Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

2000 - 2009282010 - 201978

Settings

End date: 2019Scopus Q: search.filters.scopusQuartile.Q1

Search Results

Now showing 1 - 10 of 106
  • 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, Serdar
    Surgical 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.
  • Conference Object
    Bioethanol Production From Low Cost Agro-Industrial Waste Products
    (Elsevier, 2012) Evcan, Ezgi; Tarı, Canan; Özen, Banu
    In 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.
  • 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: 64
    Citation - Scopus: 77
    Development 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, Ahmet
    This 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: 11
    Citation - Scopus: 10
    Ir 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, Banu
    The 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: 61
    Citation - Scopus: 70
    Use of Ftir and Uv-Visible Spectroscopy in Determination of Chemical Characteristics of Olive Oils
    (Elsevier, 2019) Uncu, Oğuz; Özen, Banu; Tokatlı, Figen
    It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in combination. Prediction models were constructed by using partial least squares (PLS) regression with cross and external validation. FAEEs were estimated best with FTIR + UV-Vis spectroscopy (R-cv.(2) = 0.84, R-pred(2) = 0.90, and RPD = 3.0). PLS model with R-cv.(2) = 0.79, R-pred(2) = 0.71, and RPD = 1.9 was obtained for the estimation of 1,2 DAG using FTIR spectral data. Major pigments, lutein, pheophytin a and their derivatives and total xanthophylls were quantified successfully by FTIR + UV-Vis with a range of R-cv.(2) of 0.71-0.85, R-pred(2) of 0.70-0.84, and RPD = 1.5-2.5 values but the prediction of the rest of the pigments were poor (R-cv(2) = 0.60-0.76, R-pred(2) = 0.42-0.62, and RPD = 1.2-1.5). Combination of two spectral data resulted in average prediction of wax content of oils (R-cal(2) = 0.95, R-pred(2) = 0.75, and RPD = 1.9). FTIR and UV-vis spectroscopic techniques in combination with PLS regression provided promising results for the prediction of several chemical parameters of olive oils; therefore, they could be alternatives to traditional analysis methods.
  • Article
    Citation - WoS: 52
    Citation - Scopus: 69
    Identification of Equivalent Processing Conditions for Pasteurization of Strawberry Juice by High Pressure, Ultrasound, and Pulsed Electric Fields Processing
    (Elsevier, 2019) Yıldız, Semanur; Pokhrel, Prashant Raj; Ünlütürk, Sevcan; Barbosa-Canovas, Gustavo, V
    The objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry juice (SJ). Acid-adapted Escherichia coli was used to inoculate SJ prior to treatment with HPP, US, and PEF. HPP was applied at several pressures (200-400 MPa) up to 2 min while US (120 mu m, 24 kHz) was conducted at 25, 40, and 55 degrees C up to 10 min in continuous pulsing mode. In order to avoid excessive use of SJ, PEF was performed using a model solution (MS) basically composed of citric acid (8 g/L), fructose (35 g/L), glucose (35 g/L), Na2HPO4 (0.2 M) and NaCl (5%) to simulate the SJ electrical conductivity, pH, and total soluble solid (TSS). A face-centered composite design was conducted for PEF processing at different electric field intensities (EFI) (25-35 kV/cm) and treatment times (5-27 mu s). Processing conditions were selected that resulted in 5-log CFU/mL inactivation of E. coli. HPP at 300 MPa for 1 min, and US at 55 degrees C (thermosonication) for 3 min reduced E. coli in SJ by 5.75 +/- 0.52 and 5.69 +/- 0.61 log CFU/mL, respectively. PEF treatment at 35 kV/cm, 27 mu s treatment time, 350 mL/min flow rate, and 2 mu s pulse width in monopolar mode resulted in 5.53 +/- 0.00 log reduction of E. coli in MS. Likewise, E. coli population in SJ was also reduced by 5.16 +/- 0.15 log after applying the same PEF conditions to SJ. No E. coli was detected in SJ subjected to conventional thermal pasteurization at 72 degrees C for 15 s. All technologies reduced the natural microbiota below 2 log CFU/mL in terms of the total aerobic bacteria and yeast-mold counts. Thus, this study identified the equivalent conditions for the SJ pasteurization by three nonthermal processing technologies. Industrial relevance: Consumers have an increasing interest towards fresh-like food products with desirable nutritional