Browsing by Author "Kahve, Halil İbrahim"
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Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
Alirezalu, Kazem; Yaghoubi, Milad; Poorsharif, Leila; Aminnia, Shadi; Kahve, Halil İbrahim; Pateiro, Mirian; Lorenzo, Jose Manuel; Munekata, Paulo Eduardo (MDPI AG, 2021)The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ... -
The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef
Duran, Ayhan; Kahve, Halil İbrahim (Elsevier Ltd, 2020)Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and ... -
The effect of different drying techniques on some bioactive compounds and antibacterial properties of Polygonum sivasicum
Kahve, Halil İbrahim; Çoklar, H.; Akbulut, M. (Plapiqui, 2024)Turkey has several endemic edible plant species having health benefits. Polygonum sivasicum is widely consumed as fresh or dried throughout the year by rural people in Sivas province. This study aimed to reveal the health ... -
Evaluation of the effect of chitosan coating on microbiological and oxidative properties of refrigerated beef
Kahve, Halil İbrahim; Duran, Ayhan (Gıda Teknolojisi Derneği, 2020)Beef is an animal food sensitive to deterioration with short shelf-life due to its rich nutrient content. Many studies concerned with the use of edible coating are carried out to increase the shelf life of beef. In this ... -
Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam
Kahve, Halil İbrahim; Akbulut, Mehmet; Çoklar, Hacer (Academic Press, 2022)Shalgam is a fermented beverage obtained by lactic acid fermentation and its quality depends on flora. Therefore, it is essential to be able to characterize yeasts, in order to improve the quality and safety controls of ... -
In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
Kahve, Halil İbrahim (SpringerLink, 2023)The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this ... -
Kitosanın kaplama materyali olarak et endüstrisinde kullanımı
Kahve, Halil İbrahim (Aksaray Üniversitesi Fen Bilimleri Enstitüsü, 2016)Bu çalışmada karbonhidrat bazlı yenilebilir bir film materyali olan kitosan ve vakum ambalajlamanın, kırmızı etlerin mikrobiyal ve kimyasal özelliklerine etkisi araştırıldı. Kırmızı etlerin yüksek su kapasitesili taze ... -
Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough
Aydın, Furkan; Günen, Tacettin Utku; Kahve, Halil İbrahim; Güler, Emrah; Özer, Göksel; Aktepe, Yeşim; Çakır, İbrahim (MDPI, 2023)DNA markers help detect the intraspecific genetic diversity of yeast strains. Eight ISSR (Inter Simple Sequence Repeats) primers were used to assess the intraspecific diversity of Saccharomyces cerevisiae (n = 96) from ... -
Shanklish peynirinden izole edilen endojen mayaların moleküler tanımlanması ve enzimatik karakterizasyonu
Kahve, Halil İbrahim (İbrahim ÇAKIR, 2024)Bu çalışmada, Ortadoğu’da uzun yıllardan beri tüketilen ve son yıllarda Türkiye’de de üretilmeye başlanan Shanklish peynirlerinden mayaların izolasyonu, Start Codon Targeted (SCoT) markör yöntemi kullanılarak identifikasyonu ... -
Surface defects due to bacterial residue on shrimp shell
Çelebi, Özgür; Bahadır, Tolga; Şimşek, İsmail; Aydın, Furkan; Kahve, Halil İbrahim; Tulun, Şevket; Büyük, Fatih; Çelebi, Hakan (Elsevier B.V., 2024)The changes in the surface chemistry and morphological structure of chitin forms obtained from shrimp shells (Shp[sbnd]S) with and without microorganisms were evaluated. Total mesophilic aerobic bacteria (TMAB), estimated ...
