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Electronic skin (E-skin) capable of detecting various physical stimuli is required for monitoring external environments accurately. Here, we report an all-soft multiaxial force sensor based on liquid metal microchannel array for electronic skin applications. The proposed sensor is composed of stretchable elastomer and Galinstan, a eutectic gallium-indium alloy, providing a high mechanical flexibility and electro-mechanical durability. Liquid metal microchannel arrays are fabricated in multilayer and positioned along a dome structure to detect multi-directional forces, supported by numerical simulation results. By adjusting the height of the dome, we could control the response of the multiaxial sensor with respect to the deflection. As a demonstration of multiaxial force sensing, we were able to monitor the direction of multidirectional forces using a finger by the response of liquid metal microchannel arrays. This research could be applied to various fields including soft robotics, wearable devices, and smart prosthetics for artificial intelligent skin applications.

This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and Lactobacillus brevis ED25 isolated from Turkish sourdough previously. The central composite rotational design was applied to the optimization of fermentation parameters (temperature and time). The fermentation was carried out under a simulated sourdough system and biomass concentration, total acidity, and lactic and acetic acid formation were chosen as response variables. Results showed that the models developed for all variables were significant (p < 0.05) and there was no lack of fit in any of quantifications (p > 0.05), indicating the suitability for representing the relationship between variables and factors. While both of the independent parameters were effect the response, fermentation time was the most significant factor influencing the response. The validation experiments using the optimized condition showed a good agreement between the experimental and predicted values except the lactic and acetic acid formation for W. cibaria N9. In conclusion, freeze-dried L. curvatus N19 can be used as a starter culture to sourdough fermentation for bread industry due to optimum fermentation conditions (29oC temperature and 23h time). This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and Lactobacillus brevis ED25 isolated from Turkish sourdough previously. The central composite rotational design was applied to the optimization of fermentation parameters (temperature and time). The fermentation was carried out under a simulated sourdough system and biomass concentration, total acidity, and lactic and acetic acid formation were chosen as response variables. Results showed that the models developed for all variables were significant (p < 0.05) and there was no lack of fit in any of quantifications (p > 0.05), indicating the suitability for representing the relationship between variables and factors. While both of the independent parameters were effect the response, fermentation time was the most significant factor influencing the response. The validation experiments using the optimized condition showed a good agreement between the experimental and predicted values except the lactic and acetic acid formation for W. cibaria N9. In conclusion, freeze-dried L. curvatus N19 can be used as a starter culture to sourdough fermentation for bread industry due to optimum fermentation conditions (29oC temperature and 23h time).

In this study, determination of habitat altitude effect on the total phenolic contents, antioxidant and antimicrobial activities of flower and leaf extracts from Hypericum montbretii, H. orientale and H. perforatum species was aimed. The plants were collected randomly from forages (altitudes were ranged from 430 to 1105 m a.s.l.) located in Western Black Sea Region, Turkey. Antioxidant properties of ethanolic extracts were determined with DPPH and ABTS assay and antimicrobial activities of the extracts on Bacillus pumilis NRRL BD-142, B. subtilis NRRL B-209, B. licheniformis NRRL-B-1001, B. cereus NRRL B-3711, Staphylococcus aureus ATCC 33862, Pseudomonas aeruginosa ATCC 27853, Listeria inocua ATCC 33090, L. monocytogenes ATCC 7644 and Escherichia coli ATCC 25922 were examined. Total phenolic contents and antioxidant activities of Hypericum species changed depending on the habitat altitude. The antimicrobial activity of the ethanolic extracts was evaluated by minimal inhibitory concentrations (MIC) method. Flower and leaf extracts exhibited a broad antibacterial spectrum, but they were not effective against Escherichia coli (ATCC 25922). Phenolic contents of all Hypericum species and antimicrobial activity of only H. perforatum extracts were significantly increased by altitude rising, but no positive correlation was detected in antioxidant activity of extracts due to habitat altitude.

