Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- MakaleYalnız künye2018Scopus SJRQ1Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Gul, Osman; Saricaoglu, Furkan Turker; Besir, Aysegul; Atalar, Ilyas; Yazici, Fehmi
Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.
AtıfScopus158WoS141OpenAlex160
İncele - MakaleYalnız künye2018Scopus SJRQ2Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
Turkut, G. Merve; Degirmenci, Atiye; Yildiz, Oktay; Can, Zehra; Cavrar, Sevda; Yaylaci Karahalil, Fatma; Kolayli, Sevgi
The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated.
AtıfScopus45WoS35OpenAlex44İncele - MakaleAçık Erişim2018Scopus SJRQ3Effects of Root Plant Growth Promoting Rhizobacteria Inoculations on the Growth and Nutrient Content of Grapevine
Erdogan, Ummugulsum; Turan, Metin; Ates, Fadime; Kotan, Recep; Çakmakçi, Ramazan; Erdogan, Yasar; Kitir, Nurgül; Tüfenkçi, Sefik
The objective of this study was to evaluate the effects of seven nitrogen (N2)-fixing and/or phosphorus (P)-solubilizing and siderophore-producing microorganism based bio-fertilizers in single and triple strain combinations isolated from the acidic rhizospheric soil of native tea, grapevine, and wild red raspberries. As a result of this study, bacterial efficiency was found to be variable and depended on the bacterial strains and evaluated growth parameters. Plant growth-promoting rhizobacteria (PGPR) has improved macro- and micro-nutrient concentrations in grapevine leaves, and stimulated plant growth. Triple inoculation and single inoculation based bio fertilizers were found to stimulate overall plant growth, including shoot and leaf weight, main shoot length, leaf ground index, chlorophyll, nitrogen, zinc and iron content of grapevine cv ‘Italy’. Bio-fertilizers increased the nutrients such as nitrogen, zinc and iron concentrations and consequently increased the chlorophyll content of the leaves.
AtıfScopus14WoS13OpenAlex17İncele - MakaleAçık Erişim2018Scopus SJRQ1Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates
Mercan, Emin; Sert, Durmuş; Akın, Nihat
Effect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0–150 and 0–40 MPa, respectively, and viscosity, particle size measurement, microbiological and colour characteristics determined. Up to a pressure of 120 MPa, viscosity of HPH-treated skim milk concentrates (SMC) was proportional to HPH pressure and was lower than that of the control (0 MPa). With whole milk concentrates (WMC), HPH decreased viscosity up to a pressure of 20 MPa; above 30 MPa viscosity increased. According to a power law model, both skim and whole milk concentrates showed shear-thinning flow behaviour. HPH at pressures above 120 MPa completely inactivated the microbial load of SMC. Up to a pressure of 50 MPa, HPH decreased the mean particle size (D [3,2]) of SMC; an increasing trend of D [3,2] was observed above 70 MPa. Except at 40 MPa, HPH decreased D [3,2] values of WMC samples.
AtıfScopus52WoS44OpenAlex54İncele - MakaleAçık Erişim2018Scopus SJRQ1A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Ceylan, Zafer; Meral, Raciye; Karakaş, Canan Yağmur; Dertli, Enes; Yilmaz, Mustafa Tahsin
Nanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and also Yeast and Mold count (TYMc) growth in the fish fillet. Dispersion stability (ζ potential −6.29 mV and −7.74 mV, for VS and VSPBe, respectively), thermal decomposition (a reduction in mass of VS and VSPBe at temperatures 50 °C, corresponding to <5% and >5%, respectively) and morphological properties of nanofibers (diameters between 60 nm and 580 nm) were revealed by characterization analysis. Microbiological tests demonstrated that VS and VSPBe were effectively delayed the TMABc and TPBc growth in fish fillets up to 38%. However, the antimicrobial effects of nanofibers were not pronounced for TYM growth in the fish fillet. The viability of probiotic bacteria could be provided after electrospinning process and the use of L. rhamnosus-loaded nanofibers for delaying microbial growth in the fish fillets could be evaluated as a natural/novel technique.
