The effects of orange fiber and fat levels on the physical, chemical and microbiological
properties of sucuk (Turkish dry-fermented sausage) were investigated. Different levels of …

In this work, the role of in situ exopolysaccharide (EPS) production under different
fermentation conditions on physicochemical, microbiological, textural and microstructural …

The chemico-physical and composite characteristics of food and food products make them
susceptible to microbial spoilage. Additives of CO 2 in food products such as soft drinks can …

The aim of this study was to determine the physicochemical (pH, water activity, titratable
acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory …

In this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10%
level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total …

This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three
chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat …

In this study, the effects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on
volatile compounds of sucuk (Turkish dryfermented sausage) were investigated. The volatile …

Özet Bu çalışmada, fermente Türk sucuğu üretiminde doğal kürleme ajanları olarak, dereotu
(D), ıspanak (I), maydanoz (M) ve pazı (P) tozlarının kullanımının; üretim (1., 3., 5. ve 7. gün) …

In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail
fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated …

In this research, the effect of clove and cinnamon on some properties of sucuk produced by
tallow fat, subcutaneous fat, tail fat and equal mixtures of those (mixed fat) was investigated …