In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min) after high pressure homogenization process were determined during short (10 days) and long term (120 days) storage periods, respectively. Microbial viability was not detected in any thermally treated samples. Although pH and titration acidity values of LHT samples did not show important change during the storage, the pH values of HHT samples decreased significantly. While protein solubility of LHT samples increased during storage, it slightly decreased in HHT samples. Rheological properties and also serume stability of LHT and HHT hazelnut samples changed during storage. Hydroperoxide index value slightly increased in LHT samples while it increased more than three times in HHT samples during storage. As a result, the LHT and HHT hazelnut beverages had different structural and physicochemical properties during storage. Bu çalışmada, yüksek basınç homojenizasyonu işleminden sonra düşük (LHT; 72 °C’de 20 dak) ve yüksek (HHT; 105 °C’de 1 dak) ısıl işlem uygulanan fındık içeceklerinin sırası ile kısa (10 gün) ve uzun süreli (120 gün) depolama süresince kalite parametrelerindeki değişimler belirlenmiştir. Isıl işlem görmüş içeceklerde canlı bakteri tespit edilmemiştir. Düşük sıcaklıkta ısıl işl em görmüş örneklerin pH ve titrasyon asitliği değerleri depolama boyunca değişmezken yüksek sıcaklıkta ısıl işlem görmüş örneklerin pH değerlerinde azalma gözlenmiştir. LHT örneklerinin protein çözünürlükleri depolama boyunca artarken HHT örneklerinde azalmıştır. LHT ve HHT fındık içeceklerinin reolojik özellikleri ve serum stabiliteleri depolama süresince değişiklik göstermiştir. Depolama boyunca LHT örneklerinde hidroperoksit indeks değeri hafifçe artarken HHT örneklerinde bu artış üç kat daha fazla olmuştur. Sonuç olarak, LHT ve HHT örneklerinde depolama boyunca farklı yapısal ve fizikokimyasal değişimler meydana geldiği gözlenmiştir.

The goal of the present study was to compare the audiologic results, complications, and advantages/disadvantages of endoscopic and microscopic stapedotomy.Patients who experienced stapedotomy surgery in the Ear Nose Throat Clinic (ENT) of Selcuk University Faculty of Medicine between September 2011 and January 2018 were included in the study. The data of all patients were analyzed and divided into two groups. Those who underwent endoscopic stapedotomy were included in group I, and patients who underwent microscopic stapedotomy formed group II. Surgical findings, complications, and operation times were compared for the two groups. Air and bone conduction thresholds were evaluated at the frequencies of 500, 1000, 2000, and 4000 Hz pre- and postoperatively at 1, 3, and 6 months, and the mean (± SD) air-bone gap value was recorded.While the mean pre- and postoperative air-bone gaps were 34.38 ± 7.47 dB (23-53 dB) and 9.69 ± 4.43 dB (0-19 dB), respectively, in group I, 34.32 ± 7.57 dB (23-6 dB) and 9.62 ± 4.25 dB (2-23 dB) were the respective means calculated in group II (p 0.05). When the mean postoperative air-bone gap was compared, there was no statistically significant difference between the two groups (p = 0.774). The mean operative times for groups I and II were 57.22 ± 4.37 min and 63.70 ± 7.34 min, respectively (p 0.001). The requirement for chorda tympani nerve manipulation and scutum curettage was significantly less in group I compared to group II (p = 0.003). Postoperative dysgeusia and postoperative pain were found to be higher in group II than group I, but they were not statistically significant (p 0.05).Endoscopic stapedotomy displayed similar audiological results, shorter operation times, and similar complication rates, as well as being a less invasive surgery, compared to the microscopic approach.

Gul, Osman/0000-0003-1620-4246; YILMAZ, Volkan Arif/0000-0001-5039-4026; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000457144400008 PubMed: 30711107 The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the.E values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G' > G ''). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.

Atalar, Ilyas/0000-0001-8560-0010 WOS: 000465966600020 PubMed: 31093438 In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze drying methods on viability of probiotic Lactobacillus casei Shirota under different stress conditions were evaluated. All microcapsules showed high survivalratios (7.91-9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantly higher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showed small decrease in the viability of cells compared to freeze dried microcapsules, but freeze drying microcapsules showed higher protective effect at 85 and 90 degrees C. After exposure to 3% bile salt, almost 2.5 log decreases in the encapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture as an encapsulating agent showed the higher cell protection against high temperature, acidic pH and bile salts.

