Yazarlar
- Aglar, Erdal(14)
- Benzer, Fulya(14)
- Kocabaş, Mehmet(13)
- Sabanci, Serdal(12)
- Özçiçek, Esin(12)
- Icier, Filiz(10)
- Karaca Sanyürek, Nesrin(10)
- Kutluyer, Filiz(10)
- Kuzgun, Nermin Karaton(10)
- Topal, Murat(9)
- Aksu, Önder(8)
- Can, Erkan(8)
- Cevik, Mutlu(8)
- Kayim, Murathan(8)
- Dikici, Abdullah(7)
- Karakavuk, Emrah(7)
- Kizak, Volkan(7)
- Kocabas, Mehmet(7)
- Macit, Arife(7)
- Ozturk, Burhan(7)
- Öbek, Erdal(7)
- Erişir, Mine(6)
- Ertekin, Özlem(6)
- Gundogdu, Muttalip(6)
- Ince, Muharrem(6)
- Omac, Basri(6)
- Sabancı, Serdal(6)
- Yaman, Mehmet(6)
- Aydın, Sevinç(5)
- Erguven, Gokhan Onder(5)
- Erisir, Mine(5)
- Erol, Nida Demirtas(5)
- Goksu, Ali(5)
- Kizil, Mevlude(5)
- Kutluyer Kocabaş, Filiz(5)
- Serdar, Osman(5)
- Yilmaz, Ökkeş(5)
- Çimen, Murat(5)
- Şeker, Engin(5)
- Altınterim, Başar(4)
Yayınlar
- MakaleAçık Erişim2015Scopus SJRQ1Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout
Dikici, Abdullah; Koluman, Ahmet; Calicioglu, Mehmet
The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:1-17 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (similar to 7.00 + 1.00 log(10) cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 degrees C) for 3 min. Results indicated that regardless of the treatment temperature, no significant reduction in the numbers of any serogroup occurred in the control group (0%) (p > 0.05). However, lactic acid at concentration of 1.5%, 2% and 2.5% was found to be effective against all organisms tested. There was no significant difference (p > 0.05) between E. coli O157:H7 and non-O157 STEC serogroups at any treatment group. The highest reductions (ca. 400 log(10) cfu/g) of all serotypes in both produces were observed after immersing into 2.5% lactic acid at 50 degrees C. The results of this study showed that decontamination of fresh produces such as spinach and soybean sprout with lactic acid solutions prepared at mild temperatures (40 degrees C and 50 degrees C) might be an effective safety measure in preventing public health risks associated with these products contaminated with STEC. (C) 2014 Elsevier Ltd. All rights reserved.
AtıfWoS20OpenAlex21
İncele - MakaleAçık Erişim2014Scopus SJRQ2Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labraxL., 1758)
Kaya, Gulderen Kurt; Bastürk, Ozden
Chemical and organoleptic changes in sea bass (Dicentrarchus labrax) preserved at 4C for 200 days have been investigated in this study. To prepare the fish fillets for study, they were put, at a ratio of 1:1.5 (fish:marinade brine), for marination into the brine containing 11% salt and 3.5% acetic acid. After the maturation process, samples were divided into two groups and packed in sealed plastic containers as plain and sauced and preserved for 200 days. At both groups packed as plain and sauced, TVB-N, TBA, TMA-N and peroxide number values were at acceptable limits during the storage of 200 days. It can be determined that both of the groups were approved in organoleptic terms; however, the sea bass marinades packed as plain were better approved. Our study shows that sea bass marinades packed as plain and sauced can be stored for 200 days without any quality problems. Practical Applications As the processed products are easy to store and bring a large margin of profit and always ready for the market, developing new products will contribute greatly to the aquaculture processing sector. Marinade processing technology is one of the cheapest technologies in aquaculture products processing and preservation methods, and it is very important in that it enriches the taste of fish, adds flavor and provides a longer shelf life. In the Mediterranean countries, sea bass ranks first in saltwater aquaculture and is among the most important aquaculture products. However; making use of the fish, especially which could not be sold or are undersold in the yield period, with the help of alternative processing methods can contribute to producers, the fisheries processing sector and the national economy. It was determined that sea bass marinades packed as plain and sauced can be stored for 200 days and can still retain their quality.