AtıfScopus108WoS95OpenAlex108İncele - MakaleYalnız künye2017Mechanical Properties of Conventional Concrete Produced With Different Type of Aggregates in Bayburt Region
Tekin, Ilker; Kotan, Turkay; Yurdakul, Muhammet; Öner, Erdal
In this study, the limestone, natural aggregate, serpentine and Bayburt stone located in the province of Bayburt used as aggregate in conventional concrete production. In the experiments, the cement dosage and workability were kept constant. Slump, Ve-Be, unit weight and the highest temperature values in first 2 hours of the fresh concrete were measured. The concrete samples prepared with Bayburt stone were cured for 90 days and the others were cured for 28 days in lime-saturated water. Strain-stress data and water absorption values were measured on the hardened concretes at 7 and 28th days age through the records of stress and strain data during compressive strength tests. According to results of this study, the compressive strengths of the concrete samples with limestone, natural aggregate and serpentine were on average of 40, 35 and 5 MPa, respectively, on the 28th day. Also, in concrete samples with Bayburt stone, the compressive strengths were reached to 16 MPa for 28 days and to 22 MPa for 90 days.
AtıfWoS4OpenAlex3İncele - MakaleAçık Erişim2017The Possibilities of Using Some Spice Essential Oils in Ice Cream Production
Macit, Emine; Çaglar, Abdullah; Bakirci, Ihsan
In present study, some physical, chemical, sensory and microbiological characteristics of ice cream samples produced by using 4 different essential oils (Coconut, lemon bark, clove and cinnamon) in 2 different levels (0.2% and 0.4%) were investigated. The findings indicated that although the addition of essential oil was not significantly effective on the physical and chemical properties of ice cream samples (P>0.05), the melting rates increased during storage. The sample with 0.2% coconut essential oil was the most favorite sample in sensory evaluations, while the sample with 0.4% clove essential oil was the least favorite sample. In general, samples with 0.2% essential oil were more appreciated than samples with 0.4%. It has been determined that ice cream samples conformed to TS 4265 Ice Cream Standard (Turkish Standard) in terms of microbiological properties. With this study, it was determined that some essential oils can be used as a natural aroma substance in the production of ice cream.
AtıfWoS6OpenAlex5TR Dizin3
İncele - MakaleAçık Erişim2017Scopus SJRQ3Comparison of wintering ability and colony performances of different honeybee (Apis mellifera L.) genotypes in eastern Anatolian/turkey conditions; [Doğu anadolu-Türkiye koşullarinda farklı bal arısı (Apis mellifera L.) genotiplerinin kışlama yeteneği ve koloni performanslarinin karşılaştırılması]
Cengiz, Mahir Murat; Erdoğan, Yaşar
In this study, wintering ability and some physiological properties of Buckfast, Carniolan, Caucasian and Erzurum honeybee genotypes were investigated in Eastern Anatolian conditions. During the wintering season of 2014, a total of 48 colonies, 12 from each of Buckfast, Carniolan, Caucasian and Erzurum honey bee genotypes, were taken from the equilibrated colonies of Langstroth type wooden hives for wintering. In the 2015 production period, a total of 43 colonies,11 from each of Buckfast, Carniolan, Erzurum genotypes and 10 from Caucasian genotype were used in the study. In the production season, the average number of combs covered with bees in genotype groups were found as 11.72±0.63, 12.17±0.62, 9.52±0.51 and 10.72±0.55 per colony, and the average brood areas were found as 2713.7±237.9, 2797.6±238.3, 2036.5±166.4, 2364.3±197.2 cm2/colony (19.04.2015-4.10.2015). The difference between the groups was found statistically significant (P<0.01) in terms of number of combs covered with bees and brood areas. Averarage honey yields were determined as 28.08±2.37, 29.94±2.17, 19.28±2.13 and 23.36±2.15 kg/colony, respectively. The difference between groups in honey yield was found statistically significant (P<0.05).
AtıfScopus9WoS5OpenAlex8İncele - MakaleYalnız künye2017Scopus SJRQ1Microbial diversity of traditional kefir grains and their role on kefir aroma
Dertli, Enes; Çon, Ahmet Hilmi
Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile compounds in kefir samples produced with these grains were determined. Lactobacillus kefiranofaciens presented in all grains at important levels and Enterobacter, Acinetobacter, Enterococcus and Pseudomonas spp. were observed in traditional kefir grains. The fungal microflora of kefir grains was dominated by yeast species and Dipodascaceae family was dominant and Saccharomyces cerevisiae presented in all grains. Other yeast species belonging to Kazachstania, Candida, Issatchenkia and Rhodotorula species were also detected in kefir grains. Volatile compounds of kefir samples were also diverse related to the microbial diversity of kefir grains. This study revealed the rich microflora of Turkish kefir grains and their interactions with the aromatic properties of kefir.
