Suchergebnisse - "Sucuk"

Impact of Pulsed UV Light on Listeria monocytogenes Decontamination and Biochemical Properties of Fermented Sliced Beef Sucuk

Autoren: Esvet Karadağoğlu Özlem Pelin Can Tuğba Dedebaş

Quelle: Turkish Journal of Agriculture: Food Science and Technology, Vol 13, Iss 10, Pp 3062-3069 (2025)

Schlagwörter: sucuk, pulsed uv light, listeria monocytogenes, microbial inactivation, biochemical properties, Agriculture, Agriculture (General), S1-972

Dateibeschreibung: electronic resource

Relation: https://agrifoodscience.com/index.php/TURJAF/article/view/8146; https://doaj.org/toc/2148-127X

Zugangs-URL: https://doaj.org/article/f13d343b9e564ad884f5c56bab7d60b2

Effect of Casing Diameter on Some Qualitative Properties of Smoked Heat-Treated Sucuk Stored in Cold under Modified Atmosphere Conditions

Autoren: Burak Kayar Barış Yalınkılıç

Quelle: Volume: 5, Issue: 2111-122
Recep Tayyip Erdogan University Journal of Science and Engineering
Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi

Schlagwörter: Food Engineering, Isıl işlem görmüş sucuk, Kılıf çapı, Tütsüleme, Heat-treated sucuk, Casing diameter, Smoking, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/rteufemud/issue/89647/1531495

Effects of Red Grape (Vitis Vinifera L.) Pomace Powder on Physicochemical and Textural Properties of Sucuk

Autoren: Dilay Yıldız Ceyda Söbeli Müge Uyarcan

Quelle: Issue: Yeşil Dönüşüm Özel Sayısı7-15
Akademik Gıda

Schlagwörter: Sucuk, Grape pomace, Waste, Value added product, Natural antioxidant, Üzüm posası, Atık, Katma değerli ürün, Doğal antioksidan, Food Engineering, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/akademik-gida/issue/87305/1554255

Sucuk, Turkish-Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on Its Microbiological, Physicochemical, and Chemical Properties

Autoren: Mahide Muge Yilmaz Topcam Betul Arslan Ayla Soyer

Quelle: Applied Microbiology, Vol 4, Iss 3, Pp 1215-1231 (2024)

Schlagwörter: Lactobacillus sakei, 0404 agricultural biotechnology, fermented sausage, sucuk, Pediococcus acidilactici, 04 agricultural and veterinary sciences, 0405 other agricultural sciences, Microbiology, protective culture, QR1-502

Zugangs-URL: https://doaj.org/article/05f3dca68f3541278127c423b4b5f606

The Assessment of Heat-treated Turkish Type Dry Fermented Sausage (Sucuk) with Some Mixed Probiotic Lactic Acid Bacteria

Autoren: Ertürkmen, Pelin Yalçın, Halil Milli, Nursel Söylemez et al.

Weitere Verfasser: Ertürkmen, Pelin Yalçın, Halil Milli, Nursel Söylemez et al.

Quelle: Chiang Mai Journal of Science. 51:1-18

Schlagwörter: 2. Zero hunger, Maldi-Tof Ms, Heat -Treated Sucuk, Enterococcus Spp, Probiotic Culture, 3. Good health

Dateibeschreibung: application/pdf

ACID-RESISTANT LIMOSILACTOBACILLUS FERMENTUM ISOLATES RECOVERED FROM FERMENTED TURKISH SUCUK: SCREENING OF PROBIOTIC CHARACTERIZATION AND PHYLOGENY

Autoren: Adalet Dışhan Zafer Gonulalan

Quelle: Volume: 49, Issue: 2312-325
The Journal of Food
Gıda

Schlagwörter: 2. Zero hunger, Et Teknolojisi, Food Biotechnology, Gıda Biyoteknolojisi, Food Microbiology, Acid-resistant, Limosilactobacillus fermentum, Sucuk, probiyotik, Asit direnç, Gıda Mikrobiyolojisi, Meat Technology, 3. Good health

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/gida/issue/83301/1404337

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

Autoren: Zeynep Feyza Yılmaz Oral Selen Sallan

Quelle: Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 1855-1861 (2023)

Schlagwörter: lactic acid bacteria, 2. Zero hunger, ph, heat-treated sucuk, Agriculture (General), sucuk, Agriculture, nitrite, S1-972