AtıfWoS7OpenAlex10İncele - MakaleAçık Erişim2014Scopus SJRQ3Fatty Acid Composition of the Aerial Parts of Some Centaurea Species in Elazig, Turkey
Erdogan, Tugce; Gonenc, Tuba; Cakilcioglu, Ugur; Kivcak, Bijen
Purpose: To evaluate the fatty acid composition of six Centaurea species, viz, Centaurea behen, C. saligna, C. depressa, C. urvillei subsp. urvillei, C. urvillei subsp. hayekiana and C. aggregata subsp. aggregata, from Elazig, Turkey. Methods: Fatty acid methyl esters (FAMEs) of the oil extracts of four Centaurea species were prepared. The fatty acid compositions of Centaurea species were analyzed by gas chromatography (GC). Results: Saturated fatty acids (SFAs) in Centaurea species and subspecies ranged from 24.61 - 50.92% of their total fatty acid content, while monounsaturated fatty acids (MUFAs) were in the range of 3.40 - 37.96% and polyunsaturated fatty acids (PUFAs) 12.21 - 20.57%. Palmitic acid C 16: 0, oleic acid C 18:1 omega 9 and linoleic acid C 18:1 omega 3 were the major fatty acids in all the species. Oleic acid was the main constituent of C. urvillei subps. urvillei and C. agrregata subsp. aggregata with a content of 26.92 and 50.92%, respectively. Conclusion: The oil extracted from Centaurea species is a good source of essential fatty acids.
AtıfWoS18OpenAlex20İncele - MakaleAçık Erişim2014Scopus SJRQ1Effects of Modified Atmosphere Packaging on Shelf Life of Turkish Delight (Lokum)
Dereli, Zeynep; Sevik, Ramazan; Batu, Ali; Gök, Veli
Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sensory evaluations were conducted at the beginning of storage and at 7-day intervals thereafter. Microbiological analyses showed that the numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO2 plus 70% N-2 were lower than in the other modified atmospheres. According to sensory evaluations, the samples kept in a modified atmosphere of 50% CO2 plus 50% N-2 were unacceptable after the 21st day of storage, whereas those kept in modified atmospheres of both 25% CO2 plus 75% N-2 and 30% CO2 plus 70% N-2 were found to be acceptable even after 30 days of storage.
AtıfWoS2OpenAlex4
İncele - MakaleAçık Erişim2014Scopus SJRQ3EFFECT OF DIETARY KEFIR ON THE DIGESTIVE AND LIVER ENZYMES ACTIVITIES AND GLUCOSE LEVEL OF CORUH TROUT, SALMO CORUHENSIS (ACTINOPTERYGII: SALMONIFORMES: SALMONIDAE)
Can, Safak Seyhaneyildiz; Kutluyer, Filiz; Can, Erkan; Kayis, Sevki; Sonay, Fatma Delihasan; Köse, Ozay; Aksu, Onder; Erdamar, Husamettin; Yigitoglu, M. Ramazan; Kayim, Murathan
The probiotics are very important for aquaculture because of their role in enhancing the fish health status, improving disease resistance, growth performance, and body composition, reducing malformations, improving gut morphology and the overall microbial balance. The objective of the presently reported study was to investigate effects of kefir as a probiotic product on the digestive and hepatic enzyme activities, as well as glucose level of Coruh trout, Salmo coruhensis Turan, Kottelat et Engin, 2010. The experiment was performed with four treatments: control group (no kefir), D1, D2, and D3 (kefir-supplemented diet: 10, 20, and 40 g . kg(-1) fish body mass, respectively). The activity of: alanine aminotransferase (ALT), aspartate aminotranferase (AST), lactate dehydrogenase (LDH), lipase, amylase-as well as the glucose levels were determined after 4 months. The results indicated that glucose levels (P < 0.05) and digestive enzymes (lipase and amylase) in the blood serum decreased in fish fed diets containing kefir (P > 0.05). On the contrary, the activity of liver enzymes (ALT, AST, and LDH) increased insignificantly (P > 0.05). In conclusion, digestive and liver enzyme activities were affected by quantitative changes in dietary kefir insignificantly but further research is needed to establish whether the liver and digestive enzyme physiology of Coruh trout can be affected by kefir-supplemented diets in a long-term trial.
AtıfWoS6OpenAlex12İncele - MakaleAçık Erişim2013Scopus SJRQ1Effect of Tween 20 on antibacterial effects of acidic, neutral and alkaline decontaminants on viability of Salmonella on chicken carcasses and survival in waste decontamination fluids
Dikici, Abdullah; Arslan, Ali; Yalcin, Halil; Ozdemir, Pinar; Aydin, Isil; Calicioglu, Mehmet
The effect of Tween 20 on antimicrobial effects of acidic (lactic acid), neutral (cetyl pyridinium chloride) and alkaline (trisodium phosphate) decontaminants to reduce the numbers of Salmonella inoculated to broiler carcasses were studied. In addition, survival of Salmonella in waste decontamination fluids was investigated. For this purpose, an average of 7 +/- 1 log(10) cfu/ml Salmonella Enteritidis and Salmonella Typhimurium cocktail was surface-inoculated on to a total of 110 broiler carcasses. Contaminated carcasses were immersed in to tap water (control), lactic acid (LA) (1-2%), cetyl pyridinium chloride (CPC) (0.5-1%), or trisodium phosphate (TSP) (8%) and the combinations of these treatments with Tween 20 (TW20) (0.5%) for 15 min. Results indicated that. Salmonella numbers significantly decreased (P < 0.05) in all groups, except control and 1% LA. No significant difference was found between treatments with and without TW20. In waste decontamination fluids, 6.68 and 3.41 log(10) cfu/ml of Salmonella were recovered from control and CPC groups, respectively, while no viable Salmonella cell was detected in LA and TSP groups by direct plating. It was concluded that regardless of TW20, the antimicrobials tested were effective to reduce Salmonella in poultry carcasses. However, the pathogen may survive in neutral waste decontamination fluid such as CPC and can pose a risk for consumer health by contaminating the plant environment. (c) 2012 Elsevier Ltd. All rights reserved.
AtıfWoS11OpenAlex14İncele - MakaleAçık Erişim2013Scopus SJRQ2The effect of dietary n-3 series fatty acids on the number of pleopadal egg and stage 1 juvenile in freshwater crayfish, Astacus leptodactylus Eschscholtz
Harlioglu, Muzaffer Mustafa; Çakmak, Mehmet Nuri; Köprücü, Kenan; Aksu, Onder; Harlioglu, Ayse Gul; Yonar, Serpil Mise; Duran, Tuba Cakmak; Özcan, Sinan; Gündogdu, Hande
The effect of dietary n-3 series fatty acids on the number of pleopadal egg and stage 1 juvenile in freshwater crayfish, Astacus leptodactylus was investigated. Crayfish were fed with n-3 series fatty acids supplemented diets and a control diet for 251days. Control diet did not comprise additional n-3 series fatty acids. However, D2, D3 and D4 groups were supplemented with n-3 series fatty acids at 1%, 2% and 3% level respectively. Results showed the beneficial effects of dietary n-3 series fatty acids on the production of pleopodal egg and stage 1 juvenile number. At the end of the experiment, pleopodal egg (from 177 to 234) and stage 1 juvenile number (from 167 to 225) increased significantly with increased dietary n-3 series fatty acid level. In addition, an increase in dietary n-3 series fatty acids led to an increase in number of pleopodal egg and stage 1 juvenile produced per gram of female crayfish weight. It can be concluded that the reproductive efficiency of A. leptodactylus (i.e., pleopodal egg and stage 1 juvenile number) can be improved in controlled hatchery conditions by adding n-3 series fatty acid into the diet of this species.
