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Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with cooking. Nanofibers, nanoparticles, nanoliposomes, and nanoemulsions are good candidates for preserving fish meat from microbial spoilage and oxidative deterioration. Nanoliposomes particularly fabricated with seaweeds have delayed (Free Fatty Acid, Peroxide Value, etc.) the rapid undesired formation in fish meat or fish oil. Besides nanoliposome, being revealed that especially nanoparticles (from biopolymer) and nanoemulsions mostly obtained from citrus oils effectively delay the rapid oxidation in fish meat. Also with these applications, the nutritional quality of processed products has been protected. In this regard, it is reported nanofiber applications integrated with sous-vide cooking or baking of fish meat like salmon meat samples successfully effectively can protect against nutritional losses in fish meat. Probiotic bacteria such as L. rhamnosus and L. reuteri which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nano-preservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry.

In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption.

Metallic Pb-0 and uncoordinated Pb+2 species, which are generally observed in thin-film lead-based perovskites during the film production process or solar cell operation, have negative impact on device performance. Minimizing these two defects, it is possible to increase both cell efficiency and long-term stability. The effects of these traps on bismuth-based solar cells are still being investigated. In this study, we added CuBr to minimize metallic Bi-0 species encountered in Ag3BiI(6) solar cells, and increased device efficiency and stability. X-ray photoelectron spectroscopy (XPS) measurements have shown that the addition of a small amount of CuBr minimizes the formation of a small amount of metallic Bi-0 from the manufacturing process. The devices produced with the highest efficiency CuBr-AgI-BiI3 system increased the performance of the control device from 0.4% to 0.7% and substantially improved durability. During the 7-week stability test, we observed an 40% decrease in the initial efficiency of the control device, while we noticed an 11.4% decrease in the efficiency when adding small amounts of CuBr. This study offers a highly effective approach that involves Cu doping to minimize metallic Bi-0 species that appear in the production process of Ag3BiI(6) solar cells and increase device efficiency and stability., Scientific and Technical Research Council of Turkey (TUBITAK) [2211/C, 1649B031903340]; Council of Higher Education (YOK) 100/2000 doctoral scholarship [2211/C, 1649B031903340], Authors acknowledge to Scientific and Technical Research Council of Turkey (TUBITAK) and The Council of Higher Education (YOK) 100/2000 doctoral scholarship for financial support of A. MUTLU within the Program Nr.: 2211/C (Grant Nr.:1649B031903340). The authors are grateful to Ege University Directorate of Library and Documentation and Corporate Development Planning and Monitoring Coordination Unit (EGE-P.IK) for proofreading support.

Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO-loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g(-1), while it was 3.05 log CFU g(-1) in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g(-1), respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.

The aim of the present study was to reveal the textural profile changes like hardness, cohesiveness, springiness, and adhesion supported by total mesophilic aerobic bacteria count (TMABc), pH, and some visual sensory characteristics in squid samples stored at 4 ºC. Three different Brookfield Texture Analyzer tools, named TA7, TA9, and TA18 were used to observe the textural changes more clearly. The difference of TMABc between the storage days reached from 4.32 log CFU/g to 6.32 log CFU/g. The hardness value of the squid samples, detected by TA18 and TA9 tools, increased while the hardness value obtained from TA7 was higher. The highest change in cohesiveness value in the squid samples was defined by the TA9 tool as ~63%. Once springiness values detected by TA9 were sharply decreased from 4.9 mm to 2.1 mm, those of TA7 and TA18 were slowly decreased. The most increase in adhesion value (0.08 mJ to 0.21 mJ) was obtained in the TA7 tool. Depending on the textural quality changes, the pH value was increased, and as visual and sensory, dark, or yellow spots were observed. The present study results revealed that especially the TA18 tool could be effectively used to determine the quality changes of the squid samples.

Background The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity. Scope and approach The cold plasma (CP) technique is used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Currently, a combination of CP with other promising approaches, such as nanotechnology applications, including nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal technologies, including pulsed electric field (PEF), pulsed light (PL), and ultrasound, is gaining increased attention. In addition to its many advantages, CP is a low-cost method that can be an alternative to heat-based techniques used for the processing of food products. Therefore, application of CP technology in the food industry has been described in this review. Key findings and conclusions Demand for raw or non-heat-treated foods is increasing due to factors, such as the preference of consumers for healthy foods and the development of consumer awareness. However, plasma technology can be used to improve microbial quality and prevent rapid physical, chemical, and sensory changes. Studies have shown that CP application is effective in offering higher-quality products for consumption by extending the shelf life of foods. Positive results have been achieved in terms of both quality and microbial activity in different food groups with plasma technology. In addition to recently published articles, the combined hurdle effect of CP with other emerging novel technologies such as nanotechnology, pulsed electric field (PEF), pulsed light (PL), and ultrasound processing on food or food packaging materials could be further studied and used to ensure food safety. However, the high initial investment costs for CP need to be considered.

