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Traditional fermented dairy products of Turkey
(CRC Press, 2015)
Fermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of ...
Novel approaches to identify and characterise microorganisms in food industry
(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 ...
Toxigenic fungi and mycotoxins
(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 ...
Prevention and management of mycotoxins in food and feed
(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 ...