G Y

Summary

Affiliation: Ege University, Engineering Faculty, Food Engineering Department
Location: , Turkey
Summary:
Meat Science and Technology Researches


Publications

  1. doi request reprint Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour
    Gulen Yildiz Turp
    Ege University, Engineering Faculty, Food Engineering Department, 35100 Izmir, Turkey Electronic address
    Meat Sci 121:40-6. 2016
  2. doi request reprint Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball
    Gulen Yildiz Turp
    Ege University, Engineering Faculty, Food Engineering Department, 35100, Izmir, Turkey Electronic address
    Meat Sci 114:46-53. 2016
  3. doi request reprint Effect of ohmic treatment on quality characteristic of meat: a review
    G Yildiz-Turp
    Ege University Engineering Faculty Food Engineering Department Izmir, Turkey
    Meat Sci 93:441-8. 2013
  4. doi request reprint Effects of using plum puree on some properties of low fat beef patties
    Gülen Yildiz-Turp
    Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
    Meat Sci 86:896-900. 2010

Collaborators

  • G Yildiz-Turp
  • Gülen Yildiz-Turp
  • F Icier
  • I Y Sengun
  • P Kendirci
  • Meltem Serdaroglu

Detail Information

Publications4

  1. doi request reprint Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour
    Gulen Yildiz Turp
    Ege University, Engineering Faculty, Food Engineering Department, 35100 Izmir, Turkey Electronic address
    Meat Sci 121:40-6. 2016
    ..There was no significant difference between the sensory evaluation scores of meatballs. ..
  2. doi request reprint Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball
    Gulen Yildiz Turp
    Ege University, Engineering Faculty, Food Engineering Department, 35100, Izmir, Turkey Electronic address
    Meat Sci 114:46-53. 2016
    ..5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating...
  3. doi request reprint Effect of ohmic treatment on quality characteristic of meat: a review
    G Yildiz-Turp
    Ege University Engineering Faculty Food Engineering Department Izmir, Turkey
    Meat Sci 93:441-8. 2013
    ..The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products...
  4. doi request reprint Effects of using plum puree on some properties of low fat beef patties
    Gülen Yildiz-Turp
    Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
    Meat Sci 86:896-900. 2010
    ..Higher PP concentrations in the formulations led to increased juiciness and texture scores. The results indicated that 5% or 10% plum puree can be used as an extender in low fat beef patties...