Gul, Osman/0000-0003-1620-4246; besir, aysegul/0000-0002-6442-6807; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000431938400012 The effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from hazelnut oil industry byproducts. Protein patterns remained unchanged up to 75 MPa, and band intensity decreased when pressure reached 100 MPa. HPH treatment decreased particle size, produced higher zeta potential and hence, improved water solubility, which resulted in higher emulsifying and foaming properties. Hazelnut meal protein suspensions displayed shear thinning behavior and higher G' than G" which means suspensions had soft-gel network. For better understanding of internal structure, elastic and viscous behavior, creep and recovery tests were explained by Burgers and exponential decay models. Final percentage recovery increased after 100 MPa due to strengthened solid-like structure of protein suspensions. As a result, functional and rheological properties of proteins can be successfully improved by HPH treatment, and thus hazelnut oil industry by-products have added value once processed by HPH. (C) 2018 Elsevier Ltd. All rights reserved.

YAZICI, Fehmi/0000-0001-9601-8843; Gul, Osman/0000-0003-1620-4246; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000452363700017 Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which is a waste from hazelnut oil production cannot be used for human nutrition. Cold press hazelnut cake must be evaluation as food materials. The aim of this study was to evaluate the effect of cold pressed hazelnut cake concentration (5, 10, 15% w/v) and high pressure homogenization (HPH) (up to 100MPa) on the physicochemical, structural and sensory properties of hazelnut milk and also determined the best conditions for hazelnut milk production by TOPSIS approach. Hazelnut milks produced from 15% hazelnut cake had the best physicochemical properties and physical stability, but the sensory properties of the milks were not acceptable due to viscoelastic behaviors. Physicochemical properties, physical stability and sensory characteristics of hazelnut milks were significantly affected by homogenization pressure (P

Gul, Osman/0000-0003-1620-4246; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000428328700008 The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows' milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows' milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used.

Gul, Osman/0000-0003-1620-4246 WOS: 000423507200059 This study deals with the efficacy of Origanum onites, Salvia officinalis, and Mentha piperita essential oils (EOs) and their mixture (1:1:1, v/v/v) against ochratoxigenic P. verrucosum D-99756 and modelling the effects of EOs on fungal growth using modified Gomperz and logistic models. O. onites, S. officinalis, and M. piperita EOs were used at their minimal lethal concentration levels at 65, 125, and 250 mu L/mL, respectively, which were determined in our preliminary studies. Inactivation of fungi sporulation by EO treatments was higher than 50-60% within 48 h, while 78.50-81.41% lethality was observed at the end of the 168 h for all of the tested EOs. The most effectiveness time for lethal effect was found at 84 h for O. onites and S. officinalis, while it was 168 h for mix EOs (p < 0.05). The modified Gompertz model successfully produced better fits than the logistic model as evidenced by the root mean square error, the modelling efficiency, and accuracy efficiency. In conclusion, data confirmed the potential use of plant and spice EOs for their fungistatic and fungicidal effects in food systems.

YAZICI, Fehmi/0000-0001-9601-8843; Gul, Osman/0000-0003-1620-4246 WOS: 000402969700015 The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14-13.54 and 9.36-10.25 mu g kg(-1) body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg(-1) body weight.

In this study, the effects of various matrices consisting of maltodextrin and reconstitute skim milk and their binary and ternary mixtures with gum Arabic in the microencapsulation of

Gul, Osman/0000-0003-1620-4246; YAZICI, Fehmi/0000-0001-9601-8843; besir, aysegul/0000-0002-6442-6807; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000461929800032 PubMed: 30956320 Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 degrees C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product. Ondokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1905.16.001] This work was supported by Ondokuz Mayis University Research Foundation (PYO.MUH.1905.16.001).