Gün geçtikçe tüketicilerin bilinç düzeyindeki artış, sağlıklı atıştırmalık ve fonksiyonel gıda konseptine evrilmesi gerekliliğini beraberinde getirmiştir. Atıştırmalık grubunda konsantre bir ürün olan meyve barları; vitamin, mineral ve lifçe zengin kuru meyve ve sağlıklı yağ kaynağı olan kuruyemişleri ihtiva etmesi, lezzetli çeşitleri ve uzun raf ömrüne sahip oluşuyla; fonksiyonel nitelikler kazandırılabilirlik açısından diğer atıştırmalıklara kıyasla öne çıkmaktadır. Yapılan anket çalışmasında katılımcıların %52,8’i günde bir defa atıştırmalık gıda tüketirken, %34,1’i günde iki defa, %9,9’u günde üç defa ve %3,2’si ise günde dört defadan fazla atıştırmalık gıda tükettiğini ifade etmiştir. Ayrıca, katılımcıların atıştırmalık gıda olarak tükettiği ürünler sebze (4.86), yoğurt (4.85), meyve (4.80), Kuruyemiş (4.55) ve Çikolata (4.39) olduğu görülmektedir. Bu bağlamda makalede; snack bar işleme prosesi, snack bar üretiminde kalite parametreleri ve snack bar bileşenlerinin fonksiyonel özellikleri incelenmiş ve bireylerin atıştırmalık bar tüketim alışkanlıklarını incelemek amacıyla bu kapsamda örnekleme tekniği kullanılarak toplam 536 katılımcıya online anket uygulanmış olup çıkan sonuçlar SPPS 24 programında analiz edilmiş ve değerlendirilmiştir.

Gıdaların üreticiden tüketiciye ulaştırılması sürecinde ürünün tazeliğinin ve besin değerinin korunması oldukça önemlidir. Bu amaçla geçmişten günümüze kadar çeşitli muhafaza yöntemleri kullanılmaktadır. Paketleme teknolojisi de bu muhafaza yöntemlerinden biri olup ürünlerin raf ömrünün güvenli bir şekilde artırılması amaçlanmaktadır. Geleneksel paketleme yöntemleri (adi paketleme, vakum paketleme, modifiye atmosfer paketleme, sous-vide paketleme) sadece ürünü korumayı hedef almaktaydı. Gelişen teknoloji ile birlikte tüketiciyi bilgilendirme, ambalaja fonksiyonel özellik kazandırma, çevreye daha az zarar veren ambalaj materyali geliştirme gibi konuların da önem kazandığı yenilikçi paketleme yöntemleri (akıllı paketleme teknolojisi ve nanoteknoloji tabanlı paketleme teknolojisi) geliştirilmiştir. Balıketi çoklu doymamış yağ asidi bakımından zengin olduğundan lipid oksidasyonu balığın duyusal ve besinsel kalitesini olumsuz yönde etkilemektedir. Ayrıca mikrobiyal bozulmalar da su ürünlerinin besinsel değerini düşürmektedir. Bu olumsuz etkilerin en aza indirilmesi ve bozulmanın geciktirilmesi amacıyla su ürünlerinin muhafazasında geleneksel ve yenilikçi paketleme yöntemleri tek başına veya başka bir paketleme yöntemi ile birlikte kullanılmaktadır. Bu derlemede geleneksel ve yenilikçi paketleme yöntemleri ve bunlarla ilgili uygulamalar hakkında bilgi verilmesi amaçlanmıştır.

