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dc.contributor.authorTüre, Hasan
dc.contributor.authorEroğlu, Erdal
dc.contributor.authorÖzen, Banu
dc.contributor.authorSoyer, Ferda
dc.date.accessioned2017-01-09T07:20:26Z
dc.date.available2017-01-09T07:20:26Z
dc.date.issued2011
dc.identifier.citationTüre, H., Eroğlu, E., Özen, B. and Soyer, F. (2011). Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese. International Journal of Food Science and Technology, 46(1), 154-160. doi:10.1111/j.1365-2621.2010.02465.xen_US
dc.identifier.issn1365-2621
dc.identifier.urihttp://doi.org/10.1111/j.1365-2621.2010.02465.x
dc.identifier.urihttp://hdl.handle.net/11147/2742
dc.description.abstractFungal spoilage during refrigerated storage is one of the main safety and quality-related problems for dairy products. The effect of wheat gluten (WG) and methyl cellulose (MC) biopolymers containing natamycin (NA) on the growth of Aspergillus niger and Penicillium roquefortii on the surface of fresh kashar cheese during storage at 10 C for 30 days was investigated. Wrapping of A. niger-inoculated cheese with MC films containing 5–20 mg NA per 10 g resulted in approximately 2-log reductions in spore count. Two mg NA per 10 g included into WG films was sufficient to eliminate A. niger on the surface of cheese. However, MC and WG films containing NA did not cause any significant decrease in P. roquefortii count on the cheese surface. Therefore, especially use WG films in dairy applications could be an effective way of controlling A. niger growth on these products.en_US
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkey (TUBITAK-TOVAG Project No: 104O543)en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.isversionof10.1111/j.1365-2621.2010.02465.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntifungal agenten_US
dc.subjectCheeseen_US
dc.subjectEdible filmen_US
dc.subjectMethylcellulose filmen_US
dc.subjectNatamycinen_US
dc.subjectWheat gluten filmen_US
dc.titleEffect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheeseen_US
dc.typearticleen_US
dc.contributor.authorIDTR28315en_US
dc.contributor.authorIDTR44768en_US
dc.contributor.authorIDTR114400en_US
dc.contributor.iztechauthorTüre, Hasan
dc.contributor.iztechauthorEroğlu, Erdal
dc.contributor.iztechauthorÖzen, Banu
dc.contributor.iztechauthorSoyer, Ferda
dc.relation.journalInternational Journal of Food Science and Technologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume46en_US
dc.identifier.issue1en_US
dc.identifier.startpage154en_US
dc.identifier.endpage160en_US
dc.identifier.wosWOS:000285418200020
dc.identifier.scopusSCOPUS:2-s2.0-78650247069
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/104O543
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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