Superficial mold growth in dry-fermented sausages is generally prevented by synthetic
chemicals. However, the use of natural antifungals instead of chemicals has become a …

The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer
extracts) on physicochemical, microbiological changes and on oxidative stability of dry …

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the
characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening …

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the
characteristics of dry‐cured loin, a traditional Spanish dry‐cured meat product, after the …

The effects of olive leaf extract (OLE; 0, 125, 250 and 500 ppm) on the physical, chemical
and microbiological properties (pH, free fatty acids, thiobarbituric acid, colour, total aerobic …

Culture has a significant role in shaping societies, and each culture has specific traditions
formed during long periods. Traditions also include eating habits and reflect an expression …

The aim of this study was to determine physicochemical and microbiological properties of
sucuk produced with different heat treatment temperatures. The effect of heat treatment at 60 …

Turkey is very rich in terms of traditional foods because it has been affected by various
cultures for many years. Turkey has various types of traditional foods which are rich in their …

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen
hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented …

Özet Bu çalışma çeşitli et ürünlerinde üretim aşamalarının yağ asidi bileşimi ve yağ
oksidasyonu üzerine etkilerini belirlemek amacıyla yapıldı. Çalışmada et ürünleri olarak …