bal – -Translation – Keybot Dictionary

  Food-Info.net : Hangi g...  

Show textShow cached sourceOpen source URL	Food-Info.net > Sorular ve Cevaplar > Gıda ürünleri > Balık ve kabuklu deniz ürünleri
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Food-Info.net> Questions and Answers > Food Products > Fish and shellfish
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Food-Info.net> Vragen en Antwoorden > Vis en schelpdieren

  Food-Info.net : Su kabu...  

Show textShow cached sourceOpen source URL	Yumuşakçalar abalon, deniz taraği, midye, ahtapot, istiridye, mürekkep balığı (kalamar) ve deniz istiridyesi ile ayrıca karasal salyangoz dahil olmak üzere en önemli deniz mahsüllerinin büyük kısmını ihtiva eder.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Molluscs include many of the most important seafoods such as abalone, clams, mussels, octopus, oysters, squid, and scallops and also include terrestrial snails. Allergy to molluscs has been reported less frequently than allergy to crustaceans. Thus the EU labelling directive does not currently demand labelling of products derived from molluscs when used as ingredients in pre-packaged food.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Mekušci uključuju mnoge vrste najpoznatijih morskih plodova kao što su Petrovo uho, rakovi, školjke, dagnje, hobotnice, kamenice, lignje i jakobove kapice, a uključuje i kopnene puževe. Alergija na mekušce je rijeđe zabilježena pojava od alergije na rakove. Stoga EU direktiva označavanja hrane trenutno ne zahtjeva označavanje proizvoda dobivenih od mekušaca kada se koriste kao sastojci u pakiranoj hrani.

  Food-Info.net : Listeri...  

Show textShow cached sourceOpen source URL	çiğ süt, pastorize olduğu sanılan süt, peynir, dondurma, pişmemiş sebzeler, fermente çiğ et sosisleri, çiğ ve pişmiş kümes hayvanı etlerinin bütün tipleri ve tütsülenmiş balık gibi gıdalarda bulunabilir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	has been associated with such foods as raw milk, supposedly (wrongly) pasteurised fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats (all types), and raw and smoked fish. Its ability to grow at temperatures as low as 3°C permits multiplication in refrigerated foods.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	wordt geassocieerd met rauwe melk, onjuist gepasteuriseerde melk, kazen (met name zachte kazen), ijs, rauwe groenten, gefermenteerde worsten, rauwe en gekookte gevogelte, rauwe groenten (alle soorten) en rauwe en gerookte vis. Doordat dit organisme kan groeien bij temperaturen van 3°C kan dit organisme uitgroeien in voedsel dat in de koelkast bewaard wordt.

  Food-Info.net : İstakoz...  

Show textShow cached sourceOpen source URL	Karidese (kabukluya) alerjisi olan çoğu kişi yumuşakçaları tolere edebilirken, kabuklu deniz ürünlerinin her ikisine de alerjisi olan kişiler rapor edilmiştir. Buna rağmen, bazı balıklara ( morina balığı veya som balığı gibi) alerjisi olan kişilerin genellikle kabuklu deniz hayvanlarına alerjisi yoktur.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	In addition, some individuals with allergies to insects such as cockroach or moths can suffer food allergy to crustacean foods. Whilst most individuals with allergy to shrimps (crustacea) can tolerate molluscs, individuals with allergy to both types of shellfish have been reported. However, individuals allergic to finfish (such as cod or salmon) do not generally have allergies to shellfish.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Osim toga, pojedinci koji su alergični na insekte kao što su žohari ili moljci mogu patiti i od alergije uzrokovane rakovima. Dok pojedinci koji su alergični na škampe (ljuskari) mogu tolerirati mekušce, zabilježeni su i pojedinci alergični i na mekušce i na rakove. No, pojedinci alergični na ribu kao što je bakalar ili losos u pravilu ne moraju biti alergični na školjke.

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	Guanilatlar ve inosinatlar genel olarak etten fakat kısmen de balıktan üretilir. Bunun için et yemeyen vejeteryenler ve etin yanı sıra süt ve süt ürünleri de yemeyen vejeteryenler için uygun değildirler.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Guanylates and inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus, depending on the origin of the product. Only the producer can provide information on the origin.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Guanylaten en inosinaten zijn vrijwel altijd van vlees of vis afkomstig, hierbij zijn onreine dieren niet uit te sluiten. Ze zijn dus niet geschikt voor vegetariers en veganisten, en zonder de oorsprong te weten, niet altijd voor Moslims, Joden en Hindoes. Alleen de producent kan de oorsprong van het product aangeven.

