| dc.creator |
CAKMAKCI, ML |
|
| dc.creator |
Kart-Gundogdu, A |
|
| dc.creator |
CICIOGLU-ARIDOGAN, B |
|
| dc.creator |
Karahan, Aynur Gül |
|
| dc.date |
2005-06-30T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:43:52Z |
|
| dc.date.available |
2020-10-06T09:43:52Z |
|
| dc.identifier |
37be3916-3b23-4726-92e6-b4fcc9907c65 |
|
| dc.identifier |
10.1080/fri-200061620 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/37be3916-3b23-4726-92e6-b4fcc9907c65/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/57445 |
|
| dc.description |
In this article, the effects of nitric oxide (NO) and nitric oxide producer bacteria on food quality, safety, and human health care high lighted. NO, which was previously recognized as a toxic gas, has attracted attention in the last two decades due to its vital role in many physiological processes of animals and plants. Particularly, it is important to note from the point of view of food quality and safety that lactic acid bacteria, which are used as starter cultures in foods, also have the capability of producing NO. There have been several studies on the color development of meat products that originated from NO production of lactic acid bacteria. For this reason, it is also important to emphasize the different aspects of interactions between food and NO. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Nitric oxide (NO) and lactic acid bacteria-contributions to health, food quality, and safety |
|
| dc.type |
info:eu-repo/semantics/article |
|