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Özçeli̇k</title> <meta name="description" content="Search results for: Melisa Özçeli̇k"> <meta name="keywords" content="Melisa Özçeli̇k"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Melisa Özçeli̇k"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 19</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Melisa Özçeli̇k</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">19</span> Optimization the Freeze Drying Conditions of Olive Seeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alev%20Y%C3%BCksel%20Aydar">Alev Yüksel Aydar</a>, <a href="https://publications.waset.org/abstracts/search?q=Tuncay%20Y%C4%B1lmaz"> Tuncay Yılmaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Melisa%20%C3%96z%C3%A7eli%CC%87k"> Melisa Özçeli̇k</a>, <a href="https://publications.waset.org/abstracts/search?q=Tuba%20Ayd%C4%B1n"> Tuba Aydın</a>, <a href="https://publications.waset.org/abstracts/search?q=Elif%20Karaba%C5%9F"> Elif Karabaş</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, response surface methodology (RSM) was used to obtain the optimum conditions for the freeze-drying of Gemlik variety olive seeds of to achieve the desired quality characteristics. The Box Behnken Design (BBD) was applied with three-variable and three replications in the center point. The effects of the different drying parameters including initial temperature of olive seed, pressure and time for freezing on the DPPH activity, total phenolic contents, and oleuropein absorbance value of the samples were investigated. Temperature (50 – 82 °C), pressure (0.2-0.5 mbar), time (6-10 hours) were chosen as independent variables. The analysis revealed that, while the temperature of the product prior to lyophilization and the drying time had no statistically significant effect on DPPH activity (p>0.05), the pressure was more important than the other two variables , and the quadratic effect of pressure had a significant effect on DPPH activity (p<0.05). The R2 and Adj-R2 values of the DPPH activity model were calculated to be 0.8962 and 0.7045, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20seed" title="olive seed">olive seed</a>, <a href="https://publications.waset.org/abstracts/search?q=gemlik%20variety" title=" gemlik variety"> gemlik variety</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH" title=" DPPH"> DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a> </p> <a href="https://publications.waset.org/abstracts/151139/optimization-the-freeze-drying-conditions-of-olive-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151139.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">87</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">18</span> Employer Brand Image and Employee Engagement: An Exploratory Study in Britain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Melisa%20Mete">Melisa Mete</a>, <a href="https://publications.waset.org/abstracts/search?q=Gary%20Davies"> Gary Davies</a>, <a href="https://publications.waset.org/abstracts/search?q=Susan%20Whelan"> Susan Whelan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Maintaining a good employer brand image is crucial for companies since it has numerous advantages such as better recruitment, retention and employee engagement, and commitment. This study aims to understand the relationship between employer brand image and employee satisfaction and engagement in the British context. A panel survey data (N=228) is tested via the regression models from the Hayes (2012) PROCESS macro, in IBM SPSS 23.0. The results are statistically significant and proves that the more positive employer brand image, the greater employee’ engagement and satisfaction, and the greater is employee satisfaction, the greater their engagement. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=employer%20brand" title="employer brand">employer brand</a>, <a href="https://publications.waset.org/abstracts/search?q=employer%20brand%20image" title=" employer brand image"> employer brand image</a>, <a href="https://publications.waset.org/abstracts/search?q=employee%20engagement" title=" employee engagement"> employee engagement</a>, <a href="https://publications.waset.org/abstracts/search?q=employee%20satisfaction" title=" employee satisfaction"> employee satisfaction</a> </p> <a href="https://publications.waset.org/abstracts/81648/employer-brand-image-and-employee-engagement-an-exploratory-study-in-britain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81648.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">337</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">17</span> Neighborhood Sustainability Assessment in the New Developments of Tabriz: A Case Study for Roshdieh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Melisa%20Yazdan%20Panahi">Melisa Yazdan Panahi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since, today in most countries around the world much attention is paid to planning the smallest unit in the city i.e. the residential neighborhoods to achieve sustainable urban development goals, a variety of assessment tools have been developed to assess and monitor the sustainability of new developments. One of the most reliable and widely used assessment tools is LEED-ND rating system. This paper whit the aim of assessing sustainability level of Roshdieh neighborhood in Tabriz, has introduced this rating system and applied it in the study area. The results indicate that Roshdieh has the potential of achieving the standards of sustainable neighborhoods, but the present situation is far from the ideal point. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=LEED-ND" title="LEED-ND">LEED-ND</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20neighborhood" title=" sustainable neighborhood"> sustainable neighborhood</a>, <a href="https://publications.waset.org/abstracts/search?q=new%20developments" title=" new developments"> new developments</a>, <a href="https://publications.waset.org/abstracts/search?q=Tabriz" title=" Tabriz"> Tabriz</a> </p> <a href="https://publications.waset.org/abstracts/11283/neighborhood-sustainability-assessment-in-the-new-developments-of-tabriz-a-case-study-for-roshdieh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11283.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">398</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">16</span> Comparison of the Amount of Microplastics in Plant- and Animal-Based Milks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meli%CC%87sa%20A%C5%9Fci">Meli̇sa Aşci</a>, <a href="https://publications.waset.org/abstracts/search?q=Berk%20Kili%C3%A7"> Berk Kiliç</a>, <a href="https://publications.waset.org/abstracts/search?q=Emine%20Ulusoy"> Emine Ulusoy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ingestion of microplastics in humans has been increasing rapidly, as such hazardous materials are abundant in multiple food products, specifically milks. With increasing consumption rates, humans have been ingesting microplastics on a daily basis, making them prone to be intoxicated and even cause the disruption of intracellular pathways and liver cell disruption, and eventually tissue and organ damage. In this experiment, different milk types(animal-based and plant-based) were tested for microplastics. Results showed that animal-based milks contained a higher concentration of microplastics compared to plant-based milks. Research has shown that in addition to causing health issues in humans, microplastics can also affect livestock animals and plants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microplastics" title="microplastics">microplastics</a>, <a href="https://publications.waset.org/abstracts/search?q=plant-based%20milks" title=" plant-based milks"> plant-based milks</a>, <a href="https://publications.waset.org/abstracts/search?q=animal-based%20milks" title=" animal-based milks"> animal-based milks</a>, <a href="https://publications.waset.org/abstracts/search?q=preventive%20nutrition" title=" preventive nutrition"> preventive nutrition</a> </p> <a href="https://publications.waset.org/abstracts/189310/comparison-of-the-amount-of-microplastics-in-plant-and-animal-based-milks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189310.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">28</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">15</span> The Influence of Residual Stress on Hardness and Microstructure in Railway Rails</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammet%20Emre%20Turan">Muhammet Emre Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sait%20%C3%96z%C3%A7elik"> Sait Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=Yavuz%20Sun"> Yavuz Sun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In railway rails, residual stress was measured and the values of residual stress were associated with hardness and micro structure in this study. At first, three rails as one meter long were taken and residual stresses were measured by cutting method according to the EN 13674-1 standardization. In this study, strain gauge that is an electrical apparatus was used. During the cutting, change in resistance in rail gave us residual stress value via computer program. After residual stress measurement, Brinell hardness distribution were performed for head parts of rails. Thus, the relationship between residual stress and hardness were established. In addition to that, micro structure analysis was carried out by optical microscope. The results show that, the micro structure and hardness value was changed with residual stress. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=residual%20stress" title="residual stress">residual stress</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=micro%20structure" title=" micro structure"> micro structure</a>, <a href="https://publications.waset.org/abstracts/search?q=rail" title=" rail"> rail</a>, <a href="https://publications.waset.org/abstracts/search?q=strain%20gauge" title=" strain gauge "> strain gauge </a> </p> <a href="https://publications.waset.org/abstracts/15651/the-influence-of-residual-stress-on-hardness-and-microstructure-in-railway-rails" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15651.