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
- MakaleYayıncıda açık erişim2023Scopus SJRQ1Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
Sert, Durmuş; Mercan, Emin; Tanrıkulu, Mehmet
Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetaldehyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L∗ and a∗ values, it caused lower b∗ values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g−1 and 5.70 to 8.96 log cfu g−1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.
AtıfScopus8WoS5OpenAlex10
İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins
Oztekin, Sebahat; Dikmetas, Dilara Nur; Devecioglu, Dilara; Acar, Emine Gizem; Karbancioglu-Guler, Funda
Fungi-induced postharvest diseases are the leading causes of food loss and waste. In this context, fruit decay can be directly attributed to phytopathogenic and/or mycotoxin-producing fungi. The U.N. Sustainable Development Goals aim to end hunger by 2030 by improving food security, sustainable agriculture, and food production systems. Antagonistic yeasts are one of the methods presented to achieve these goals. Unlike physical and chemical methods, harnessing antagonistic yeasts as a biological method controls the decay caused by fungi and adsorbs and/or degrades mycotoxins sustainably. Therefore, antagonistic yeasts and their antifungal mechanisms have gained importance. Additionally, mycotoxins’ biodetoxification is carried out due to the occurrence of mycotoxin-producing fungal species in fruits. Combinations with processes and agents have been investigated to increase antagonistic yeasts’ efficiency. Therefore, this review provides a comprehensive summary of studies on preventing phytopathogenic and mycotoxigenic fungi and their mycotoxins in fruits, as well as biocontrolling and biodetoxification mechanisms.
AtıfScopus75WoS62OpenAlex74
İncele - MakaleAçık Erişim2023Scopus SJRQ2Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process
Poyraz, Fatmanur; Yalmanci, Dilara; İspirli, Hümeyra; Dertli, Enes
Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.
AtıfScopus19WoS17OpenAlex18İncele - MakaleAçık Erişim2023Scopus SJRQ2Utilization of Response Surface Methodology in Optimization of Proline Extraction from Castanea sativa Honey
Ecem Bayram, Nesrin; Kutlu, Naciye; Can Gercek, Yusuf
Proline constitutes approximately 85 % of the amino acid composition of honey. Therefore, the quantitative determination of this amino acid in honey samples is used by many national/international authorities to evaluate the quality of honey types. In this study, it was aimed to achieve maximum proline amino acid extraction from honey samples whose botanical origins were confirmed by melissopalynological analysis. For this reason, based on three different spectrophotometric methods used in the literature for proline analysis, proline extraction was optimized with the Response Surface Method (RSM) and Box-Behnken experimental design. Three independent variables were determined as treatment time (2, 6, and 10 min), treatment temperature (22, 46, and 70 °C), and cooling time (5, 25, and 45 min). As a result of the optimization, it was seen that only significantly effective independent variable on the proline content of honey was the processing temperature. The optimum conditions obtained as a result of the RSM were found to be 2 min for the treatment time, 70 °C for the treatment temperature and 45 min for the cooling time. The composite desirability of the optimum conditions (R2) was found to be 1.00. It was determined that the method proposed by International Honey Commission (IHC) is efficient for proline analysis, but it provides more proline extraction by reducing of time from 10 min to 2 min in hold time in boiling water bath only during the extraction step. As a result, the conditions to be used in order to achieve maximum proline extraction with different spectrophotometric methods were determined and optimum values were determined. In addition, since the botanical origin of honey samples significantly affects the proline content of honey, it can be suggested that this study be optimized for different monofloral honey samples as well.
AtıfScopus7WoS4OpenAlex8İncele - MakaleAçık Erişim2023Scopus SJRQ1Structural characterization of potato starch modified by a 4,6-α-glucanotransferase B from Lactobacillus reuteri E81
Hassanein, Wael S.; İspirli, Hümeyra; Dertli, Enes; Yilmaz, Mustafa Tahsin
The recent reports have revealed that increase in amount of α-1,6 linkages by modification of potato starch with enzyme (glycosyltransferases) treatment gains slowly digestible properties to the starch; however, the formation of new α-1,6-glycosidic linkages diminish the thermal resistance of the starch granules. In this study, a putative GtfB-E81, (a 4,6-α-glucanotransferase-4,6-αGT) from L. reuteri E81 was firstly used to produce a short length of α-1,6 linkages. NMR results revealed that external short chains mostly comprised of 1–6 glucosyl units were newly produced in potato starch, and the α-1,6 linkage ratio was significantly increased from 2.9 % to 36.8 %, suggesting that this novel GtfB-E81 might have potentially an efficient transferase activity. In our study, native and GtfB-E81 modified starches showed fundamental similarities with respect to their molecular properties and treatment of native potato starch with GtfB-E81 did not remarkably change thermal stability of the potato starch, which seems to be very prominent for the food industry given the significantly decreased thermal stability results obtained for the enzyme modified starches reported in the literature. Therefore, the results of this study should open up emerging perspectives for regulating slowly digestible characteristics of potato starch in future studies without a significant change in the molecular, thermal, and crystallographic properties.
AtıfScopus14WoS14OpenAlex18İncele - MakaleYalnız künye2023Scopus SJRQ1Biological control of green mould on mandarin fruit through the combined use of antagonistic yeasts
Öztekin, Sebahat; Karbancioglu-Guler, Funda
Penicillium digitatum is the primary cause of green mould in mandarins during the postharvest period, mainly controlled through synthetic fungicides. This study evaluated the biocontrol of green mould on mandarin fruit with three antagonistic yeasts (Hanseniaspora uvarum, Meyerozyma guilliermondii, and Metschnikowia aff. pulcherrima P01A016), alone or in combination, by elucidating their possible mechanisms of action. All yeast cultures alone (73.85 % − 80.64 %) and their combinations (78.40 % − 83.18 %) reduced the mycelial growth of green mold in vitro. M. aff. pulcherrima reduced the disease incidence and lesion diameters by 75.5 % and 91.3 %, respectively, demonstrating the highest biocontrolling activity alone. Meyerozyma guilliermondii showed the highest biofilm formation (OD 0.93 ± 0.01) and antifungal activity (71.13 %) through volatile organic compounds (VOCs), while H. uvarum displayed cell-wall degrading β-1,3 glucanase activity together with mycocinogenic and VOCs activity. All tested yeasts showed chitinase, protease, and leucine arylamidase activity. Among dual combinations, M. guilliermondii and M. aff. pulcherrima (M-1) were the most compatible, while M. aff. pulcherrima and H. uvarum (M-3) had the least compatibility. The combined application of these three yeasts resulted in synergistic co-operation, demonstrating the highest biocontrolling efficacy in vitro and in vivo. Integrating multiple mechanisms of action in yeasts could create a hurdle approach for inhibiting green mould in citrus as a green alternative to synthetic fungicides. Thus, our study demonstrated that combining biocontrol yeasts can result in beneficial consortia for the eco-friendly and sustainable management of P.digitatum-caused postharvest diseases of mandarins in both the wounded and intact mandarin fruits.
AtıfScopus42WoS39OpenAlex40İncele - MakaleAçık Erişim2023Scopus SJRQ3COMPARATIVE ANALYSIS OF BIOCHEMICAL CONTENT, ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF HYPERICUM PERFORATUM L. SPECIES IS GROWN IN TÜRKİYE
Gul, Volkan; Cetinkaya, Hatice; Dinler, Burcu Seckin; Sefaoglu, Firat
Many external factors, such as climatic conditions, geographical differences, and altitude, directly affect the primary and secondary metabolites and therapeutic use of St. John's Wort (Hypericum perforatum L.), an important plant in alternative medicine. This study was carried out to identify the antioxidant and antimicrobial activities and the content of proline, malondialdehyde, hydrogen peroxide, flavonoid, anthocyanin, and total phenolic in the St. John's Wort growing naturally in different regions of Bayburt. The St. John's Wort samples were collected from 11 different locations. As a result of the analyses carried out on the plant samples, it was found that the content of proline was within the range of 4.6-8.2 µmol g-1 DW, the amount of malondialdehyde was within the range of 0.69-1.10 nmol g-1 DW, the amount of hydrogen peroxide was within the range of 79.89-155.49 µmol g-1 DW, the amount of flavonoids was within the range of 91.38%-100.27%, the amount of anthocyanin was within the range of 0.15-1.11 mkmol g-1 DW, the total phenolic content was within the range of 15.82-45.22 mg GAE g-1, and the antioxidant activity was within the range of 6.07-105.60 µg mL-1. In conclusion, although the biochemical contents and nonenzymatic antioxidant activities showed a wide variety, the antioxidant activity was found to be higher in samples 5, 8, and 11. According to the antimicrobial activity results, some plant extracts were effective on bacteria and fungi, especially samples 5, 6, 8, and 11 showed an effect at the concentration of 200 μg mL-1. This study, the first regional study on this subject, will contribute to future research and clinical trials in the health field.
AtıfScopus4WoS2OpenAlex3İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
Pandiselvam, R.; Aydar, Alev Yuksel; Kutlu, Naciye; Aslam, Raouf; Sahni, Prashant; Mitharwal, Swati; Gavahian, Mohsen; Kumar, Manoj; Raposo, Antonio; Yoo, Sunghoon
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, ex-penses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as ultrasound. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
AtıfScopus132WoS117OpenAlex133İncele - MakaleYalnız künye2023Scopus SJRQ1Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices
Mayookha, V. P.; Pandiselvam, R.; Kothakota, Anjineyulu; Ishwarya, S. Padma; Khanashyam, Anandu Chandra; Kutlu, Naciye; Rifna, E. J.; Kumar, Manoj; Panesar, Parmjit S.; El-Maksoud, Ahmed A. Abd
Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wide range of fruits and vegetables. This article appraises the mode of action and applications of ozone and cold plasma for the inactivation of enzymes in fruits, vegetables, and fruit juices. Further, a comprehensive discussion is presented on the influential parameters of enzyme inactivation effectiveness of ozonation and cold plasma processing. Besides, the latter sections of this article highlight the challenges that impose hurdles in the commercial applications of these unconventional techniques and the way forward in improving their efficacy and industrial applications.
AtıfScopus78WoS71OpenAlex70İncele - MakaleAçık Erişim2023Scopus SJRQ1Reproductive Effects of S. boulardii on Sub-Chronic Acetamiprid and Imidacloprid Toxicity in Male Rats
Sevim, Cigdem; Akpinar, Erol; Aksu, Emrah Hicazi; Ömür, Ali Dogan; Yildirim, Serkan; Kara, Mehtap; Bolat, Ismail; Tsatsakis, Aristides; Mesnage, Robin; Golokhvast, Kirill S. S.
The potential health-promoting effects of probiotics against intoxication by pesticides is a topic of increasing commercial interest with limited scientific evidence. In this study, we aimed to investigate the positive effects of probiotic Saccharomyces boulardii on the male reproductive system under low dose neonicotinoid pesticide exposure conditions. We observed that acetamiprid and imidacloprid caused a degeneration and necrosis of the spermatocytes in the tubular wall, a severe edema of the intertubular region and a hyperemia. This was concomittant to increased levels of 8-hydroxy-2 '-deoxyguanosine reflecting oxidative stress, and an increase in caspase 3 expression, reflecting apoptosis. According to our results, Saccharomyces boulardii supplementation mitigates these toxic effects. Further in vivo and clinical studies are needed to clarify the molecular mechanisms of protection. Altogether, our study reinforces the burden of evidence from emerging studies linking the composition of the gut microbiome to the function of the reproductive system.
AtıfScopus20WoS19OpenAlex24İncele - MakaleAçık Erişim2023Scopus SJRQ3Relationship of progranulin response with some physio-biochemical parameters in Akkaraman sheep
Bayraktar, Buelent; Tekce, Emre; Genç, Murat; Kaya, Hacer; Özcan, Gulbahar Boyuk; Aydemir, Seyma; Kotan, Goksad Cemil; Takma, Cigdem; Ürüsan, Hilal; Aksakal, Vecihi
Progranulin (PGRN) is a multifunctional protein that is critical in the retention of embryos in the endometrium of the uterus and the protection of cervical tissue during fetal growth. In case of PGRN release and dysfunction, cervical tissue may remodel (regeneration) and lead to the risk of abortion. Serum PGRN level in sheep and its variation according to different physiological periods and its relationship with some biochemical parameters are unknown. In this study, the relationship between early lactation, early and late pregnancy serum PGRN levels and some biochemical parameters in Akkaraman sheep was investigated for the first time. In the literature search, no similar studies were found on the relationship between early lactation, early and late pregnancy serum PGRN levels and some biochemical parameters in Akkaraman sheep. The research was carried out on 90 Akkaraman sheep reared in the same herd under the same care and feeding conditions. In the study, Akkaraman ewe were divided into 3 groups as early lactation, early pregnancy and late pregnancy. 1st group is early lactation period ewe (first 60 days of lactation), (n = 30), 2nd group is in the first period of pregnancy (on the 0-90th day of the first pregnancy (n = 30)), 3rd group is in the late pregnancy of pregnancy (100-150 days of pregnancy (n = 30)) was created. Blood samples from vena jugularis were taken before morning feeding from the animals that formed the study groups. PGRN levels in serum were determined by ELISA method. In addition, glucose, calcium (Ca), magnesium (Mg), phosphorus (P), total cholesterol (TC), triglyceride (TG), low density lipoprotein (LDL), high density lipoprotein (HDL), very low density lipoprotein (VLDL) levels were analyzed in biochemistry autoanalyzer. As a result of the study, lactation and early pregnancy and late pregnancy mean serum PGRN levels were determined as 1.93, 1.78, 1.33 ng mL-1, respectively. The serum PGRN, glucose, Ca, Mg, P, TC, TG, LDL, HDL and VLDL levels of sheep with late pregnancy, early lactation and early pregnancy periods, which constitute the study groups, were found to be statistically significant (P<0.05). Our results have shown that due to the physiological role of PRGN in keeping the embryo in the endometrium of the uterine and in preserving the cervical tissue during fetal growth, there may be a useful parameter in the pursuit of the pregnancy process.
AtıfScopus4WoS4OpenAlex3İncele - MakaleYayıncıda açık erişim2023Scopus SJRQ3Investigation of endocrine response of thyroid and intestinal and adipose tissues due to the addition of Moringa oleifera essential oil in diet for quails exposed to heat stress
Bayraktar, Bulent; Tekce, Emre; Bayraktar, Sevil; Böyük, Gulbahar; Takma, Cigdem; Aksakal, Vecihi; Genç, Murat; Kaya, Hacer; Ülker, Ufuk; Gürbüz, Ahmet Burak
-In this study, we aimed to determine the effect of Moringa oleifera essential oil (MOEO) supplementation to rations of Japanese quail (Coturnix coturnix japonica) grown under heat stress (HS) on some adipokine (visfatin, adiponectin, and chemerin), intestinal (citrulline), 3,5,3 '-triiodothyronine (T3), thyroxine (T4), and thyroid-stimulation hormone (TSH) levels in the serum. For this purpose, 320 day-old male quail chicks were used. The study was conducted over 42 days, including a 7-d adaptation period and a 35-d experimental period. Eight trial groups were established, each including 10 quail: CT (control temperature, 25 celcius), MOEO 200, MOEO 400, MOEO 600, HSC (HS control), SMOEO 200, SMOEO 400, and SMOEO 600. Based on the results, a dose-dependent decrease was observed on days 21 and 42 in serum adiponectin and T3 in the stress and stress-free groups compared with the control group due to MOEO supplementation. The lowest decrease was observed in the MOEO 600 mg/kg dose group. In addition, an increase in stressed groups was observed when examining serum citrulline levels, while chemerin levels did not have a statistically significant effect. While the decrease in serum visfatin, T4, and TSH levels on the 21st day did not have a statistically significant effect, a significant effect was determined on the 42nd day. The addition of MOEO at 600 mg/kg to the ration may be beneficial in preventing intestinal damage and inflammation that may occur due to HS.
AtıfScopus14WoS15OpenAlex19İncele - MakaleAçık Erişim2022Isıl işlem görmüş Hindistan cevizi odununda bazı yüzey özelliklerinin incelenmesi
Ayata, Ümit
Bu çalışmada, Hindistan cevizi (Cocos nucifera L.) ahşabına uygulanmış olan 200oC’de 3 saat süre ile yapılan ısıl işlem sonrasında meydana gelen bazı yüzey özellikleri [renk (∆L*, ∆b*, ∆a*, L*, b*, a*, ∆C*, ∆E*, C* ve ho), parlaklık (20o, 60o ve 85o’de liflere paralel (║) ve dik (⊥)) ve shore D sertlik] araştırılmıştır. Buna ek olarak, ısıl işlemsiz örneklerde de farklı numaralı zımparaların uygulanması sonrasında meydana gelen yüzeylerdeki değişiklikler de belirlenmiştir. Araştırma sonuçlarına göre, ısıl işlem sonrasında shore D sertlik değerinin, 20o, 60o ve 85o’de liflere paralel ve dik parlaklık değerlerinin ile L*, a*, b*, C* parametrelerinin azaldığı ve ho açısının ise arttığı belirlenmiş, buna ek olarak; ∆H*: 13.87, ∆L*: -14.21, ∆b*: 18.40, ∆a*: -7.93, ∆C*: -14.45 ve ∆E*: 24.57 olarak elde edilmiştir. Yüzey pürüzlülüğü sonuçlarında ise Ra parametre değerleri 80, 100, 120, 150, 180 ve 220 numaralı zımparalarda sırası ile 8.498 µm, 7.429 µm, 6.600 µm, 5.332 µm, 4.188 µm ve 3.452 µm olarak bulunmuştur. Zımpara numarasının artması ile pürüzlülük parametrelerinin azaldığı tespit edilmiştir.
AtıfOpenAlex4TR Dizin2
İncele - MakaleAçık Erişim2022Determining the Yield and Yield Components of Some Local Potato Genotypes Grown in the North Eastern Anatolia Region
Sefaoğlu, Fırat; Gül, Volkan
This study was carried out in 2018 to examine the yield and yield components of 8 potato genotypes (Kanursu, Aşkar, Çamlı, Akbulut, Yukarıkızı, Incili, Erikdibi, and Nisantası) and 2 potato varieties (Agria and Lady Olympia) procured in the ecological conditions of Bayburt, Turkey. The experimental work was conducted in trial ground at the Experimental Station of the University of Bayburt (Turkey). The research was designed in random blocks with three replications. As a result of the study, the highest number of stems per plant (6.7), tuber yield per hectare (15.19 tons), number of tubers per plant (8.47), and tuber yield per plant (357.01 g) were found to be in the genotype Akbulut; the highest ratio of large tuber (28.27%) in the genotype Konursu; and the highest ratio of medium tuber (85.22%) in the genotype Çamlıkoz. This study; Although the best potato yield was obtained from the Akbulut genotype on a regional basis, these data are a pioneer for other future studies to determine the cultivar candidates needed in the development of domestic potato cultivars.
