Browsing by Publisher "CRC Press"
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Item Mini z in z to relieve the transverse linear tension after a z-plasty transposition(CRC Press, 2002) Seyhan A.One of the most common uses of the Z-plasty is the release of skin contractures. In clinical practice, one or a few large Z-plasties instead of many smaller ones are more effective for lengthening the skin in a desired direction (1). Therefore, in many situations, it is desirable to use as large as possible a Z-plasty. However, the larger the Z-plasty, the more the tension results in the transverse direction. A too large Z-plasty cannot be transposed because of excessive tension. Fortunately, planning of such a too large Z-plasty can usually be avoided by clinical examination; that is, pinching the skin adjacent to the contracture band or scar when flap planning. A special type of ruler can also be used during the clinical examination to determine the largest safely transposable Z-plasty (2). The clinical examination will help ensure that crucial mistakes will not be made; however, minor errors may occur in which a Z-plasty design, slightly larger than appropriate, may result in linear excess tension limited to the transversely oriented new central limb. This linear tension can interfere with the blood supply to the adjacent skin area, including distal points of the flaps, and the resulting furrow may have a constrictive effect on the extremity; at the very least, it looks unsightly. The problem caused by this linear tension and the resulting furrow can be overcome by using a supplementary mini Z-plasty in certain cases (3). © 2002 by Taylor and Francis Group, LLC.Item Atlas of cell organelles fluorescence(CRC Press, 2003) Kohen E.; Santus R.; Hirschberg J.G.; Özkütük N.Containing over 150 original photomicrographs accompanied by protocol information, Atlas of Cell Organelles Fluorescence delineates organelles’ structures, interaction, and organization into complexes. It provides a collection that shows living cells under physiopathological conditions and in the context of treatment with carcinogens, xenobiotics, and chemotherapeutic drugs as well as photosensitizers. A guide for therapeutic, diagnostic, or prognostic interpretation of images, and for further research, the atlas helps you identify critical points of attack and suggests possible strategies for investigation. Each section provides a brief introduction and the technical details of the staining methods used. The text identifies the organelles and gives explanations of unusual appearances and the cytochemical reactions when necessary. Additional text is provided where appropriate for extension and implementation of methods being utilized to generate similar results. In all cases the normal and pathological markers and content are presented. The atlas includes a color insert that illustrates characteristic organelle features, microcompartmentalization, and alterations as investigated by one or more probes simultaneously. The book, an exhaustive list of cellular events observed using microfluorometry, supplies a compilation of information spread throughout the literature of the last 30 years. Atlas of Cell Organelles Fluorescence brings the information together and puts it in an easily accessible format. © 2004 by Taylor & Francis Group, LLC.Item Turkish Pastirma: A Dry-Cured Beef Product(CRC Press, 2012) Obuz E.; Akkaya L.; Gök V.[No abstract available]Item Turkish Pastirma: A Dry-Cured Beef Product(CRC Press, 2012) Obuz E.; Akkaya L.; Gök V.Pastirma, a popular dry-cured beef product made from whole muscle, can be considered an intermediate moisture food (Gök and others 2008). Several whole meat-dried products such as ham, bacon, corned beef, Bündnerfleisch, and pastrami are produced all over the world. Pastirma is generally produced from whole muscles that are obtained from certain parts of cow and water buffalo carcasses (Aktaş and Gürses 2005). In order to produce pastirma, all the exterior fat and connective tissue are removed from the meat, and then curing, drying, pressing, and coating the resultant meat with çemen paste processes are applied (Aksu and Kaya 2002a). Although pastirma is defined as cured and dried meat product, partial fermentation takes place during the production step thanks to natural microbial flora (Katsaras and others 1996; Aksu and Kaya 2001a). © 2012 by Taylor and Francis Group, LLC.Item Composition and degradation effects on the compaction characteristics of municipal solid wastes(CRC Press, 2013) Pulat H.F.; Yukselen-Aksoy Y.In order to protect environment and human health, MSW must be stored regularly and confidently. For safe and economic MSW storage, significant processes are initialized (dumping, spread out, burying and compacting). Compaction is the one of the most important stages of the storage process. Well compacted MSW renders less volume than the same weighted uncompacted MSW. Furthermore, well compaction