Yazar "Kabak, Bülent" için listeleme
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The fate of mycotoxins during thermal food processing
Kabak, Bülent (2009)Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature ... -
First report: Exposure estimates to ochratoxin a through wheat bread and rice intake in Turkey
Gölge, Özgür; Kabak, Bülent (Academic Press, 2016)A total of 160 samples of fresh wheat bread and rice from Turkey were analysed for the presence of ochratoxin A (OTA). The samples were analysed using a high performance liquid chromatography coupled with fluorescence ... -
Health risk assessment of selected pesticide residues in green pepper and cucumber
Gölge, Özgür; Hepsağ, Fatma; Kabak, Bülent (Elsevier Ltd, 2018)This report describes levels of 170 pesticide residues in green pepper and cucumber marketed in Turkey. The report also comprises the outcome of the consumer risk assessment of selected pesticides. In total, 725 samples ... -
Incidence and level of aflatoxin contamination in chilli commercialised in Turkey
Gölge, Özgür; Hepsağ, Fatma; Kabak, Bülent (Elsevier Ltd, 2013)During the years 2011–2012, a total of 182 chilli samples were collected from two provinces of Turkey and checked for aflatoxins (AFs). The samples were analysed using immunoaffinity column (IAC) clean-up and high performance ... -
Inhibition of ochratoxin A production of aspergillus carbonarius by yeast species
Var, Işıl; Erginkaya, Zerrin; Kabak, Bülent (2011)A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape ... -
An introduction to the traditional fermented foods and beverages of Turkey
Kabak, Bülent; Dobson, Alan D.W. (2011)Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ... -
Kuru incirlerde aflatoksin ve oktaroksin a varlığının belirlenmesi
Çelik, Damla (Hitit Üniversitesi, 2022)Kuru incirlerde görülen en önemli kimyasal tehlikeler aflatoksinler (AFs) ve okratoksin A (OTA)'dır. Bu araştırmada, ülkemizde tüketime sunulan kuru incirlerde AFs ve OTA varlığı ve miktarı floresans dedektörlü yüksek ... -
Limonlarda pestisit kalıntı miktarlarının GC-MS/MS and LC-MS/MS ile belirlenmesi
Aslantaş, Şule (Hitit Üniversitesi, 2022)Limonlarda gıda güvenilirliğini etkileyen en önemli kimyasal tehlike pestisit kalıntılarıdır. Pestisitler, akut veya kronik etki gösterebilmekte olup, toksisite derecesine bağlı olarak çeşitli sağlık sorunlarına neden ... -
Mycotoxins in spices and herbs–An update
Kabak, Bülent; Dobson, Alan D.W. (Taylor and Francis Inc., 2017)Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. ... -
Natural co-occurrence of aflatoxins and ochratoxin A in spices
Özbey, Fatih; Kabak, Bülent (Elsevier, 2012)The present study aims to determine the co-occurrence of aflatoxins (AFs) and ochratoxin A (OTA) in spices marketed in Turkey. During the period from November 2010 to August 2011, 105 samples of spices were checked for ... -
Novel approaches to identify and characterise microorganisms in food industry
Kara, Gamze Nur; Güzel, Mustafa; Kabak, Bülent (Springer International Publishing, 2017)As far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs ... -
Ochratoxin A in cereal-derived products in Turkey: Occurrence and exposure assessment
Kabak, Bülent (Elsevier, 2009)Eighty-three samples of cereal-derived products including 24 breakfast cereals, 24 cereal-based baby foods and 35 beers purchased from supermarkets and small shops of Adana in Turkey were analysed for the presence of ... -
Pesticide Residues in Table Grapes and Exposure Assessment
Gölge, Özgür; Kabak, Bülent (American Chemical Society, 2018)This report describes levels of 172 pesticide residues in table grapes in Turkey. A total of 280 samples of table grapes were collected from supermarkets, bazaar, and greengrocer shops located in four provinces of Turkey ... -
Prevention and management of mycotoxins in food and feed
Kabak, Bülent (Springer Berlin Heidelberg, 2010)The contamination of food and animal feeds with mycotoxins is a worldwide problem, while mycotoxins occur more frequently under tropical conditions as a result of environmental conditions in the field coupled with improper ... -
Quantification of 363 Pesticides in Leafy Vegetables (Dill, Rocket and Parsley) in the Turkey Market by Using QuEChERS with LC-MS/MS and GC-MS/MS
Deveci, Bilge; Gölge, Özgür; Kabak, Bülent (MDPI, 2023)Abstract: Contamination of agricultural products with pesticide residues is a growing concern due to their adverse health effects and increasing worldwide usage of pesticides. In 2021 a total of 200 samples of green leafy ... -
Quantitation of aflatoxins in pistachios and groundnuts using HPLC-FLD method
Hepsağ, Fatma; Gölge, Özgür; Kabak, Bülent (Elsevier, 2014)In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 151 pistachios and ... -
Quantitation of aflatoxins in walnut kernels by high-performance liquid chromatography with fluorescence detection
Kabak, Bülent (Taylor and Francis Ltd., 2014)A total of 85 walnut samples collected between October 2012 and April 2013 in different provinces of Turkey were analysed for the presence of aflatoxins (AFs). The method involved methanol–water extraction, clean-up with ... -
Reduction of ochratoxin a levels in white wine by yeast treatments
Var, Işıl; Erginkaya, Zerrin; Kabak, Bülent (John Wiley and Sons Inc., 2009)This paper describes the abilities of 21 yeast strains isolated from six different wine-grapes of Turkey to bind ochratoxin A (OTA). Viable (108 CFU/mL) and heat-treated yeast cells were incubated both in phosphate-buffered ... -
Tahıl bazlı ek gıda formülasyonlarında fumonisin ve deoksinivalenol varlığının araştırılması
Kırımker, Şaziye Ezgi (Hitit Üniversitesi, 2019)Bu araştırmada Çorum ve İstanbul'da faaliyet gösteren çeşitli market ve satış noktalarından rastgele satın alınan 75 adet tahıl bazlı ek gıda formülasyonunda fumonisin B1 (FB1), fumonisin B2 (FB2) ve deoksinivalenol (DON) ... -
Toxigenic fungi and mycotoxins
Kabak, Bülent; Dobson, Alan D.W. (Nova Science Publishers, Inc., 2011)The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium ...