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Browsing Balıkçılık Teknolojisi Mühendisliği by Author "Boga, Esmeray Kuley"

Browsing Balıkçılık Teknolojisi Mühendisliği by Author "Boga, Esmeray Kuley"

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  • Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens 
    Akyol, Ismail; Boga, Esmeray Kuley; Durmus, Mustafa; Kosker, Ali Riza; Ozogul, Yesim; Regenstein, Joe M.; Ucar, Yilmaz (ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2020)
    The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and spoilage bacteria of fish (P. ...
  • The function of nanoemulsion on preservation of rainbow trout fillet 
    Boga, Esmeray Kuley; Ceylan, Zafer; Durmus, Mustafa; Kosker, Ali Riza; Ozogul, Fatih; Ozogul, Yesim; Ucar, Yilmaz (SPRINGER INDIA, 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIA, 2020)
    This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that ...
  • The impacts of fish protein isolate addition on the nutritional and quality properties of chicken frankfurter during cold storage (4 degrees C) 
    Aksun, Elif Tugce; Boga, Esmeray Kuley; Durmus, Mustafa; Gayde, Cagin; Ozyurt, Gulsun; Ucar, Yilmaz (M H SCHAPER GMBH CO KG, BORSIGSTRASSE 5, POSTFACH 16 42, 310460 ALFELD, GERMANY, 2019)
    It is important to maintain the sensory quality and shelf-life of the final product, while increasing the nutritional quality of the meat product and reducing the cost of production. It was aimed to combination of fish ...
  • Influence of olive oil-based nanoemulsion on the fatty acid profiles of rainbow trout fillets 
    Bensid, Abdelkader; Boga, Esmeray Kuley; Durmus, Murat; Durmus, Mustafa; Kosker, Ali Riza; Ozogul, Fatih; Ozogul, Yesim; Ucar, Yilmaz (SPRINGER, VAN GODEWIJCKSTRAAT 30, 3311 GZ DORDRECHT, NETHERLANDS, 2020)
    The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations on the fatty acid profile of rainbow trout fillets stored at 4 +/- 2 degrees C was evaluated. At the end of the storage ...

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