  Food-Info.net : İstakoz...  

Show textShow cached sourceOpen source URL	Karidese (kabukluya) alerjisi olan çoğu kişi yumuşakçaları tolere edebilirken, kabuklu deniz ürünlerinin her ikisine de alerjisi olan kişiler rapor edilmiştir. Buna rağmen, bazı balıklara ( morina balığı veya som balığı gibi) alerjisi olan kişilerin genellikle kabuklu deniz hayvanlarına alerjisi yoktur.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	In addition, some individuals with allergies to insects such as cockroach or moths can suffer food allergy to crustacean foods. Whilst most individuals with allergy to shrimps (crustacea) can tolerate molluscs, individuals with allergy to both types of shellfish have been reported. However, individuals allergic to finfish (such as cod or salmon) do not generally have allergies to shellfish.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Osim toga, pojedinci koji su alergični na insekte kao što su žohari ili moljci mogu patiti i od alergije uzrokovane rakovima. Dok pojedinci koji su alergični na škampe (ljuskari) mogu tolerirati mekušce, zabilježeni su i pojedinci alergični i na mekušce i na rakove. No, pojedinci alergični na ribu kao što je bakalar ili losos u pravilu ne moraju biti alergični na školjke.

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Show textShow cached sourceOpen source URL	mælke-protein süt proteini torsk morina balı ğı
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	mælkesukker melkesukker tunge, fladfisk sjøtunge gluten gluten
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	smør мас л о tunfisk ту нец amarant щир ица; ама рант
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	สารไกลอาด ิน abrikoskerne ผลแอปปร คอท globulin โกลบ ูม น
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	piskefløde шлаг, матена па влака

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Show textShow cached sourceOpen source URL	rødspætte pisi balı ğı ært bezelye
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	komælk latte di vacca; latte di mucca rødspætte platessa
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	sværdfisk peixe espada linser lentilhas

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Show textShow cached sourceOpen source URL	tunge, fladfisk dil balı ğı amarant horozibi ği
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	mælkesukker sucre du lait torsk cabillaud, morue lupin lupin
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	mælkesukker zuccheri del latte tunfisk tonno
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	vallepulver soro em pó æg ovo
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	cøliaki boala celiac yoghurt iaurt
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	bulgur бу лгу р, бунг у р valle су рутка

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Show textShow cached sourceOpen source URL	laktosemalabsorption laktozu tolere edememe/ laktoz sild ringa balığı
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	mælke-protein proteína do leite torsk bacalhau
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	nesnášenlivost k laktóze skaldyr m ěkkýš, korýš linser čočka
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	rødspætte морская кам б ал а mælk мол око

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Show textShow cached sourceOpen source URL	sværdfisk kılıç balı ğı lupin acıbakla
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	piskefløde nata batida østers ostra
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	vallepulver sirutka u prahu albumin albumin
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	mælke-protein melkeprotein tunfisk tunfisk
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	mælke-protein bia łko mleka sværdfisk miecznik lupin łubin
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	piskefløde взбитые слив ки torsk треска gluten глют ен

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	İnosinatlar genel olarak etten fakat kısmen de balıktan da üretilir. Bunun için et yemeyen vejeteryenler ve etin yanı sıra süt ve süt ürünleri de yemeyen vejeteryenler için uygun değildir. Ayrıca, ürünün kaynağına bağlı olarak birçok durumda Yahudiler, Müslümanlar ve Hindular için de inosinatların tüketimi uygun olmayabilir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus, depending on the origin of the product. Only the producer can provide information on the origin.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Inosinezuur en inosinaten zijn vrijwel altijd van vlees of vis afkomstig, hierbij zijn onreine dieren niet uit te sluiten. Ze zijn dus niet geschikt voor vegetariers en veganisten, en zonder de oorsprong te weten, niet altijd voor Moslims, Joden en Hindoes. Alleen de producent kan de oorsprong van het product aangeven.

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	İnosinatlar genel olarak etten fakat kısmen de balıktan üretilir. Bunun için et yemeyen vejeteryenler ve etin yanı sıra süt ve süt ürünleri de yemeyen vejeteryenler için uygun değildir. Ayrıca, ürünün kaynağına bağlı olarak birçok durumda Yahudiler, Müslümanlar ve Hindular için de inosinatların tüketimi uygun olmayabilir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus, depending on the origin of the product. Only the producer can provide information on the origin.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Inosinezuur en inosinaten zijn vrijwel altijd van vlees of vis afkomstig, hierbij zijn onreine dieren niet uit te sluiten. Ze zijn dus niet geschikt voor vegetariers en veganisten, en zonder de oorsprong te weten, niet altijd voor Moslims, Joden en Hindoes. Alleen de producent kan de oorsprong van het product aangeven.

