Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 3Citation - Scopus: 3Evaluation of High Hydrostatic Pressure Effects on Bovine Red Blood Cells and Platelets(Taylor and Francis Ltd., 2009) Ceylan, Çağatay; Severcan, Mete; Bozoğlu, Faruk; Severcan, FerideThe objective of this study was to investigate the effects of high hydrostatic pressure (HHP) on the stability of red blood cells (RBCs) and platelets. Bovine blood cells (n=5) were treated with the pressure of 55, 110, 154 and 220MPa at 25°C for 5min. Light microscopy, atomic force microscopy and flow cytometry studies revealed that RBCs were morphologically stable up until the 220MPa pressure treatments, at which surface modifications were observed. The platelets were found to be less stable than RBCs. HHP application did not cause any significant change in the signal intensity, band area and frequency values of the infrared bands with the exception that a significant variation was observed in the area of the cholesterol band. No statistically significant variations were observed in the secondary structure elements due to HHP treatment according to the artificial neural network study based on the FTIR data.Article Citation - WoS: 86Citation - Scopus: 102Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (solanum Melongena L.) Cultivars(Taylor and Francis Ltd., 2009) Ökmen, Bilal; Şığva, Hasan Özgür; Mutlu, Sevgi; Doğanlar, Sami; Yemenicioğlu, Ahmet; Frary, AnneIn this study, total water soluble antioxidant activity and phenolic content of 26 eggplant (Solanum melongena L.) cultivars were investigated. Total water soluble antioxidant activity of the cultivars varied from 2664 to 8247 molTrolox/kg, which is a 3.1-fold difference. Cultivars also showed significant variation for total phenolic contents ranging from 615 to 1376 mg/kg, a 2.2-fold difference. The two traits were significantly correlated and results of this study suggested that breeders can use the information to develop eggplant cultivars with high antioxidant activity.Article Citation - WoS: 51Citation - Scopus: 58Rheological Properties of Liquid Egg Products (leps)(Taylor and Francis Ltd., 2008) Atılgan, Mehmet Reşat; Ünlütürk, SevcanRheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg white (LEW) by using concentric cylinder viscometer. The shear rate range was 8 to 53.7 s-1 for LEW and LWE, and 1 to 34 s-1 for LEY. Selected physical properties (e.g., density) of LEPs were studied at broad range of temperatures from 4°C to 60°C. All liquid egg products (LEPs) exhibited mildly shear thinning (pseudoplastic) behavior. Experimental data of LWE and LEW successfully fitted Herschel-Bulkley model, LEY data were well described by power law model. LEW and LWE showed thixotropy and time-dependency at their pasteurization temperatures (55.6°C for LEW, 60°C for LWE) and considered being time-independent below these temperatures. LEY exhibited time-dependent behavior at 4°C and 60°C. But its rheological behavior showed no thixotropy and time-dependency at room temperature. The density of all three products decreased with increasing temperature. Density data were correlated by polynomial models (r2 > 0.99).Article Citation - WoS: 17Citation - Scopus: 20Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts(Taylor and Francis Ltd., 2006) Korel, Figen; Balaban, Murat ÖmerRaw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped into sugar solutions containing dextrose and sucrose, or dextrose and fructose. Composition, mineral content, weight change, rheological properties, and color were measured at each step. Carbohydrate content increased during processing. Candied chestnuts were low in protein (1.31-1.35%) and lipids (0.29-0.78%) but high in carbohydrates (73.48-76.13%). Their mineral concentrations were: Ca 19.08-46.70, Cu 0.19-0.52, Fe 0.88-1.98, K 180.5-659.1, Mg 26.83-69.57, Mn 0.70-2.42, Zn 1.51-6.95 mg/100 g sample. Rheological properties were affected by processing steps. Dipping into sugar solutions did not affect rheological properties. Color changes were quantified, and average L*, a*, and b*values measured.Article Citation - WoS: 8Citation - Scopus: 12Odor Evaluation of Shrimp Treated With Different Chemicals Using an Electronic Nose and a Sensory Panel(Taylor and Francis Ltd., 2007) Luzuriaga, Diego A.; Korel, Figen; Balaban, Murat ÖmerAn electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors were evaluated by sensory panels and an electronic nose. Aerobic plate counts were performed. Discriminant function analysis was used as the pattern recognition technique to differentiate samples based on odors. Results showed that the electronic nose could discriminate differences in odor due to chemicals present in shrimp. The correct classification rates for bleach, phosphate and sulfite treated shrimp were 92.7, 95.8, and 99.2%, respectively.