Atalar, Ilyas/0000-0001-8560-0010 WOS: 000483819000007 PubMed: 31146586 In this study, the effects of various matrices consisting of maltodextrin and reconstitute skim milk and their binary and ternary mixtures with gum Arabic in the microencapsulation of Lactobacillus casei Shirota by freeze-drying technique were assessed. Microcapsules produced with reconstitute skim milk showed high viability (>99%) after freeze drying. While the free cells were completely inactivated after exposure to simulated gastrointestinal conditions, the survival rates of microencapsulated L. casei Shirota were found high for all microcapsules except for maltodextrin and maltodextrin:gum Arabic formulas. The viability of microencapsulated L. casei Shirota during storage at refrigerate and room temperatures decreased between 0.39 and 2.43 log cycles and microcapsules produced with reconstitute skim milk:gum Arabic was found more durable at the both storage conditions. Reduction in the number of free cells was higher than encapsulated L. casei Shirota numbers during production of dessert, however the viability of encapsulated L. casei Shirota was found stable for 14 days of storage and consequently desserts containing encapsulated L. casei Shirota (except maltodextrin) showed stable pH values. This study revealed that combination of reconstitute skim milk:gum Arabic was an effective wall matrix for microencapsulation of L. casei Shirota by freeze drying and also very resistant against gastrointestinal fluids and storage conditions in view of protection of L. casei Shirota.

YAZICI, Fehmi/0000-0001-9601-8843; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000489940700008 The aim of this study was to investigate the effect of low (65, 72 and 85 degrees C) and high (105, 110 and 115 degrees C) temperature heat treatment on the microbiological, physical and chemical properties of high pressure homogenised hazelnut beverage. The total number of aerobic bacteria decreased with heat treatment and was not detected after 72 degrees C and higher heat treatments. The pH value of hazelnut beverage did not change significantly as a function of temperature (P>0.05). The total soluble content and soluble protein values of the low or high heat treated hazelnut beverage were significantly decreased after the heat treatments considered non-thermal treated ones, and also serum separation was adversely affected (P

In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze drying methods on viability of probiotic Lactobacillus casei Shirota under different stress conditions were evaluated. All microcapsules showed high survival ratios (7.91–9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantly higher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showed small decrease in the viability of cells compared to freeze dried microcapsules, but freeze drying microcapsules showed higher protective effect at 85 and 90 °C. After exposure to 3% bile salt, almost 2.5 log decreases in the encapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture as an encapsulating agent showed the higher cell protection against high temperature, acidic pH and bile salts.

Gul, Osman/0000-0003-1620-4246; WOS: 000438137700016 The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods. The decreasing particle size of HPH treated MDCM-P suspensions up to 100 MPa caused lower water vapour permeability (WVP) and higher tensile strength (TS), and these results were also confirmed by film micrographs which had homogeneous, non-porous and un-cracked surface images. However, porous cross sectional images were observed from 150 MPa HPH treated films. FTIR spectra of films showed similar backbone structure, and the secondary structure of films was analyzed from the area of the deconvoluted Amide I peak, which changed significantly. ss-sheet and ss-turn contents of films showed high correlation coefficients with TS and EAB values. It can be concluded from this study that HPH applications up to 100 MPa can enhance the mechanical and barrier properties of films.

Bu calismanin amaci 2011-2015 yillari arasinda ‘Deveci’ armudunun ( Pyrus communis L.) seker ve organik asit icerigi uzerine 3 farkli anacin [BA 29 ve EMC ( Cydonia oblonga ) ayva ve armut coguru ( P. communis) ] etkilerini belirlemektir. Arastirmada anaclar bakimindan meyve orneklerinde organik asit olarak; okzalik asit, tartaric asit, malik asit, askorbik asit, asetik asit, sitrik asit, fumarik asit ve propiyonik asit, sekerler olarak ta; fruktoz, sukroz, glikoz ve toplam seker incelenmistir. ‘Deveci’ armudunda malik, askorbik ve propiyonik asit baskin organik asitler olarak belirlenmistir. Malik ve askorbik asit icerigi BA 29 anacindan elde edilen meyvelerde, EMC ve cogur anacindan daha yuksek bulunurken propiyonik asit icerigi cogurde daha yuksek bulunmustur. Malik asit icerigi BA 29 anacinda en yuksek (3425.3 mg 100 g -1 ), cogur de ise en dusuk (2976.5 mg 100 g -1 ) miktarda bulunmustur. Tartarik, askorbik, asetik, sitrik ve fumarik asit bakimindan anaclar arasinda onemli farkliliklar belirlenmistir. Tartarik, askorbik, sitrik ve fumarik asit icerigi BA 29 ve EMC anacinda cogur anacindakinden daha yuksek belirlenmistir. BA 29, EMC ve cogur anaci uzerine asilanan ‘Deveci’ armudunda fruktoz (sirasiyla, 32.4, 39.27 ve 42.4 g kg -1 taze agirlik) ve glikoz (sirasiyla, 18.7, 22.3 ve 26.7 g kg -1 kuru agirlik) en fazla miktarda bulunan sekerler olmustur. Cogur anaci uzerine asili bitkilerden elde edilen meyvelerin toplam seker icerigi (74.0 g kg -1 taze agirlik) BA 29 (53.0 g kg -1 taze agirlik) ve EMC (65.8 g kg -1 taze agirlik) anacindakinden daha yuksek belirlenmistir.

