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This study aims to investigate the effect of different infrared powers (IP) (38 W, 50 W, 62 W, 74 W, and 88 W) on drying kinetics, total phenolic content (TPC) and individual phenolics, antioxidant activity (AA) and antibacterial activity, and color quality of sage leaves. IP level significantly affected (p0.80). This study suggested that sage leaves should be dried at 88 W regarding lower drying times and color changes, lower phenolic degradation, and higher antibacterial activity.

In this study, antibacterial and antifungal properties of four medlar extracts obtained using four different solvents, ethanol, methanol, acetone and water, were investigated. The disk diffusion method was used to determine the antimicrobial effects of the extracts. In addition, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC) values were determined. The antibacterial effect of the pure water extract of medlar on S. aureus bacteria was found to be high (11.46 mm). In addition, the MIC and MBC values of the pure water extract were determined as 35.15 and 23.39 µg/mL for S. aureus bacteria. When the antifungal effect was examined, the antifungal effect of the pure water extract of medlar against P. crysogenum was found to be high (14.00 mm). The MIC and MFC values of the pure water extract of medlar are 23.43 and 11.72 µg/mL for P. crysogenum, respectively. Therefore, it was concluded that the pure water extract had the highest antimicrobial effect.

In this research, the suitability of tench (Tinca tinca L., 1758) for the production of fish cake and changes in nutrient components were determined. The supplied fish materials were minced followed by forming into fish cakes with the addition of various additives. Chemical and organoleptic analyzes of the minced fish and fish cakes were made. Also, thiobarbutyric acid (TBA), total volatile basic nitrogen (TVB-N), pH parameters were determined and total mesophilic aerobic bacteria (TMA), total psychophilic bacteria (TPA), coliform group bacteria, and yeast-mold counts were performed in fish cakes on the 1., 4., 7. and 10. days of the storage at 4 ± 1 °C. According to the organoleptic analysis findings, the fish cakes obtained from tench were considered suitable for consumption. TBA, TVB-N, pH values, and microbiological analysis results of storage have shown that deterioration occurs as storage time increases. Especially the changes after the 7th day of storage are statistically significant (p, Bu araştırmada kadife balığının (Tinca tinca L., 1758) köfte yapımına uygunluğu ve besin bileşenlerindeki değişimler belirlenmiştir. Tedarik edilen balık filetoları kıyma haline getirilerek çeşitli katkı maddelerinin eklenmesiyle balık köftesi yapılmıştır. Balık kıyması ve balık köftesinin kimyasal ve organoleptik analizleri yapılmıştır. Ayrıca balık köftesinde 4 ± 1 °C’de depolamanın 1., 4., 7. ve 10. günlerinde tiyobarbütirik asit (TBA), toplam uçucu bazik azot - (TVB-N), pH parametrelerine bakılmıştır. Toplam mezofilik aerobik bakteri (TMA), toplam psikofilik bakteri (TPA), koliform grubu bakteri ve maya-küf sayımı yapılmıştır. Organoleptik analiz bulgularına göre, kadife balığından elde edilen köfte tüketime uygun görmüştür. TBA, TVB-N, pH değerleri ve depolamanın mikrobiyolojik analiz sonuçları depolama süresi arttıkça bozulma olduğunu göstermiştir. Özellikle depolamanın 7. gününden sonraki değişimler istatistiksel açıdan önemlidir (p

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 &gt, 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.

Bu calisma kiraz cekirdegi yaginin fizikokimyasal ozellikleri (PV, FFA, toplam fenolik madde ve antioksidan aktivite), yag asidi, sterol, tokoferol ve fenolik bilesen kompozisyonunu belirlenmesini amaclamistir. Bu calismada kullanilan kiraz cekirdegi yagi soguk presleme yontemiyle eld edilmistir. Kiraz cekirdegi yaginin PV ve FFA degerleri sirasiyla 1.40 meqO2/kg ve 2.71 % olarak tespit edilmistir. Kiraz cekirdegi yaginin gorunur viskozite degeri 0.057 Pa.s olarak tespit edilmistir. Kiraz cekirdegi yaginin TPC ve AC degerleri sirasiyla 22.17 mg/kg ve 1.05 TE μM g-1. Kiraz cekirdegi yaginin doymamis yag asitleri miktari doymus yag aside miktarindan daha yuksek olarak tespit edilmistir. Yagin tekli doymamis yag asitleri miktari (%40.50) coklu doymais yag asitleri miktarindan (%52.03) daha az cikmistir. Oleik ve linoleic asit major yag asitleri olarak tespit edilmis ve degerleri %36.73 ve %39.45 olarak bulunmustur. 14 farkli bitkisel sterol tanimlanmistir. -sitosterol %88.93 oraniyla en yuksek miktarda tespit edilen steroldur. -sitosterolden sonra Kampesterol (3.12%), 7-stigmasterol (2.48%), 5-avenasterol (2.12%) ve sitostanol (1.42%) yuksek miktarda tespit edilen sterollerdir. Diger steroller az miktarda tespit edilmistir (

