Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Citation - Scopus: 6Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue(Wiley, 2010) Korel, Figen; Balaban, Murat ÖmerThe 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.Book Part Citation - Scopus: 10Electronic Nose Technology in Food Analysis(CRC Press, 2016) Korel, Figen; Balaban, Murat Ömer[No abstract available]Conference Object Citation - WoS: 14Citation - Scopus: 16Drying of Olive Leaves in a Geothermal Dryer and Determination of Quality Parameters of Dried Product(Elsevier, 2019) Helvacı, Hüseyin Utku; Menon, Abhay; Aydemir, Levent Yurdaer; Korel, Figen; Gökçen Akkurt, GüldenIn this study, a cabinet type geothermal dryer was designed, operated and tested for drying olive leaves with minimum losses of phenolic content and antioxidant capacity by optimization of drying conditions. Two factors; face centered central composite design was applied and response surface methodology was used to optimize the drying conditions of olive leaves. The results indicate that phenolic content stability were mainly affected by air temperature, whereas antioxidant capacity is affected by both air temperature and velocity (p<0.05). The optimal drying conditions were found to be at 50°C of air temperature and 1 m/s of air velocity for the minimum losses of determined quality parameters, where 88.8% of phenolic content and 95.3% of antioxidant capacity were recovered.Conference Object Risk Management of Ready-To Meat Products Contaminated With Listeria Monocytogenes(Technical Research Center of Finland, 2009) Korel, FigenNowadays, the modern life style relies heavily on the availability, quality, and safety of ready-to-eat (RTE) food products. The quality of the raw material, handling, processing, transportation and storage are the important factors influencing the microbial quality of the finished product. The mostly consumed RTE meat products are hamburgers, frankfurters, hot dogs, dry/semi-dry fermented sausages, salami, and deli meats. Several pathogens could be found on RTE meat products, including Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Vegetative pathogens are destroyed during thorough cooking and processing of these products. Contamination during post-processing in the plant, and further contamination and improper handling during storage, at retail or in home cause microbial growth. Pathogens can multiply under inappropriate conditions causing foodborne diseases and outbreaks.Conference Object Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices(Technical Research Center of Finland, 2008) Güldaş, Metin; Ursu, Roxana; Lagouri, Vasiliki; Kısıkkaya, N. Aslı; Uyar, M. Fatih; Mokorel, Primoz; Türe, Hasan; Lee, Solmaz; Korel, Figen; Karpiskova, RenataTesting foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation of microbes in the presence of different energy sources, → Analysis of their macromolecular composition and their metabolic byproducts, → Use of specific immunological reagents for bacterial classification and identification.Conference Object Antimicrobial Effects in Food and Prevention of Contamination in Food Industry(VTT Technical Research Center of Finland, 2007) Hütt, Pirje; Songisepp, Epp; Güldaş, Metin; Tamme, Terje; Ormancı, Fatma Seda; Ayaz, Naim Deniz; Korel, Figen; Aarnisalo, Kaarina; Hradecka, Helena; Mikelsaar, MarikaThe most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, an annual incidence of human listeriosis is between two and ten reported cases per million in EU countries. Because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to food-borne illness. L. monocytogenes and C. jejuni has been shown to adapt to different environmental stress factors, including disinfectants. Salmonella enteritidis, C. jejuni and L. monocytogenes may also form a biolfim which helps to survive in the environment. For that reason, the food industrial hygiene has become important to avoid contamination of raw food and food products with these pathogens.Conference Object Evaluation and Production of Ready-To Meals(Technical Research Center of Finland, 2009) Baysal, Taner; Tamme, Terje; Ehavald, Helen; Korel, Figen; Overes, Maarten; Hödrejärv, Ülle; Kala, Aet; Roasto, MatiReady-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further heat-treatment including reheating (Anon., 2001). RTE vegetables and salads, also called minimally-processed products, are raw products that must preserve as much as possible the nutritional, sensorial and microbial qualities of fresh products. A very wide range of vegetables are used, both cut and whole. Even during refrigerated storage, the fresh fruits and vegetables are characterized by active metabolism.