Gurkan Ucar

Gurkan Ucar
Selcuk University · Department of Food Hygiene and Technology

About

42
Publications
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182
Citations
Citations since 2017
21 Research Items
96 Citations
20172018201920202021202220230102030
20172018201920202021202220230102030
20172018201920202021202220230102030
20172018201920202021202220230102030
Introduction
Skills and Expertise

Publications

Publications (42)
Article
Süt ve süt ürünleri içerdikleri yüksek besin değeriyle günlük diyetin önemli bir parçasını oluşturmaktadır. Ancak bu önemli özelliklerinin yanı sıra en fazla hile yapılan gıdalar arasında yer almaktadır. Koyun-keçi sütü ve ürünlerine inek sütünün karıştırılması süt ve süt ürünlerinde en sık karşılaşılan hilelerin başında gelmektedir. Bu durum tüket...
Article
This study determined changes in the live lactic microflora of cow and goat milk kefirs, traditionally produced using kefir grain and freeze stored for 30 days, using high‐throughput sequencing. In kefir grains, 71.29% Lactococcus, 16.27% Enterococcus and 12.3% Serratia were found in the M17 agar, and 69.93% Lacticaseibacillus, 24.54% Lactobacillus...
Article
In this study, we compared the microbiota and volatile organic compounds (VOC) present in the milk obtained from 3 different sheep breeds, namely Merino, Lacaune, and Assaf. Udder milk was collected from 21 animals, 7 from each breed. Bacterial microflora was determined metagenomically by extracting the DNA from the milk and analyzing the V3-V4 reg...
Article
The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%–99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. T...
Conference Paper
Full-text available
İnek sütü yaklaşık yetmiş kadar enzim içermektedir ve süt teknolojisinde birçok önemli rolleri vardır. Süt teknolojisinde enzimler süt ve çeşitli süt mamullerinin üretimi sırasında, depolama ve olgunlaşma süresinde, kısaca üretimden son olarak tüketiciye ulaşıncaya kadar geniş bir yelpazede önemli bir kullanıma sahiptir. Sütte bulunan enzimlerin ik...
Conference Paper
Full-text available
Antioksidanlar, gıdada yağın acılaşmasını ve renk değişimleri gibi oksidasyon tepkimeleri sonucunda oluşan bozulmaları önleyerek raf ömrünü uzatan maddeler, olarak tanımlanmaktadır. Antioksidanlar yağların oksidatif bozulmalarını diğer bir deyişle renk, koku, tat, görünüş ve besin değeri gibi önemli özelliklerinin kaybolmasını önleyerek besinlerin...
Article
Full-text available
Aim: It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening. Materials and Methods: Bovine milk (3,0% fat) was heated (37˚C), enzyme was added. After clotting, pressure and fermantation, emulsifying salts (0,1%), salt (1,5%)...
Conference Paper
Full-text available
Pekmezs (molasses) are produced, main production process is the same, but with different production methods and traditional or fabrication of different flavor, structure and appearance, with grape, apple, carob, plum, watermelon, apricot, fig, sugar beet, hawthorn, mulberry fruits etc., in all regions of Turkey. Composition and structure of pekmez...
Conference Paper
Full-text available
Cheese analogue or imitation cheese with its other name, mozzarella cheese analogue (MCA) is defined as products made milk, dairy fat and other ingredients namely protein in the presence of emulsifying salts by the use of particularly vegetable-originated different non-milk constituents under the influence of thermal and mechanical energy. Cheese a...
Conference Paper
Full-text available
Day by day, it is known that people give importance to nutrition diets in terms of health. Whether or not substances used in the production of food are natural, the amount used in production and the effect on human health have become important. In this study, low-fat ice cream was produced with rich compound carob pekmez (molasses), which has a pos...
Conference Paper
Full-text available
The purpose of this study was to research the relationship between the distribution of chemical, microbiological qualities and sensory evaluation in Kashar cheese stored at the same temperatures throughout storage. Kashar cheese production was fulfilled with different amount added rennet casein (0.5%; 1.0%; 1.5%; 2.0% and 0%-control group) without...
Conference Paper
Full-text available
Gastronomy is expressed as conversion of food and drink culture into knowledge and art. Rural tourism is defined as a type of tourism in which tourists spend their holidays in natural environment and are accompanied by different cultures, as well as observing local activities, performing physical activities, and enjoying taste of food and drinks. I...
Thesis
Full-text available
The purpose of this study was to reseach the relationship between the distribution of chemical, microbiologycal qualities and sensory evaluation in kashar cheese stored at the same temperatures throughout storages. Kashar cheeses were produced in Konya. Kashar cheese production was fullfilled with different amount added rennet casein (% 0,5, %1,0,...
Conference Paper
Full-text available
Analog peynir yada diğer isimleri ile imitasyon peynir, Mozarella tipi peynir (MCA); süt, sütten elde edilen yağ ve protein gibi bileşenler veya özellikle bitkisel orijinli, süt olmayan maddelerin kullanımı ile emülsifiye edici tuzların varlığında, termal ve mekanik enerjinin etkisiyle üretilen, peynire benzer bir peynir çeşidi olarak tanımlanmakta...
Conference Paper
Full-text available
Starter kültür kullanılmadan üretilen kaşar peynirlerin olgunlaşma süresince kimyasal ve mikrobiyolojik özelliklerinde meydana gelen değişimin araştırılması amaçlandı. Üretilen peynirlerde kurumadde analizi gravimetrik yöntemle, yağ analizi Gerber Metoduyla, tuz analizi Mohr titrasyon yöntemiyle ve titrasyon asitliği %laktik asit (L.a.) olarak beli...
Chapter
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Milk and the desserts that are derived from milk have immense importance and are very effective when it comes to the reduction the risk of bone diseases, such as osteoporosis, due to the rich nutrients that they contain. Besides the desserts derived from milk such as sütlaç(rice pudding), kazandibi (pudding with a caramel base), keşkül (milk puddin...
Article
Full-text available
