Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Conference Object Does Locoregional Treatment in De Novo Stage Iv Bone-Only Metastatic Breast Cancer Prolong Survival? an Ongoing Multicenter Registry Study(Elsevier, 2019) Soran, Atilla; Işık, Arda; Doğan, Lütfi; Sezgin, Efe; Özbaş, SerdarSurgical treatment of primary tumor is a controversial treatment of stage IV de novo metastatic breast cancer (BC). This study aims to present early results of the ongoing reg istry in a cohort of patients.Article Citation - WoS: 69Citation - Scopus: 89Pectinase Enzyme-Complex Production by Aspergillus Spp. in Solid-State Fermentation: a Comparative Study(Elsevier, 2012) Heerd, Doreen; Yeğin, Sırma; Tarı, Canan; Fernandez Lahore, MarceloA 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 - WoS: 1Orta Nemli İncirlerde Depolama Sonrasında Pektin Metil Esteraz Aktivitesi Değişimi(Pamukkale Üniversitesi, 2015) Demirbüker Kavak, Dilek; Yemenicioğlu, AhmetOrta nemli meyveler, kurutulmuş meyvelerin rehidre edilmesiyle elde edilebilmektedirler. Kuru meyvelere kıyasla doğrudan tüketime daha uygun olan orta nemli meyveler, sanayide unlu mamüller, süt ürünleri, şekerlemeler kullanılabilmektedirler. Bu çalışmanın amacı orta nemli hale getirilmiş incirlerin 3 aylık depolama süresi sonucunda mikrobiyal stabilitelerinin ve dokuda yumuşamaya neden olan pektin metil esteraz enzimi (PME) aktivitelerinin kıyaslanmasıdır. Bu amaçla kuru incirler 30°C ve 80°C'de suyla %30 nem içeriğine ulaşana kadar rehidre edilmişlerdir. Rehidre edilmiş örnekler, 3 ay süreyle +4°C'de depolanmışlardır. Depolama süresi sonunda toplam canlı sayımı sonuçlarına göre 30°C kontrol örnekleri ile 80°C'de rehidre edilmiş örnekler arasında istatistiksel olarak anlamlı bir fark bulunmamıştır. Depolama süresi sonucunda PME aktivitesi, kontrol örnekleri için 24.1 ?mol COOH dk-1g-1 iken, 80°C'de rehidre edilmiş orta nemli incirlerde 17.4 ?mol COOH dk-1g-1bulunmuştur. Sonuç olarak incirleri orta nemli hale getirmek için 80°C'de gerçekleşen rehidrasyon işlemi, depolama sonrası mikrobiyal yükü belirgin şekilde etkilememesine karşın, yumuşamaya neden olan PME aktivitesini 30°C'de rehidre edilmiş kontrol örneklerine kıyasla %28 oranında azaltmaktadır.Conference Object Citation - Scopus: 2Preparation and Characterization of Hydroxyapatite/Calcium Phosphate Powders(Trans Tech Publications, 2004) Şimşek, Deniz; Çiftçioğlu, Rukiye; Harsa, ŞebnemThe 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 Bioethanol Production From Low Cost Agro-Industrial Waste Products(Elsevier, 2012) Evcan, Ezgi; Tarı, Canan; Özen, BanuIn recent years, the rapid increase in environmental problems, greenhouse gas emissions, fuel prices and the unlimited consumption of limited fossil fuel stocks made people search for some alternative energy sources. Bioethanol is one of the most popular alternative source with its many beneficial features. Besides, bioethanol which will be obtained from low cost raw materials will be more attractive. Bioethanol produced from lignocellulosic biomass sources, such as agricultural residues, offers unique environmental and economic benefits.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; Walker, Paul N.Sugarcane (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.Conference Object Antiproliferative and Apoptotic Effects of Ponatinib and Its Effects on Macromolecular Changes in Imatinib-Sensitive and Resistant Chronic Myeloid Leukemia (cml) Cell Lines: a Mechanistic Approach(Ferrata Storti Foundation, 2015) Kartal Yandım, Melis; Ceylan, Çağatay; Elmas, Efe; Baran, Yusuf[No abstract available]Article Citation - WoS: 64Citation - Scopus: 77Development of Flexible Antimicrobial Zein Coatings With Essential Oils for the Inhibition of Critical Pathogens on the Surface of Whole Fruits: Test of Coatings on Inoculated Melons(Elsevier, 2019) Boyacı, Derya; Iorio, Gianmarco; Sözbilen, Gözde Seval; Alkan, Derya; Trabattoni, Silvia; Pucillo, Flavia; Yemenicioğlu, AhmetThis study aimed to develop essential oil (EO)-containing antimicrobial coatings for the inhibition of pathogenic bacteria contamination on fruit peels. Incorporation of eugenol (EUG), carvacrol (CAR), and thymol (THY) into films at > 1% (w/w) eliminated