Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Review Citation - WoS: 41Citation - Scopus: 43Electrochemical Sensors in the Food Sector: a Review(American Chemical Society, 2024) Ghaani, Masoud; Azimzadeh, Mostafa; Büyüktaş, Duygu; Carullo, Daniele; Farris, StefanoIn a world that is becoming increasingly concerned with health, safety, and the sustainability of food supply chains, the control and assurance of food quality have become of utmost importance. This review examines the application and potential of electrochemical sensors in the dynamic field of food science to meet these expanding demands. The article introduces electrochemical sensors and describes their operational mechanics and the components contributing to their function. A summary of the most prevalent electrochemical methods outlines the diverse food analysis techniques available. The review shifts to discussing the food science applications of these sensors, highlighting their crucial role in detecting compounds in food samples like meat, fish, juice, and milk for contemporary quality control. This paper showcases electrochemical sensors' utility in food analysis, underscoring their significance as powerful, efficient tools for maintaining food safety and how they could transform our approach to global food quality control and assurance.Article Citation - WoS: 10Citation - Scopus: 11Enzymatic Hydrolysis of Organosolv-Pretreated Corncob and Succinic Acid Production by Actinobacillus Succinogenes(Elsevier, 2024) Buyukoztekin, Gulperi Karanfil; Buyukkileci, Ali OguzIn this study, the conversion of organosolv-treated corncob into monosaccharides through enzymatic sacchari-fication was investigated, with the resulting monosaccharides being utilized as a carbon source to produce succinic acid. The synergy between the cellulase and xylanase provided 76% cellulose and 64% xylan di-gestibility at 50 degrees C and pH 5.2. In separate hydrolysis and fermentation (SHF), Actinobacillus succinogenes pro-duced 12.7 g/L of succinic acid from the hydrolysate with 0.12 g/g yield based on the pretreated corncob. Simultaneous saccharification and fermentation (SSF) demonstrated better performance with 16 g/L succinic acid titer and 0.24 g/g yield, though SHF provided a higher production rate. The condition in the SSF (37 degrees C and pH near neutral) was suboptimal for the enzymes, thus the succinic acid production was limited by the saccharification step. These findings emphasize the potential of organosolv-treated corncob to serve as an enzymatic hydrolysis substrate without neutralization and detoxification, supplying glucose and xylose for succinic acid production by A. succinogenes.Article Development of Microfibrillated Cellulose-Based Films From Globe Artichokes (cynara Scolymus)(Elsevier, 2023) Erguner, Merve (Samli); Harsa, Hayriye Sebnem; Ergüner, MerveThis research developed biodegradable packaging materials for fresh-cut artichokes using the waste of globe artichokes. The extraction of film-forming materials (cellulose, hemicellulose, lignin, and wax fractions) was done with a mild alkaline extraction method. An environmentally friendly mechanical grinding method (Masuko Supermasscolloider) was chosen to produce cellulose microfibrils having 50-200 mu m length and 10-30 mu m width. The presence of micro fibrillated cellulose in films hindered the heat sealing ability, so using microfibrillated cellulose and Carboxymethyl cellulose together in films (with glycerol, stearic acid, and wax incorporation) exhibited better performance. Micro fibrillated cellulose and Carboxymethyl cellulose-based films have good elasticity (16 % strain), tensile strength (0.85 kg/mm), and seal ability (at 170-220 degrees C). Scanning Electron Microscope analyses showed films with smooth surfaces and dense structures (from the cross-sectional area).Conference Object Decision Making on Postmastectomy Radiation Therapy for Patients With T3n0m0 Luminal Breast Cancer(Springer, 2023) King, Caleb; Vargo, John; Bhargava, Rohit; Diego, Emilia J.; Cowher, Michael; Johnson, Ronald; Sezgin, Efe[No abstract available]Conference