Zugangs-URL: https://doaj.org/article/73756a56f81b411b9522dee8935cb77b
https://avesis.atauni.edu.tr/publication/details/953d96dd-c3c9-415e-8421-0da3693c8140/oai

ISIL İŞLEM GÖRMÜŞ SUCUK ÜRETİMİNDE KÜRLEME AJANI OLARAK PAZI TOZU KULLANIMININ NİTROZAMİN OLUŞUMUNA VE KALİTE PARAMETRELERİNE ETKİSİ

Autoren: Zeynep Feyza YILMAZ ORAL

Quelle: Volume: 48, Issue: 5 1036-1046
The Journal of Food
Gıda

Schlagwörter: Et Teknolojisi, Heat treated sucuk, swiss chard powder, nitrosamine, residual nitrite, Isıl işlem görmüş sucuk, pazı tozu, nitrozamin, kalıntı nitrit, Food Engineering, Meat Technology, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://avesis.atauni.edu.tr/publication/details/480cab05-6ea8-4a17-bbe8-a918be66b479/oai
https://dergipark.org.tr/tr/pub/gida/issue/79456/1336710

The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk

Autoren: Betül Katmer Mükerrem Kaya

Quelle: Foods, Vol 14, Iss 21, p 3785 (2025)

Schlagwörter: heat-treated sucuk, Swiss chard powder, natural curing agent, volatiles, fermented sausage, lipid oxidation, Chemical technology, TP1-1185

Dateibeschreibung: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/21/3785; https://doaj.org/toc/2304-8158

Zugangs-URL: https://doaj.org/article/7636a4a9042a4a26b7087bf48ebd34f2

Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures

Autoren: Mükerrem Kaya Bilge Sayın Kübra Çinar Topçu et al.

Quelle: Foods, Vol 14, Iss 20, p 3495 (2025)

Schlagwörter: lactic acid bacteria, coagulase-negative staphylococci, sucuk, dry fermented sausage, genetic identification, antagonistic activity, Chemical technology, TP1-1185

Dateibeschreibung: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/20/3495; https://doaj.org/toc/2304-8158

Zugangs-URL: https://doaj.org/article/6b168f93ce5b43e5986747942ff6afbf

Probiyotik Kültürün Sucuğun Kalite Karakteristikleri Üzerine Etkisi

Autoren: Kayar, İrem Ece Kaban, Güzin Yalınkılıç, Barış

Quelle: Volume: 0, Issue: 3351-60
Gıda ve Yem Bilimi Teknolojisi Dergisi

Schlagwörter: Gıda Teknolojileri, Lacticaseibacillus casei, probiyotik sucuk, fermente sosis, starter kültür, Food Technology, probiotic sucuk, fermented sausage, starter culture

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/gidaveyem/issue/88414/1620807

Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)

Autoren: Ali Tekin Hilal Kanmaz Büşra Kaya et al.

Quelle: Food Chemistry Advances, Vol 6, Iss , Pp 100873- (2025)

Schlagwörter: Torba sucuk, Fermentation conditions, Controlled cabin, Volatiles, Proteolysis, Textural properties, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24002673; https://doaj.org/toc/2772-753X

Zugangs-URL: https://doaj.org/article/90b5e69c3e2447c6ada39ea374d81522

Effects of Autochthonous Starter Cultures on The Behavior of Staphylococcus au-reus During The Production of a Semi-Dry Fermented Sausage

Autoren: yağmur akyol Zeynep Feyza Yılmaz Oral Guzin Kaban et al.

Quelle: Volume: 38, Issue: 3486-494
Selcuk Journal of Agriculture and Food Sciences

Schlagwörter: Et Teknolojisi, Staphylococcus aureus, Fermented sausage, Autochthonous strains, Heat treated sucuk, Staphylococcal enterotoxin, Food Microbiology, Gıda Mikrobiyolojisi, Meat Technology

Dateibeschreibung: application/pdf

Zugangs-URL: https://avesis.atauni.edu.tr/publication/details/3fdf1e62-43f8-4dc6-8186-3d2e9c8af48a/oai
https://dergipark.org.tr/tr/pub/selcukjafsci/issue/88545/1478778

Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

Autoren: Oğuzhan KAHRAMAN Fatma İNAL Nurettin GÜLŞEN et al.

