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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor KEKLIK,Nene Meltem (2) BOZKURT,Hüseyin (1) IŞIKLI,Nursel Develi (1) SUR,Esen Bilge (1) TEKİN,Ali Rıza (1) Palavra-chave Beta vulgaris L. var. rapa (1) Cholesterol (1) Cooking procedure (1) Fat (1) Frying (1) Meat product (1) Pezik (1) Pickle (1) Shelf life (1) Weibul hazard analysis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Estimation of the shelf life of pezik pickles using Weibull hazard analysis Ciênc. Tecnol. Aliment. KEKLIK,Nene Meltem; IŞIKLI,Nursel Develi; SUR,Esen Bilge. Abstract 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 value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. The stalks of pezik are consumed as pickle, allowing longer consumption of this vegetable. In this study, Weibull hazard analysis was applied to the sensory data to determine the shelf life of pezik pickles. The end of shelf life was indicated by the time when 50% of the panelists found the pickles unacceptable. Pickles blanched for 7 min and stored at 17-18 °C were found to have a shelf life of 167 days... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta vulgaris L. var. rapa; Pezik; Pickle; Shelf life; Weibul hazard analysis. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500125 Effect of different cooking procedures on cholesterol and fat contents of selected meat products Ciênc. Tecnol. Aliment. KEKLIK,Nene Meltem; BOZKURT,Hüseyin; TEKİN,Ali Rıza. Abstract 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 fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p<0.05), tail fat (p>0.05), and beef fried with or without olive oil (p<0.05) increased. However, sucuks (Turkish dry-fermented sausages) fried with or without olive oil exhibited lower (p<0.05) cholesterol content compared to the initial values. After barbequing the cholesterol... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cholesterol; Fat; Meat product; Cooking procedure; Frying. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400683 Registros recuperados: 2 Primeira ... 1 ... Última

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