Object Locoregional Treatment Improves Survival in De Novo Bone-Only Metastatic Breast Cancer: Long-Term Results of the Prospective, Multi-Institutional Study - Protocol Bomet Mf14-01(Springer, 2023) Soran, Atilla; Doğan, Lütfi; Işık, Arda; Özbaş, Serdar; Can Trabulus, Didem; Demirci, Umut; Karanlık, Hasan; Sezgin, Efe[No abstract available]Article Citation - WoS: 69Citation - Scopus: 88Shelf Life Extension of Strawberry Juice by Equivalent Ultrasound, High Pressure, and Pulsed Electric Fields Processes(Elsevier, 2021) Yıldız, Semanur; Pokhrel, Prashant Raj; Ünlütürk, Sevcan; Barbosa-Canovas, Gustavo V.Nonthermal processing technologies have focused on the production of safe, fresh-like and high quality food products very much in line with current consumer demands. It is a high priority to maintain the quality attributes of the food during its shelf life. In this study; microbial stability, physicochemical properties and phytochemical characteristics of strawberry juice (SJ) pasteurized by ultrasonication (US) (55 degrees C, 0.29 W/mL acoustic energy density, 120 mu m amplitude, 3 min), high pressure processing (HPP) (300 MPa, 1 min), and pulsed electric fields (PEF) (35 kV/cm, 27 mu s) were evaluated during 42 days of storage at 4.C in comparison with conventional thermal pasteurization as a reference treatment (72 degrees C, 15 s). The nonthermal processes were equivalent in terms of E. coli inactivation since the selected processing conditions previously led to almost identical inactivation level (at least 5-log) of inoculated E. coli. Thus, the current study demonstrates how these equivalent US, HPP, and PEF treatments differ from each other in terms of their effect on SJ natural microbiota and quality characteristics during refrigerated storage. Results showed that US, HPP, and heat treatment ensured the microbial stability of SJ for at least 42 days while PEF extended the shelf life of SJ by at least 28 days based on the natural microbiota. No significant difference was found for the total soluble solids of the processed samples (p > 0.05) whereas acidity and pH of the samples varied during the storage period (p < 0.05). Immediately after processing, the total phenolic contents and antioxidant activities of SJ were better retained by HPP and PEF compared to thermal pasteurization. Furthermore, HPP and PEF significantly increased total anthocyanin content of SJ by 15 and 17% with respect to untreated SJ (p < 0.05). Phytochemical characteristics of processed SJ started to decrease after 7 days of storage irrespective of treatment type. HPP treated juices showed significantly higher levels of total anthocyanin and antioxidant activity at the final day of storage. Principal component and cluster analysis showed that the processed SJ samples had higher similarity to the untreated fresh SJ during storage up to 14 days, while the samples beyond this storage period clustered together and discriminated from the rest indicating a decreased similarity to the fresh juice. This study rendered simultaneous evaluation of several quality characteristics during storage of pasteurized strawberry juice based on the equivalent processing approach and multivariate data analysis. Under the selected processing conditions, HPP was the best option to extend the shelf life of SJ and enhance its phytochemical characteristics.Review Citation - WoS: 10Citation - Scopus: 10Authentication of Vinegars With Targeted and Non-Targeted Methods(Taylor & Francis, 2023) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma BanuThere has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and non-targeted methods used to authenticate vinegars.Article Citation - WoS: 35Citation - Scopus: 43Potential of Fourier-Transform Infrared Spectroscopy in Adulteration Detection and Quality Assessment in Buffalo and Goat Milks(Elsevier, 2021) Şen, Sevval; Dündar, Zahide; Uncu, Oğuz; Özen, BanuAdulteration of higher priced milks with cheaper ones to obtain extra profit can be the cause of adverse health effects as well as economic loss. In this study, it was aimed to differentiate goat-cow and