Artan rekabet ve sürekli gelişen teknoloji ile gıda endüstrisi her zaman çoklu teknolojik yeniliklerle beslenmektedir. Bu bağlamda, bulut mutfak, son zamanlarda gıda endüstrisine gizlice giren ve küresel restoran endüstrisinin önemli bir konsepti haline dönüşmektedir. Bulut mutfağı, fiziksel alanı, yemek yeme alanı veya paket servis tezgâhı olmayan bir restoran konseptidir. Bir başka ifade ile geleneksel bir restoran veya yemek yeme tesisi olmadan sadece teslimat siparişlerini kabul eden bir restoran mutfağıdır. Sadece bir üretim birimi olarak işlev gören yemeklerin hazırlanması için operasyonel bir mutfaktır. Müşteriler, çevrimiçi gıda toplayıcı uygulamaları veya restoran uygulaması aracılığıyla siparişlerini çevrimiçi olarak verebilir. Bu mutfaklar hayalet mutfaklar, karanlık mutfaklar veya sanal mutfaklar olarak da bilinir. Çalışmada günümüzde giderek yaygınlaşan teslimat segmentinin potansiyelini göz önünde bulundurarak, bir bulut mutfağının nasıl çalıştığını, iş modelini, avantajlarını, dezavantajlarını ve dikkate alınması gereken diğer faktörler ile açıklanmaktadır. Kurulumunda hangi tip bulut mutfak kullanılacağı ve bunların parametreleri önemli rol oynamaktadır. Ayrıca, kuşakların yönelimleri ve tüketici davranışları özellikle gelecek on yıl içerisinde bulut mutfak uygulamaları ve kullanımda anahtar bir rol oynayacaktır.

Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 +/- 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as similar to 24 and similar to 15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r= -.026 andr= .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4 degrees C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.

Imidazolium-based ionic liquids (ILs) with allyl and ether side chains were synthesized and characterized. Comprehensive structural and photoelectrochemical characterizations were performed, transport properties of ILs were also examined as electrolyte components in dye sensitized solar cells (DSSCs). The properties of synthesized materials and DSSC performances were compared with 1-propyl-3-methyl imidazolium iodide (PMII) and 1-allyl-3-ethyl imidazolium iodide (AEII) as reference ILs. Ionic conductivities, diffusion coefficients and charge transfer resistances of synthesized ionic liquids were investigated on DSSCs by Electrochemical Impedance Spectroscopy (EIS). The diffusion coefficient values of triiodide ions in different ionic liquid-based electrolytes were measured by the means of diffusion limited current density method and found to be 1.75x10(-7) cm(2) s(-1) and 2.05x10(-7) cm(2) s(-1) with corresponding photocurrent densities of 10.38 mAcm(-2) and 12.13 mAcm(-2) for the reference AEII and PMII based electrolytes, respectively. However, for the electrolytes of 1-(2-methoxyethyl)-3-allyl imidazolium iodide and 1-allyl-3-methyl imidazolium iodide ionic liquids, these values were found to be 0.86x10(-7) cm(2) s(-1) and 0.57x10(-7) cm(2) s(-1) with photocurrent densities of 9.53 mAcm(-2) and 8.98 mAcm(-2), respectively. Allyl and ether substituted imidazolium ILs exhibited promising results as potential alternative electrolyte materials for DSSCs., Ege University [09GEE10, 10GEE008]; Presidency of Turkey [2016 K12-2841], We would like to acknowledge Ege University research project funds with the contract numbers of 09GEE10 and 10GEE008. Authors acknowledge to Presidency of Turkey, Presidency of Strategy and Budget for supporting of laboratory infrastructure of Solar Energy Institute with Grant Nr: 2016 K12-2841. We would also like to thank Dr H. Q. Nimal Gunaratne, Prof Dr Kenneth R. Seddon and the QUILL Research Centre (Queen's University Ionic Liquid Laboratories) for their contributions on the synthesis and characterization of the ILs.

