A survey of concentration of aflatoxin M1 in dairy products marketed in Turkey

Zafer GÖNÜLALAN

The aim of this study was to examine the presence of aflatoxin M1 (AFM1) in dairy product samples by enzyme-linked immunosorbent assay (ELISA). Aflatoxin M1 were found in 135 (64%) out of 210 analyzed samples. Only 7% of dairy product samples were contaminated at levels above the legal limits. AFM1 was detected in 43 (86%) of milk samples (ranging from 1 to 30 ng/l), in 38 (63%) of cheese (ranging from 12 to 378 ng/kg), in 28 (56%) of yoghurt (ranging from 2.5 to 78 ng/kg) and in 26 (52%) of dairy dessert samples (ranging from 1.5 to 80 ng/kg). None of the raw milk samples contained levels abo ...Daha fazlası

Makale 2011 Mühendislik Fakültesi Food Control22 ( 12 ) 20 Görüntülenme

Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The objective of this study was to investigate the potential of fluorescence spectroscopy to predict rheological characteristics of semi-hard cheeses as yield stress (τL), flow stress (τF), storage modulus (G′) and loss modulus (G″) measured at linear-viscoelastic, yield stress and flow stress oscillation regions. Melting temperatures and chemical composition of the semi-hard cheeses were also predicted using fluorescence spectra. Principal component analysis (PCA) and partial least squares regression (PLSR) were applied to the fluorescence spectra to extract information on the rheological pro ...Daha fazlası

Makale 2017 Mühendislik Fakültesi Journal of Food Engineering210 120 Görüntülenme

Detaylı Arama

Filtreler

Koleksiyon [1]

Araştırmacılar [3]

BM Sürdürülebilir Kalkınma [2]

Fakültesi / Enstitütü [1]

Yayın Türü [1]

Yayımlanma Yılı [2]

Dil [1]

Kaynak [2]

Veri Tabanları [3]

İndex Türü [2]

Yayıncı [1]

Bölümü [1]

Ulusal/Uluslararası [1]

Konu Başlıkları [9]

A survey of concentration of aflatoxin M1 in dairy products marketed in Turkey

Zafer GÖNÜLALAN

Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV