Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 69Citation - Scopus: 89Pectinase Enzyme-Complex Production by Aspergillus Spp. in Solid-State Fermentation: a Comparative Study(Elsevier, 2012) Heerd, Doreen; Tarı, Canan; Yeğin, Sırma; Tarı, Canan; Fernandez Lahore, Marcelo; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyA comparative evaluation of three Aspergillus species according to their pectinase production in solid-state fermentation was performed. Solid-state fermentation offers several potential advantages for enzyme production by fungal strains. Utilization of agricultural by-products as low-cost substrates for microbial enzyme production resulted in an economical and promising process. The pectinolytic enzyme activities of two Aspergillus sojae strains were compared to a known producer, Aspergillus niger IMI 91881, and to A. sojae ATCC 20235, which was re-classified as Aspergillus oryzae. Evaluation of polymethylgalacturonase and polygalacturonase activity was performed as well as exo- vs. endo-enzyme activity in the crude pectinase enzyme-complex of the mentioned strains. Furthermore, a plate diffusion assay was applied to determine the presence and action of proteases in the crude extracts. A. sojae ATCC 20235 with highest polymethylgalacturonase activity and highest polygalacturonase activity both exo- and endo-enzyme activity, is a promising candidate for industrial pectinase production, a group of enzymes with high commercial value, in solid-state fermentation processes. Beside the enzymatic assays a protein profile of each strain is given by SDS-PAGE electrophoresis and in addition species-specific zymograms for pectinolytic enzymes were observed, revealing the differences in protein pattern of the A. sojae strains to the re-classified A. oryzae. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Article Citation - Scopus: 179Mineral Content of Some Herbs and Herbal Teas by Infusion and Decoction(Elsevier Ltd., 2008) Özcan, Mehmet Musa; Ünver, Ahmet; Uçar, Tolga; Arslan, Derya; 01. Izmir Institute of TechnologySage (Salvia fruticosa L.), anise (Pimpinella anisum L.), Hawthorn (Crataegus orientalis), rosemary (Rosmarinus officinalis L.), mountain tea (Sideritis spp), basil (Ocimum basilicum L.), lime flower (Tilia cordata), nettle (Urtica dioica L.), thyme (Thymbra spicata), coriander (Coriandrum sativum L.), rosehip (Rosa canina L.), mentha (Mentha piperita L.), balm (Melissa officinalis L.), tea (Camelia sinensis L.) (Black and green), sena leaf (Casia angustifolia), camomile (Matricaria chamomilla), tarragon (Artemisia dracunculus L.), cinnamon (Cinnamomum casia) and fennel (Foeniculum vulgare L.) were used as plant material in this study. Decoction was applied to R. canina, A. dracunculus and C. casia, and infusion was applied to other plant materials. Ten, 15 and 20 min were used as a time parameter for both infusion and decection. Inductive coupled plasma atomic emission spectrometry (ICP-AEs) has been used for the determination of the elements in all infusions, decoctions and plant material. The Fe (1295.65 ppm) and Mg (3178.74 ppm) of M. officinalis, P (12698.05 ppm) and Pb (3.85 ppm) of green tea, Ca (19685.70 ppm) of C. orientalis, K (29167.53 ppm), Cu (12.18 ppm) and Na (2563.86 ppm) of C. casia, Zn (26.00 ppm) of M. chamomille and Se (23.53 ppm) contents of C. sativum were higher than the other plant materials. Ca (28.621 mg/100 ml) was the highest in concentration in the infusion of C. angustifolia for 10, 15 and 20 min. Ca could not be found in black and green teas. K (231.390 mg/100 ml) and P (24.857 mg/100 ml) contents were the highest in A. dracunculus tea. Mg (16.230 mg/100 ml) content of O. basilicum was determined as the highest. In general, the minerals that difuse to the tea at higher concentrations at the 10th minute were Ag, B, Cu, Co, Fe, ln and Zn, at the 15th minute were Ag, B, Cu, Co, K, ln and Zn and at the 20th minute were Ag, B, Cu, Co, ln, Fe and K. As a result, 10 min was the optimum time for getting the minerals into the tea, and it is apparent that plants and teas are good sources of the minerals. © 2007 Elsevier Ltd. All rights reserved.Conference Object Citation - Scopus: 2Preparation and Characterization of Hydroxyapatite/Calcium Phosphate Powders(Trans Tech Publications, 2004) Şimşek, Deniz; Harsa, Hayriye Şebnem; Çiftçioğlu, Rukiye; Şimşek, Deniz; Harsa, Şebnem; 03.02. Department of Chemical Engineering; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe preparation of calcium phosphate based powders through chemical precipitation in order to determine the optimum conditions for the preparation of