AtıfOpenAlex1TR Dizin1İncele - MakaleAçık Erişim2022Effect of Different Roasting Methods on Some Properties of Walnut Kernels
Kantar, Naciye Kutlu; Kamiloğlu, Aybike; Yılmaz, Özlem; Elbir, Tugba
In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.
AtıfOpenAlex2İncele - Derleme MakaleAçık Erişim2022Diyet Posası, Genetik Varyantlar ve Hastalıklar Etkileşimi: Sistematik Derleme
Akçıl, Mehtap; Çelikel, Seda
Çağımızın önemli hastalık ve rahatsızlıkları olan diyabet, obezite, kardiyovasküler hastalıklar çevresel risk faktörlerinin yanında, aynı zamanda genetik yatkınlık sonucu şekillenmektedir. Başta beslenme olmak üzere büyüme ve enerji regülasyonu ile birlikte birçok fizyolojik süreç üzerinde çok sayıda genetik varyantın etkisi bulunmaktadır. Genetik varyantlar ile ilişkili hastalık sorunlarının belirlenmesi stratejik ve kritik öneme sahiptir. Diyabet, obezite, kardiyovasküler hastalıkların görülme oranındaki artış, bireylerin genetik yapılarına özgün diyet programlarının oluşturulmasının gerekliliği ve beslenme programı içerisinde diyet posası tüketimi konusunu önemli hâle gelmiştir. Kronik hastalıklara karşı koruyucu olduğu kabul edilen diyet bileşenlerinden biri de diyet posasıdır. Diyet posası; meyve ve sebzeler, kurubaklagiller, yulaf ve tam tahıl gibi bitkisel kaynaklı besinlerde bulunan insan sindirim sistemi enzimleri tarafından sindirilemeyen, karbonhidrat bileşenleri olan dirençli nişasta, lignin, selüloz, pektin, gumlar, hemiselüloz, β-glukan, inülin, oligosakkaritler ve fruktanlar gibi bileşenleri içermektir. Diyet posası, genetik varyantların yol açtığı sağlık sorunları ve hastalıklar, obezite parametreleri ve lipid profili üzerinde olumlu etkisi bulunmaktadır. Obeziteye duyarlılıktaki bireyler arası farklılıklar, epigenetik faktörlere bağlı olması nedeniyle bu farklılıkların belirlenmesi genetik varyantlar sayesinde belirlenebilmektedir. Bu etkileşimin aydınlatılmasına yönelik araştırmalar; diyabet, obezite, kardiyovasküler ve kronik hastalıkların prevalansı ve tedavi süreçlerine önemli katkılar sağlayarak ışık tutacaktır. Bu derleme, diyet posası alımının genetik varyantlar ve hastalıklar arasındaki etkileşimini incelemek amacıyla hazırlanmıştır.
- MakaleAçık Erişim2022Kastamonu pastırmasının kalite özelliklerinin belirlenmesi: Kuru küredilmiş bir et ürünü
Gençcelep, Hüseyin; Yüzer, Mustafa Onur; İhtiyar, Barış
Pastırma, kendine has üretim teknolojisi ile yüzyıllardır üretilen bir Türk kuru et ürünüdür. Sığır ve manda karkaslarının belirli kısımlarından elde edilen tüm kas ve/veya kaslardan üretilir. Bu çalışma, Kastamonu pastırma türlerinden en çok üretimi yapılan sırt ve kuşgömü türlerinin bazı fizikokimyasal özelliklerini inceleyen ilk çalışmadır. Tüm analizlerde pastırma türleri arasında önemli farklılıklar tespit edilmiştir (P<0.05). Pastırma tipi nem miktarını önemli derecede etkilemiştir (P<0.05). Kuşgömü pastırmada ortalama nem içeriği sırt pastırmadan daha yüksek olarak belirlenmiştir. Tüm örneklerin toplam protein miktarı %30'un üzerinde belirlenmiş olup, beslenme açısından oldukça değerlidir. Ancak, numunelerin %50'sindeki tuz miktarı (%10 / kuru madde) ve pH (maks. 6.0) kabul edilebilir maksimum sınırın üzerindedir. Ayrıca tüm örneklerin su aktivite değerleri 0.90'ın üzerindedir. Bazı örneklerin TBARS ve FFA değerleri daha önce belirlenen değerlerden yüksek çıkmıştır.