AtıfWoS22OpenAlex26İncele - Derleme MakaleYalnız künye2013Scopus SJRQ1Antimicrobial resistance of emerging foodborne pathogens: Status quo and global trends
Koluman, Ahmet; Dikici, Abdullah
Emerging foodborne pathogens are challenging subjects of food microbiology with their antibiotic resistance and their impact on public health. Campylobacter jejuni, Salmonella spp. and Verotoxigenic Escherichia coli (VTEC) are significant emerging food pathogens, globally. The decrease in supply and increase in demand lead developed countries to produce animal products with a higher efficiency. The massive production has caused the increase of the significant foodborne diseases. The strict control of food starting from farm to fork has been held by different regulations. Official measures have been applied to combat these pathogens. In 2005 EU declared that, an EU-wide ban on the use of antibiotics as growth promoters in animal feed would be applied on 1 January 2006. The ban is the final step in the phasing out of antibiotics used for non-medical purposes. It is a part of the Commission's strategy to tackle the emergence of bacteria and other microbes resistant to antibiotics, due to their overexploitation or misuse. As the awareness raises more countries banned application of antibiotics as growth promoter, but the resistance of the emerging foodborne pathogens do not represent decrease. Currently, the main concern of food safety is counter measures against resistant bugs.
AtıfWoS89OpenAlex112İncele - MakaleAçık Erişim2013Scopus SJRQ2Effect of mixed use of thyme and fennel oils on biochemical properties and electrolytes in rainbow trout as a response to Yersinia ruckeri infection
Gulec, Azime Kucukgul; Danabas, Durali; Ural, Mesut; Seker, Engin; Arslan, Ali; Serdar, Osman
The aim of study was to compare the effects of supplementation of food with herbal oils (Thymus vulgaris and Foeniculum vulgare) on biochemical properties and electrolytes of rainbow trout infected with Yersinia ruckeri. In total, 120 healthy fish (mean weight 84 +/- 1.02 g) were equally divided into four experimental groups. The experimental study was carried out for one week. The first group was control without supplementation and infection, the second group was infected and without oil supplementation, the third group was supplemented with oils (10 ml.100 g(-1) rates) for one week and infected with Y ruckeri and the last group was oil supplemented without infection. Results indicated that fish fed with dietary supplements showed enhanced bactericidal activity, total protein, albumin, cholesterol, triglyceride and bilirubin compared to the control (P < 0.05). As the value of herbal oils was increased in diets, the plasma glucose level decreased. The levels of K, Na, Ca, and Mg increased whereas Cl values decreased, compared to the control. It can be concluded that diet supplementation with herb oils used in this study can increase disease resistance by increasing levels of some biochemical parameters and electrolytes in rainbow trout to Y ruckeri infection.
