Food Engineering / Gıda Mühendisliği

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

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Subject: search.filters.subject.FTIRWoS Q: search.filters.wosQuartile.Q2

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  • Article
    Citation - WoS: 4
    Citation - Scopus: 5
    Fourier Transform Infrared Spectroscopy as a Novel Approach for Analyzing the Biochemical Effects of Anionic Surfactants on a Surfactant-Degrading Arcobacter Butzleri Strain
    (SAGE Publications Inc., 2013) Sarıoğlu, Ömer Faruk; Tamer, Yusuf Talha; Özkan, Alper Devrim; Atabay, Halil İbrahim; Molva, Çelenk; Tekinay, Turgay
    Anionic surfactant-biodegrading capability of an Arcobacter butzleri strain was analyzed under aerobic conditions. The A. butzleri isolate displayed efficient surfactant-biodegrading capacity for sodium dodecyl sulfate (SDS) at concentrations of up to 100 mg/L in 6 days, corresponding to 99.0% removal efficiency. Fourier transform infrared spectroscopy was applied to observe the effects of varying concentrations of SDS on the biochemistry of bacterial cells. Results suggest that protein secondary structures were altered in bacterial cells at sufficiently high SDS concentrations, concurrent with SDS biodegradation.
  • Article
    Citation - WoS: 75
    Citation - Scopus: 78
    Classification of Turkish Olive Oils With Respect To Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and Mid-Ir Spectroscopy
    (Springer Verlag, 2008) Gürdeniz, Gözde; Özen, Fatma Banu; Tokatlı, Figen
    Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classification of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to five different cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine different fatty acid compositions with principal component analysis revealed clear differentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but differentiation is not as clear as that obtained using fatty acid compositions. © 2008 Springer-Verlag.