Gunumuzde tutsulenmis balik urunleri tuketiciler tarafindan yaygin olarak tercih edilmektedir. Ancak tutsulenmis balik urunlerinde ozellikle urunun ambalaji acildiktan sonra mikrobiyal buyume hizi artabilir. Bu calisma ile Turkiye'de buyuk marketlerde satilmakta olan iki farkli fume balik urununun mikrobiyal degisimi 0., 12., 24., 36. ve 60. saatlerde izlenmistir . Calismanin sonuclari, ambalajlar acildiktan sonra buzdolabi kosullarinda (4±1 o C) saklanmasina ragmen fume baliklarinda Toplam Mezofilik Aerobik Bakteri (TMAB), Toplam Psikrofilik Bakteri (TPB) ve Toplam Maya&Kuf (TKM) yukunun hizlica yukseldigini gostermistir. Bu yuzden, calismanin sonuclarina gore, ambalajlarin acilmasini takiben buzdolabi kosullarinda saklanan fume Norvec Somonu (NS) ve Karadeniz Alasi (KA) orneklerinin 36. saatten sonra tuketilmemesi onerilmektedir. Cunku 36 saat sonra, tutsulenmis NS ve KA icin TMAB yuku sirasiyla 5.49 log KOB/g ve 5.95 log KOB/g degerlerine ulasmistir. TPB yuku ise tutsulenmis NS ve KA orneklerinde sirasiyla 6.11 KOB/g ve 6.02 KOB/g, olarak belirlenmistir. Bu orneklerde TMK degerlerinde de yukselme olmasina ragmen bu degerlerin bakteriyel gelismeye gore daha dusuk oldugu tespit edilmistir. Ancak 36 saat icinde, KA urunlerinde TMK degerinin 5 log KOB/g’in uzerine ciktigi gorulmustur. Ote yandan, 36. saatte NS urunlerinin TMK degerinin ise 5 log KOB/g’dan daha az oldugu belirlenmistir. Ayrica, NS ve KA urunlerinde duman aromasininin 24 saat sonunda kismen kayboldugu ve bazi bolgelerde orneklerin renginin degiserek yesillenmeye basladigini gozlemlenmistir. Butun sonuclar birlikte degerlendirildiginde, ozellikle tutsulenmis balik urunlerinin ambalaji acildiktan sonra, ilk 24 saat icinde tuketilmesi tavsiye edilmektedir. Bu calisma, tutsulenmis balik urunlerinde mikrobiyal bozulmayi onlemek icin duman aromasini raf omru boyunca ambalaj icinde tutacak ozelliklere sahip ambalaj kullanilmasi gerektigini gostermistir. Buna ilaveten ambalaj icindeki baligin bozulma durumunu gosteren, bozulma surecini geciktiren akilli ve/veya aktif ambalaj uygulamalari uzerinde de calisilmasi gerekmektedir.

Bu çalışmada İstanbul'un günlük hareketliliğinin en yoğun olduğu sekiz farklı sahil şeridi bölgesinden elde edilen Hamsi, Karides ve Mezgit türlerindeki 16 farklı Polisiklik Aromatik Hidrokarbon (PAH) bileşenlerinin konsantrasyonları incelenmiştir. TPAH değerleri incelendiğinde en yoğun TPAH (maksimum: 2202 15 ng/g) sekiz farklı bölgeden elde edilen karides örneklerinin altısında gözlenmiştir. Tüm gruplar arasında istatistiksel fark tespit edilmiştir (P

Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.

Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50–200 nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1 g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids.

Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 µg/100 g: p < 0.05) and salmon meat (SM, 68 to 62 µg/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 µg/100 g) and cooked (416 to 485 µg/100 g) RM samples. Thiamine contents of raw (75 to 78 µg/100 g) and cooked (67 to 75 µg/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85–76%, and 87–79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05). © 2021 Elsevier Ltd The present study was designed as a part of Melika Sar's master's degree thesis. Assoc. Prof. Dr. Zafer Ceylan is the first supervisor of the present thesis and Assoc. Prof. Dr. Mustafa Yaman is the co-advisor of the present thesis.

The synthesis, characterization, and coating effect of zein nanofibers integrated with gold nanospheres were studied. Zein solution including ethanol/liquid gold nanospheres (80/20 v/v) was prepared to produce complex nanofibers. Dielectric constant (epsilon '), dielectric loss factor (epsilon ''), and loss tangent (epsilon ''/epsilon ') values of feed solutions were evaluated at 300 and 3000 MHz, and electrical conductivity was measured (808.67 +/- 2.082 mu s/cm). SEM image showed a bead free structure of the gold-zein complex. Zeta potential and DLS measurements (translational diffusion coefficient, hydrodynamic radii, polydispersity index, major axis) were done by dispersing nanofibers in ethanol or water. The stability of nanofiber dispersed in ethanol was higher (+41.73 mV) compared to that of dispersed in water (+5.1 mV). Molecular characterization by FTIR confirmed the formation of the zeingold complex through a nitrogen-gold coordination bond and electrostatic interactions. The gold-zein nanofibers coating in sea bream fillets reduced 17.8% of total mesophilic bacteria (TMAB) compared to the uncoated group (p < 0.05) after 8 days of observation. The highest changes in epsilon ' for uncoated (57.65%) and coated samples (14.84%) during storage showed the positive impact of nanofiber treatment. These results showed that zein nanofibers with gold nanospheres could be potentially used as antimicrobial layer for food products.