AtıfWoS41OpenAlex52İncele - MakaleÖn baskısı açık2013Scopus SJRQ2Effect of dietary n-3 series fatty acids on sperm production in the freshwater crayfish, Astacus leptodactylus (Eschscholtz) (Astacidae)
Harlioglu, Muzaffer Mustafa; Köprücü, Kenan; Harlioglu, Ayse Gul; Yonar, Serpil Mise; Duran, Tuba Cakmak; Çakmak, Mehmet Nuri; Aksu, Onder; Özcan, Sinan; Kutluyer, Filiz; Gündogdu, Hande
The objective of the present work was to evaluate the effects of three different rates of long chain n-3 polyunsaturated fatty acid (LC n-3 PUFA) on the sperm number of Astacus leptodactylus. The experiment was carried out with the four following treatments: control group (not supplemented LC n-3 PUFA), D1 (1 %), D2 (2 %) and D3 (3 %). The sperm number of A. leptodactylus was counted; the reproductive system was weighted; and the macroscopical analysis of the testes and vasa deferentia (DVD) were conducted. In addition, gonado-somatic index (GI) and testes index (TI) were also calculated. The results showed that there was a significant difference between the crayfish fed LC n-3 PUFA supplemented diets (D1, D2, D3) and control in mean sperm number (P < 0.05). The highest sperm number was found for the crayfish fed D3 (6.27 +/- A 0.14 x 10(8) sperm/distal vas deferens section). The results also showed that the reproductive system of the crayfish fed D3 and D2 was significantly heavier than that of the crayfish fed the control and D1 (P < 0.05). On the other hand, there was not a significant difference in the testes weight and vasa deferentia weight between the crayfish fed the control and D1, and between the crayfish fed D2 and D3 (P < 0.05). GI of the crayfish fed D3 and D2 was significantly higher than that of the crayfish fed control and D1 (P > 0.05), but there was not a significant difference in the TI of the crayfish fed control, D1, D2 and D3 (P > 0.05). In conclusion, diets containing different levels of LC n-3 PUFA significantly increase the sperm number of A. leptodactylus, and they are crucial for the production of higher number of sperm in this species.
AtıfWoS30OpenAlex34İncele - MakaleAçık Erişim2013Scopus SJRQ1Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7
Ilhak, Osman Irfan; Dikici, Abdullah; Can, Ozlem Pelin; Seker, Pinar; Öksüztepe, Gulsum; Çalicioglu, Mehmet
The objective of the present study was to obtain data about cooking time and temperature of kiymali pide in the restaurants and to investigate thermal inactivation of E. coli O157:H7 during experimental kiymali pide making. A field study was conducted in randomly selected 23 of 87 pide restaurants. Processing parameters including oven temperature, cooking period and post-cooking temperature were determined. Kiymali pide samples were prepared using ground beef filling experimentally inoculated with E. coli O157:H7 (7.6 log(10) CFU/g). Pide samples were cooked at a conventional oven at 180 degrees C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 degrees C for at least 330 s (5.5 min) may provide sufficient food safety assurance (>= 6 log(10) CFU/g) for E. coli O157:H7. (C) 2013 Elsevier Ltd. All rights reserved.
AtıfOpenAlex3İncele - MakaleAçık Erişim2013Scopus SJRQ3Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in cig kofte
Dikici, Abdullah; Ilhak, Osman Irfan; Çalicioglu, Mehmet
This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in cig kofte. In experiment 1, a cig kofte batch was inoculated with high levels of E. coli O157: H7 or L. monocytogenes (7.00 log(10) cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the cig kofte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157: H7 and L. monocytogenes in cig kofte or similar foods.
AtıfWoS3OpenAlex5İncele - MakaleYalnız künye2013Scopus SJRQ3The Effect of Different Feeding Protocols on Compensatory Growth of Black Sea Trout Salmo trutta labrax
Kocabas, Mehmet; Basçinar, Nadir; Kayim, Murathan; Er, Halil; Sahin, Halit
The objective of this study was to determine the effects of different feeding protocols on compensatory growth, feeding rate, and feed conversion efficiency of Black Sea Trout Salmo trutta labrax. To our knowledge, no previous feeding experiments with Black Sea Trout have incorporated a fasting period to simulate the handling and acclimation conditions experienced by farmed fish. Fifteen fish per tank (10.69 +/- 0.06cm and 13.22 +/- 0.14g, mean +/- SE) were stocked into 40-L fiberglass tanks. Fish were fed with different fasting-feeding regimes for 95 d and were equally allotted to four treatments (T-cont: control; T5-10: 5 d fasting, 10days feeding; T10-10: 10 d fasting, 10 d feeding; and T15-10: 15 d fasting, 10 d feeding) with three replicates per treatment. The results indicated that length (P = 0.0005), weight (P = 0.000), condition factor (P = 0.013), and specific growth rate (P = 0.014) were significantly affected by the interaction between feeding and time. All fasting treatments showed partial compensation during refeeding. There was an increase in daily feeding rate and feed conversion efficiency in fasting treatments compared with the control treatment. In contrast, at the end of the experiment specific growth rate, condition factor, and body weight in fasting treatments were significantly lower compared with the control treatment. We concluded that there was partial compensation of growth with regular refeeding after periods of feed deprivation (e.g., 5, 10, or 15 d) over a long term and a shorter fasting period may be preferred in order to achieve compensatory growth. Received November 9, 2012; accepted April 9, 2013
AtıfWoS6OpenAlex7İncele - MakaleYalnız künye2013Scopus SJRQ3Comparison of Growth Performance, Gonadal Structure and Erythrocyte Size in Triploid and Diploid Brown Trout (Salmo trutta fario L, 1758)
Kizak, Volkan; Güner, Yusuf; Türel, Murat; Kayim, Murathan
The aim of this study was to compare growth, gonadal structure and red blood cell sizes of triploid and diploid brown trout (Salmo trutta fario). Triploidy was induced by providing a heat shock treatment to the fertilized eggs. From the 18th month post-fertilization triploid (TBT) and control diploid (CBT) brown trout groups were investigated up to 32nd month. Survival, specific growth rate, feed conversion ratio, condition factor, relative growth rate, absolute growth rate, gonadosomatic index, hepatosomatic index and carcass yield were determined in both groups. It has been determined that the triploid fish showed greater live weight than diploid fish despite the difference was not significant (P>0.05). In triploid group triploidisation success was obtained as 95% and male/female ratio was found as 44.4-55.6%. The red blood cells were significantly larger in triploids than diploid ones (P<0.05). Regarding histological section of gonads, triploidy resulted in reduced gonadal development in female, while triploid males seem to exhibit normal gonadal development. Our results suggest that since triploid females could grow more than males, the growth performance studies on triploid brown trout should be performed with all-female stocks under fish farming practices especially for the production of large size trout.
AtıfWoS24OpenAlex22İncele - MakaleYalnız künye2013Scopus SJRQ3Seasonal Variations of Proximate and Total Fatty Acid Composition of Wild Brown Trout in Munzur River, Tunceli-Turkey
Ates, Mehmet; Çakirogullari, Gul Celik; Kocabas, Mehmet; Kayim, Murathan; Can, Erkan; Kizak, Volkan
Seasonal variations of proximate composition and fatty acid profiles of wild brown trout (Salmo trutta macrostigma Dumeril, 1858) caught from the Munzur River, Tunceli-Turkey were investigated in this study. It was determined that wild brown trout was high in mono-unsaturated, poly-unsaturated and saturated fatty acids, respectively. C18:1 omega-9 (oleic acid) was the most abundant fatty acid in all seasons ranging from 20.27 to 29.35 %. C22:6 omega-3 (docosahexaenoic acid-DHA), C18:3 omega-3c (cis-linolenic acid), C18:2 omega-6c (linoleic acid), and C20:5 omega-3 (eicosapentaenoic acid-EPA) were found to be predominant fatty acids in PUFAs. As a conclusion, wild brown trout living in Munzur river could be considered as an important protein and omega-3 fatty acid source according to the nutritional quality results evaluated in terms of proximate and fatty acid composition.
AtıfWoS13OpenAlex11İncele - MakaleAçık Erişim2013Scopus SJRQ2Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products
Keser, Serhat; Celik, Sait; Turkoglu, Semra
Grape is one of the world's largest fruit crops, with an approximate annual production of 58 million metric tons, and it is well known that the grape skins, seeds and stems, waste products generated during wine and grape juice processing, are rich sources of polyphenols. It contains flavonoids, phenolic acids and stilbenes. In this study, we tried to determine antioxidant properties and phenolic contents of grape and grape products (fresh fruit, seed, dried fruit, molasses, pestil, vinegar) of ethanol and water extracts. Antioxidant properties of extracts were investigated by DPPH center dot, ABTS(center dot+), superoxide, H2O2 scavenging, reducing power, metal chelating activity and determination of total phenolic contents. The seed extracts revealed highest ABTS(center dot+), DPPH center dot, H2O2 scavenging and reducing power activities. Furthermore, these extracts showed higher total phenolic contents than other grape product extracts.