and sensorial attributes. High pressure, ultrasound and pulsed electric field are three relevant novel nonthermal technologies as alternatives to conventional thermal treatments. This study identified the processing conditions of these three nonthermal technologies for the pasteurization of strawberry juice based on equivalent inactivation of acid-adapted E. coli. From an industrial point of view, the established processing conditions are useful references for the development of novel berry juices. In addition to microbiological safety, this study on equivalent processing allows direct efficacy and quality comparisons of a given juice pasteurized by the three nonthermal technologies under consideration.
  • Editorial
    Citation - Scopus: 1
    Novel Methodologies for Food Quality and Provenance Fingerprints Assessment
    (Hindawi Publishing Corporation, 2019) Ceto, Xavier; Diaz-Cruz, Jose M.; Tokatlı, Figen; Lucci, Paolo; Moret, Sabrina
    The development of novel reliable methodologies that allow the control, assessment, and prediction of the characteristics of food products is a field under expansion nowadays, especially those that allow their characterization, classification, and authentication. On the one side, the highly competitive global environment in food industry requires continuous innovation and a better sustainable usage of our natural resources in order to improve the high standards of food producers, leading to high value-added products. The linkage of new research ideas with food production provides a competitive advantage to food makers to fulfil the competitive market challenges.
  • Conference Object
    The Importance of Loco-Regional Tumor Burden and Surgery on Survival in Patients With De Novo Stage Iv Breast Cancer; Post-Hoc Analyses of Protocol Mf07-01
    (American Association for Cancer Research, 2017) Özmen, Vahit; Özbaş, Serdar; Karanlık, Hasan; Müslümanoğlu, Mahmut; İğci, Abdullah; Cantürk, Z.; Sezgin, Efe
    Background: The MF07-01 trial is a multicenter phase III randomized controlled trial of treatment naive stage IV BC patients comparing loco-regional surgery (LRS) followed by appropriate systemic therapy (ST) versus ST alone. Aims: To evaluate the importance of loco-regional tumor burden and surgery on overall survival rate in patients with de novo stage IV breast cancer.
  • Article
    Citation - WoS: 78
    Citation - Scopus: 83
    Rheological and Structural Characterization of Whey Protein Gelation Induced by Enzymatic Hydrolysis
    (Elsevier, 2016) Tarhan, Özgür; Spotti, Maria Julia; Schaffter, Sam; Corvalan, Carlos M.; Campanella, Osvaldo H.
    Whey proteins hydrolyzed by Bacillus licheniformis protease (BLP) form soft and turbid aggregate gels with potential food and biotechnological applications. The purpose of the study was to characterize protease-induced whey protein gelation by comparing different protein and enzyme concentrations in terms of gel mechanical and microstructural properties, and conformational changes in the protein secondary structure due to hydrolysis and gelation. Gels formed with whey protein isolate (WPI), at concentrations 5 and 10% (w/v), and BLP concentrations, BLP/WPI (w/w), of 1, 3, and 5% were studied. Regardless of the enzyme concentration, gels with 10% WPI were strong and elastic while those with 5% WPI were weak. Gelation time decreased as the enzyme concentration increased for both protein concentrations. Gel strengths values of 10% WPI samples were independent of BLP concentrations at the end of the incubation period. Creep tests performed on the resulting gels showed that 10% WPI gels with different BLP concentration had similar elasticity, slightly increasing with BLP amount. Remarkable differences were observed in the microstructures of gel prepared with different concentrations of protein and BLP. Changes in the protein secondary structure measured during the gelation were small before gelation. However, sudden changes were observed when the samples gelled, and also after 7 h of incubation at 50 degrees C (time in which samples reached a plateau in G* as seen by rheology tests). Results revealed that without enzyme, hydrolysis of the protein was not promoted and the protein secondary structure remains the same; only a slight denaturation was observed when the protein was incubated at 50 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.