Publications by authors named "Emre Hastaoglu"
Article Synopsis
- * Seven of the reviews will look into clinical and biological effects of FF on various health indicators across organ systems, while the other nine will explore broader topics like bioactive compounds, safety, and personalized nutrition related to FF.
- * Each review will consist of a systematic analysis of human studies, insights into the mechanisms behind observed health outcomes, and characterization of the FF being studied, culminating in a strategic roadmap for future research in the field.
Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients.
Method: For this purpose, five different bar samples (C, P1, P2, D1, D2) containing different amounts of collagen, date puree, and pumpkin puree were developed and subsequently evaluated in terms of their sensory and nutritional properties by a panel of 30 adult trained sensorial analysists.
Results: The bars with the highest flavor score were those with high levels of collagen and pumpkin puree (P2) and date puree (D2).
New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques.
Korean J Food Sci Anim Resour
April 2018
In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited.
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