1935’te Kahire’de dunyaya gelen Bahâ Tâhir, gunumuz Arap edebiyatinin yasayan onemli simalarindan biridir. Cemâl Abdunnâsir’in “Misir’i kalkindirma projesi”nin onemli bir taraftari olan Tâhir, Abdunnâsir’in 1970’teki olumunun ardindan cumhurbaskani olan Enver Sedat’in uygulamaya koydugu “acik kapi politikasi”nin aydin kesim icerisindeki muhalif isimlerinden biri olur. Siyasi yonetime olan memnuniyetsizligini, devlet kuruluslarindaki isini birakarak gosterir ve 1972 yilinda yurt disina cikarak Birlesmis Milletlerin kimi alt kuruluslarinda serbest cevirmen olarak gorev alir. 1995 yilinda emekli oluncaya dek yurt disinda kalan ve ayni yil ulkesine donmeye karar veren Tâhir icin bu yillar, bir nevi gonullu surgunluk yillaridir. Kendisinin 1983 yilinda kaleme aldigi ve 1984’te ayni adi tasiyan koleksiyonunda yayinladigi oykusu “ bi’l-Ems Ḥalimtu bike ” (Dun Gece Ruyamda Seni Gordum) ise Misir Altmislilar Kusagi oykuculugunun tipik orneklerinden biridir. Donemin anlati uslubunu icinde barindirmasi yani sira yazarinin hayatindan kesitler sunmasi, olaylarin tasavvufi bir cerceve icinde tutulmasi ve senfonik bir dil uzerinden kurgulanmasi, oykuyu diger orneklerin arasindan one cikartir. Oykudeki olaylar dizini, klasik Bati muzigindeki eserler gibi kimi zaman yukselerek, kimi zamansa alcalarak senfonik bir butunluk olusturur. Ayrica ana karakterler arasindaki mekânsal birliktelik ile zamansal farkliligin surekli bir catisma icinde olmasi; realist, sembolist ve egzistansiyalist unsurlarin tek bir oykude ic ice yer almasi, eserin edebi degerini artiran diger unsurlardir. Calismamizda, Tâhir’in dil, uslup ve icerik yonunden elestiriye tabi tuttugumuz bu eseri, Arap oykuculugu hususunda, edebiyat elestirmenlerinin uzerinde en cok durdugu oykulerin basinda gelir.

Çiğ örnek kalitesine bağlı olarak yapılan farklı pişirme sıcaklık ve süre ilişkisi (t70: 60 dakika süresince 70 ºC' de ve t140: 30 dakika süresince 140 ºC'de) ile örneklerin duyusal karakterlerindeki (koku, doku, renk ve tat), pH ve mikrobiyal gelişimindeki (mezofilik, psikrofilik ve koliform) değişimler ortaya konulmuştur. Ürünün pişirilmesi ile başlangıçtaki çiğ ürünün pH değerine kıyasla pH değerinde artış gözlenmiştir. Ayrıca, ham materyalin mikrobiyolojik olarak bozuk tespit edildiği 7.günde, t70 ve t140 grubu örneklerinin pH değerleri sırası ile 6.86 ve 6.97 bulunmuştur. Ayrıca t70 grubunun başlangıç ve son pH değerleri ile, t140 örneklerinin başlangıç ve son değerleri arasındaki fark istatistiksel olarak önemsiz bulunmuştur (p>0.05). Çiğ ürünün başlangıç TMAB (toplam mezofilik bakteri) ve TPB (toplam psikrofilik bakteri) yükü sırası ile 1.15 ve 2.47 log KOB/g olarak tespit edilirken, t70 ve t140 gruplarının TMAB ve TPB yükü her iki grup içinde 1 log KOB/g değerinin altında kalmıştır. Ayrıca hem çiğ hem de pişirilmiş örneklerde analiz periyodu boyunca koliform bakteri yükü 1 log KOB/g değerinin altında tespit edilmiştir. Raf ömrü arttıkça, çiğ ürün duyusal kalitesi hızlı bir şekilde bozulmuş fakat, bu ürünlerden elde edilen t70 ve t140 grupların duyusal skorları daha yüksek bulunmuştur. Ayrıca ürünün pişirilmesine bağlı olarak nem kaybı meydana gelmiş olup, t70 ve t140 gruplarında bu değer maksimum %12 ile t140 grubu örneklerinde depolamanın 1.günü tespit edilmiştir. Bu çalışma dış ortamdaki tüketimler açısından tüketicilerin dikkatli olması gereğini ortaya koymuştur. Ham materyal kalitesi çok düşük olan ürünler tüketiciye pişirilerek sunulabilir. Bu bağlamda bu çalışma pişmiş ürünlerin tüketici tarafından duyusal olarak incelenmesinin çok daha önemli olduğunu ortaya koymaktadır.

The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMA-N], total volatile bases nitrogen [TVB-N]) values and ammonia value [NH3] and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2oC “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2oC.

