Yazar "Sagir, Inci" için listeleme
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Characteristics of Beef Patties Using Okara Powder
Turhan, Sadettin; Temiz, Hasan; Sagir, Inci (Wiley-Blackwell Publishing, Inc, 2009)Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although ... -
The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage
Sagir, Inci; Turhan, Sadettin (Karger, 2013)Kavurma is a cooked meat product which is produced in Turkey, the Middle East and some Asia countries. In this study, the effect of ethanol extracts from nettle, rosemary and myrtle leaves on lipid oxidation and microbial ... -
Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts
Turhan, Sadettin; Sagir, Inci; Temiz, Hasan (Wiley-Blackwell Publishing, Inc, 2009)The effect of brining with plant extracts on the oxidative stability of anchovies was investigated during storage. The brining process was done in 15 g 100 mL(-1) of sodium chloride solution with water, and with myrtle, ... -
Utilization of wet okara in low-fat beef patties
Turhan, Sadettin; Temiz, Hasan; Sagir, Inci (Wiley, 2007)The effects of different levels of wet okara (0, 7.5, 15, 22.5, 30 and 37.5%) on proximate composition, cholesterol content, pH, cook loss, color and sensory characteristics of low-fat beef patties were studied. Okara ...