  Food-Info.net : Karoten...  

Show textShow cached sourceOpen source URL	Bazı hayvanlar karotenoidleri renklenmede kullanırlar, özellikle kuşlar (sarı ve kırmızı tüylerde), balıklar (havuz balığı ve som balığı) ve birçok omurgasız hayvan karotenoidlerin proteinlerle yaptığı kompleksten dolayı renkleri mavi, yeşil veya pembe olabilir
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Some animals use carotenoids for coloration, especially birds (yellow and red feathers), fish (e.g. goldfish and salmon) and a wide variety of invertebrate animals, where complexation with protein may modify their colour to blue, green or purple.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Sommige dieren gebruiken carotenoïden als kleurstof, vooral vogels ( gele en rode veren), vissen (bijvoorbeeld de goudvis en de zalm) en een groot aantal ongewervelde dieren. Bij de laatste groep zorgt complexvorming tussen eiwitten en carotenoïden er voor dat deze dieren veranderen in blauw, groen of paars.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Karotenoidi i nekim životinjama daju boju, osobito pticama (žute i crvene boje perja), ribama (npr. zlatna ribica i losos) i različiti beskralježnjacima, gdje tvore kompleks s proteinom te na taj način mogu promijeniti boju u plavu, zelenu ili ljubičastu.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Niektóre zwierzęta wykorzystują karotenoidy w zabarwieniu zewnętrznych części ciała, głównie ptaki (żółte i czerwone pióra), ryby (np. łosoś) oraz wiele różnych bezkręgowców, u których związki karotenoidów z białkami mogą wytworzyć barwę niebieską, zieloną czy fioletową.

  Food-Info.net : Karoten...  

Show textShow cached sourceOpen source URL	Bazı hayvanlar karotenoidleri renklenmede kullanırlar, özellikle kuşlar (sarı ve kırmızı tüylerde), balıklar (havuz balığı ve som balığı) ve birçok omurgasız hayvan karotenoidlerin proteinlerle yaptığı kompleksten dolayı renkleri mavi, yeşil veya pembe olabilir
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Some animals use carotenoids for coloration, especially birds (yellow and red feathers), fish (e.g. goldfish and salmon) and a wide variety of invertebrate animals, where complexation with protein may modify their colour to blue, green or purple.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Sommige dieren gebruiken carotenoïden als kleurstof, vooral vogels ( gele en rode veren), vissen (bijvoorbeeld de goudvis en de zalm) en een groot aantal ongewervelde dieren. Bij de laatste groep zorgt complexvorming tussen eiwitten en carotenoïden er voor dat deze dieren veranderen in blauw, groen of paars.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Karotenoidi i nekim životinjama daju boju, osobito pticama (žute i crvene boje perja), ribama (npr. zlatna ribica i losos) i različiti beskralježnjacima, gdje tvore kompleks s proteinom te na taj način mogu promijeniti boju u plavu, zelenu ili ljubičastu.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Niektóre zwierzęta wykorzystują karotenoidy w zabarwieniu zewnętrznych części ciała, głównie ptaki (żółte i czerwone pióra), ryby (np. łosoś) oraz wiele różnych bezkręgowców, u których związki karotenoidów z białkami mogą wytworzyć barwę niebieską, zieloną czy fioletową.

  Food-Info.net : Istirid...  

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Benzer şekilde deniz minaresi, salyangoz ve deniz salyangozları (karından bacaklı salyangozlar) veya subye, ahtapot ve mürekkep balığı (kafadan bacaklı) gibi daha uzak akrabalığı olan türden su kabuklularının yenmesi sonrasında reaksiyon görünmektedir.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain

Since oysters are bivalve molluscs, allergy to oyster is most commonly associated with allergy to other bivalves such as clams, mussels, and scallops. Reaction is also likely after ingestion of more distantly related molluscs such as limpet, snails, winkles and whelks (gastropods) or cuttlefish, octopus and squid (cephalopods). Thus, after a diagnosis of allergy to one mollusc, patients are normally advised to avoid all molluscs. Whilst most individuals with allergy to shrimps (crustacea) can tolerate molluscs, individuals with allergy to both types of shellfish have been reported. However, individuals allergic to finfish (such as cod or salmon) do not generally have allergies to shellfish.

