Yazar "Daglioglu, F" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Changes in oxidative stability of selected bakery products during shelf life
    (Japanese Soc Food Sci & Technology, 2004) Daglioglu, O; Tasan, M; Gecgel, U; Daglioglu, F
    In this research, selected bakery products that contain high amount of fat (> 10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid composition of the samples including biscuits, crackers, wafer and fruit cake were determined with three months of interval. Free fatty acidity, peroxide value, and Rancimat induction times changed significantly (p < 0.05) in all samples. However, acidity and peroxide values remained under the maximum limits allowed by standarts. Total fat contents ranged from 13.3% (petit beurre) to 27.1% (wafer), and the major fatty acids in the samples were palmitic, stearic, oleic, trans oleic, and linoleic acids. Changes in unsaturated fatty acids which majorly affects the lipid oxidation were insignificant (p > 0.05), and according to the obtained results all samples maintained their oxidative stability throughout shelf life.
  • Küçük Resim Yok
    Öğe
    Occurrence of fumonisin in processed and low processed corn-based products in Turkey
    (Akademiai Kiado, 2004) Arici, M; Daglioglu, O; Gumus, T; Daglioglu, F
    A total of 92 corn-based food products consisting of 53 low-processed and 39 processed samples were collected at random from retail markets and bazaars in various provinces of Turkey and analysed for total fumonisin levels. Twenty-one (40%) low-processed and nine (23%) processed samples were found to contain fumonisin. Total fumonisin contamination in the low-processed products ranged from 0.8 to 273 mg kg(-1), and in the processed products from 0.3 to 76.8 mg kg(-). Considering all 92 samples, the highest frequency of detection and the highest concentrations (in flour samples up to 273 mg kg(-1)) were detected in low-processed products. These results indicated the natural contamination of corn-based low-processed and processed food products for human consumption in Turkey by fumonisins.