Browsing by Author "Keklik, Nene Meltem"
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Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light
Karaoglan, Hatice Aybuke; Keklik, Nene Meltem; Isikli, Nursel Develi (SPRINGER INDIA, 2019)In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances ... -
Effect of different cooking procedures on cholesterol and fat contents of selected meat products
Keklik, Nene Meltem; Bozkurt, Huseyin; Tekin, Ali Riza (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2018)Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated ... -
Estimation of the shelf life of pezik pickles using Weibull hazard analysis
Keklik, Nene Meltem; Isikli, Nursel Develi; Sur, Esen Bilge (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2017)Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional ... -
Modeling Inactivation of Candida inconspicua Isolated from Turnip Juice using Pulsed UV Light
Karaoglan, Hatice Aybuke; Keklik, Nene Meltem; Isikli, Nursel Develi (WILEY, 2017)Turnip juice (Shalgam) is a traditional Turkish beverage with sour flavor and purplish red color, which is produced by the lactic acid fermentation of black carrot. Due to its rich antioxidant content, Turnip juice offers ...