  Food-Info.net : İstakoz...  

Show textShow cached sourceOpen source URL	Karidese (kabukluya) alerjisi olan çoğu kişi yumuşakçaları tolere edebilirken, kabuklu deniz ürünlerinin her ikisine de alerjisi olan kişiler rapor edilmiştir. Buna rağmen, bazı balıklara ( morina balığı veya som balığı gibi) alerjisi olan kişilerin genellikle kabuklu deniz hayvanlarına alerjisi yoktur.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	In addition, some individuals with allergies to insects such as cockroach or moths can suffer food allergy to crustacean foods. Whilst most individuals with allergy to shrimps (crustacea) can tolerate molluscs, individuals with allergy to both types of shellfish have been reported. However, individuals allergic to finfish (such as cod or salmon) do not generally have allergies to shellfish.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Osim toga, pojedinci koji su alergični na insekte kao što su žohari ili moljci mogu patiti i od alergije uzrokovane rakovima. Dok pojedinci koji su alergični na škampe (ljuskari) mogu tolerirati mekušce, zabilježeni su i pojedinci alergični i na mekušce i na rakove. No, pojedinci alergični na ribu kao što je bakalar ili losos u pravilu ne moraju biti alergični na školjke.

  Food-Info.net : Istirid...  

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Benzer şekilde deniz minaresi, salyangoz ve deniz salyangozları (karından bacaklı salyangozlar) veya subye, ahtapot ve mürekkep balığı (kafadan bacaklı) gibi daha uzak akrabalığı olan türden su kabuklularının yenmesi sonrasında reaksiyon görünmektedir.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain

Since oysters are bivalve molluscs, allergy to oyster is most commonly associated with allergy to other bivalves such as clams, mussels, and scallops. Reaction is also likely after ingestion of more distantly related molluscs such as limpet, snails, winkles and whelks (gastropods) or cuttlefish, octopus and squid (cephalopods). Thus, after a diagnosis of allergy to one mollusc, patients are normally advised to avoid all molluscs. Whilst most individuals with allergy to shrimps (crustacea) can tolerate molluscs, individuals with allergy to both types of shellfish have been reported. However, individuals allergic to finfish (such as cod or salmon) do not generally have allergies to shellfish.

  Food-Info.net : Ciguatera  

Show textShow cached sourceOpen source URL	Ciguatera balık zehirlenmesi genelde yüzgeçli balıklardan bulaşmaktadır, bu balıklar arasında hani balığı, baracuda, kapan balığı, jack balığı, uskumru ve çotira yer alır. Diğer birçok sıcak su balığı bünyesinde ciguatera toksinini bulundurmaktadır.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Marine finfish most commonly implicated in ciguatera fish poisoning include the groupers, barracudas snappers, jacks, mackerel, and triggerfish. Many other species of warm-water fishes harbour ciguatera toxins. The occurrence of toxic fish is sporadic, and not all fish of a given species or from a given locality will be toxic.

  Food-Info.net : Ciguatera  

Show textShow cached sourceOpen source URL	Ciguatera balık zehirlenmesi genelde yüzgeçli balıklardan bulaşmaktadır, bu balıklar arasında hani balığı, baracuda, kapan balığı, jack balığı, uskumru ve çotira yer alır. Diğer birçok sıcak su balığı bünyesinde ciguatera toksinini bulundurmaktadır.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Marine finfish most commonly implicated in ciguatera fish poisoning include the groupers, barracudas snappers, jacks, mackerel, and triggerfish. Many other species of warm-water fishes harbour ciguatera toxins. The occurrence of toxic fish is sporadic, and not all fish of a given species or from a given locality will be toxic.

  Food-Info.net : Ciguatera  

Show textShow cached sourceOpen source URL	Bu zehirlenmeden uzak durmanın tek yolu bu tür tropik deniz balık türlerini tüketmemektir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	This only way this toxicosis may be avoided is by not consuming tropical marine fish species.

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	Çoğunlukla hayvanlarda bulunan doğal bir asittir. Ticari olarak etten ve ya balıktan (sardalyalardan) hazırlanır. Aynı zamanda, şekerlerin bakteriyel fermantasyonu gerçekleştirmesi ile de üretilebilir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Een natuurlijk zuur dat vooral voorkomt in dierlijke producten. Commercieel gewonnen uit vlees en sardientjes. Ook wel via bacteriële fermentatie van suiker.