Keçi, koyun ve inek peynirlerinden üretilen höşmerim tatlılarının mikrobiyolojik, kimyasal ve duyusal özelliklerinin belirlenmesi
Article
Full-text available
Turkish Cuisine is shown among the top three cuisines in the world by many sources. It is a fact that he deserves more than this title. From the beginning of 1990's Turkish cuisine has been presented to the tourists who coming to the country with the development of tourism. But some meals such as kebab, döner are on the foreground, while höşmerim (...
Article
Full-text available
Turkish Cuisine is shown among the top three cuisines in the world by many sources. It is a fact that he deserves more than this title. From the beginning of 1990's Turkish cuisine has been presented to the tourists who coming to the country with the development of tourism. But some meals such as kebab, döner are on the foreground, while höşmerim (...
Article
Full-text available
Casein and caseinates are used in many industries. There are two types of casein. These are: rennet casein and acid casein. Acid caseins are produced with mineral acids and biological acids. Except for these two types, there are sodium, potassium, calcium caseinates and co-precipitates.
Article
Full-text available
Cheese analogue or imitation cheese with its other name, mozzarella cheese analogue (MCA) is defined as products made milk, *For Correspondence Abdullah Badem, Selcuk University, Veterinary Faculty, Food Hygiene and Technology Department, Alaaddin Keykubat Campus, TR-42075 Konya – Turkey, Tel: +90 332 223 35 64 E-mail: abdullah_badem@yahoo.com Keyw...
Article
Full-text available
The presence of Escherichia coli (E. coli)in foods is an indicator of fecal contamination of food. Consumption of contaminated food causes gastroenteritis and functional and pathological disorders in kidney and brain. They are classified at least six groups according to the different pathogenic characteristics, antigens and epidemiology. Enterohaem...
Article
Full-text available
22 nsan ve sıcakkanlı birçok hayvanın intestinal kanalının normal mikroflora-sında bulunan Eschericha coli (E. coli)'nin besinlerdeki mevcudiyeti fekal bir kontaminasyonun indikatörü olarak bilinmektedir. 1,2 Hayvanların çoğu yaşamlarının ilk gününde barsaklarında bu mikroorganizmayı bulundurur. Be-bekler ise E. coli'yi annelerinden alırlar. 3 Bars...
Article
Full-text available
Eight milky desserts prepared for the consumption in Konya , and milky desserts made by empirical production were examined in terms of pH, viscosity, dry matter, ash, sugar, and fat. The average pH, viscosity, dry matter, ash, sugar and fat values of milky desserts offered for sale on the market were determined between 6.66-6.94, 9.36-85.00, 36.55-...
Article
Full-text available
Eighty units milky desserts consumed in Konya and experimentally produced milky desserts have been analyzed in terms of total aerobic mesophilic microorganisms coliform group of microorganisms, yeast and mold and Staphylococcus aureus. The average values of the total number of aerobic mesophilic microorganisms coliform group of microorganisms, yeas...
Article
Full-text available
The partridges used in this study were taken from privately controlled rearing farm. In the study, 20 partridges (10 male and 10 female) were used. Partridge meats, which were slaughtered in a special poultry slaughterhouse, were brought to the laboratory under aseptic and cold conditions and examined. Thermophilic Campylobacter isolation and ident...
Article
This study was done to research the effect of bovine colostrum usage on serum immunoglobulins and protein levels in soccer players. Twenty-four male soccer players participated in this study. The soccer players were classified into two groups including 12 players for a control group and 12 players for an experimental group. By taking blood samples...
Article
In this study, 92 butter and 100 cream cheese samples were analyzed for aflatoxin M1 (AF M1). They were obtained from retail outlets in five big cities (Istanbul, Izmir, Kayseri, Konya, Tekirdag). The occurrence and concentration range of AF M1 in the samples were investigated by competitive enzyme-linked immunosorbent assay (ELISA) method using im...
Article
In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-delta-lactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7±1°C for 90 days. The changes in some chemical, microbiological and sensory properties of the Halloumi cheese...
Article
Yoghurt samples produced from different proportions of cow and sheep milk were analysed for physical, chemical, microbiological and sensory properties on the 1st, 7th, 14th and 21st days of storage at 4°C. Increased proportion of cow milk in yoghurt preparation had less viscosity, % dry matter, % fat, acidity and increased amount of serum seperated...
Article
In this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensor...
Article
Different ratios of sodium and potassium nitrate were added to salt (control, 1, 2 and 3%) during the salting process and its effect on the chemical and microbiological quality was investigated in different stages of Turkish pastrami (pastirma) production (before and after salting, and before and after cumin paste application). According to the che...
Article
This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese. Experimentally, three groups of kashar cheese were produced. Natural smoking at 20 ± 5°C for an hour was applied to the samples of the first group. The samples of the second g...
Article
The aim of this investigation was to compare some quality characteristics of goose-meat salami with those of turkey- and chicken-meat salami in order to determine its suitability for consumption and to able to use goose meat for meat product technology. The pH values of experimental samples were highest in the goose-meat salami and lowest in the tu...
Article
Different salting techniques were used on Maraş cheese samples produced from cow's, ewe's and a mixture (1:1) of cow and ewe's milk. In the first group, samples were immersed 22% the brine solution for 3 hours then transferred into 10 % brine solution. In the second group, samples were salted with 1 % dry salt and after 24 hours were immersed in 13...

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