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Porosity is one of the major problems in casting operations and there are several discussions in the literature about the porosity formation in aluminum castings. Bifilms are the defects that are introduced into the melt by turbulence. They can be detected with reduced pressure test and presented numerically by measuring bifilm index. The measure of bifilm index is the sum of total oxide length given in millimeters from the cross-section of reduced pressure test sample solidified under 0.01 MPa. In this work, low pressure die casting (LPDC) unit was built in an attempt to enhance the producibility rate. The unit consists of a pump housing that was placed inside the melt in the melting furnace where the pressure was applied instead of the whole melt surface. It was observed that the melt quality of A356 alloy was deteriorated over time which had led to higher porosity. This was attributed to the increased oxide thickness of the bifilm by the consumption of air in between the folded oxides. A relationship was found between bifilm index and pore formation.

Polycyclic aromatic hydrocarbons (PAHs) are ingested with foods and cause toxicities for humans. Yoghurt is one of the main foods that mediate PAH ingestion. Yanik yoghurt, a traditional strained yoghurt, can contain PAHs due to its production process. Therefore, the concentration and types of four polycyclic aromatic hydrocarbons were determined by gas chromatography-mass spectrometry (GC-MS). Yanik yoghurt samples were collected from different shops in Denizli, Turkey. For the method validation, the Eurachem guide (second edition) was adopted. Accordingly, linearity, working range, limits of detection (LOD), quantification (LOQ), precision and trueness values were set. Due to the selected validation parameters, the limit for detection was between 0.03 ng g(-1)and 0.05 ng g(-1)while the limit for quantification was between 0.10 ng g(-1) and 0.16 ng g(-1). Recovery rates higher than 83.80 % were obtained for four PAHs at two spiked concentrations (2.0 and 5.0 ng g(-1)). Five Yanik yoghurt samples and one commercial concentrated yoghurt sample were successfully analysed using the validated method. C1 [Akdogan, Abdullah] Pamukkale Univ, Fac Engn, Chem Engn Dept, TR-20017 Denizli, Turkey. [Gursoy, Oguz] Burdur Mehmet Akif Ersoy Univ, Fac Engn & Architecture, Dept Food Engn, Burdur, Turkey.

Allicin is an organosulfur compound formed in garlics, and it is slightly yellow in colour and gives unique odour to garlic. Allicin has been known to have an antioxidant and antimicrobial activity, and it can react with thiol groups containing proteins. Allicin potential (AP) in Taskopru garlic slices and its loss were monitored during drying in a cabinet drier at three temperatures (50, 60 and 70 degrees C). Initial AP of fresh garlic samples was 10.91 +/- 0.15 mg/g on the basis of dry matter (dm), and it reduced significantly during drying (P

The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses. For this purpose, mesophilic (n=526) and thermophilic (n=413) LAB isolates were collected from 34 raw milk and 16 cheese samples. 27 LAB isolates with a high autolytic activity ranging from 34 to 54 % were identified by (GTG)(5) fingerprint and 16S rDNA sequence analyses, which showed that Lactococcus lactis and Enterococcus faecium were abundant among the autolytic isolates in raw milk while E. faecium and Lactobacillus casei were in white-brined cheese. The autolysis rate of LAB strains increased by raising the temperature and pH; however, decreased somewhat at high NaCl concentrations. Additionally, the highest autolysis was observed in the presence of glucose for most of the strains. On the other hand, Lb. plantarum PFC231 was autolyzed differently, being the highest in the presence of lactose. E. durans PFC235, E. faecium PFC232 and Lb. plantarum PFC231 were autolyzed more than other LAB strains, when exposed to low pH, high NaCl concentration at 10 degrees C simultaneously. However, only Lb. plantarum PFC231, Leuconostoc mesenteroides PFC234, Lc. lactis subsp. cremoris PFC233, Pediococcus acidilactici PFC237 and Lb. rhamnosus PFC238 were able to show intracellular caseinolytic activity. In conclusion, Lb. plantarum PFC231 has the potential to be used as an adjunct starter culture in the production of white-brined cheeses because of its autolysis at low temperature, pH and high salt concentrations, as well as intracellular caseinolytic activity.