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	Guanilik asit ve guanilatlar genel olarak mayalardan kısmen de balıktan üretilir. Bu nedenle et yemeyen vejeteryenler ve etin yanı sıra süt ve süt ürünleri de yemeyen vejeteryenler için uygun değildir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Guanlyic acic and guanylates are generally produced from yeasts, but partly also from fish. They may thus not suitable for vegans and vegetarians.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Hoewel guanylzuur en guanylaten vrijwel altijd van gist afkomstig zijn, wordt het ook gewonnen uit sardientjes. Ze zijn dus niet geschikt voor vegetariers en veganisten.

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	Çoğunlukla hayvanlarda bulunan doğal bir asit olan İnosinik asitin (E630) kalsiyum tuzudur. Ticari olarak etten ve ya balıktan (sardalyalardan) hazırlanır. Aynı zamanda, şekerlerin bakteriyel fermantasyonu gerçekleştirmesi ile de üretilebilir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Calciumzout van inosinezuur (E630), een natuurlijk zuur dat vooral voorkomt in dierlijke producten. Commercieel gewonnen uit vlees en sardientjes. Ook wel via bacteriële fermentatie van suiker.

  Food-Info.net : Hangi g...  

Show textShow cached sourceOpen source URL	Diğer et veya balıklarda olduğu gibi bakteriler çiğ ya da az pişmiş tavukta da bulunabilir. Hızlı çoğalmanın çoğunluğu buzdolabı sıcaklığı dışındaki depolamalarda ve pişirme işlemi öncesinde meydana gelmektedir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices are brought into contact with cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

  Food-Info.net: E numara...  

Show textShow cached sourceOpen source URL	Çoğunlukla hayvanlarda bulunan doğal bir asit olan İnosinik asitin (E630) potasyum tuzudur. Ticari olarak etten ve ya balıktan (sardalyalardan) hazırlanır. Aynı zamanda, şekerlerin bakteriyel fermantasyonu ile de üretilebilir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Kaliumzout van inosinezuur (E630), een natuurlijk zuur dat vooral voorkomt in dierlijke producten. Commercieel gewonnen uit vlees en sardientjes. Ook wel via bacteriële fermentatie van suiker.

  Food-Info.net : Ciguatera  

Show textShow cached sourceOpen source URL	Ciguatera balık zehirlenmesi genelde yüzgeçli balıklardan bulaşmaktadır, bu balıklar arasında hani balığı, baracuda, kapan balığı, jack balığı, uskumru ve çotira yer alır. Diğer birçok sıcak su balığı bünyesinde ciguatera toksinini bulundurmaktadır.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Marine finfish most commonly implicated in ciguatera fish poisoning include the groupers, barracudas snappers, jacks, mackerel, and triggerfish. Many other species of warm-water fishes harbour ciguatera toxins. The occurrence of toxic fish is sporadic, and not all fish of a given species or from a given locality will be toxic.

  Food-Info.net : Ciguatera  

Show textShow cached sourceOpen source URL	Ciguatera balık zehirlenmesi genelde yüzgeçli balıklardan bulaşmaktadır, bu balıklar arasında hani balığı, baracuda, kapan balığı, jack balığı, uskumru ve çotira yer alır. Diğer birçok sıcak su balığı bünyesinde ciguatera toksinini bulundurmaktadır.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Marine finfish most commonly implicated in ciguatera fish poisoning include the groupers, barracudas snappers, jacks, mackerel, and triggerfish. Many other species of warm-water fishes harbour ciguatera toxins. The occurrence of toxic fish is sporadic, and not all fish of a given species or from a given locality will be toxic.

  Food-Info.net : Karoten...  

Show textShow cached sourceOpen source URL	bulunduğu yer : som balığı, karides, kantarel ve diğer mantarlar, alg, flamingo tüyü
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Aanwezig in zalm, garnalen, hanenkam en andere champignons, algen, flamingoveren.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	prisutan u lososu, škampima, gljivama, algama, perju flaminga
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Obecny u ryb łososiowatych, krewetek, homarów, w piórach flamingów, algach, pieprzniku i innych grzybach.

  Food-Info.net : Karoten...  

Show textShow cached sourceOpen source URL	bulunduğu yer : som balığı ve kabuklular
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Aanwezig in zalm en schaaldieren
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	prisutan u lososu i rakovima
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine food-info.net as primary domain	Występuje u ryb łososiowatych i krewetek.