provides safer storage area. In this study, the effect of composition, degradation, and energy on the compaction behavior of artificially prepared and natural fresh and aged MSW samples were determined. The standard and modified proctor tests were performed on the fresh and aged samples. Artificial samples were prepared in different compositions to examine the effect of composition. In addition to the synthetic MSW samples, natural MSW samples were provided from municipal landfill area of Manisa city. © 2013 Taylor & Francis Group, London.Item High-pressure processing for improved dairy food quality(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious food. In some countries in the world, almost half the milk produced is consumed as fresh-pasteurized whole, low-fat, or skim milk. Most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, yogurt, ice cream, condensed milk and dried milk, and milk powder (Bandler, 2013). © 2015 by Taylor & Francis Group, LLC.Item Introduction to improving food quality by novel food processing(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.Consumers around the world are better educated and more demanding in their identification and purchase of quality health-promoting foods. The food industry and regulatory agencies are searching for innovative technologies to provide safe and stable foods for their clientele. Thermal pasteurization and commercial sterilization of foods provide safe and nutritious foods that, unfortunately, are often heated beyond a safety factor that results in unacceptable quality and nutrient retention. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high-quality health-promoting foods. The development of nonthermal processing technologies for food processing is providing an excellent balance between safety and minimal processing, between acceptable economic constraints and superior quality, and between unique approaches and traditional processing resources (Zhang et al., 2011). Nonthermal food processing is often perceived as an alternative to thermal food processing; yet, there are many nonthermal preparatory unit operations as well as food processing and preservation opportunities and challenges that require further investigation by the food industry. Nonthermal technologies are useful not only for inactivation of microorganisms and enzymes, but also to improve yield and development of ingredients and marketable foods with novel quality and nutritional characteristics (Bermudez-Aguirre and Barbosa-Canovas, 2011). © 2015 by Taylor & Francis Group, LLC.Item Improving quality and shelf-life of table eggs and olives by high-pressure processing(CRC Press, 2014) Tokuşoğlu Ö.; Barbosa-Cánovas G.V.Whole egg (WE) has an excellent nutritional value, containing a high biological value of protein as compared to any dietary protein sources. Egg proteins own all covetable nutritional and functional properties. Liquid egg, homogenized as whole egg or separated into white and yolk, is used as an ingredient and/or as a colorant in a wide variety of processed food products (ICMSF, 1998; Tokuşoğlu 2013). © 2015 by Taylor & Francis Group, LLC.Item Improving food quality with novel food processing technologies(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations. Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement. © 2015 by Taylor & Francis Group, LLC.Item High-pressure processing for freshness, shelf-life quality of meat products and value-added meat products(CRC Press, 2014) Tokuşoğlu Ö.; Vural H.Consumers demand products that are safe, nutritious, convenient, varied, attractive (in appearance, texture, and flavor), and also innovative. High-pressure processing (HPP) can be used as an alternative process to heat pasteurization and for shelf-life extension of a wide range of products. © 2015 by Taylor & Francis Group, LLC.Item Food allergies: High-pressure processing effects on food allergens and allergenicity(CRC Press, 2014) Tokuşoğlu Ö.; Bozoğlu F.T.Food sensitivity is an adverse reaction to a food which other people can safely eat, and includes food allergies, food intolerances, microbial toxications, and chemical sensitivities, whereas food allergy is an abnormal response to a food triggered by body’s immune system. Foodborne allergic reactions can sometimes cause serious illness and death (Bozoğlu and Tokuşoğlu, 2014). © 2015 by Taylor & Francis Group, LLC.Item Quality, safety, and shelf-life improvement in fruit juices by pulsed electric fields(CRC Press, 2014) Tokuşoğlu Ö.; Odriozola-Serrano I.; Martín-Belloso O.Fruit juices are popular beverages worldwide and are perceived as nutritious food products due to their health-promoting constituents, including phenolic antioxidants. Even though, the consumption of minimally processed fruit juices has increased in recent years, distribution and marketing are limited owing to their shorter shelf life (Song et al., 2007). It is stated that various microorganisms, in particular, acid-tolerant bacteria