stoichiometric, thermally stable hydroxyapatite (HA) powders was investigated in this work. The effects of parameters like pH, aging time, and heat treatment temperature on the phase structure and morphology of the powders were investigated by SEM and XRD.HA was prepared at a Ca/P ratio of 1.67. The precipitation pH had a profound influence on the morphology and crystallite size of the powders in the 4-11 pH range. Relatively large 5 mum prismatic particles were obtained at low pH whereas the powders were formed from agglomerates of nano sized particles at high pH. Powders had a HA dominant phase structure above a pH of 8. Phase pure HA powders were obtained with close to theoretical yields at pH = 10 and 11. The crystallite sizes of the powders varied from about 30 nm at 90degreesC to 50-90 mn at 1250degreesC with the smallest crystallite sizes obtained for pH 10 and 11 powders at 1250degreesC. The crystallite size increased significantly with aging temperature.Conference Object Photoautotrophic and Heterotrophic Micropropagation of Sugarcane Shoots in Controlled Environments(2000) Ertürk, Handan; Ertürk, Handan; Walker, Paul N.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyWe achieved successful growth and multiplication of sugarcane shoots in vitro under photoautotrophic conditions aseptically for three generations in our laboratory and proposed an experimental procedure for photoautotrophic micropropagation of sugarcane in controlled environment. The growth rate of photoautotrophic cultures in sugarless MS medium was found to be half of the growth rate of heterotrophic cultures in multiplication medium after a two-week period in the same environment. Contamination with algae in some vessels was recognized as a problem for septic photoautotrophic growth. Atrazine was found to be effective in controlling algae at a concentration of 10 ppm. But, atrazine in total was not considered to be a practical solution for the algae problem as it had a negative affect on the growth of shoots.Book Part Nucleic acid biochemistry: Food applications(Taylor and Francis Ltd., 2010) Kurnaz, Işıl A.; Ceylan, Çağatay; Ceylan, Çağatay; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology[No abstract available]Book Part Citation - Scopus: 4Bacteria: Arcobacter(Elsevier, 2014) Atabay, Halil İbrahim; Ceylan, Çağatay; Corry, Janet E.L.; Atabay, Halil İbrahim; Ceylan, Çağatay; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe genus Arcobacter currently comprises many phenotypically different species isolated from diverse niches. Although some Arcobacter spp. (particularly, Arcobacter butzleri, Arcobacter skirrowii, and Arcobacter cryaerophilus) are associated with various diseases in humans and animals, their exact epidemiological and pathological role is not completely understood, and few cases of human infection are reported. The primary mode of Arcobacter transmission is thought to occur via contaminated water and food and contact with pets. As some species are difficult to cultivate and all are difficult to identify using conventional biochemical tests, nucleic acid-based techniques such as polymerase chain reaction (PCR) and real-time PCR are increasingly used for their simultaneous detection, identification, and quantification. Their tendency to be resistant to antibiotics, and their ability to colonize food processing environments indicate that they could cause serious disease in the human population, particularly in susceptible individuals with impaired immune response. © 2014 Elsevier Inc. All rights reserved.Book Part Citation - Scopus: 6Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue(Wiley, 2010) Korel, Figen; Korel, Figen; Balaban, Murat Ömer; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe increase in demand for seafood products has catalyzed the desire for higher standards regarding safety and quality issues. Since seafoods are perishable, freshness is a major quality parameter to be considered [1,2]. There is no unique freshness or spoilage indicator for seafood, therefore combinations of selected indicators need to be used to evaluate freshness [3,4]. An important and widely used method to determine freshness is sensory evaluation [5]. The Quality Index Method (QIM) uses a demerit point scoring system [6] based on the evaluation of the important sensory attributes (odour, texture, and appearance) of fish and other aquatic foods. The sensory quality is expressed by the sum of the demerit points, and a linear correlation between these points and the storage time is used to predict the freshness of the target seafood [5,7,8]. The QIM has been developed for various