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Effects of Plant Extracts on Lipid Oxidation in Fish Croquette during Frozen Storage
Nalan Gokoglu,Pinar Yerlikaya,Osman Kadir Topuz,Hanife Aydan Buyukbenli 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
The aim of this study was to investigate the effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for croquette was purchased from the main fish market in Antalya,Turkey. Commercial tomato and garlic extracts were added into the croquette formulation. Lipid quality of frozen croquettes was analyzed at monthly intervals. There was no difference in free fatty acids and UV absorbance values of treatment groups. Treatment of tomato and garlic extracts kept oxidation at low levels. The results for thiobarbutiric acid, para-anisidine, and conjugated-diene values showed that tomato extract was the most effective in delaying lipid oxidation than garlic extract.
Ekici, Mehmet Ali,Ozbek, Zuhtu,Gokoglu, Abdulkerim,Menku, Ahmet The Korean Neurosurgical Society 2012 Journal of Korean neurosurgical society Vol.51 No.6
Spinal epidural abscess, if especially caused by Brucellosis is a very rare disease which is usually a consequence of spondylodiscitis. The spinal column can be affected at any joint; however, the lumbar spine is the most common region, especially at the level of the L4-5 and L5-S1. The frequency of spinal involvement usually seen at the lumbar, thoracic and cervical spine respectively. As an occupational disease in farmers, veterinaries, butchers, laboratory staff and shepherds, brucellosis can also occur by direct contact to animals and infected materials or ingestion of raw cheese, milk or unpasteurized milk products. In this study, we presented two cases with cervical spinal epidural abscess caused by brucella melitensis, which was successfully treated by surgical approach. Initial treatment was combined with antibiotic therapy after the surgery for 3 months.