Kurum Yazarı "Başaran, Burhan" Pazar Meslek Yüksekokulu Koleksiyonu İçin Listeleme
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An analysis of the changes in food consumption frequencies before and during the COVID-19 pandemic: Turkey
Başaran, Burhan; Pekmezci, Hilal (Mattioli 1885, 2021)Caused by the SARS-CoV-2, the COVID-19 outbreak that has turned into a global pandemic has proved that many events that would have been deemed as elements of pure fiction can indeed become reality. Millions of people in ... -
Assessment of aluminum via baby foods consumption in Turkey: Estimated early-life dietary exposure and target hazard quotient
Başaran, Burhan (Springer, 2021)This study focuses on infant formulas and baby biscuits, which have an important place in the nutrition of the most vulnerable individuals, namely babies. In this sense, the aluminum levels of 64 different baby foods, ... -
An assessment of heavy metal level in infant formula on the market in Turkey and the hazard index
Başaran, Burhan (Elsevier, 2021)Heavy metals are compounds which exist in many food products that we consume daily, and they show a toxic effect in certain concentrations. In this study, firstly, lead, cadmium, arsenic and mercury levels in 36 samples ... -
Comparison and risk assessment of nitrate and nitrite levels in infant formula and biscuits for small children in Turkey
Başaran, Burhan; Yılmaz Oral, Zeynep Feyza; Anlar, Pınar; Kaban, Güzin (Elsevier, 2022)This study aimed to determine the nitrate/nitrite levels in infant formulas and baby biscuits sold in Turkey and to make a non-carcinogenic risk assessment of exposure stemming from these foods. Within the scope of the ... -
Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey
Başaran, Burhan (Elsevier, 2022)In this study, the manganese (Mn), aluminum (Al), copper (Cu), nickel (Ni), chromium (Cr), lead (Pb), arsenic (As), cadmium (Cd), cobalt (Co), and mercury (Hg) levels of 60 bread samples were determined by ICP MS, all of ... -
Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
Başaran, Burhan; Kanbur, Esra Demir; Birinci, Ceren; Aydın, Ferid (Shahid Sadoughi University of Medical Sciences, 2021)Background: Pekmez is an important fruit-based food of Turkish culinary culture. The aim of this study is to determine the levels of acrylamide (AA), 5-hydroxymethyl-2-furfural (HMF) and other selected parameters in grape, ... -
Determining the levels of acrylamide in some traditional foods unique to Turkey and risk assessment
Başaran, Burhan; Faiz, Özlem (Brieflands, 2022)In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide ... -
The effect of ISO quality management system standards on industrial property rights in Turkey
Başaran, Burhan (Elsevier, 2016)The aim of this study was to assess whether the systematical application of the following ISO quality management system standards: ISO 9001 (Quality Management System), ISO 22000 (Food Safety Management System), ISO 14001 ... -
Evaluation of food safety and halal criteria in supplier selection: an application in food sector with fuzzy COPRAS method
Başaran, Burhan; Çakır, Süleyman (Universiti Putra Malaysia Press, 2021)Supplier selection is among the crucial processes for any food industry operation. An incorrect choice when selecting a supplier will pose significant hazards in terms of food safety, and can cause substantial harm to ... -
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 ... -
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 ...