Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ayata, Ümit(2)
- Esteves, Bruno(2)
- Can, Zehra(1)
- Cavrar, Sevda(1)
- Degirmenci, Atiye(1)
- Domingos, Idalina(1)
- Ferreira, J.O.S.É.(1)
- Gürleyen, Levent(1)
- Kaban, Güzin(1)
- Kaya, Mükerrem(1)
- Kolayli, Sevgi(1)
- Peker, Hüseyin(1)
- Sallan, Selen(1)
- Sayın Börekçi, Bilge(1)
- Turkut, G. Merve(1)
- Türk, Mutlu(1)
- Yaylaci Karahalil, Fatma(1)
- Yildiz, Oktay(1)
- Çakicier, Nevzat(1)
- Çinar Topçu, Kübra(1)
Yayınlar
- MakaleAçık Erişim2023Testing of waste vegetable oils as color modifiers in American walnut (Juglans nigra L.) wood; [Amerikan ceviz (Juglans nigra L.) odununda renk değiştirici olarak bitkisel atık yağların denenmesi]
Peker, Hüseyin; Esteves, Bruno; Ayata, Ümit
American walnut (Juglans nigra L.) wood is used for veneer due to its beautifully grained and dark-colored wood. This study was conducted to test the use of plant waste oils as color modifiers on American walnut wood. As waste vegetable oils, discarded walnut, olive, corn, and sunflower oils were employed. After applying waste oils to the wooden surfaces, several surface properties (brightness, color, and whiteness index: WI*) were determined. It was observed that multivariate analysis of variance tests conducted for WI* values and color parameters were found to be statistically significant. For all vegetable waste oils, decreases were identified in L*, C*, ho, and b* parameters, as well as in WI* values and glossiness values (for all degrees and orientations). The ∆E* values were measured at 19.18 for sunflower, 22.02 for walnut, 22.65 for corn, and 19.49 for olive. Each of the discarded vegetable oils had an impact on the color of the wooden surface. Keywords.
AtıfScopus2OpenAlex2
İncele - MakaleAçık Erişim2022Scopus SJRQ1Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
Kaban, Güzin; Sallan, Selen; Çinar Topçu, Kübra; Sayın Börekçi, Bilge; Kaya, Mükerrem
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
AtıfScopus25WoS23OpenAlex25
İncele - MakaleAçık Erişim2021Scopus SJRQ2Effect of accelerated ageing on some surface properties of uv-coated hackberry (Celtis australis l.) wood parquet
Ayata, Ümit; Esteves, Bruno; Gürleyen, Levent; Çakicier, Nevzat; Ferreira, J.O.S.É.; Domingos, Idalina; Türk, Mutlu
The importance of UV-curable coatings is currently increasing. In the parquet industry, where UV systems are applied, it is beneficial to investigate new tree species as potential raw materials. This study was carried out to determine the effect of accelerated ageing on some surface properties of hackberry (Celtis australis L.) wood treated with UV system parquet varnish. UV system parquet varnishes were applied to hackberry wood surfaces in three and five layers, according to the requirements of industrial applications. The varnished surfaces were then exposed to UV rays for 252 and 504 h using UVA-340 lamps in a QUV ageing device. Glossiness, colour parameters, pendulum hardness and adhesion strength (pull-off) (MPa) were determined for the coated samples before and after ageing, and the results for the aged and unaged test samples were compared. Analysis of variance showed that the results were significant for all tests. The results for all tests varied by ageing time.
AtıfScopus5WoS4OpenAlex3İncele - 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