Yazar "Alpaslan, Mehmet" seçeneğine göre listele

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    Determination of impregnation parameters and volatile components in vacuum impregnated apricots
    (Cell Press, 2024) Demir, Nurullah; Alpaslan, Mehmet
    An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile of intermediate -moisture apricots. cv. Hacihaliloglu and cv. Kabaasi apricots were immersed in a variety of solutions, including citric acid and sucrose, as well as plant extracts like rosehip, roselle, and rhubarb. According to the results, solid loss and water gain were observed in all infused samples by VI, while osmotic dehydration occurred in the apricots after immersing in sucrose solution. After all process, a total of 71 volatile compounds were detected in the Hacihaliloglu variety and 66 in the Kabaasi variety. These components are aldehydes, ketones, esters, furan compounds, alcohols, terpenes, isoprenoids, and acids, collected in eight groups. Vacuum impregnation had positive effects on terpenes in both cultivars.
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    Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
    (Springer, 2018) Levent, Okan; Alpaslan, Mehmet
    In this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot sauce samples were manufactured at different blanching temperatures (85 and 95 degrees C), blanching times (5 and 10 min) and sieve diameters (1 and 3 mm). The sauce samples were stored at + 4 degrees C for 60 days and analyses were performed at intervals of 15 days. It was observed that the processing variables and storage period affected the properties of samples significantly (p < 0.05). Acidity decreased significantly at the end of the storage and soluble and total dry matters did not show a significant change by the change of processing variables. The L* and b* values of the apple sauce decreased while the a* value increased during the storage. Sucrose was determined to be major sugar component in the samples. Blanching temperature and time affected the levels of glucose, sucrose and fructose negatively. Apricot sauce samples showed non-Newtonian shear thinning behavior having lower flow behavior index than unity. Apparent viscosity, viscous modulus and elastic modulus values of the samples decreased with the increase of blanching temperature and time while these values increased with the increase of sieve diameter. Herschel-Bulkley model described the flow behavior of the samples very well (R-2 > 0.97).
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    Effects of Vegetable Oils on The Quality Parameters of Red Pepper During Storage
    (Namık Kemal Üniversitesi, Ziraat Fakültesi, 2010) İnanç, Ahmet Levent; Demirci, Mehmet; Alpaslan, Mehmet
    Sunflower, cottonseed, hazelnut, soybean and sesame oils at the concentration of 0, 2, 4 or 6 g/100g red pepper were added into red pepper to determine the effects of the oils on color and oxidative stability during 12-month storage at room temperature. The changes in color, free fatty acid content and peroxide value were determined in 2 month intervals. Initial colors of samples were ranged between 75.26 and 79.95 (ASTA unit), and decreased as the amount of the added vegetable oils increased. Color losses were increased by increasing time for all samples while the color of the soybean oil added samples was more stable. Free fatty acid content and peroxide value of red pepper extracted oils increased significantly as the storage time increased. At the end of storage, free fatty acid content of sesame oil added red pepper was higher than that of others and the lower peroxide value was observed in the control.
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    Gastroprotective effect of apricot kernel oil in ethanol-induced gastric mucosal injury in rats
    (Taylor & Francis Ltd, 2018) Karaboğa, İhsan; Ovalı, M. A.; Yılmaz, A.; Alpaslan, Mehmet
    We investigated the gastroprotective effect of apricot kernel oil on ethanol induced gastric ulcer in rats. Male Wistar albino rats were divided into control, ethanol and apricot kernel oil + ethanol groups. The fatty acid composition of apricot kernel oil was determined using GC-MS. A gastric ulcer index was defined as the area percentage of the gastric mucosa consisting of ulcerated tissue. Gastric tissue was investigated by TUNEL staining for apoptosis, immunohistochemical iNOS staining, measurement of gastric IL-10 and IL-6 expression by ELISA and assays of catalase, malondialdehyde and superoxide dismutase. The ethanol group exhibited a higher gastric ulcer score, increased IL-6 level, increased number of inducible nitric oxide synthase-positive and TUNEL positive cells, and a higher MDA level compared to the control group. The apricot kernel oil + ethanol group exhibited significantly fewer gastric lesions compared to the ethanol group. Apricot kernel oil protects rat gastric mucosa against ethanol induced injury by its anti-inflammatory, anti-oxidative and anti-apoptotic effects, and might be useful for reducing the severity of gastric ulcers.
