Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Institution Author: search.filters.institutionAuthor.Özen, Fatma BanuPublisher: search.filters.publisher.John Wiley and Sons Inc.

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  • Article
    Citation - WoS: 46
    Citation - Scopus: 52
    Antifungal Activity of Biopolymers Containing Natamycin and Rosemary Extract Against Aspergillus Niger and Penicillium Roquefortii
    (John Wiley and Sons Inc., 2008) Türe, Hasan; Eroğlu, Erdal; Soyer, Ferda; Özen, Fatma Banu; Özen, Fatma Banu; 04.03. Department of Molecular Biology and Genetics; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 04. Faculty of Science; 01. Izmir Institute of Technology
    Antimicrobial agent-releasing films have been proposed as an effective way of inhibiting chiefly surface spoilage of food products. Antifungal activities of natamycin (NA), rosemary extract (RE) and NA + RE were tested against Aspergillus niger and Penicillium roquefortii with agar disc diffusion assay. NA, RE and NA + RE were also included into biopolymers made from gluten and methyl cellulose. Minimum inhibitory concentrations (MIC) of NA in both films were 2 and 1 mg NA per 10 g film solution against A. niger and P. roquefortii, respectively. RE did not show any inhibitory antifungal activity alone. Although NA incorporated into both films at a concentration of 1.5 mg NA per 10 g film solution was not effective against A. niger, combination of NA at the same concentration with RE in the films inhibited the growth of this mould. NA in solution or in biopolymers is very effective in inhibiting the growth of selected organisms, and RE acted synergistically with NA to prevent the growth of A. niger when incorporated into both films. © 2008 Institute of Food Science and Technology
  • Article
    Citation - WoS: 68
    Citation - Scopus: 76
    Differentiation of Mixtures of Monovarietal Olive Oils by Mid-Infrared Spectroscopy and Chemometrics
    (John Wiley and Sons Inc., 2007) Gürdeniz, Gözde; Tokatlı, Figen; Tokatlı, Figen; Özen, Fatma Banu; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra-virgin olive oils. Spectroscopic analysis of monovarietal extra-virgin olive oils obtained from three different olive cultivars (Erkence, Ayvalik and Nizip) and mixtures (Erkence-Nizip and Ayvalik-Nizip) of monovarietal olive oils was performed with an FT-IR spectrometer equipped with a ZnSe attenuated total reflection sample accessory and a deuterated tri-glycine sulfate detector. Using spectral data, principal component analysis successfully classified each cultivar and differentiated the mixtures from pure mono-varietal oils. Quantification of two different monovarietal oil mixtures (2-20%) is achieved using partial least square (PLS) regression models. Correlation coefficients (R2) of the proposed PLS regression models are 0.94 and 0.96 for the Erkence-Nizip and Ayvalik-Nizip mixtures, respectively. Cross-validation was applied to check the goodness of fit for the PLS regression models, and R 2 of the cross-validation was determined as 0.84 and 0.91, respectively, for the two mixtures.