Better food preservation methods are needed to assure food safety for consumption. Food irradiati... more Better food preservation methods are needed to assure food safety for consumption. Food irradiation is one of the methods to be considered to control the presence of microorganisms, parasites and insects, and to control severe losses during storage and distribution. Application of food irradiation increases shelf life of irradiated food products. In this paper, the use of irradiation in food
An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp tre... more An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors
ABSTRACT Microbial diversity in milk and in cheese itself affects the biochemical and sensory cha... more ABSTRACT Microbial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive Staphylococcus aureus counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6–8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faceium. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.
Journal of Inclusion Phenomena and Macrocyclic Chemistry, 2014
ABSTRACT In this study, cyclodextrin inclusion complexes with rutin were prepared via co-precipit... more ABSTRACT In this study, cyclodextrin inclusion complexes with rutin were prepared via co-precipitation method. Stability constant and solubility energy of beta-cyclodextrin complex were calculated as 262 M-1 and 1,737 kJ mol(-1), respectively. Aqueous solubility of rutin was increased with inclusion complex of beta-cyclodextrin. The effect of temperature on both aqueous solubility of free rutin, and its inclusion complex was also studied. Characterization of cyclodextrin complexes were conducted with UV-Vis spectrophotometry, Fourier transform infrared spectroscopy, X-ray diffractometry, differential scanning calorimetry, thermal gravimetric analysis, nuclear magnetic resonance spectroscopy and scanning electron microscopy techniques. Characterization results supported formation of inclusion complexes. Dissolution profiles of rutin, physical mixture and inclusion complex of rutin were observed at 37 A degrees C. Dissolution results proved the effect of cyclodextrin addition on solubility rate of rutin. After loading rutin and its complexes into silk fibroin based films, release tests were performed at 37 A degrees C in neutral pH conditions for 24 h. Most of the rutin were released from silk fibroin films within the first 5 h and the rest of it was released slowly (sustained release). Electron microscope analyses showed that films had homogenous and dense morphologies. These results revealed that silk fibroin is useful for preparing bioactive films loaded with natural compounds and for modifying their release behaviour at physiological conditions.
Current inspection of catfish quality relies upon sensory evaluation that can be subjective, pron... more Current inspection of catfish quality relies upon sensory evaluation that can be subjective, prone to error and difficult to quantify. Fresh farm-raised catfish (Ictalurus punctatus) fillets were stored at 1.7_ and 7.2_C for up to 6 days and evaluated daily for changes in odors in the raw and cooked stage by an electronic nose as well as by trained sensory
International Journal of Food Science & Technology, 2012
... Cesarettin Alasalvar,1* Ebru Pelvan,1 Banu Bahar,1 Figen Korel2 & Hu¨lya O¨ lmez1 ... Bes... more ... Cesarettin Alasalvar,1* Ebru Pelvan,1 Banu Bahar,1 Figen Korel2 & Hu¨lya O¨ lmez1 ... Besides its potential health benefits and nutritional value (Mercanlıgil et al., 2007; Alasalvar & Shahidi, 2009; Alasalvar et al., 2009; Yu¨cesan et al., 2010), hazelnut as a food ingredient ...
Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped ... more Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped into sugar solutions containing dextrose and sucrose, or dextrose and fructose. Composition, mineral content, weight change, rheological properties, and color were measured at each step. Carbohydrate content increased during processing. Candied chestnuts were low in protein (1.31–1.35%) and lipids (0.29–0.78%) but high in carbohydrates (73.48–76.13%). Their mineral
Better food preservation methods are needed to assure food safety for consumption. Food irradiati... more Better food preservation methods are needed to assure food safety for consumption. Food irradiation is one of the methods to be considered to control the presence of microorganisms, parasites and insects, and to control severe losses during storage and distribution. Application of food irradiation increases shelf life of irradiated food products. In this paper, the use of irradiation in food
An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp tre... more An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors
ABSTRACT Microbial diversity in milk and in cheese itself affects the biochemical and sensory cha... more ABSTRACT Microbial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive Staphylococcus aureus counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6–8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faceium. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.
Journal of Inclusion Phenomena and Macrocyclic Chemistry, 2014
ABSTRACT In this study, cyclodextrin inclusion complexes with rutin were prepared via co-precipit... more ABSTRACT In this study, cyclodextrin inclusion complexes with rutin were prepared via co-precipitation method. Stability constant and solubility energy of beta-cyclodextrin complex were calculated as 262 M-1 and 1,737 kJ mol(-1), respectively. Aqueous solubility of rutin was increased with inclusion complex of beta-cyclodextrin. The effect of temperature on both aqueous solubility of free rutin, and its inclusion complex was also studied. Characterization of cyclodextrin complexes were conducted with UV-Vis spectrophotometry, Fourier transform infrared spectroscopy, X-ray diffractometry, differential scanning calorimetry, thermal gravimetric analysis, nuclear magnetic resonance spectroscopy and scanning electron microscopy techniques. Characterization results supported formation of inclusion complexes. Dissolution profiles of rutin, physical mixture and inclusion complex of rutin were observed at 37 A degrees C. Dissolution results proved the effect of cyclodextrin addition on solubility rate of rutin. After loading rutin and its complexes into silk fibroin based films, release tests were performed at 37 A degrees C in neutral pH conditions for 24 h. Most of the rutin were released from silk fibroin films within the first 5 h and the rest of it was released slowly (sustained release). Electron microscope analyses showed that films had homogenous and dense morphologies. These results revealed that silk fibroin is useful for preparing bioactive films loaded with natural compounds and for modifying their release behaviour at physiological conditions.
Current inspection of catfish quality relies upon sensory evaluation that can be subjective, pron... more Current inspection of catfish quality relies upon sensory evaluation that can be subjective, prone to error and difficult to quantify. Fresh farm-raised catfish (Ictalurus punctatus) fillets were stored at 1.7_ and 7.2_C for up to 6 days and evaluated daily for changes in odors in the raw and cooked stage by an electronic nose as well as by trained sensory
International Journal of Food Science & Technology, 2012
... Cesarettin Alasalvar,1* Ebru Pelvan,1 Banu Bahar,1 Figen Korel2 & Hu¨lya O¨ lmez1 ... Bes... more ... Cesarettin Alasalvar,1* Ebru Pelvan,1 Banu Bahar,1 Figen Korel2 & Hu¨lya O¨ lmez1 ... Besides its potential health benefits and nutritional value (Mercanlıgil et al., 2007; Alasalvar & Shahidi, 2009; Alasalvar et al., 2009; Yu¨cesan et al., 2010), hazelnut as a food ingredient ...
Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped ... more Raw-peeled chestnuts were treated with citric acid or sodium metabisulphite, steamed, and dipped into sugar solutions containing dextrose and sucrose, or dextrose and fructose. Composition, mineral content, weight change, rheological properties, and color were measured at each step. Carbohydrate content increased during processing. Candied chestnuts were low in protein (1.31–1.35%) and lipids (0.29–0.78%) but high in carbohydrates (73.48–76.13%). Their mineral
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