seafood species and products, such as Atlantic mackerel (Scomber scombrus), horse mackerel (Trachurus trachurus), European sardine (Sardina pilchardus) [9], gilthead seabream (Sparus aurata) [10], farmed Atlantic salmon (Salmo salar) [11,12], and cod (Gadus morhua) [13], etc. Even though QIM is fast and reliable in determining the freshness of seafood, it still requires experts to evaluate the quality attributes. Alternatively, appearance, odour, and taste can be measured by machine vision system (MVS), electronic nose (e-nose), and electronic tongue (e-tongue), respectively.Article Citation - WoS: 7Citation - Scopus: 11Effects of Light, Carbon Dioxide, and Hormone Levels on Transformation To Photoautotrophy of Sugarcane Shoots in Micropropagation(American Society of Agricultural Engineers, 2000) Ertürk, Handan; Ertürk, Handan; Walker, Paul N.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologySugarcane (Saccharum spp.) shoots were transferred from a heterotrophic micropropagation environment and cultured on sugar-free Murashige and Skoog (MS) salts medium in the controlled atmosphere of a growth chamber. The purpose was to achieve photoautotrophic shoot culture to be used for micropropagation. Effects on the shoots were tested for three factors: Carbon dioxide concentration, light level, and the hormone concentration of the growth medium. Factorial design was applied for the experiment such that all combinations of high and low factor levels were utilized, and the medium level of each factor level constituted the middle point of the design. All shoots were observed to become yellowish in color and lose vigor in the sugarless environment, although the successful treatments regained their color and vigor. Average dry weights of shoots per vessel were recorded at the end of two weeks as a quantitative measure of transformation of shoots to photoautotrophy. Light and CO2 levels were found to have statistically significant and positive effects. The negative effect of hormone concentration was insignificant.Article Efficacy of Selected Chemicals on Survival of Salmonella on Turkey Meat(Lavoisier, 2007) Baysal, Ayşe Handan Dinçer; Baysal, Ayşe Handan; Ünlütürk, Adnan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe influence of dipping Salmonella inoculated turkey breast meat in lactic acid (LA), fumaric acid (FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on the elimination of S.typhimurium was assessed. Dipping fillets in 1% LA, 1.5% LA, 0.5% FA, 10% TSP and 10% STPP reduced the number of S.typhimurium by about 1.9, 2.7, 2.6, 3.5 and 3.2 log units, respectively. While there was only one Salmonella positive sample out of three samples 2 hours after dipping the fillets with an initial inoculum of 3.1 log CFU Salmonella per fillet in 1.5% LA solution, no Salmonella positive sample was observed out of three samples dipped in 10% TSP solution. There were no Salmonella positive samples with an initial inoculum of 3.1 log CFU Salmonella per fillet after 2 and 24 hours of dipping in 10% TSP solution. There were no Salmonella positive fillets out of three samples dipped in 1.5% LA and 10% TSP solution with an initial inoculum of 2.6 log CFU Salmonella per fillet after 2 and 24 hours period.Article Citation - WoS: 1Citation - Scopus: 2Effects of Selected Chemicals on Microbial Stability of Turkey Meat(Lavoisier, 2007) Baysal, Ayşe Handan Dinçer; Baysal, Ayşe Handan; Ünlütürk, Adnan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (FA), lactic acid plus fumaric acid (LA + FA), trisodiurn phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on aerobic mesophilic, psychrotrophic bacteria and yeast counts were assessed. 1-1.5% LA, 0.5% FA and 1% LA + 0.5% FA showed immediate inhibitory effects on aerobic mesophilic bacteria (0.3-0.6, 0.4 and 1.8 log unit reductions, respectively). 0.5% FA reduced psychrotrophic bacteria and yeast counts on fresh turkey breast fillets immediately by 1.1 and 0.4 log units, respectively. 5% TSP reduced aerobic mesophilic and psychrotrophic bacteria by 0.4 and 0.5 log units, respectively on breast fillets. 5% STPP reduced the yeast count on breast fillets immediately by 0.7 log unit. 1% LA, 0.5% FA and 1% LA + 0.5% FA reduced the psychrotrophic bacteria counts by 0.48, 0.23 and 1.27 log units after 8 days of storage, respectively in comparison to the untreated control samples. 1% LA + 0.5% FA treated fillets had a detectable discoloration and acid odour although there was no microbial spoilage at 14 days of storage. Dipping fillets in both 1% LA and 0.5% FA extended the storage life up to 4 days, without adversely affecting the colour.