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Articles 1 - 4 of 4
Full-Text Articles in Medicine and Health Sciences
Synthesis Of Nanocrystalline Nickel-Zinc Ferrites Via A Microemulsion Route, Vuk Uskoković, Miha Drofenik
Synthesis Of Nanocrystalline Nickel-Zinc Ferrites Via A Microemulsion Route, Vuk Uskoković, Miha Drofenik
Pharmacy Faculty Articles and Research
Nanostructured NiZn-ferrites were synthesized using a low-temperature co-precipitation method within the reverse micelles of ternary CTAB/1-hexanol/water microemulsions. The influence of pH on the precipitation reaction was investigated. It was found that a higher pH resulted in more crystalline particles. Subsequent oxidation of the ferrous ions precipitate, which leads to the formation of spinel ferrites, is discussed. Diffraction-lines broadening and specific surface area measurements yielded an average particle size of ~ 3 nm. The saturation magnetization of the samples was 20 times smaller than for traditionally synthesized NiZn-ferrites, while the coercivities were 10 - 100 times larger than bulk NiZn-ferrites, which …
The Determination Of Microbial Flora, Water Activity And Chemical Analyses In Smoked, Canned Mussels (Mytilus Galloprovincialis, L.), Gülgün F. Ünal Şengör, Hani̇fe Kalafatoğlu, Hüseyi̇n Gün
The Determination Of Microbial Flora, Water Activity And Chemical Analyses In Smoked, Canned Mussels (Mytilus Galloprovincialis, L.), Gülgün F. Ünal Şengör, Hani̇fe Kalafatoğlu, Hüseyi̇n Gün
Turkish Journal of Veterinary & Animal Sciences
This study reports the water activity, moisture, sodium chloride, pH, acidity, vinegar, total plate count, fecal coliform, coliform and Clostridium botulinum of canned mussels processed by 2 different smoking techniques. The results indicated that the average measured water activity was 0.971 ± 0.001 for liquid smoked canned mussel with curry sauce and 0.982 ± 0.001 for traditional smoked mussel. The moisture of samples varied between 69.440% for traditional smoked mussel and 76.35% for salting before traditional smoking. The moisture, salt, pH, acidity and vinegar were significantly different in some of the groups (P < 0.05). Mussels smoked using liquid and oak wood sawdust, in tomato puree sauce, curry sauce and sunflower oil sauce, were sterilized at 120 ± 1 ºC and 5.2 ± 0.1 F_0. In none of the products was swelling or C. botulinum detected at 37 ºC or 55 ºC. Prior to canning, the mussels were investigated for fecal coliform, coliform and total plate count and found to carry no risk in terms of these parameters.
The Behavior Of Listeria Monocytogenes In Sucuks Produced With Different Lactic Starter Cultures, Mükerrem Kaya, Hüsnü Yusuf Gökalp
The Behavior Of Listeria Monocytogenes In Sucuks Produced With Different Lactic Starter Cultures, Mükerrem Kaya, Hüsnü Yusuf Gökalp
Turkish Journal of Veterinary & Animal Sciences
In this study, the growth and viability status of Listeria monocytogenes were investigated during the ripening and storage period of sucuk (Turkish dry fermented sausage) produced using different lactic acid bacteria (Lactobacillus plantarum Lb 8 and L. plantarum Lb 75, Pediococcus acidilactici Lb 626, P. pentosaceus Lb 1010, L. sakei 706 and L. sakei 706-B). The initial inoculum of L. monocytogenes into sucuk dough was 10^4 cfu/g. There was a significant increase in the L. monocytogenes counts during the first 3 days of ripening of sucuk produced without starter culture. A similar result was observed in sucuk fermented with L. …
The Effects Of Starter Cultures And Different Nitrite Doses On The Growth Of Listeria Monocytogenes In Sucuk Production, Mükerrem Kaya, Hüsnü Yusuf Gökalp
The Effects Of Starter Cultures And Different Nitrite Doses On The Growth Of Listeria Monocytogenes In Sucuk Production, Mükerrem Kaya, Hüsnü Yusuf Gökalp
Turkish Journal of Veterinary & Animal Sciences
The effects of different nitrite doses (50, 100, 150 and 200 ppm NaNO_2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus, a commercial preparation) on the growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) were investigated. The initial inoculation of the L. monocytogenes was 10^4 cfu/g for each sucuk dough mix. At the beginning of the ripening period in sucuk samples containing different amounts of NaNO_2 and without starter culture, L. monocytogenes growth was observed. On the 3^{rd} day of ripening the L. monocytogenes count was over 10^7 cfu/g. No growth was detected in the sucuks containing starter …