Fish oil-loaded brown and green macroalgae-based nanoliposomes (NS: Sargassum boveanum, NP: Padina distromatica, and NC: Caulerpa sertularioides) were successfully obtained. Release profile (

The combined application of nisin-loaded poly(vinyl alcohol)-based nanofibers (NP) with polyethylene (PE) packs were presented to be a new food nanotechnology application. In the electrospinning process, flow rate, distance, and voltage were defined to be 1.2 mL/h, 8 cm, and 20 kV, respectively. The zeta potential value and the average diameter of electrospun nanofibers were found as −3.38 mV and 150.88 nm, respectively. SEM images revealed that fibrous, smooth, and ultrafine nanofibers were successfully obtained. During ten days, this combination delayed Total Mesophilic Bacteria (TMB: from 5.03 to 3.52 log CFU/g) and Lactic Acid Bacteria growth (LAB: from 3.22 to 2.02 log CFU/g) in fish fillets by 31% and 38%, respectively (p

We tested electrospun chitosan nanofibers (CN) and liquid smoke-loaded electrospun chitosan nano fibers (LSCN) in terms of limitation of Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and Yeast and Mold count (YMc) growth during storage period. CN and mixtures of CN and LS were electrospun to yield smooth, cylindrical, beadless and ultrafine polymeric nanofibers. Molecular (Fourier Transform Infrared Spectroscopy, FTIR), thermal (Thermogravimetric Analysis, TGA), zeta potential (Dynamic Light Scattering, DLS) and surface (Scanning Electron Microscopy, SEM) properties of CN and LSCN were determined. FTIR results revealed that the LS could be encapsulated within chitosan nanofibers. SEM images showed a smooth structure. TGA indicated thermal decomposition (a reduction in mass of CN and LSCN at temperatures below 150 degrees C, corresponding to 11.8 and 10.77%, respectively) and DLS demonstrated dispersion stability (1 potential +22.3 and +27.1 mV for CN and LSCN, respectively) properties. Microbiological stability tests demonstrated that CN and LSCN were both effective against growth of the tested microorganisms, exhibiting almost 40-50% limitation of growth; but the antimicrobial effect of CN was more than that of LSCN. The results suggested that coating of the fish fillets with the nanofibers would be a promising technique to limit microbial growth in fish fillets. (C) 2017 Elsevier Ltd. All rights reserved.

Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless. Thermal, molecular, zeta potential (ZP), and surface properties of the groups were investigated, revealing that CN indicated molecular interactions with thymol in nanofibers, reduce in physical properties of these structures, thermal decomposition (an alteration in mass of CN and TLCN at temperatures below 190 °C, corresponding to 20.53% and 19.97%, respectively) and also dispersion stabilities (ζ potential) of CN and TLCN were determined 33.68 ± 3.35 and 21.85 ± 1.96 mV, respectively. TVBN and TMA stability analyses demonstrated that CN and TLCN were both effective in delaying chemical deterioration of fish fillets, furthermore TLCN was more effective against chemical deterioration. TBA analyses results of fish fillets indicated that CN and TLCN delayed rancidity in fish meat as compared to control group samples. The presented study results suggested that coating of the sea bream fillets with CN and TLCN would be a promising approach to delay the chemical deterioration of fish fillets.

Organo-metal lead halide perovskite solar cells (PSCs) attract attention due to their low cost and high power conversion efficiency. Some weak points of this technology are short lifetime, instability, and expensive metal electrode deposition. Eliminating the unstable hole transport layer (HTL) and using carbon-based materials as the counter electrode would address both. In this work, we present a cradle-to-gate life cycle assessment of two HTL-free PSC designs, which use solution phase deposition to achieve mesoscopic and planar structures. Environmental impacts of producing 1 m(2) PSCs are converted to impacts per kWh electricity generation assuming 5years of operational lifetime. We find that major impacts come from fluorine doped tin oxide (FTO) glass patterning due to the electricity consumption of FTO patterning and glass cleaning processes. Even though the electricity consumption when manufacturing both PSCs is similar, their different efficiencies make the environmental impacts per kWh of electricity higher for the mesoscopic PSC than for the planar PSC. Energy payback time values of planar PSCs and mesoscopic PSCs are 0.58 and 0.74years, respectively, and these values are shorter than those of commercial first and second generation solar cells. However, the global warming potential (GWP) values of planar and mesoscopic PSCs are 75 and 94g CO2-eq/kWh, respectively, and these values are still higher than those of commercial solar cells. To reach the GWP of commercial cells, the operational lifetime would have to be 8 and 10years for planar and mesoscopic PSCs, respectively.