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7) cfu/g cheese) than the therapeutic minimum (10(6)-10(7) cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product.

Tubers of Jerusalem artichoke (JA) have been known to store carbohydrates in the form of fructan inulin, an important health functional constituent of JA. In this study, Jerusalem artichoke powder (JAP) was used as a natural source of inulin in cakes, and the effect of JAP addition (5 or 10% in cake formulations) on physical, chemical and sensory properties of cakes and rheological properties of cake batters was determined. Inulin content of JAP was 162.4mg/g dm while cakes with 5 and 10% JAP contained 10.4 and 23.7mg inulin/g dm, respectively. Addition of JAP showed a significant effect on cake crust color. A reduction in cake softness was observed when JAP was incorporated into formulations. Panelists liked the crumb cell structure, flavor, chewiness, softness and sweetness of cakes with JAP equally. In conclusion, this study indicated that JAP could be successfully used as a natural source of inulin in cakes.

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.

Conjugated linoleic acids (CLA) are a mixture of positional and geometric isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) with conjugated double bounds. Their principal dietary sources include ruminant and dairy fats, and CLA are shown to possess health beneficial effects on human health. Dairy cultures may biologically convert linoleic acid to CLA, but their capability is affected by several factors such as the source and amount of linoleic acid in medium and fermentation conditions. The objective of this study is to determine the ability of lactic cultures isolated from different cheeses to produce CLA from sunflower oil as a natural source of linoleic acid. Results indicated that three strains of Lactobacillus and two strains of Enterococcus were able to increase CLA concentration more than 30% based on the weight of sunflower oil added to model medium. It is recommended that the bioconversion capability of linoleic acid into CLA by these strains should be determined in actual dairy products.

The effect of adjunct culture addition on conjugated linoleic acid contents of yogurt drink was determined. Yogurt drink production was carried out under industrial conditions. Yogurt drink samples produced by conventional cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) were used as a control group while Lactobacillus reuteri ATCC 55739 or Lactococcus lactis subsp. lactis IO-1 were used as adjunct cultures, which were added to yogurt drink samples containing conventional cultures. Sunflower oil (as a substrate for linoleic acid) of 0.1g/L (in final products) was supplemented to each yogurt drink group to accelerate CLA production. Chemical, microbiological and sensory properties of yogurt drink samples were determined during a storage period of 10 days at 4 degrees C. In general, the use of Lactobacillus reuteri ATCC 55739 as an adjunct culture increased CLA concentration in yogurt drink (p

Prolonged cold storage of raw milks favors the growth of psychrotrophs, which produce heat-resistant exoenzymes of considerable spoilage potential; the bacterial proteases and lipases affect raw milk quality; among them phospholipases (PLs) may target the milk fat globule. More importantly, bacterial PLs are key virulence factors for numerous species. Two studies examined the use of nitrogen (N-2) gas and examined its effect on psychrotrophs, proteases and lipase producers when the milk was stored in closed vessels; however, the effect on PLs producers is unknown. Here we show that by considering an open system the PLs producers were sooner or later excluded in raw milk (whereas the PLs producers in the non-treated controls culminated at 10(8) CFU/ml), by effective gas treatments that bring oxygen (O-2) levels in milk tower than 0.1 ppm. No increase of the PLs producers among the anaerobes was noticed during the course of the experiments. In the experiments performed at 6.0 degrees C, the delay after which the PLs producers were no longer detectable seemed independent of the initial Level of PLs producers in raw milk (lower than 10(3) CFU/ml). We anticipate that flushing pure N-2 gas in raw milk tanks, considered as open systems, along the cold chain of raw milk storage and transportation, may be an additional technique to control psychrotrophs, and may also constitute an interesting perspective for Limiting their spoilage and pathogenic potential in food materials in general. (C) 2008 Elsevier GmbH. All rights reserved.