Quelle: Volume: 70, Issue: 4 437-446
Ankara Üniversitesi Veteriner Fakültesi Dergisi

Schlagwörter: 0403 veterinary science, 2. Zero hunger, Veterinary Sciences (Other), 0402 animal and dairy science, 04 agricultural and veterinary sciences, Characteristic, Digestibility, dog, fermented sucuk food, shelf life, Microbiological shelf life, Veteriner Bilimleri (Diğer)

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/auvfd/issue/79906/1080135

The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk

Autoren: Ömür Sertdemirci Hüseyin Gençcelep

Quelle: Volume: 6, Issue: 3 304-313
Black Sea Journal of Agriculture

Schlagwörter: 0404 agricultural biotechnology, Food Engineering, Sucuk, Red beet powder, Color properties, Lipid hydrolysis, Nitrite, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/bsagriculture/issue/76729/1249523

Investigation of Total Aflatoxin Level of Walnut Sausage (Orcik) Sold in Elazığ

Autoren: Demir, Pelin Şenocak, Fatma Nur Baykalır, Yasin et al.

Quelle: Volume: 18, Issue: 138-41
Dicle Üniversitesi Veteriner Fakültesi Dergisi
Dicle University Journal of Faculty of Veterinary Medicine

Schlagwörter: Aflatoxin, public health, traditional product, UV/VIS spectrophotometer, walnut sausage, Aflatoksin, cevizli sucuk, geleneksel ürün, halk sağlığı, UV/VIS spektrofotometre, Veteriner Gıda Hijyeni ve Teknolojisi, Veterinary Food Hygiene and Technology

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/duvetfd/issue/90583/1547278

Farklı kurutma yöntemleri ile elde edilmiş peynir tozlarının ısıl işlem görmüş sucukların kalite ve duyusal özelliklerine olan etkisinin incelenmesi

Autoren: Özlem Yalçınçıray Emre Hastaoğlu Meryem Göksel Saraç et al.

Quelle: Volume: 26, Issue: 2 244-253
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Journal of Agricultural and Food Science

Schlagwörter: 2. Zero hunger, Püskürterek Kurutma, 0404 agricultural biotechnology, Cheese powder, characterization, lyophilization, sausage, spray drying, Food Engineering, Sucuk, Peynir Tozu, Karakterizasyon, 04 agricultural and veterinary sciences, Peynir tozu, sucuk, püskürterek kurutma, liyoflizasyon, karakterizasyon, Liyoflizasyon, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://hdl.handle.net/20.500.12294/3564
https://dergipark.org.tr/tr/pub/harranziraat/issue/70320/1051463

The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk

Autoren: Zeynep Feyza YILMAZ ORAL Güzin KABAN

Quelle: Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 6, Pp 705-715 (2023)

Schlagwörter: fermented sausage, green tea, heat treated sucuk, nitrosamine, ndma, ndea, npip, rosemary, Veterinary medicine, SF600-1100

Dateibeschreibung: electronic resource

Relation: https://vetdergikafkas.org/pdf.php?id=3051; https://doaj.org/toc/1309-2251

Zugangs-URL: https://doaj.org/article/87677670f158422eb0fc2a19ca3684eb

Quality Features of Afyon Fermented Sausage (Sucuk) and Standards Compliance

Autoren: Ramazan Şevik Hüseyin Yeşilırmak Gökhan Akarca et al.

Weitere Verfasser: Ramazan Şevik Hüseyin Yeşilırmak Gökhan Akarca et al.

Quelle: Volume: 17, Issue: 2150-161
Kocatepe Veterinary Journal
Kocatepe Veteriner Dergisi

Schlagwörter: 2. Zero hunger, Mikrobiyoloji, pH, Veterinary Food Hygiene and Technology, sucuk, mikrobiyoloji, kalite, Afyonkarahisar, Microbiology, Quality, 3. Good health, Kalite, Veteriner Gıda Hijyeni ve Teknolojisi, Fermente Sosis, Fermented Sausage, fermented sausage, quality, microbiology

Dateibeschreibung: application/pdf

Zugangs-URL: https://hdl.handle.net/11630/12038
https://dergipark.org.tr/tr/pub/kvj/issue/84009/1435818

Sucuktaki Hileye Dikkat

Autoren: Doğan, Murat

Weitere Verfasser: Doğan, Murat

Schlagwörter: Sucuk, Hileler, Videolar

Dateibeschreibung: application/octet-stream

Relation: Yazar Denetimli Yayın; https://hdl.handle.net/11363/7517

Verfügbarkeit: https://hdl.handle.net/11363/7517