Fish fillets can be coated/treated with nanoscale chitosan using the electrospinning technique. To obtain successfully nanoscale chitosan, the determination of molecular weight, concentration, solvent system of chitosan, and electrospinning parameters should be optimized. Therefore especially, applied voltage, distance, flow rate, environmental conditions, and collector type in the electrospinning unit should also be well defined. The electrospun chitosan-based nanoscale materials have functional and structural advantages since they provide high encapsulation efficiency, a large surface-to-volume ratio, and good stability of encapsulated bioactive compounds such as thymol. Morphological properties, encapsulation efficiency, thermal stability properties, zeta potential, and size of the electrospun chitosan-based nanoscale materials could also affect the shelf life of aquatic food products. Furthermore, chitosan-based nanofibers and nanoparticles, as well as bioactive material(s)-loaded chitosan-based nanofibers delay the microbiological spoilage, physical and chemical deterioration, as well as sensory changes. Therefore this chapter highlights that chitosan-based nanoscale materials could prolong the shelf life of seafood products. Consequently, the use of characterized chitosan-based nanoscale material(s) can be a promising and cost-effective technique to maintain seafood products safety.

Thyme oil nanoemulsions (TONa and TONb), having 219 nm and 163 nm diameters, were successfully prepared by using sonication technique. Zeta potential (ZP) and polydispersity indexes (PDI) of TONa and TONb were defined to be 19.77, 0.24 and -24.80, 0.054, respectively. It was determined that zeta size values of TONs might have played a role on the inhibition of Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium. All bacteria tested by agar diffusion method were gram-negative bacteria that could be mostly found in fish fillets. Within 9 days cold storage period, TMAB growth in fish fillets treated with TONb was successfully reduced from 6.42 to 4.62 log CFU/g (change: 28%). In addition, as compared with control group samples, TPB growth of the same group was limited by 1.51 log CFU/g (from 7.93 to 6.42 log CFU/g). The results suggested that treatment of the fish fillets with the TONs would be a useful and practical nano application to delay microbial growth in fish fillets. Practical applications Thyme oil nanoemulsions (TONa and TONb) with a lower diameter than 219 nm have been successfully obtained. Antibacterial effects of TONa and TONb nanoemulsions have been revealed before treatment with fish fillets. The results revealed that TONs could be successfully used for the limitation of microbial spoilage of fish fillets stored at 4 degrees C for 9 days. In this respect, the nano application with rapid and cost-effective has been presented for the fishery processing industry.

Fabrication of Au-zein-based nanomats (AuZ-Nm) was successfully carried out by using the electrospinning technique. The average diameters of Au were found as 530 +/- 377 nm within zein nanomats having 161 +/- 45 nm. The nanomats were used to delay the Total Mesophilic Aerobic Bacteria (TMAB) growth in the skinless fish fillets stored at 4 +/- 1 degrees C. Besides control samples, dielectric properties (epsilon' and epsilon '') of the skinless fish fillets treated with AuZ-Nm were revealed. During the 8-days-storage, sensory changes in the samples treated with AuZ-Nm were determined. Microbiological test demonstrated that the use of AuZ-Nm limited the TMAB growth up to similar to 1 log CFU/g (p < 0.05). epsilon' values of the fish samples treated with AuZ-Nm (changes from 76.47 to 54.29) were more stable as compared to untreated fish samples (p < 0.05). The changes in epsilon '' for control and nanotreated samples were 86.94% and 77.92%. The overall acceptability of the nanotreated samples was higher than the control samples. The stability of dielectric properties, limitation of microbiological spoilage, and also delaying of sensory deterioration of the fish fillets could be provided by using AuZ-Nm. In this respect, the use of Au-zein-based nanomats in the present study with the results could be playing a guiding role for further food studies.

Sous vide teknolojisi su urunlerindeki doymamis yag asitleri ve vitaminlerin gidada alikonmasina imkan veren bir yontemdir. Su urunlerinde bozulmaya sebep olan patojen bakteri miktari onemli saglik ve finansal etkilere sebep olabilmektedir. Patojen bakterilerin oldurulmesi ya da buyume oranlarinin degistirilmesi icin gidanin nasil pisirilmesi gerektiginin bilinmesi onemlidir. Bu sebeple gidalar dusuk sicakliklarda pastorize edilerek guvenli hale getirilebilmektedir. Vakum paketlerde stabil isida pisirme su urunlerinin raf omrunu uzatarak tat ve besin degerini koruyabilmektedir. Sous vide teknolojisi ile pisirilmis baliklarin raf omurleri firinda pisirme, buharda pisirme gibi geleneksel yontemlerle pisirilmis baliklarin raf omrune gore daha uzundur. Ote yandan farkli muhafaza yontemleri, bitki ya da baharatlarla islem sonrasi kontaminasyon riski olmaksizin kombine edilebilmektedir. Sous vide teknigi ile pisirilmis balik, diger geleneksel pisirme yontemleriyle pisirilen baliga gore daha iyi mikrobiyolojik (toplam mezofilik bakteri sayisinin kontrolu gibi), kimyasal (toplam volatil baz nitrojen degerinin kontrolu gibi), fizikokimyasal (renk, tekstur, su aktivitesi, pH kontrolu gibi) ve duyusal kaliteye sahip olabilmektedir.

