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Источник : LWT - Food Science a ... ✕Кафедра : Gıda Mühendisliği ✕
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Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting

Camilya SMANALİYEVA | Kalıypa SALİYEVA | Bakıt BORKOYEV

The present work investigated the effect of long-term stack-storage after harvesting on selected chemical and rheological properties of Kyrgyz rice cultivars, Ozgon. The performance indicators of in stack-stored Ozgon rice samples after 4, 6, and 12 days was grain size, grain weight, color, moisture, total starch, amylose, protein, fat and ash contents, and mineral composition as well as the rheological properties of rice flour dough. The change of stored rice is caused by the organic modification of the starch structure, decreasing of moisture as well as proteolysis of proteins in the endospe ...Более

Статья 2015 Mühendislik Fakültesi LWT - Food Science and Technology63 ( 1 ) 187 Просмотры
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Escherichia coli O157 in fish: Prevalence, antimicrobial resistance, biofilm formation capacity, and molecular characterization

Ruslan ADİL AKAY TEGİN

This study was performed to survey the incidence of Escherichia coli O157:H7 contamination in fish samples which were obtained from different fish farms and retail markets. For this purpose, a total of 140 fish samples were analyzed according to ISO 16654 and screened for virulence genes by mPCR. Antibiotic susceptibility tests were performed with the disc diffusion method and isolates were genotyped by using Enterobacterial repetitive intergenic consensus (ERIC) PCR. Of the 140 analyzed sample, two (1.4? from the same farm, were found to be contaminated with E. coli O157 serogroup, one of whi ...Более

Статья 2020 Mühendislik Fakültesi LWT - Food Science and Technology133 92 Просмотры
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