Otel, Lokanta ve İkram Hizmetleri BölümüHotel, Restaurant and Catering Departmenthttps://hdl.handle.net/11491/37162024-03-29T08:28:14Z2024-03-29T08:28:14ZImpact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varietiesYılmaz, MerveGeçgel, ÜmitApaydın, DemetCulpan, Emrullahhttps://hdl.handle.net/11491/87792024-02-01T10:14:37Z2023-01-01T00:00:00ZImpact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties
Yılmaz, Merve; Geçgel, Ümit; Apaydın, Demet; Culpan, Emrullah
This study aimed to determine the chemical properties (fatty acid composition,oil content, sterol and tocopherol compositions) of the oils extracted from theseeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties har-vested in different periods from flowering to ripening period. In parallel with theincrease of harvest time, the humidity rate decreased, while the oil ratiosincreased. It was determined that palmitic (16:0) and stearic (18:0) acids, whichare significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids,which are unsaturated fatty acids, are quite high in the oils of all safflower varie-ties. These fatty acids showed significant changes from the first harvest to thelast harvest. The total saturated fatty acid ratios decreased, while the amountof unsaturated fatty acids increased as the maturation progressed. The firstand latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cul-tivars were selected and their sterol and tocopherol compositions were exam-ined. The highest level of sterol in all cultivars wasβ-sitosterol and the amountof sterols decreased towards full maturity. It was determined thatα-tocopherolwas the dominant tocopherol found in the safflower oils and the amount oftocopherol increased towards full maturity.
2023-01-01T00:00:00ZImpact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analysesYıkmış, SeydiTokatlı Demirok, NazanLevent, OkanApaydın, Demethttps://hdl.handle.net/11491/87782024-02-01T10:00:04Z2023-01-01T00:00:00ZImpact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
Yıkmış, Seydi; Tokatlı Demirok, Nazan; Levent, Okan; Apaydın, Demet
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 ◦C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
2023-01-01T00:00:00ZAziz Pavlus ve HıristiyanlıkDeğirmencioğlu, A. ÖzdalBaşçı, Ayhanhttps://hdl.handle.net/11491/83402022-03-31T11:16:57Z2014-01-01T00:00:00ZAziz Pavlus ve Hıristiyanlık
Değirmencioğlu, A. Özdal; Başçı, Ayhan
Kendisini “annesinin rahmindeyken tanrı tarafından seçilip görevlendirilen kişi” (Gal. 1: 15-16) olarak tanımlayan ve tebliğ ettiği mesajın/öğretinin “Mesih İncili” olduğunu vurgulayan Aziz Pavlus, Hıristiyanlığın en önemli şahsiyetlerinden birisidir. Dolayısıyla onunla ilgili yapılan ya da yapılacak olan çalışmalar, Hıristiyan inanç ve ritüellerinin daha iyi anlaşılıp kavranmasını sağlayacaktır. Zira Aziz Pavlus’un öğretileri Hıristiyan geleneğinin temelini oluşturmuş, onun inanç ve düşünceleri çerçevesinde gelişip şekillenmiştir.
2014-01-01T00:00:00ZRheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begoniaDemirci, Ahmet SukruPalabıyık, İbrahimApaydın, DemetGumus, TuncayMirik, MustafaArici, Muhammethttps://hdl.handle.net/11491/80122021-11-01T18:18:19Z2019-01-01T00:00:00ZRheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Demirci, Ahmet Sukru; Palabıyık, İbrahim; Apaydın, Demet; Gumus, Tuncay; Mirik, Mustafa; Arici, Muhammet
Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L and 9.65 g/L and for standard isolate X. campestris DSM 19000, X. hortorum pv. pelargonii and X. axonopodis pv. begonia, respectively. Optimum agitation rate and inoculum volume were found as 180 rpm and 5%. Moreover, better gel forming and thickening properties were obtained for xanthan gum from local isolates. Higher K value was observed for gum solutions of the local isolates at all concentration when Ostwald de Waele model was used. Activation energies changed between 4.85 and 25.43 kJ/mol and it is the highest for gum from standard isolate. Moreover, K’ and K” values obtained from dynamic rheological analysis were higher for the local isolates than that of standard isolate. The results confirmed that the local isolates appeared to be suitable microorganisms for xanthan gum production.
2019-01-01T00:00:00Z