Yazar "Kasnak, Cemal" için listeleme
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Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball
Palamutoğlu, Recep; Kasnak, Cemal (2019)In this research, the effect of dried galangal powder addition (% 0.1, % 0.25, % 0.5 w/w) on oxidative stability as measured by thiobarbituric acid-reactive substances (TBA) and conjugated diene of meatballs were investigated ... -
Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato
Kasnak, Cemal; Palamutoğlu, Recep (Springer, 04.02.2022)Potatoes are a good source of starch, vitamin C, potassium and protein with a high biological value. In addition, potatoes have antioxidant activity because they contain phenolics such as chlorogenic acid. Studies that ... -
ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS
Palamutoğlu, Recep; Kasnak, Cemal (2019)In this study commercial fish collagen hydrolysate was used as an antioxidative ingredient for preparing meatball. Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%, P2: 2%, P3: 3% (w/w) ... -
Determination extraction conditions for maximum phenolic compounds in the kiwifruit using response surface design
Kasnak, Cemal; Palamutoğlu, Recep (2020)The study aims to determine the extraction parameters for maximal phenolic compounds and antioxidant activity from kiwifruit by using response surface methodology (RSM). Box-Behnken experimental design of RSM was applied ... -
DETERMINATION OF PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF INFUSIONS PREPARED FROM LEMONGRASS (Melissa officinalis)
Palamutoğlu, Recep; Kasnak, Cemal; Dursun, Muhammed; Ünaldı, Rabia Nur; Özkaplan, Nihat (North University of Baia Mare, 2022)Lemongrass (Melissa officinalis) contains high amount of phenolic acids, specifically rosmarinic acid. In this study, dried Melissa officinalis teas were prepared at different water temperatures (65, 80, 95 degrees C) and ... -
The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of StoredSolanum tuberosum L. Tubers Infected with Fusarium Dry Rot
Lastochkina, Oksana; Pusenkova, Liudmila; Garshina, Darya; Yuldashev, Ruslan; Shpirnaya, Irina; Kasnak, Cemal; Palamutoğlu, Recep; Mardanshin, Ildar; Garipova, Svetlana; Sobhani, Mohammadhadi; Aliniaeifard, Sasan (Mdpi, 2020)y The effect of endophytic Bacillus subtilis(strains 10-4, 26D) and their compositions with salicylic acid (SA) on some resistance and quality traits of stored potatoes infected with Fusarium dry rot were studied. The ... -
Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes
Kasnak, Cemal; Palamutoğlu, Recep (American Chemical Society, 19.11.2021)The effectiveness of yogurt serum (YS) in preventing enzymatic browning in cut potatoes was studied. Water and γ-aminobutyric acid (GABA) solutions were used as positive controls to compare the results of the YS treatment. ... -
Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology
Kasnak, Cemal (Springer, 2020)Fresh-cut potatoes are a good option for consumers who want a healthy diet but have limited time to prepare meals. However, the polyphenol oxidase enzyme released during cutting of potatoes reacts with phenolic compounds, ... -
Effects of Endophytic Bacillus Subtilis and Salicylic Acid on Postharvest Diseases (Phytophthora infestans, Fusarium oxysporum) Development in Stored Potato Tubers
Lastochkina, Oksana; Baymiev, Andrey; Shayahmetova, Aysylu; Garshina, Darya; Koryakov, Igor; Shpirnaya, Irina; Pusenkova, Liudmila; Mardanshin, Il'dar; Kasnak, Cemal; Palamutoğlu, Recep (Mdpi, 2020)Postharvest diseases of potato lead to significant food and economic losses worldwide. The exogenous application of eco-friendly methods plays an important role in the control of postharvest decay. In this work the effects ... -
Elma Ekstraktının Toplam Fenolik Madde Miktarı ve Antioksidan Aktivitesi Üzerine Değişkenlerin Etkilerinin Yanıt Yüzey Yöntemi ile Belirlenmesi
Palamutoğlu, Recep; Kasnak, Cemal (Iğdır Üniversitesi, 2020)Elma (Malus domestica) besin öğeleri bakımından fonksiyonel özelliklere sahip olan ve hoşa giden tadı ile severek tüketilen bir meyvedir. Elmalar ve polifenolik bileşikleri içeren diğer gıdaların ekstraksiyonunda farklı ... -
Evaluation of the anti-browning effect of quercetin on cut potatoes during storage
Kasnak, Cemal (Elsevier, 2022)The effects of quercetin treatment on enzymatic and oxidative activity, color quality and phenolic compound content of fresh-cut potatoes were investigated. To determine the effective anti-browning amount of quercetin, ... -
Fermente Gıdaların Tüketimi ve Bu Gıdalar Hakkında Bilgi Düzeylerinin Sağlık Harcamalarına ve Ekonomiye Olan Etkisi
Palamutoğlu, Recep; İnce Palamutoğlu, Merve; Kasnak, Cemal; Özen, Buket (Yaşar Üniversitesi, 2022)Sağlık, bir ülkenin beşerî sermayesini ve ekonomik büyümesini üzerinde önemli rol oynamaktadır. Sağlıklı birey, çalışmak için daha fazla saat ayırarak, daha fazla harcanabilir gelir elde ederek ve insan gelişimine daha ... -
Improving the Biocontrol Potential of Endophytic Bacteria Bacillus subtilis with Salicylic Acid against Phytophthora infestans-Caused Postharvest Potato Tuber Late Blight and Impact on Stored Tubers Quality
Lastochkina, Oksana; Pusenkova, Liudmila; Garshina, Darya; Kasnak, Cemal; Palamutoğlu, Recep; Shpirnaya, Irina; Mardanshin, Il’dar; Maksimov, Igor (MDPI, 27.01.2022)Potato (Solanum tuberosum L.) tubers are a highly important food crop in many countries due to their nutritional value and health-promoting properties. Postharvest disease caused by Phytophthora infestans leads to the ... -
Spinach powder addition to Sucuk for alternative to nitrite addition
Palamutoğlu, Recep; Fidan, Ayşe; Kasnak, Cemal (Transilvania University of Brasov, 2018)The effect of spinach powder addition on lipid oxidation, color and sensorial characteristics of traditional fermented meat product (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach ...