Chitosan nanoparticle integrated in poly(vinyl alcohol) nanofiber (IPN) was obtained by using the electrospinning technique. Optimization parameters of the electrospinning process were defined to be 22 kV, 0.6 mL/hr, and 9 cm, respectively. Zeta potential (ZP: 15.06 mV), zeta size (ZS: 397.93 nm), and morphological properties (scanning electron microscopy

Nisin dogal ve guvenilir bir gida katki maddesidir ve Lactococcus lactis’ ten uretilir. Peynirden baliga ve iceceklere kadar cesitli gidalarda katki maddesi olarak kullanilabilir. Nisin ozellikle gram pozitif bakteriler uzerine etkili iken gram negatif ve maya kufler uzerine bir etkisi yoktur. Nisin vucuda alindiktan sonra sindirim enzimleri tarafindan inaktif hale getirilir bu nedenle hicbir toksik etki yaratmaz. Ayrica, FDA tarafindan onaylanan tek bakteriosindir. Nisin sadece toplam bakteriler uzerinde etkin degil ayni zamanda laktik asit bakterileri, koliform ve patojenler uzerine de etkilidir. Nisin su urunlerinde bulunabilecek L. monocytogenes gibi bazi patojenler uzerine inhibe edici ozellige sahiptir. Ayrica; nisin uzerine yapilan pek cok calismaya gore, nisin su urunlerinin mikrobiyolojik guvenligini saglar ve raf omrunu uzatir. Baligin kokusu uzerine olumsuz bir etkisi yoktur. Dahasi, baligin dogal kokusunu muhafaza eder. Baliketi pH’si ve rengi uzerine de olumsuz bir etkisi yoktur. Nisin TVBN, TMA degerleri ve psikrofilik ve mezofilik bakteri sayisinin artisini depolama suresince kontrol etmektedir. Ayrica, nisin vakum paketleme, isinlama ve diger katki maddeleri ile beraber basari ile kullanilmaktadir. Bu sayede nisin su urunlerinin raf omrunu artiran guvenli ve dogal bir katki maddesi olarak kabul edilmektedir.

Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.

Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless. Thermal, molecular, zeta potential (ZP), and surface properties of the groups were investigated, revealing that CN indicated molecular interactions with thymol in nanofibers, reduce in physical properties of these structures, thermal decomposition (an alteration in mass of CN and TLCN at temperatures below 190 °C, corresponding to 20.53% and 19.97%, respectively) and also dispersion stabilities (ζ potential) of CN and TLCN were determined 33.68 ± 3.35 and 21.85 ± 1.96 mV, respectively. TVBN and TMA stability analyses demonstrated that CN and TLCN were both effective in delaying chemical deterioration of fish fillets, furthermore TLCN was more effective against chemical deterioration. TBA analyses results of fish fillets indicated that CN and TLCN delayed rancidity in fish meat as compared to control group samples. The presented study results suggested that coating of the sea bream fillets with CN and TLCN would be a promising approach to delay the chemical deterioration of fish fillets.

We report here electrochemical synthesis of novel soluble donor-acceptor (D-A) polymer with suitably functionalized perylenetetracarboxylic diimide dye derivative covalently linked to carbazole moiety (Cbz-PDI). The band gap, E, was measured using UV-Vis spectroscopy and compared with that obtained by cyclic voltammetry (CV). Efficient intramolecular electron transfer from carbazole-donor to perynediimide-acceptor leads to remarkable fluorescence quenching of the perylene core. Furthermore, spectroelectrochemical property and surface morphology of the polymer film were investigated. Characteristic monoanion and dianion radical bands on the UV-Vis absorption spectra attributed to the electrochemical reduction of the neutral polymer were observed. During the reduction process, red color of the film turned into blue and violet, respectively. Finally, the photovoltaic performance of the D-A double-cable polymer was checked and nearly 0.1% electrical conversion efficiency is obtained under simulated AM 1.5 solar light with 100 mW/cm(2) radiation power. (C) 2009 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 47: 6280-6291, 2009