and fungi (yeasts and molds) can cause spoilage and produce undesirable organoleptic alterations in juices. Pathogen microorganisms in products can also cause human illness (Tournas et al., 2006). © 2015 by Taylor & Francis Group, LLC.Item Improving liquid egg quality by pulsed electrical field processing(CRC Press, 2014) Tokuşoğlu Ö.; Barbosa-Cánovas G.V.; Zhang H.Q.The eggs of birds, primarily domestic, are used as human food. Edible eggs consist of the yolk, white, membranes, and shell (AEB, 2013). Figure 18.1 shows the main parts of whole egg (Figure 18.1) (AEB, 2013). Mostly consumed are chicken egg weight 55-65 g, goose eggs 110-180 g, turkey eggs about 110 g, guinea fowl eggs 45 g, and quail eggs 8-10 g. The eggs most often used fresh are from chickens and these eggs consist of approximately 9.5% eggshell including shell membrane, 63% albumen, and 27.5% yolk (Cotterill and Geiger, 1977). © 2015 by Taylor & Francis Group, LLC.Item PEF systems for industrial food processing and related applications(CRC Press, 2014) Kempkes M.A.; Tokuşoğlu Ö.Pulsed electric field (PEF) processing involves the application of short-duration, very-high-voltage pulses to organic material, electroporating bacterial and other cells, and perforating the cell membranes. Electroporation has been investigated for a range of applications, from nonthermal pasteurization of juices, enhanced extraction from vegetative cells and algae, and enhanced drying, to wastewater treatment. This chapter describes the key PEF treatment parameters, and the specialized equipment required to implement this process in industrial processes. It also describes the interactions between the process parameters and the electrical design and performance of PEF systems, as a guide for potential adopters of this technology. Finally, this chapter presents initial commercial applications of PEF processing, and guidelines for its future adoption. © 2015 by Taylor & Francis Group, LLC.Item Fruit juice quality enhancement by high-pressure technology(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Fruit juice is a fruit liquid or liquid extract of the fruit that is commonly consumed as a beverage or used as an ingredient or flavoring in foods. Fruit juice is prepared by mechanically squeezing or macerating the fruit without the application of heat or solvents. Juice from fresh fruits may be prepared in the home using a variety of hand or electric juicers whereas many commercial juices are filtered to remove fiber or pulp. Fruit juices are globally accepted as healthy and nourishing foods owing to their richness in vitamins (especially ascorbic acid [vitamin C]), polyphenols, and flavonoids contributing to good antioxidant properties, their low sodium level, and minimal fat content (Anonymous, 2013; MEYED, 2013; Tokuşoğlu and Hall, 2011). © 2015 by Taylor & Francis Group, LLC.Item Phytochemical quality, microbial stability, and bioactive profiles of berry-type fruits, grape, and grape by-products with high-pressure processing(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Berry fruits, commonly called aggregate fruits, have clusters of one-seeded drupelets, each cluster of drupelets developing from a single flower. The drupelets are typically eaten as a cluster and not individually. It is stated that the origin of berries is very complicated and there are numerous cultivated varieties that have been developed through the centuries (Tokuşoğlu and Stoner, 2011). © 2015 by Taylor & Francis Group, LLC.Item High-pressure processing of bioactive components of foods(CRC Press, 2014) Tokuşoğlu Ö.Phenolic compounds are naturally derived bioactive substances that have health-promoting, and/or nutraceutical and medicinal properties. Phenolics occur as plant secondary metabolites that are widely distributed in the plant kingdom and represent an abundant antioxidant component of the human diet. © 2015 by Taylor & Francis Group, LLC.Item Item Turkish pastirma: A dry-cured beef product(CRC Press, 2016) Obuz E.; Akkaya L.; Gök V.[No abstract available]Item Magnetohydrodynamics with nanofluids for heat transfer applications(CRC Press, 2017) Selimefendigil F.; Öztop H.F.In this chapter, the use of nanofluids to heat transfer applications with a magnetic field is numerically studied. Two examples are presented that are representative for many thermal engineering problems. A partially heated cavity and lid-driven cavity filled with nanofluid under the effect of an inclined magnetic field were numerically studied. The finite element method was used to solve the governing equations of systems. The influence of the magnetic field strength and inclination angle for various nanoparticle concentrations on the fluid flow and heat transfer characteristics was investigated in detail for a range of pertinent parameters. The results are presented with streamlines, isotherms, and local and averaged Nusselt number distributions for a range of parameters. © 2017 by Taylor & Francis Group, LLC.