buffalo-cow milk mixtures and also to estimate the critical quality parameters of these milks by the evaluation of Fourier-transform infrared (FTIR) spectroscopic data with chemometric methods. Raw goat and buffalo milks were mixed with cow milk at 1-50% (v/v) concentrations and FTIR spectra of the pure and mixed samples were obtained at 4000-650 cm-1. Orthogonal partial least square discriminant analysis (OPLS-DA) resulted in differentiation of goat-cow and buffalo-cow milk mixtures with 93% and 91% correct classification rates, respectively. Detection level for mixing is determined as higher than 5% for both milks. Total fat, protein, lactose and non-fat solid contents were predicted from FTIR spectral data of the combination of three types of milks by partial least square models with R2 values of 0.99. As a result, FTIR spectroscopy provides rapid and simultaneous detection of adulteration and prediction of quality parameters regardless of the milk type.Article Citation - WoS: 63Citation - Scopus: 63The Effect of Primary Surgery in Patients With De Novo Stage Iv Breast Cancer With Bone Metastasis Only (protocol Bomet Mf 14-01): a Multi-Center, Prospective Registry Study(Springer, 2021) Soran, Atilla; Doğan, Lütfi; Işık, Arda; Özbaş, Serdar; Trabulus, Didem Can; Demirci, Umut; Sezgin, EfeBackground More evidence shows that primary surgery for de novo metastatic breast cancer (BC) prolongs overall survival (OS) in selected cases. The aim of this study was to evaluate the role of locoregional treatment (LRT) in BC patients with de novo stage IV bone only metastasis (BOM). Methods The prospective, multicenter registry study BOMET MF14-01 was initiated in May 2014. Patients with de novo stage IV BOM BC were divided into two groups: those receiving systemic treatment (ST group) and those receiving LRT (LRT group). Patients who received LRT were further divided into two groups: ST after LRT (LRT + ST group) and ST before LRT (ST + LRT group). Results We included 505 patients in this study; 240 (47.5%) patients in the ST group and 265 (52.5%) in the LRT group. One hundred and thirteen patients (26.3%) died in the 34-month median follow-up, 85 (35.4%) in the ST group and 28 (10.5%) in LRT group. Local progression was observed in 39 (16.2%) of the patients in the ST group and 18 (6.7%) in the LRT group (p = 0.001). Hazard of death was 60% lower in the LRT group compared with the ST group (HR 0.40, 95% CI 0.30-0.54, p < 0.0001). Conclusion In this prospectively maintained registry study, we found that LRT prolonged survival and decreased locoregional recurrence in the median 3-year follow-up. Timing of primary breast surgery either at diagnosis or after ST provided a survival benefit similar to ST alone in de novo stage IV BOM BC patients.Article Citation - WoS: 19Citation - Scopus: 20Processing of Hazelnut (corylus Avellana L.) Shell Autohydrolysis Liquor for Production of Low Molecular Weight Xylooligosaccharides by Aureobasidium Pullulans Nrrl Y-2311 Xylanase(Elsevier, 2021) Sürek, Ece; Büyükkileci, Ali Oğuz; Yeğin, SırmaIn this study, a versatile process for the production of xylooligosaccharides (XOS) with a low degree of polymerization (DP 2-6) from hazelnut shells was designed. This process included autohydrolysis integrated with sequential enzymatic hydrolysis by crude xylanase produced with Aureobasidium pullulans NRRL Y-2311-1 from wheat bran. Autohydrolysis of hazelnut shells was carried out at a solid:liquid ratio of 1:6 (w/w) and 190 degrees C nonisothermally. The effects of several parameters on enzymatic hydrolysis of the autohydrolysis liquor were determined. The maximum XOS (DP 2-6) production was 22.5 g/L which was obtained at pH 5.0 and 40 degrees C using enzyme concentration of 240 U/g XOS and substrate concentration of 72 g/L. Under these conditions, 31.29 % of the substrate (total XOS) was converted to low-DP-XOS; xylobiose and xylotriose are being the major oligomers. This is the first study on the application of A. pullulans xylanase in production of xylooligomers from hazelnut shells.
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