Gul, Osman/0000-0003-1620-4246; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000349584600012 PubMed: 25582588 The microbiological and chemical characteristics as well as organic and amino acid profiles of kefir samples made from cow and buffalo milks fermented by kefir grains and starter culture were investigated during storage for 21 d at 4 degrees C. After incubation, lactic, acetic, and citric acid concentrations showed a difference among the samples due to milk type and production methods. Storage time had little effect on the organic acid values of kefir samples. As compared with cow milk kefir, buffalo milk kefir had higher numbers of microorganisms, except lactobacilli, at the end of storage. Whereas pH and titratable acidity exhibited similar changes during storage in all kefir samples, ethanol levels were significantly increased in buffalo milk kefir samples. Glutamic acid was the major amino acid at all sampling times for all samples. Tyrosine, serine, histidine, alanine, methionine, and lysine concentrations were determined to be different in all samples depending on milk type. In general, due to the higher microbial population (especially yeast), kefir made from buffalo milk may be preferred.

YAZICI, Fehmi/0000-0001-9601-8843; Gul, Osman/0000-0003-1620-4246; besir, aysegul/0000-0002-6442-6807; Atalar, Ilyas/0000-0001-8560-0010; Saricaoglu, Furkan Turker/0000-0003-1173-5793 WOS: 000418212300052 PubMed: 29137776 Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (D-z) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.

Son yillarda piyasada dusuk kaliteli pirinclerin, daha yuksek fiyatla satabilmek amaciyla yuksek kaliteli pirincler ile karistirilmasi, ithal/yerli ve/veya farkli yerli cesitlerin birlikte ambalajlanarak tuketiciyi yaniltici sekilde etiketlenmesi gibi yontemlerle pazarlandigi ortaya konmustur. Gida uretiminde onemli bir paya sahip olan hububat-bakliyat isleme alaninda faaliyet gosteren isletmelerde, yasal mevzuata uygunluk ve guvenilir gida uretimi icin tehlike ve risk analizleri yaklasimi gosterilmelidir. Bu calismada, celtikten pirinc uretiminde HACCP prensiplerinin olusturulmasi ve sektorel kosullar goz onunde bulundurularak uretim asamalarinda uygulanabilirligi amaclanmistir. Gida guvenligi icin onemli olan tehlikeleri tanimlayan, degerlendiren ve kontrol eden bu sistem, pirinc uretim asamalarinda on gereksinim prosedurleri ve yedi temel prensipleri goz onunde bulundurularak kurulmustur. Tehlikenin risk derecesi, belirlenen her tehlike icin ISO 22000 talimatinda kullanilan karar agaci sorularina gore degerlendirilmis ve risk olcum skalasi olusturulmustur. Buna gore, On Gereksinim Programi (OGP), Operasyonel On Gereksinim Programi (OP OGP) ve Kritik Kontrol Noktalari (KKN) belirlenmistir. Hammadde kabul ve renk ayirici asamalari KKN olarak belirlenmistir. Operasyonel islem gerektiren asamalar icin kontrol planlari, on gereksinim programlari cercevesinde iyi hijyen uygulamalari prosedurleri olusturulmustur. Pirinc uretimi uzerinde HACCP sistemi uygulanarak son urun guvenirligi ve urun tebligine uygun uretim saglanabilecek, idari para cezalari gerektirecek olumsuzluklar onlenebilecektir. Recently, it has been revealed that low-quality rice is mixed with high-quality rice to sell at higher prices, and imported / domestic and / or different domestic varieties packaging together and labeled as misleading for the consumers. Hazard and risk analysis should be approached for compliance in related with legislation and food production as safety in grain-legumes processing plants which have a significant role in food production. In this study, it was aimed to apply HACCP principles in rice production from paddy and its applicability in production stages considering the sectoral conditions. This system, which identifies, evaluates and controls the hazards that are important to food safety, has been established with prerequisite procedures in rice production stages and seven basic principles in mind. The risk level of the hazard was assessed according to the decision tree questions used in the ISO 22000 directive for each identified hazard, and a risk measurement scale was established. According to this, Pre-requisite Programs (PRP), Operational Prerequisite Programs (OPRP) and Critical Control Points (CCP) have been determined. The acceptance of raw material and color separation stages are determined as CCPs. Raw material acceptance and color separation stages have been determined as CCP. Procedures for good hygiene practices have been established within the framework of PRP and also control plans have been formed for the stage of required operational process. F ood legislation suitable production and product safety will be ensured by applying the HACCP system in rice production, and also it will be bend problems required administrative fines.

