Yazar "Başaran, Burhan" için listeleme
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The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
Başaran, Burhan; Türk, Hülya (Elsevier, 2021)In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different ... -
Iso 22000 Gıda Güvenliği Yönetim Sistemi
Başaran, Burhan (2016)Ülkelerin refah düzeyindeki artış ve tüketicilerin bilinçlenmesi gıda sektöründe faaliyet gösteren işletmeleri gıda güvenliği açısından yeni arayışlara sevk etmektedir. İşletmelerin en yaygın tercih ettiği gıda güvenliği ... -
Kanser hastalarının beslenme alışkanlıkları
Pekmezci, Hilal; Başaran, Burhan (Türkiye Klinikleri Yayınevi, 2021)Amaç: Bu araştırma, kemoterapi alan kanser hastalarının tanı öncesi ve sonrası beslenme alışkanlıklarının karşılaştırılması ve riskli beslenme alışkanlıklarını belirlemek için Mart 2020-Temmuz 2020 tarihleri arasında ... -
The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Türkiye
Başaran, Burhan; Abanoz, Yasemin Yavuz; Şenol, Nergiz Dila; Oral, Zeynep Feyza Yılmaz; Öztürk, Kübra; Kaban, Güzin (Elsevier, 2023)Tea, which is widely consumed around the world, contains many beneficial compounds as well as some compounds that can cause potential health risks for humans. This study aimed to determine the levels of heavy metals, ... -
Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points
Aydın, Ferid; Başaran, Burhan (2018)A few studies in the literature reported that infections were developed due to the consumption of some halva products exported from Turkey. In this respect, this research aims to monitor and evaluate the microbiological ... -
Microplastic contamination and risk assessment in table salts: Turkey
Özçifçi, Zehra; Başaran, Burhan; Akçay, Hakkı Türker (Elsevier, 2023)In this study, the characterization of microplastics of table salts (n = 36) was determined by FT -IR. Then, individuals' exposure to microplastics from table salt consumption was calculated with a deterministic model, and ... -
Microplastics in branded milk: Dietary exposure and risk assessment
Başaran, Burhan; Özçifçi, Zehra; Akçay, Hakkı Türker; Aytan, Ülgen (Elsevier, 2023)In this study, 14 packaged milk of various brands sold in the Türkiye market was examined. The microplastics were physically characterised under the microscope. Their vibrational spectra were recorded with the ATF/FT-IR ... -
Optimization of clean-up in QuEChERS method for extraction of mycotoxins in food samples: A systematic review
Sadighara, Parisa; Başaran, Burhan; Afshar, Afshin; Nazmara, Shahrokh (Elsevier, 2024)Mycotoxins in food should be evaluated regularly. In order to determine the amount of mycotoxins in food, accurate extraction methods should be used. In this systematic review, the type of clean-up step in the QuEChERS ... -
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
Başaran, Burhan; Anlar, Pınar; Yılmaz Oral, Zeynep Feyza; Polat, Zerrin; Kaban, Güzin (Elsevier, 2022)Bread is a food of global importance for nutrition. Therefore, contaminants from the heat treatment of bread may be considered a potential health issue. In this study, 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide ... -
A study of food poisoning cases in turkey from 2016 to 2020 according to the written and visual media
Başaran, Burhan (Sidas Medya, 2021)This study aims to examine and statistically analyze the cases of food poisoning in Turkey between 2016 and 2020, and the number of people affected by these cases. The data on food poisoning were obtained from news ... -
Trabzon'da Yaşayan Tüketicilerin Geleneksel Gıdalara Yönelik Tutum ve Algıları
Başaran, Burhan (2016)Yaşam standartlarının yükselmesi ve artan bilinçle birlikte tüketiciler daha sağlıklı ve lezzetli olduğunu düşündükleri gıdalara yönelmişler buna bağlı olarak geleneksel gıdaların önemi artmıştır. Bu çalışmanın amacı; ... -
Tyramine, a biogenic agent in cheese: amount and factors affecting its formation, a systematic review
Sadighara, Parisa; Bekheir, Saeed Aghebat; Shafaroodi, Hamed; Başaran, Burhan; Sadighara, Melina (Springer, 2024)Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can ...