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    Nutritional benefits of selected plant-based proteins as meat alternatives
    (IGI Global, 2020) Yıkmış, Seydi; Atan, R.M.; Kağan, N.; Gülüm, L.; Aksu, H.; Alpaslan, Mehmet
    Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they are necessary for immune responses, cell signals, muscle masses, and the repair of damaged cells. Animal and plant food products are the main protein sources in the human diet. Based on scientific evidence, proteins derived from animals recently started to be replaced by plant-based options as prefered proteins for a range of reasons. Consumption of non-meat protein sources being shown to be healthy and environmentally friendly is a major consideration. Plant-based protein is helping minimize high cholesterol, type 2 diabetes, high blood pressure, obesity, certain types of cancer, including colorectal, ovarian, and breast cancers, and a diet based on non-animal proteins could increase life expectancy and decrease greenhouse gases emissions from livestock as less resources are used for plant production. The chapter describes the nutritional benefits and current uses of nine non-animal protein sources and the health benefits arising from replacing animal protein. © 2021, IGI Global.
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    Probiotic Microorganisms and Encapsulation Method Approaches
    (Igi Global, 2018) Yıkmış, Seydi; Aksu, Harun; Alpaslan, Mehmet; Şimşek, Osman
    Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts to prevent cancer, which has been anticipated, has increased the interest in probiotics and therefore synbiotics. Encapsulation methods are one of the most important protection methods currently used to ensure the viability of probiotics and their effectiveness. Especially milk and dairy products are used for many purposes such as increasing the shelf life, increasing the nutritional value, providing digestibility, shortening the ripening period, improving taste and aroma substances. The use of the microencapsulation technique alone can improve probiotic vitality. Combining microencapsulation with various food processing technologies is thought to help improve the vitality of probiotics in production and storage. In this chapter, probiotic microorganisms and encapsulation applications are explored.
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    Some lactobacillus, leuconostoc and acetobacter strains in traditional turkish yoghurt, cheese, kefir samples as a probiotic candidate
    (2023) Demırok, Nazan Tokatlı; Alpaslan, Mehmet; Yıkmış, Seydi
    Lactic acid bacteria which are important for production of fermented milk products contain may strains called Lactobacillus, Streptococcus, Lactococcus and Leuconostoccus. As a result, lactic acid bacteria are called ‘milk-souring (fermenting)’ organisms. In addition to the fermentation abilities of Lactobacillus spp., it is important for aroma, texture and acid formation and comprises the most important group of lactic acid bacteria. Their critical importance comes from their metabolic capacity and probiotic features. In this research, yogurt, cheese and kefir samples were collected from cities in Turkey and used to isolate. Isolates were identified phenotypically and genotypically characterized. The probiotic features antibacterial activity against Staphylococcus aureus ATCC6538, Listeria monocytogenes DSM12464, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC51299, and Salmonella Enteritidis ATCC 130762; bile and acid salt tolerance, susceptibility to chloramphenicol, erythromycin, penicillin G, gentamicin, vancomycin, streptomycin, kanamycin, and tetracycline of isolates were determined. Isolates, were identified as Lactobacillus paracasei subspecies (subsp.) paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Acetobacter ghanensis, Acetobacter fabarum, Acetobacter subsp., Leuconostoc pseudomesenteroides, and Leuconostoc mesenteroides subsp. mesenteroides. Some isolates were tolerant of acid and bile salt, some strains were resistant to antibiotics, and some could inhibit pathogens. In this study, isolates were determined to have probiotic features. As a result of the study, it was determined that some isolates showed probiotic properties and had strong antibacterial activity. Isolates can be use as natural alternative in infections.