AtıfScopus143WoS130OpenAlex174İncele - MakaleAçık Erişim2017Scopus SJRQ2Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
Saricaoglu, Furkan Turker; Turhan, Sadettin
In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4%) and glycerol (30, 40 and 50%) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36°C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.
AtıfScopus7WoS6OpenAlex9İncele - MakaleAçık Erişim2017Scopus SJRQ2Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Akın, Nİhat
In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.
AtıfScopus17WoS16OpenAlex17İncele - MakaleAçık Erişim2017Scopus SJRQ3Effects of origanum syriacum essential oil on blood parameters of broilers reared at high ambient heat
Tekce, E.; Gül, M.
The biochemical and hematological blood values of broilers fed under heat stress and that were administered Origanum syriacum (OS) essential oil were investigated in this study. In total, 400 male broilers (Ross-308; age, 1 day) were used for the period of 42-days of the study. The experiment included ten groups (n = 50/group; each group divided into five sub-groups): normal heat, 22°C: basal feed (BF)-positive control group (PC), BF + 100 ppm OS; BF + 300 ppm OS; BF + 600 ppm OS). Heat stress, 36°C: BF-positive control group (PC), BF + 100 ppm SOS; BF + 300 ppm OS; and BF + 600 ppm OS). Biochemical and hematological parameters were measured in blood collected into EDTA tubes. Total bilirubin, cholesterol, low-density cholesterol, Na+, Ca2+, and Mg2+ increased, whereas alanine aminotransferase, aspartate aminotransferase, creatine kinase (CK), CK-MB, urea, uric acid, Cl–, and K+ decreased (p<0.05); however, no changes were detected in the other hematological values.
AtıfScopus18WoS17OpenAlex17İncele - MakaleYalnız künye2017Scopus SJRQ1Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs
Demirbaş, Fatmanur; İspirli, Hümeyra; Kurnaz, Asena Ayşe; Yilmaz, Mustafa Tahsin; Dertli, Enes
The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase activity. All sourdough isolates were capable of producing GABA and Weissella paramesenteroides N-7 and Lactobacillus paralimentarius E-106 showed the highest and the lowest production levels as 18,43 mM and 3,39 mM, respectively determined by HPLC analysis. The antifungal activity of these strains were tested against Aspergillus niger and Penicillium chrysogenum and two strains Lactobacillus paraplantarum N-15 and L. paralimentarius E-106 showed significant inhibitory effects to these mould species. Generally, different levels of antibacterial activity of these species were observed against food-borne pathogens but only one strain showed low levels of inhibitory effect to Salmonella typhimurium but not the other strains. The PCR detection of several bacteriocin coding genes revealed that all strains were harboured at least one bacteriocin gene among the tested genes. Finally, all strains showed phytase activity but these activity was dependant on strain specific conditions. This study revealed some important techno-functional properties of sourdough LAB strains which can play crucial roles on sourdough technology.
AtıfScopus73WoS60OpenAlex68İncele - MakaleAçık Erişim2017Scopus SJRQ2Prevalence and comparing of some microbiological properties, somatic cell count and antibiotic residue of organic and conventional raw milk produced in Turkey
Ürkek, Bayram; Şengül, Mustafa; Erkaya, Tuba; Aksakal, Vecihi
The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.
AtıfScopus10WoS8OpenAlex12İncele - MakaleYalnız künye2017Scopus SJRQ1Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
Sert, Durmuş; Mercan, Emin; Dertli, Enes
The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified according to collection period; PC-1 (October), PC-2 (November) and PC-3 (December). Physicochemical, textural and microbiological properties were determined as quality criteria on the yogurt samples. Importantly, Lactic Acid Bacteria (LAB) were isolated and identified from yogurt samples. 26 of 80 yogurt isolates were identified. The incubation time of yogurts until the pH reached 4.6–4.7 was ∼3.5–4 h at 45 °C. Textural properties of yogurt PC-3 increased as compared to PC-1 and PC-2 which was found to be related with high LAB numbers in PC-3. Similarly, the highest dry matter, water holding capacity, acidity values were determined in the yogurt PC-3 whereas PC-1 had the lowest values. The lowest pH value was found in yogurt PC-3 related to LAB counts. Lactobacillus spp. and Streptococcus spp. counts of yogurts ranged between 5.95-6.82 and 6.32–6.99 log cfu/g, respectively. Also, LAB species were identified as Streptococcus thermophilus and Lactobacillus plantarum in all yogurt samples showing that pine cones somehow harbour the yogurt starters.