Pure N-2 gas was introduced in the headspace of test bottles containing raw milk that were then stored at either 6.0, 7.0, or 12.0 degrees C. Treatment with N-2 significantly reduced the growth of total bacteria, and the growth of bacterial, subgroups such as psychrotrophs, enterobacteria, protease- and lipase-producing bacteria, and Listeria spp, and completely excluded Bacillus cereus growth on MYP plates. The inhibitory effect was maximal at 6.0 degrees C, and bacterial, growth could be halted at this temperature for 11 days. At 12.0 degrees C, N-2 was able to inhibit growth during the first 48 h. No alarming or undesirable effects, such as the excessive growth of anaerobes or lactobacilli, were observed during the course of the study. The same treatments also halted the growth of one bacterial isolate in pure culture that expressed multiresistance to antibiotics. The continuous flushing of raw milk with pure N2 gas in a so-called open system that allows gas exchanges with the environment positively impacted the microbiological quality of the raw milk at a temperature range of 6.0-12.0 degrees C. This procedure should therefore be considered as a possible complementary method to refrigeration in controlling bacterial growth and the spoilage potential of both psychrotrophs and mesophiles in raw milk. (C) 2009 Elsevier GmbH. All rights reserved.

White cheeses were manufactured from bovine milk with ordinary cheese starter, and with the adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum, and stored in plastic containers with brine solution. The physico-chemical properties, the survival of these adjunct cultures and cheese starter during ripening and sensory properties of cheeses were assessed throughout 90 days of ripening. Incorporation of adjunct cultures into white cheese and high levels of their survival rates during ripening had an insignificant effect on the approximate composition of cheeses. The presence of the adjunct cultures did not cause any unfavourable sensory characteristic in white cheese. Adjunct cultures indicated no negative effect on the survival rates of common cheese starters. Results indicated that white cheese is a suitable food matrix for the delivery of B. bifidum, therefore, white cheeses with B. bifidum should be considered as a probiotic product.

Electronic nose presents a rapid method to determine quality characteristics of foodstuffs. Ion mobility spectrometry allows rapid and simple on-site determination of gaseous compounds. Ion mobility based electronic nose system "MGD-1" was used to determine the separation of various hard and extra-hard cheese samples via headspace analysis. The verification of the electronic nose system was performed for different applications such as the discrimination of Emmental cheeses based on either age or geographical origin, and the discrimination of different cheeses based on variety. Nine month ripened Emmental cheeses were successfully discriminated from Emmental cheeses with 3 or 6 month ripening time. The results obtained from Emmental cheeses and other hard and extra-hard cheese varieties showed that the MGD-1 system is of a significant potential for discrimination of the cheese samples. (c) 2008 Published by Elsevier Ltd.

The sialic acid content of the caseinoglycopeptide released from casein during proteolysis was measured in cold stored raw milks, reconstituted milks that were inoculated with a proteolyic strain of Pseudomonas fluorescens at different levels (10(3), 10(4), 10(5) and 10(7) cfu/mL), thermised milks and sterilized milks. The amount of soluble sialic acid increased with the growth of psychrotrophic bacteria in all milk samples during cold storage. While the highest increasing was observed (226.04%) in the reconstituted milk samples inoculated with highly proteolytic strains (107 cfu/mL) the lowest increasing occurred in sterilized milks (35.46%) at the end of storage. It can be claimed that the increases in soluble sialic acid content during cold storage of milk can be used as an indicator of proteolytic action by psychrotrophic bacteria. During the storage the coagulation times of all samples decreased. The shortest coagulation time was seen in control sample (2.3 min) while the highest was found in sterilized milk (7.05 min). Depending on storage time and type of milk, the acidities of the samples changed importantly during storage (p

