Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları

Gıda teknolojisindeki gelişmeler ile birlikte gıdaların korunmasında kullanılan klasik yöntemlerin yanında birçok alternatif yeni teknolojilerin kullanımı gündemdedir. Gıdaların korunması alanında yapılan çalışmalarla yeni doğal antimikrobiyel bileşiklerin kullanılması son yıllarda gittikçe önem kazanmaktadır. Gıdaların korunmasında kullanılan sterilizasyon, dondurma, kurutma gibi bilinen yöntemlerin yanı sıra bakteriyosin ve bakteriyofajların kullanımıyla da gıda maddelerinin depolama süresi uzatılmakta ve güvenliği arttırılmaktadır. Bakteriyosin ve bakteriyofajlar doğal gıda biyokoruyucular olarak tanınmaktadır. Son beş yıldır bakteriyofajların gıda muhafazasında kullanımı konusunda da önemli çalışmalar yapılmaktadır. Derlemede gıda zinciri boyunca bakteriyosin ve bakteriyofajların mevcut ve önceden bilinen uygulamalarına genel bir bakış yapılırken gelecekteki araştırma konularına da değinilmeye çalışılmıştır.

Bacteriocin and Bacteriophage Applications in Foods Preservation (Turkish with English Abstract)

Advances in food technology with traditional methods of food preservation used by many of the alternative use of new technologies are on the agenda. Methods use in the food protection such as sterilization, freezing, drying as well as the use of bacteriocin and bacteriophage also extend food storage and enhance security recently. Bacteriocin and bacteriophages have been widely recognized as natural food biopreservatives. Significant works about the use of bacteriophage in food preservation have been studied for five years. This review provides an overview of the current and foreseen applications of bacteriocin and bacteriophages along the food chain and highlights research topics tried to address in the future.

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Kaynak Göster

Bibtex @ { gida92237, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2010}, volume = {35}, pages = {461 - 467}, doi = {}, title = {Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları}, key = {cite}, author = {Seçki̇n, A. Kemal and Baladura, Emrah} }
APA Seçki̇n, A , Baladura, E . (2010). Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları . Gıda , 35 (6) , 461-467 .
MLA Seçki̇n, A , Baladura, E . "Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları" . Gıda 35 (2010 ): 461-467 <
Chicago Seçki̇n, A , Baladura, E . "Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları". Gıda 35 (2010 ): 461-467
RIS TY - JOUR T1 - Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları AU - A. Kemal Seçki̇n , Emrah Baladura Y1 - 2010 PY - 2010 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 461 EP - 467 VL - 35 IS - 6 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2020 ER -
EndNote %0 Gıda Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları %A A. Kemal Seçki̇n , Emrah Baladura %T Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları %D 2010 %J Gıda %P 1300-3070-1309-6273 %V 35 %N 6 %R %U
ISNAD Seçki̇n, A. Kemal , Baladura, Emrah . "Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları". Gıda 35 / 6 (Aralık 2010): 461-467 .
AMA Seçki̇n A , Baladura E . Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları. GIDA. 2010; 35(6): 461-467.
Vancouver Seçki̇n A , Baladura E . Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları. Gıda. 2010; 35(6): 461-467.
Gıda
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: Gıda Teknolojisi Derneği

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