AtıfScopus60WoS58OpenAlex59İncele - MakaleAçık Erişim2017Scopus SJRQ3The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste; [Kızılcık (Cornus mas L.) ezmesi ılaveli dondurmanın antioksidan aktivitesi, C Vitamini ıçeriği, fiziksel, kimyasal ve duyusal özellikleri]
Topdaş, Elif Feyza; Çakmakçi, Songül; Çakiroğlu, Kübra
The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found.
AtıfScopus29WoS25OpenAlex18İncele - MakaleAçık Erişim2017Scopus SJRQ2Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties
Yayli, Damla; Turhan, Sadettin; Saricaoglu, Furkan Turker
In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L∗ values of films decreased, but a∗ and b∗ values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films.
AtıfScopus28WoS25OpenAlex33İncele - MakaleAçık Erişim2017Scopus SJRQ1Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
Gul, Osman; Saricaoglu, Furkan Turker; Mortas, Mustafa; Atalar, Ilyas; Yazici, Fehmi
The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to 150 MPa pressure. Microstructural and rheological properties of products, except temperature sweep, were greatly affected by HPH treatments. Homogenized samples showed significant reduction in particle size, which turned from bimodal and poly-disperse to monodisperse distributions. HPH decreased the consistency of products from 91.82 to 0.51 Pa.sn and increased flow behavior index from 0.15 to 0.36. All samples showed higher values G′ than G″, which indicates that samples could be classified as soft-gel network, and hazelnut milk samples did not obey the Cox-Merz rule without multiplying angular frequency with shift factor. In conclusion, HPH can be used to reduce the consistency of samples and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance. Vegetable based beverages are available at any supermarket as an alternative to dairy products with an increasing consumer acceptance. Between these beverages hazelnut milk samples are the most noteworthy products due to important role in human nutrition and health, and moreover due to well accepted and widely consumed product. Due to its composition, hazelnut milks have very high consistency, and therefore, the energy consumption for processing and handling is too high. In this research, the high pressure homogenization (HPH) technology was successfully proposed to be used for improving microstructural properties, and hence reducing its consistency. The energy consumption during processing and distribution can be minimized by reducing the consistency and friction losses of product.
AtıfScopus97WoS80OpenAlex100İncele - MakaleYalnız künye2017Scopus SJRQ2Morphological, Biochemical and Antioxidant Properties of Local Loquat (Eriobotrya Japonica (Thunb.) Lindl.) Germplasm from Turkey; [Morphologische, biochemische und antioxidative Eigenschaften des Zuchtmaterials der Japanischen Wollmispel (Eriobotrya Japonica (Thunb.) Lindl.) aus der Türkei]
Akbulut, Mustafa; Gozlekci, Sadiye; Ercisli, Sezai; Cakir, Ozlem
Loquat (Eriobotrya japonica L.) grown well for commercial purposes in subtropical regions nearly 30 countries and originated from China. The most important loquat producers in the world are China, Spain, Turkey, Pakistan, India, Italy and Brazil. In this study, ten pre-selected promising loquat genotypes sampled from eastern Black region and analyzed for their important morphological, biochemical and antioxidant characteristics. The standard cultivar ‘Sayda’ is also included in the study. The results indicated differences for all of the morphological, biochemical and antioxidant characteristics among tested genotypes. Fruit mass and fruit flesh percentage of the genotypes ranged from 35.40 g (LOQ-8) to 46.90 g (LOQ-5) and from 79.40 (%) to 86.32 (%) indicating some local genotypes had higher fruit mass and fruit flesh percentage than standard cultivar ‘Sayda’. Total phenolic content was the highest as 263 μg GAE/g in LOQ-7 genotype while the lowest in LOQ-8 genotype (185 μg GAE/g). LOQ-7 genotype had the highest total antioxidant capacity. Local genotypes in general have higher total phenolic, total carotenoid, vitamin C and antioxidant activity than cv. ‘Sayda’.
AtıfScopus3WoS5OpenAlex4İncele - BildiriYalnız künye2016Scopus SJRQ1Functional properties of lactic acid bacteria (LAB) playing crucial roles on sourdough biotechnology
Dertli, Enes; Yilmaz, Mustafa Tahsin
AtıfWoS1OpenAlex2İncele