Gul, Osman/0000-0003-1620-4246; Saricaoglu, Furkan Turker/0000-0003-1173-5793 WOS: 000411306800018 The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G' than G". Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins. (C) 2017 Elsevier Ltd. All rights reserved.

Gul, Osman/0000-0003-1620-4246; YAZICI, Fehmi/0000-0001-9601-8843; Saricaoglu, Furkan Turker/0000-0003-1173-5793; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000404492100048 The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to 150 MPa pressure. Microstructural and rheological properties of products, except temperature sweep, were greatly affected by HPH treatments. Homogenized samples showed significant reduction in particle size, which turned from bimodal and poly-disperse to monodisperse distributions. HPH decreased the consistency of products from 91.82 to 0.51 Pa.s(n) and increased flow behavior index from 0.15 to 0.36. All samples showed higher values G' than G '', which indicates that samples could be classified as soft-gel network, and hazelnut milk samples did not obey the Cox-Merz rule without multiplying angular frequency with shift factor. In conclusion, HPH can be used to reduce the consistency of samples and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance. Vegetable based beverages are available at any supermarket as an alternative to dairy products with an increasing consumer acceptance. Between these beverages hazelnut milk samples are the most noteworthy products due to important role in human nutrition and health, and moreover due to well accepted and widely consumed product. Due to its composition, hazelnut milks have very high consistency, and therefore, the energy consumption for processing and handling is too high. In this research, the high pressure homogenization (HPH) technology was successfully proposed to be used for improving microstructural properties, and hence reducing its consistency. The energy consumption during processing and distribution can be minimized by reducing the consistency and friction losses of product.

Gul, Osman/0000-0003-1620-4246 WOS: 000412658000087 The effect of different combinations of maltodextrin (MD), reconstitute skim milk (RSM), and gum arabic (GA) on physical of microcapsules, cell viability under in vitro gastrointestinal conditions and storage stability of Lactobacillus casei Shirota microencapsulated by spray drying were evaluated and cells incorporated into Pudding was also studied. Microcapsules containing typical concavities of atomized powders showed to be spherical with no surface fissures or visible cracks. The addition of GA to RSM or MD was decreased the bulk density and L* values of powders, but more protected the viability after exposure to in vitro gastrointestinal juice. During storage at 4 and 24 degrees C, RSM was found to be the best media for the protection of probiotic bacteria. Microencapsulated cell counts in pudding samples decreased at the 14th day and then increased at the end of the storage. pH value of sample containing RSM:GA capsules was found more stable. Practical applicationsMicroencapsulation is described as a technique that has been used to improve probiotic survival by encapsulating in a biopolymer. However, the choice of a biopolymer for encapsulation of probiotic bacteria is very important. So that, the effect of some polymers on the encapsulation of Lactobacillus casei Shirota by spray drying was investigated.

Gul, Osman/0000-0003-1620-4246; Aydemir, Oguz/0000-0003-0538-2311 WOS: 000340670300007 In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (FFAs) were detected in the cheese samples. The peroxide values (PV) of the cheeses increased significantly (P < 0.05) during ripening and the cheese made with calf rennet had the highest PV. Proteolysis in the cheeses increased as the ripening time increased. alpha(s1)-casein and beta-casein degradation was higher in cheeses manufactured with R. miehei protease. Cheeses made with calf rennet were significantly (P < 0.05) harder, more adhesive, more cohesive and more resilient than those made with microbial rennet. Ataturk University Research CentreAtaturk University [2008/59] The authors wish to thank the Ataturk University Research Centre for the financial support of this project. Project No: 2008/59.