As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the quality and functional properties of tarhana were investigated. Tarhana was produced under laboratory conditions (uncontrolled and controlled conditions) using two formulas. Some physico chemical, functional, and sensory properties of the samples were analysed. An increase was found in the acidity value of all samples during the fermentation period. The addition of baker's yeast affected the functional properties (water absorption capacity, foaming capacity, foaming stability, emulsifying activity) of the samples (P < 0.05). The tarhana samples produced by the addition of yeast and under controlled conditions had shorter fermentation times and better sensory properties. This research suggests that the addition of baker's yeast and the employment of controlled conditions can be recommended in the production of the commercial type of tarhana. C1 Ege Univ, Dept Dairy Technol, Fac Agr, TR-35100 Izmir, Turkey. Pamukkale Univ, Dept Food Engn, Fac Engn, Camlik, Denizli, Turkey.

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets of Izmir in Turkey were determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. C1 Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey. Ege Univ, Fac Engn, Dept Food Engn, Izmir, Turkey.

As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the quality and functional properties of tarhana were investigated. Tarhana was produced under laboratory conditions (uncontrolled and controlled conditions) using two formulas. Some physico chemical, functional, and sensory properties of the samples were analysed. An increase was found in the acidity value of all samples during the fermentation period. The addition of baker's yeast affected the functional properties (water absorption capacity, foaming capacity, foaming stability, emulsifying activity) of the samples (P < 0.05). The tarhana samples produced by the addition of yeast and under controlled conditions had shorter fermentation times and better sensory properties. This research suggests that the addition of baker's yeast and the employment of controlled conditions can be recommended in the production of the commercial type of tarhana.

Traditional Turkish couscous, a cereal-based product, is made by covering bulgur with milk and flour. Traditionally Turkish couscous was produced from different flours (soyflour and oat flour) and eggs. The nutrient composition of traditional couscous was 90.6% dry matter, 11.27% protein, 2.58% fat, 71.80% carbohydrate, 42.25 mg sodium, 365.62 mg potassium, 2.73 mg iron and 48.30 mg calcium. The calorie content of traditional couscous is about 1487.41 kJ 100 g(-1). The addition of soy and oat flours increased protein content and Ca, K and Fe levels. Sensory properties were also affected. Panellists preferred traditional couscous and couscous with eggs or soyflour over couscous with oat flour. C1 Pamukkale Univ, Fac Engn, Dept Food Engn, Camlik Denizli, Turkey.

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Kashar cheeses were produced using cow's milk and 1:9 and 2:8 soy milk-cow's milk mixtures, which were vacuum-packed in polyethylene containers, and stored for 45 d at 4 +/- 1 degreesC. Some physico-chemical and sensory properties as well as the colour intensity of Kashar cheeses were monitored after at 0, 15, 30 and 45 d storage. To determine economic advantages of using soy milk in the production of Kashar cheese, cost analysis of the produced soy milk and Kashar cheese was carried out. Results showed that use of 20% soy milk has a negative effect on physical, chemical and sensory properties. During the storage, an increase was found in the level of ripening of cheese produced with milk that contains soy milk. The use of 10% soy milk decreased the production costs by 8%. However, physical, chemical and sensory properties were not changed significantly as compared to control cheese. Therefore, 10% soy milk can be added to cow's milk to produce Kashar cheese.

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Typhlitis is a special type of enterocolitis that specifically develops in immunosuppressive patients with hematological malignancies. Typhlitis is a common consideration after bone marrow transplantation due to high-dose chemotherapy that is used in conditioning regimens those contain high-dose cytotoxic chemotherapeutic agents. Although there are several studies about typhlitis during chemotherapy or in leukemia patients, there is not enough data evaluating its relationship between stem cell transplant in adults. Therefore, the current study aimed to analyze the possible causes that may lead to the development of typhlitis in hematopoietic stem cell recipient patients. This retrospective study included 210 adult patients who underwent bone marrow transplantation between January 2017 and December 2019. Pediatric patients (patients younger than 18 years of age) were excluded. Patients\" data were evaluated to determine their effects on typhlitis and the mortality risk of the patients with typhlitis. The analysis of the variables was performed using the IBM SPSS Statistics for Windows version 26 (IBM Corp., Armonk, NY).Variables were analyzed at a 95% confidence level and a P value