AtıfOpenAlex6TR Dizin1İncele - MakaleAçık Erişim2022Find Out of Local Foods That Fail to be Forgotten: A Research on House Women in Bayburt Province
Apak, Ömer Ceyhun; Ünlü, Hami; Kıvanç, Miraç İlyas
Culinary culture is one of the most important legacies of a destination or a country. The\rchange in consumption habits and expectations has recently started to increase the\rimportance given to the kitchen. In this direction, the interest in local food has started to\rincrease gradually and it has emerged as an important factor for people to visit a destination.\rHaving a rich accumulation of natural beauties and cultural attractions, Bayburt has a rich\rculture in terms of local foods. Having geographically indicated food can also be considered\ras an indicator of this. In this respect, it is important to reveal and ensure the sustainability\rof local foods that are about to be forgotten. With this study, it is aimed to reveal the\rforgotten foods specific to Bayburt cuisine. In order to achieve this goal, firstly a literature\rreview was made and a field study was carried out based on the obtained data. Semistructured interview technique, one of the qualitative research methods, was used as the\rdata collection method. Within the scope of the research, interviews were conducted with\r10 housewives in Bayburt. According to the findings, 70% of the housewives interviewed\rthink that local foods are forgotten. In addition, it is thought that young people do not seem\rwilling to learn local foods.
AtıfOpenAlex4TR Dizin7İncele - MakaleAçık Erişim2022Aronia (Aronia melanocarpa Michx Elliot) Production and Evaluation Methods \rin the World and Turkey\r
Erdogan, Ummugulsum; Şahin, Ali
Cultivation and consumption of berry fruits in the world and in our country is increasing due to \rreasons such as different ways of evaluation, high income per unit area and health benefits. Aronia, \rwhich belongs to the Rosaceae family, is a berry type that can be easily grown in temperate climates \rand has a high yield per unit area. Aronia is included in healthy nutrition programs due to the \rantioxidants, phenols, minerals and vitamins it contains. Besides fresh consumption, aronia fruits are \ralso used by drying, processing into products such as fruit juice, vinegar, jam, tea, marmalade.\r
AtıfOpenAlex10TR Dizin5İncele - MakaleAçık Erişim2022Determination of Color and Odor Preferences of Honey Bees (Apis Mellifera L.)\r
Erdoğan, Yaşar; Yavuz, Kani
This study was carried out in the beekeeping research area of Bayburt University in order to\rdetermine the effect of odor and color on plant preference of honeybees in 2021. The experimental\rsetup was established at a distance of 200 meters from the apiary where 80 Caucasian bees (Apis\rmellifera caucasica) colonies are located. As a result of the study, the most preferred feeders were\rthe control group (pure sucrose syrup) (9.81 pieces), and the least preferred feeders were the rose-\rscent group (2.58). The effect of odor on honeybees' feed preferences varied according to months.\rConsidering the effect of months on honeybees' visits to their feeders, the most visited feeders were\rMelissa (6.8) in June, control (11.69) in July, and control (14.58) in August. The highest number of\rfeeder visits by honeybees was in August (9.24), and the lowest (2.89) in June. Considering the\rcolor preferences of honeybees, the most visited forage color was blue (5.98) and the least red was\r4.89. The effect of colors on the feed preferences of honeybees also varied according to the months.\rThe highest visitor bee average was found in the blue colored feeder (4.53) in June, the green\rcolored feeder (7.24) in July, and the yellow and blue colored feeders (7.29) in August.