Every year millions ofpeople in the world get sick or die because of the food they eat and drink. Becausethe foods that people eat and drink are spoiled for various reasons and as aresult of consuming these spoiled products, people get food-borne diseases. Physical,chemical and microbiological factors cause food spoilage. Aneffective control mechanism minimizes these threats. At this point, countries take into considerationthe health of their citizens and adopt laws and regulations in line with theirown management systems. Thus, healthy and reliable food will be achievedwith an effective control mechanism. Every country attaches importance to public healthin accordance with its own means.In this study; it has been tried to give informationabout food safety issues in the framework of the central and local governmentsby giving examples both from Turkey and some of the world's countries., Dünya’daher yıl milyonlarca kişi yedikleri ve içtikleri gıdalar yüzünden yahastalanmaktadır ya da ölmektedir. Çünkü insanların yedikleri ve içtiklerigıdalar çeşitli sebeplerden dolayı bozulmakta ve bu bozulmuş ürünleritüketmeleri sonucunda da insanlar gıda kaynaklı hastalıklara yakalanmaktadır.Gıdaların bozulmasına fiziksel, kimyasal ve mikrobiyolojik etkenler sebepolmaktadır. Etkili bir kontrol mekanizması bu tehditleri minimum seviyeyeindirmektedir. İste tam bu noktada ülkeler kendi vatandaşlarının sağlığını gözöününde bulundurarak kendi yönetim sistemlerine uyumlu olacak şekilde yasalarve yönetmelikler çıkarmaktadır. Böylece etkin bir denetim mekanizması ile sağlıklı ve güvenilir gıdaya ulaşılmış olacaktır.Her ülke kendi imkanları doğrultusunda halk sağlığına önem vermektedir. Buçalışmada hem Türkiye’den hem de dünyanın bazı ülkelerinden örnekler verilerekmerkezi ve yerel yönetimler çerçevesinde gıda güvenliği konusu hakkında bilgiverilmeye çalışılmıştır.

Although Selective Laser Melting has become attractive in industrial applications seeking a high geometrical complexity with short lead times and customization, some bottlenecks still exist for wider adoption. Build rate is one of them while the high number of process parameters and their interactions easily exceeding hundreds which affects the part performance is the second. The machine manufacturers supply parameter sets generally optimized for maximum density leading to good mechanical properties. However, other factors need to be considered in process development. This study aims at increasing the build rate of at least 2 times for 17-4 PH stainless steel without any significant effect on the density, surface quality, material composition, mechanical properties and residual stresses. The results show an excessive ultimate tensile strength to yield strength ratio in comparison to reported literature which is attributed to the double yield phenomenon mainly attributed to the phases present in the microstructure as a result of powder chemical composition and processing gas. Thus, it is concluded that powder chemical composition and processing gas are much more effective on the outcome while the process parameters with an increased build rate do not significantly change the results provided that almost full density is reached.

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process. Important differences of tea species are originated from cultivating conditions of the plant, harvesting procedures and processing of leaves. Green tea and white tea are not fermented, black tea is full fermented and oolong tea is semi-fermented. The most produced tea types in the world are black tea, green tea, oolong tea and white teaspoon respectively. The white tea which has very young tea leaves and buds covered with small, white-silver fuzz is harvested once a year in early spring and has a very mild, sweet taste. There are more catechin and its derivatives in white tea than other tea species. Especially, because of the fact that containing epigallocatechin gallate (EGCG) component, white tea has positive effects on health. Cardioprotective, antidiabetic, neuroprotective, anticarcinogenic effects, antimutagenic activities, antimicrobial and anti-obesity properties are important effects of white tea. For these reasons; white tea is known to have protective effects against cardiovascular diseases, cancer, diabetes mellitus, obesity, central nervous system and microorganism-based diseases. In this review, the production of white tea, its composition and the effect of it on health were examined and compared with different tea types.

Green coffee contains macro nutrients such as carbohydrates, protein, fat, as well as minor components such as caffeine, trigonelin and chlorogenic acid. Phenolics, chlorogenic acids and brown pigments are sources of natural antixodants. High polypehonic materials found in green coffee and especially chlorogenic acid in it have an important place. It is considered that; green coffee has effects on body mass, blood glucose and lipid levels, blood pressure, prevention from cardiovascular diseases which is based on chlorogenic acid consisting antioxidant activity. However, many topics like toxicological effects, doses, amounts, usage in the body, advantages and disadvantages, etc. of these active molecules need to be examined. For these reasons this article was rewieved to evaluate health effects of green coffee.