öz, Mustafa, Ucak, İlknur

“…Improving the sensory quality of fish meat is crucial aspect to enhance fish consumption. In this study, the cooking methods in some Anatolian cities where…”
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Replacement of soy by mealworms for livestock feed - A comparative review between soy and mealworms considering environmental aspects by Siddiqui, Shahida Anusha, Elsheikh, Wadah, Ucak, İlknur, Hasan, Muzaffar, Perlita, Zerlina Cleantha, Yudhistira, Bara

“…Abstract The urgent need for sustainable alternatives to conventional livestock feed has prompted research into novel protein sources. This review paper…”
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The quality alterations of rainbow trout mince treated with transglutaminase by Yerlikaya, Pinar, Yatmaz, Hanife Aydan, Gokoglu, Nalan, Ucak, Ilknur

“…The use of protein restructuring enzyme transglutaminase (TGase) for extending the shelf-life of rainbow trout mince was determined during refrigerated…”
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