WOS: 000459843300002, The source parameters of an earthquake should be determined in detail to calculate deformations caused by that earthquake and to identify faults that are likely to break. Today, the GNSS method is frequently used to determine these source parameters. However, to date, no detailed study has been conducted for this purpose in the eastern section of the Gediz Graben. Therefore, in this study, the GNSS technique was used to determine the tectonic movements in the area between Alasehir and Sarigol in the Gediz Graben. For the implementation of the GNSS technique, 11 benchmark sites, which had been previously established for different purposes in the area, were used, and the measurements were performed in 2013, 2014, and 2015. The GNSS measurements obtained at these sites were evaluated by GAMIT/GLOBK software, and the annual velocity values of the sites were obtained (with respect to the Eurasian plate). The resulting annual horizontal velocity values obtained at the GNSS sites ranged from 12 mm/yr to 27 mm/yr. It was observed that the sites with the highest vertical movements were within the graben. The annual vertical velocity value at the TRAZ site located in the east of the graben was obtained to be approximately 90 mm/yr. This site was followed by BGCL (-33 mm/yr) and AKCL (-13 mm/yr) toward the west of the graben. Furthermore, significant strain accumulations were derived in the study area, and their compliance with the tectonic structure of the region was revealed. The maximum and minimum principal strain parameters and the direction of maximum principal strain that provided the average drift and compression directions for the region were obtained to be 0.604 mu s/yr, -0.375 mu s/yr, and 11.27 degrees, respectively. Block modeling in the study area revealed that the annual strike slip ranged from 4 +/- 1.2 mm/yr to 19.3 +/- 0.6 nun/yr, and the dip slip varied between -23.3 +/- 0.5 mm/yr and -16.0 +/- 0.5 mm/yr., AFAD (Disaster and Emergency Management Authority) [UDAP-C-13-07]; TUBITAK (Scientific and Technological Research Council of Turkey) [113Y526], The data obtained within the scope of the project No. UDAP-C-13-07 supported by AFAD (Disaster and Emergency Management Authority) and the project No.113Y526 supported by TUBITAK (Scientific and Technological Research Council of Turkey) were used in the study. GMT (Wessel and Smith 1998) software was used for the map drawings. DEFNODE (McCaffrey, 2002) software was used for the modeling of the fault systems analysis. We would like to thank project assistants for their contribution to the field work.

36th International Symposium on Remote Sensing of the Environment (ISRSE) -- MAY 11-15, 2015 -- Berlin, GERMANY, WOS: 000380531900217, Water resources are getting more and more important with each passing day in case of survival of humanity. For this reason, assessing water resources' quality and also monitoring them have attracted lots of attention in the recent years. Remote sensing has been growing widely in the last decade and its resources are very usable when it comes to water resources management. In this study, by using remote sensing technology, satellite images that have 350 to 1050 nanometres wavelength band sensors ( e. g. CHRIS Proba) are used to determine the quality of the Kizilirmak River's water. Kizilirmak River is born and also pours out to sea in country limits of Turkey. It is the longest river of the country by the length of 1355 kilometres. Through the river's resources, ground based spectral measurements are made to identify the quality differences of the water at the test spots that have been determined before. In this context at Imranli, where the river contacts civilization for the first time, which is located in Sivas city of Turkey, samples are gathered in order to do ground based spectroradiometer measurements. These samples are gathered simultaneously with the image acquiring time of CHRIS Proba satellite. Spectral signatures that are obtained from ground measurements are used as reference data in order to classify CHRIS Proba satellite's hyperspectral images over the study area. Satellite images are classified based on Chemical Oxygen Demand ( COD), Turbidity and Electrical Conductivity ( EC) attributes. As a result, interpretations obtained from classified CHRIS Proba satellite hyperspectral images of the study area are presented.