Browsing by Author "Taşkin B."

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    Transient analysis of dam-reservoir interaction including the reservoir bottom effects
    (2005) Küçükarslan S.; Coşkun S.B.; Taşkin B.
    In this paper, time-domain transient analysis of elastic dam-reservoir interaction including the reservoir bottom effects is presented by coupling the finite element method in the infinite fluid domain and in the solid domain. An efficient coupling procedure is formulated by a substructuring method. Sommerfeld's boundary condition for the far end of the infinite domain is implemented. To verify the proposed scheme, numerical examples are given to compare with available exact solutions for rigid and elastic dam cases. Finally, a numerical example is studied to evaluate the effects of the reservoir bottom. © 2005 Elsevier Ltd. All rights reserved.
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    Microencapsulation technology: An alternative preservation method for opuntia spp. derived products and their bioactive compounds
    (Springer International Publishing, 2021) Aksoylu Özbek Z.; Günç Ergönül P.; Taşkin B.
    Microencapsulation is considered a convenient preservation method for sensitive food components. Opuntia spp. cladodes contain substantial amounts of phytochemicals, mainly flavonoids, betalains, and carotenoids. Due to legal restrictions on the use of synthetic colorants, food technologists are seeking alternative natural sources to be served as a food colorant. The presence of pigments, namely betalains and carotenoids, which are also well-known antioxidants, make Opuntia spp. an excellent food colorant agent. However, various factors, including pH, moisture, light, oxygen, temperature, and enzymatic activities, promote betalain and carotenoids' degradation. Therefore, studies have been focused on the application of different microencapsulation techniques to Opuntia spp. derived products such as fruit juice, pulp, or phytochemicals-rich extracts. Spray drying is the most common method for encapsulation of Opuntia spp. derived products. Moreover, freeze-drying and ionic gelation are the other encapsulation techniques used in Opuntia spp. products. The feasibility of maltodextrin (MD), modified starch, gum arabic, inulin, glucose syrup, gelatin, and cladode mucilage as wall material for encapsulation Opuntia spp. derived products have been evaluated up to now. Besides the preservation of bioactive compounds, microencapsulation provides the conversion of liquid state food into powdered form, facilitating its storage and extending its areas of use. The researchers agree that microencapsulation is a promising preservation method for Opuntia spp. bioactives, particularly betalains. Furthermore, microencapsulated Opuntia spp. derived products may be incorporated into various food product formulations such as extruded snacks, soft drinks, edible films, gummy candies, and yoghurt to obtain an attractive color and enhance the antioxidant capacity of food items. This review will discuss the microencapsulation studies related to Opuntia spp. derived products, including fruit juice, pulp, and extracts. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.
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    Incorporation of opuntia spp. into food systems
    (Springer International Publishing, 2021) Taşkin B.; Aksoylu Özbek Z.
    Opuntia spp. has widespread species which are well-adapted to arid lands and climates over the world. This cactus plant was originated in America and then spread to other regions such as Europe, Africa, and Mediterranean countries. It is mainly cultivated for its seed, edible fruit (prickly pear), and cladodes. The nutritional and health benefits of the Opuntia genus are provided by various compounds such as phenolic compounds, pigments, polysaccharides, mucilage, dietary fibre, vitamins (B1, B2, A, and C), and minerals including magnesium, iron, calcium, potassium, and phosphorus. Owing to several health benefits, including prevention of diabetes, cancer, cardiovascular disease, and inhibition of inflammation, the number of studies focusing on developing novel foods and bioactive compounds by using different parts of this plant has increased recently. Several attempts have been made to integrate this plant into other foods, including bread, cake, pasta, gluten-free products, extrudates, cereal bars, juices, and meat products to improve their nutritional quality. In particular, Opuntia has gained importance as an excellent food source as desertification areas have increased and water resources have decreased globally. This chapter will discuss the recent studies dealing with the use of Opuntia spp. for edible purposes and the development of appropriate processing techniques to incorporate various parts of this valuable plant into other food matrices. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.
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    Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: A survey from Turkey
    (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021) Taşkin B.; Savlak N.
    One of the most challenging aspects of celiac disease management is lack of awareness in public. Aim of the study was to evaluate public awareness and sensitivity on celiac disease and gluten-free diet. 501 individuals in Manisa, Turkey were subjected to a survey to obtain information on demographics, awareness of celiac disease, celiac and gluten-free diet relationship, effect on social life quality and social awareness and sensitivity. Results were analyzed by chi-square test. 43.9% of the public had never heard of celiac disease before. Females were more aware of the disease and gluten-free diet dependency. Majority of the postgraduates (79.6%) recognized the disease. 44.9% of the respondents remarked that celiac patients had hesitations on dining out, while 32.3% found those people restricted for travel and holiday activities. Above one-third of subjects indicated that gluten-free product variety in the market was inadequate. However, more than half had no idea on these. Over 50% felt that, social awareness and sensitivity towards disease was unsatisfactory. This study was conducted to mirror the society’s approach towards celiac patients. It was demonstrated that public’s awareness and sensitivity about celiac disease was scarce. Knowledge of ‘celiac’ needs to be raised. © 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
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    Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?
    (Taylor and Francis Ltd., 2024) Pandiselvam R.; Aydar A.Y.; Aksoylu Özbek Z.; Sözeri Atik D.; Süfer Ö.; Taşkin B.; Olum E.; Ramniwas S.; Rustagi S.; Cozzolino D.
    Vibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage. © 2024 Informa UK Limited, trading as Taylor & Francis Group.