Food Engineering / Gıda Mühendisliği

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

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Publisher: search.filters.publisher.Academic Press Inc.Subject: search.filters.subject.Food analysis

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  • Article
    Citation - WoS: 12
    Citation - Scopus: 13
    The Discrimination of Raw and Uht Milk Samples Contaminated With Penicillin G and Ampicillin Using Image Processing Neural Network and Biocrystallization Methods
    (Academic Press Inc., 2013) Ünlütürk, Sevcan; Pelvan, Merve; Ünlütürk, Mehmet S.
    This paper utilized a neural network for texture image analysis to differentiate between milk, either raw or ultra high temperature (UHT) with antibiotic residues (e.g., penicillin G and ampicillin) and milk without antibiotic residues. The biocrystallization method was applied to obtain biocrystallogram images for milk samples spiked with penicillin G and ampicillin at different concentration levels. The biocrystallogram images were used as an input for a designed neural network called the image processing neural network (ImgProcNN). The visual differences in these images that were based on textural properties, including the distribution of crystals on the circular grass underlay, the thin or thick structure of the crystal needles, and the angles between the branches and the side needles, were used to discriminate the antibiotic-free milk samples from samples with antibiotic residues. The visual description and definition of these images have major disadvantages. In this study, the ImgProcNN was developed to overcome the shortcomings of these visual descriptions and definitions. Overall, the neural network achieved an average recognition performance between 86% and 100%. This high level of recognition suggests that the neural network used in this paper has potential as a method for discriminating raw and UHT milk samples contaminated with different antibiotics.
  • Article
    Citation - WoS: 115
    Citation - Scopus: 135
    Antioxidant Activity and Phenolic Content of Fresh and Dry Nuts With or Without the Seed Coat
    (Academic Press Inc., 2009) Arcan, İskender; Yemenicioğlu, Ahmet
    Total antioxidant activities based on ABTS free radical scavenging activity and phenolic content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats changed between 3063 and 11,076 μmol trolox equivalents/100 g d.w. and 256 and 755 mg gallic acid equivalents/100 g d.w., respectively. The walnuts used in this study showed the highest antioxidant activity, followed by pistachios and hazelnuts. The removal of seed coat reduced the total antioxidant activity of hazelnuts, walnuts and pistachios almost 36, 90 and 55%, respectively. The total antioxidant activities of investigated fresh and dry nuts are not considerably different. However, phenolic content and antioxidant activity in hydrophilic and ethanolic fractions obtained by successive extraction of nuts showed some variation. The antioxidant activity in 1-serving portion of fresh or dry walnuts is equivalent to that in almost 2-serving portions of black tea, and 1.2-1.7-serving portions of green and Earl Grey tea. One-serving portions of dry hazelnuts and fresh or dry pistachios contained antioxidant activity equivalent to that in 0.7-1-serving portions of black tea. The antioxidant activity measurements correlated with phenolic content (r2 = 0.70). This study showed the potential of using fresh or dry nuts to develop functional foods with high antioxidant activity.