We performed endoscopic transoral neurectomy of the submandibular and sublingual glands to treat drooling. We bilaterally operated two adult cases with treatment-resistant drooling. In these patients, conventional treatment had failed. Repeated botilinum toxin type A (BOTOX®, Abdi Ibrahim Pharmaceutical Company, Istanbul, Turkey) injections had been effective but were becoming less so. The patients benefited from surgery in that their saliva scores decreased. No issue emerged over 6 months of follow-up. Endoscopic transoral neurectomy of the submandibular and sublingual glands reduces saliva production and allows management of drooling in treatment-resistant patients. Laryngoscope, 127:1604-1607, 2017.

Gul, Osman/0000-0003-1620-4246 WOS: 000335122700016 Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg. Ondokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1901.003] This study was financially supported by Ondokuz Mayis University Research Foundation (PYO.MUH.1901.003).

Gul, Osman/0000-0003-1620-4246 WOS: 000325124500004 In this study, aflatoxin M-1 (AFM(1)) levels of vacuum packed Kashar cheese marketed in the Black Sea Region of Turkey were determined during October 2008 and June 2009. The occurrence of AFM(1) contamination in vacuum packed cheese samples was investigated using immunoaffinity column extraction and high-performance liquid chromatography. AFM(1) was detected in 144 (97.96%) of cheese samples ranging from 0.015 to 3.774 g/kg cheese, and mean value of AFM(1) was found to be 0.273 g/kg cheese. AFM(1) level in 16 (11.11%) of positive samples was higher than the maximum tolerance limit (0.5 g/kg) accepted by Turkish Food Codex. Ondokuz Mayis University Research FoundationOndokuz Mayis University [MF-136] This study was financially supported by Ondokuz Mayis University Research Foundation (MF-136).

As biosensing devices shrink smaller and smaller, they approach a scale in which single molecule electronic sensing becomes possible. Here, we review the operation of single-enzyme transistors made using single-walled carbon nanotubes. These novel hybrid devices transduce the motions and catalytic activity of a single protein into an electronic signal for real-time monitoring of the protein’s activity. Analysis of these electronic signals reveals new insights into enzyme function and proves the electronic technique to be complementary to other single-molecule methods based on fluorescence. As one example of the nanocircuit technique, we have studied the Klenow Fragment (KF) of DNA polymerase I as it catalytically processes single-stranded DNA templates. The fidelity of DNA polymerases makes them a key component in many DNA sequencing techniques, and here we demonstrate that KF nanocircuits readily resolve DNA polymerization with single-base sensitivity. Consequently, template lengths can be directly counted from electronic recordings of KF’s base-by-base activity. After measuring as few as 20 copies, the template length can be determined with

The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of homogenization pressure was greatest on properties of hazelnut milk followed by hazelnut cake concentration and homogenization temperature within the experimental domain. The optimized experimental conditions for the homogenization of hazelnut milk were 1,140 bar for homogenization pressure, 38.1 °C for homogenization temperature, and 12.97% for hazelnut cake concentration. Under optimized conditions, homogenization process was validated by comparing the quality attributes of optimized hazelnut milk with the predicted values, which were between −10.06 and 11.11% of relative error indicated good accordance. Physical and structural properties of samples produced using optimum conditions were slightly affected by heat treatments. PRACTICAL APPLICATIONS: Hazelnut is an important nutritional source; it is reasonably expensive for production of hazelnut milk. Moreover, hazelnut cake is a by‐product from hazelnut oil production and should not be directly used for human consumption because it may contain some residual chemical solvent from hazelnut oil extraction process. However, the cake from the cold press, also a by‐product, of hazelnut oil production does not contain any chemical residue and can be used for hazelnut beverage. Moreover, high pressure homogenization is generally using for eliminating sedimentation of solids and creaming problems. Therefore, we have established the optimum homogenization conditions for processing hazelnut milk using response surface methodology.