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The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef

Meat Science · Ocak 2010

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YÖKSİS Kayıtları
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
Meat Science · 2010 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
Meat Science · 2010 SCI-Expanded 5 atıf
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 11 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 0309-1740 SCI-Expanded 37 atıf
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Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 03091740 SSCI 37 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
2008 ISSN: 0309-1740 SCI-Expanded 24 atıf
Prof. Dr. MUSTAFA KARAKAYA →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 0309-1740 SCI-Expanded 5 atıf
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Öğr. Gör. HATİCE BERNA POÇAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
2009 ISSN: 03091740 SSCI 31 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 03091740 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Response surface optimization of effects of some processing variables on carcinogenic mutagenic heterocyclic aromatic amine HAA content in cooked patties
2012 ISSN: 03091740 SSCI 9 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Prof. Dr. MUSTAFA KARAKAYA →

Makale Bilgileri

Dergi Meat Science
ISSN03091740
Yayın TarihiOcak 2010
Cilt / Sayfa84 · 186-195
DOI10.1016/j.meatsci.2009.08.046
Scopus ID2-s2.0-70349748797
Özet The effect of sunflower head pith on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh and frozen beef by the addition of the pith at five concentrations. Emulsion capacity (EC), stability (ES), viscosity (EV), colour and flow properties of the prepared model system emulsions were analyzed. The pith addition increased the EC and ES and the highest EC and ES values were reached when 5% of pith added; however, further increase in the pith concentration caused an inverse trend in these values. Fresh beef emulsions had higher EC and ES values than did frozen beef emulsions. One percent pith concentration was the critic level for the EV values of fresh beef emulsions. EV values of the emulsions reached a maximum level at 5% pith level, followed by a decrease at 7% pit level. © 2009 Elsevier Ltd. All rights reserved.

Yazarlar (4)

1
Cemalettin Sariçoban
2
Mustafa Tahsin Yilmaz
3
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
4
Sümeyra S. Tiske

Anahtar Kelimeler

Emulsion characteristics Model system emulsion Pectin Sunflower head pith Viscosity

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Meat Science
Q1
SJR Skoru1,402
H-Index215
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Dergi sayfasına git

Metrikler

24
Atıf
4
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

MK
MUSTAFA KARAKAYA
Prof. Dr.

Hızlı Erişim

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