AtıfWoS41OpenAlex45İncele - MakaleAçık Erişim2013Scopus SJRQ4Determination of the Antioxidant Vitamin Levels in Fresh and Dried Bee Pollens in Bingol's Flora
Alayunt, Naci Omer; Karagözoglu, Yusuf; Parlak, Akif Evren; Türkoglu, Semra
In this study, fresh pollens collected from Bingol, province in Turkey were analyzed in June and the dried pollens stored by being kept in a cool, dark place for 8 months at room temperature were analyzed again in February. It was determined that, during this time, there was the maximum loss in the group Adakli with 68.23 % in terms of vitamin A, in the group Gokdere with 70.60 % in terms of vitamin E, in the group Adakli with 71.01 % in terms of vitamin C. These results obtained about the values of vitamin may vary depending on the geographic location where the pollen grows up, the season in which it is gathered and its drying and storage conditions.
AtıfWoS3OpenAlex4İncele - MakaleAçık Erişim2013Scopus SJRQ3Determination of phytochemical characteristics of the extract of Zea mays with Saccharomyces boulardii
Erecevit, Pinar; Kirbag, Sevda; Yilmaz, Okkes
Fatty acid, vitamin, phytosterol, flavonoid, and resveratrol contents and antimicrobial activities of Zea mays L. (corn) extracts treated with Saccharomyces boulardii were determined and compared. The total fatty acid, vitamin, and phytosterol contents in corn extract were at certain levels. It was detected that total fatty acid levels and vitamin contents of corn extracts prepared with Saccharomyces boulardii increased; however, flavonoid contents decreased at different rates. In addition to this, it was observed that naringin, resveratrol, and myricetin flavonoids were present in the extracts that contained S. boulardii. In the study, it was noticed that Z. mays L. (corn) had antioxidant and antimicrobial activities at different rates. It was observed that S. boulardii developing in extracts obtained from plants affected bioactive compounds at different rates.
AtıfWoS3OpenAlex4İncele - MakaleAçık Erişim2013Scopus SJRQ1Survival of Listeria monocytogenes during Production and Ripening of Traditional Turkish Savak Tulum Cheese and in Synthetic Gastric Fluid
Dikici, Abdullah; Calicioglu, Mehmet
This study investigated the survival and acid tolerance of Listeria monocytogenes during the 2-day processing stage and 90-day ripening of Savak tulum cheese, a traditional cheese in Turkey. Experimental Savak tulum cheese was produced from raw sheep's milk that was inoculated with a L. monocytogenes mixture consisting of five strains (average 7.0 log CFU/ml) and was ripened at 6 degrees C for 90 days. Microbiological and chemical analyses and acid exposure experiments in synthetic gastric fluid (SGF) (pH 1.5 to 2.5) were carried out on days 1 and 2 during processing and on days 0, 15, 30, 45, 60, and 90 during ripening. The numbers of L. monocytogenes did not decrease during processing, but a total of 4.1 log CFU/g reduction was observed during ripening. Throughout the ripening period, L. monocytogenes cells survived direct 90-min exposures of the cheese samples to SGF. These results suggest that, although the pathogen numbers decreased in Savak tulum cheese ripened at 6 degrees C for 90 days, a sublethal environment may have occurred in the cheese during the production stage, activating the acid-tolerance mechanisms of the pathogen and allowing L. monocytogenes to maintain its viability in the SGF for 90 min.
AtıfWoS4OpenAlex6İncele - MakaleYalnız künye2013Scopus SJRQ1Extrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil Mixtures
Dogan, H.; Gueven, A.; Hicsasmaz, Z.
An expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.
AtıfWoS20OpenAlex29İncele