the typical brittleness of zein films. However, EUG outperformed CAR and THY in terms of mechanical properties. Films with >= 2% (w/w) CAR and THY and >= 3% EUG showed clear zones against L. innocua and E. coli in agar medium at 37 degrees C. All EO-containing films also inhibited L. innocua and E. coli inoculated at their surfaces by minimum 3.9 and 2.7 decimal (D) within 1 day at 10 degrees C. Moreover, 2% EUG-containing zein coatings caused 2-3 decimal reduction in L. innocua and E. coli counts of inoculated melon surfaces at 10 degrees C. Unlike the bare zein coatings, flexible EUG-containing films on melons did not show cracking or detachment. Zein films loaded with EUG showed a highly hydrophilic surface. The best oxygen barrier performance was observed for the EUG-richest formulation (i.e., EUG at 3%), and this was attributed to a homogenizing effect of the EO that eventually led to a denser and hole-free network. This work suggested that flexible coatings of zein containing EOs could inhibit pathogens embedded in the rough peel surface of melons.Article Citation - WoS: 11Citation - Scopus: 10Ir Spectroscopy and Chemometrics for Physical Property Prediction of Structured Lipids Produced by Interesterification of Beef Tallow(Academic Press, 2019) Aktaş, Ayşe Burcu; Alamprese, Cristina; Fessas, Dimitrios; Özen, BanuThe aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured lipids to provide fast and reliable methods for their characterization. Tallow was chemically or enzymatically interesterified with corn, canola, or safflower oils, at different ratios. Fourier-transform mid-infrared (FT-IR) and near-infrared (FT-NIR) spectra of melted and solid samples were collected. Partial-least-square regression models constructed after different spectra pre-treatments and variable selection were satisfactory. The best models were obtained with solid sample FT-NIR spectra: in cross-validation, determination coefficients and root mean square errors were, respectively, 0.85 and 1.7 degrees C for SMP, 0.85 and 2.8 degrees C for MP90, and 0.91 and 14 MPa for consistency. Infrared spectroscopy can be considered a promising tool to determine physical properties of interesterified fats.Article Citation - WoS: 17Citation - Scopus: 23Pasteurization of Verjuice by Uv-C Irradiation and Mild Heat Treatment(Wiley, 2019) Kaya, Zehra; Ünlütürk, SevcanVerjuice is a highly acidic juice and more prone to yeast spoilage. In this study, the efficacy of individual and combination processes of UV-C irradiation (UV) and mild heat treatment (MH) for pasteurization of verjuice were assessed. Saccharomyces cerevisiae (NRRL Y-139) was selected as the target microorganism and kinetic parameters for MH, UV, and combined UV + MH inactivation treatments were determined. The UV treatment alone at a UV dose of 0.57 J/cm(2) (energy of 2.30 J/mL), provided only 0.54 +/- 0.02 log CFU/mL reduction of S. cerevisiae. In contrast, the combined treatment (UV + MH2) substantially reduced the number of S. cerevisiae in verjuice, 5.16 +/- 0.24 log CFU/mL reduction was achieved at 0.25 J/cm(2) UV dose (energy of 1.01 J/mL) and 51.25 +/- 1.47 degrees C. The percentage of synergism for the UV + MH inactivation of S. cerevisiae in verjuice was maximized at 51.25 degrees C (50.79% of synergistic effect). Inactivation kinetics of S. cerevisiae was best described by Weibull model with the smallest RMSE and AIC values. D value was decreased from 13.66 to 1.94 min when UV was combined with mild heating. The results showed that UV-C light assisted by mild heat treatment can be a potential alternative to thermal pasteurization of verjuice. Practical applications Fruit juices are prone to spoilage by yeasts, molds, and some acid-tolerant bacteria. Saccharomyces cerevisiae is a heat resistant spoilage microorganism and found in some spoiled juices. Thermal pasteurization is widely used for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. This study illustrated that the combined UV-C light assisted by mild heat treatment can deliver the required microbial reduction in verjuice. The synergistic effect of two processing methods is suggested for controlling the growth of spoilage microflora of fruit juices.