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">602</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">14</span> The Analysis Fleet Operational Performance as an Indicator of Load and Haul Productivity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Linet%20Melisa%20Daubanes">Linet Melisa Daubanes</a>, <a href="https://publications.waset.org/abstracts/search?q=Nhleko%20Monique%20Chiloane"> Nhleko Monique Chiloane</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The shovel-truck system is the most prevalent material handling system used in surface mining operations. Material handling entails the loading and hauling of material from production areas to dumping areas. The material handling process has operational delays that have a negative impact on the productivity of the load and haul fleet. Factors that may contribute to operational delays include shovel-truck mismatch, haul routes, machine breakdowns, extreme weather conditions, etc. The aim of this paper is to investigate factors that contribute to operational delays affecting the productivity of the load and haul fleet at the mine. Productivity is the measure of the effectiveness of producing products from a given quantity of units, the ratio of output to inputs. Productivity can be improved by producing more outputs with the same or fewer units and/or introducing better working methods etc. Several key performance indicators (KPI) for the evaluation of productivity will be discussed in this study. These KPIs include but are not limited to hauling conditions, bucket fill factor, cycle time, and utilization. The research methodology of this study is a combination of on-site time studies and observations. Productivity can be optimized by managing the factors that affect the operational performance of the haulage fleet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cycle%20time" title="cycle time">cycle time</a>, <a href="https://publications.waset.org/abstracts/search?q=fleet%20performance" title=" fleet performance"> fleet performance</a>, <a href="https://publications.waset.org/abstracts/search?q=load%20and%20haul" title=" load and haul"> load and haul</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20mining" title=" surface mining"> surface mining</a> </p> <a href="https://publications.waset.org/abstracts/129555/the-analysis-fleet-operational-performance-as-an-indicator-of-load-and-haul-productivity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/129555.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">195</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">13</span> Clonal Evaluation of Malignant Mesothelioma</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sabahattin%20Comertpay">Sabahattin Comertpay</a>, <a href="https://publications.waset.org/abstracts/search?q=Sandra%20Pastorino"> Sandra Pastorino</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosanna%20Mezzapelle"> Rosanna Mezzapelle</a>, <a href="https://publications.waset.org/abstracts/search?q=Mika%20Tanji"> Mika Tanji</a>, <a href="https://publications.waset.org/abstracts/search?q=Oriana%20Strianese"> Oriana Strianese</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrea%20Napolitano"> Andrea Napolitano</a>, <a href="https://publications.waset.org/abstracts/search?q=Tracey%20Weigel"> Tracey Weigel</a>, <a href="https://publications.waset.org/abstracts/search?q=Joseph%20Friedberg"> Joseph Friedberg</a>, <a href="https://publications.waset.org/abstracts/search?q=Paul%20Sugarbaker"> Paul Sugarbaker</a>, <a href="https://publications.waset.org/abstracts/search?q=Thomas%20Krausz"> Thomas Krausz</a>, <a href="https://publications.waset.org/abstracts/search?q=Ena%20Wang"> Ena Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Amy%20Powers"> Amy Powers</a>, <a href="https://publications.waset.org/abstracts/search?q=Giovanni%20Gaudino"> Giovanni Gaudino</a>, <a href="https://publications.waset.org/abstracts/search?q=Harvey%20I.%20Pass"> Harvey I. Pass</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatmagul%20Ozcelik"> Fatmagul Ozcelik</a>, <a href="https://publications.waset.org/abstracts/search?q=Barbara%20L.%20Parsons"> Barbara L. Parsons</a>, <a href="https://publications.waset.org/abstracts/search?q=Haining%20Yang"> Haining Yang</a>, <a href="https://publications.waset.org/abstracts/search?q=Michele%20Carbone"> Michele Carbone</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tumors are thought to be monoclonal in origin. This paradigm arose decades ago, primarily from the study of hematopoietic malignancies and sarcomas. The clonal origin of malignant mesothelioma (MM), a deadly cancer resistant to the current therapies, has not been investigated. Examination of the pleura from patients with MM shows often the presence of multiple pleural nodules, raising the question of whether they represent independent or metastatic growth processes. To investigate the clonality patterns of MM, we used the HUMARA (Human Androgen Receptor) assay to examine 14 sporadic and 2 familial Malignant Mesotheliomas (MM). Of 16 specimens studied, 15 were informative and 14/15 revealed two electrophoretically distinct methylated HUMARA alleles, indicating a polyclonal origin for these tumors. This discovery has important clinical implications, because an accurate assessment of tumor clonality is key to the design of novel molecular strategies for the treatment of MM. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=malignant%20mesothelioma" title="malignant mesothelioma">malignant mesothelioma</a>, <a href="https://publications.waset.org/abstracts/search?q=clonal%20origin" title=" clonal origin"> clonal origin</a>, <a href="https://publications.waset.org/abstracts/search?q=HUMARA" title=" HUMARA"> HUMARA</a>, <a href="https://publications.waset.org/abstracts/search?q=sarcomas" title=" sarcomas"> sarcomas</a> </p> <a href="https://publications.waset.org/abstracts/14879/clonal-evaluation-of-malignant-mesothelioma" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14879.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">458</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">12</span> Case Study: Hybrid Mechanically Stabilized Earth Wall System Built on Basal Reinforced Raft</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Kaymak%C3%A7%C4%B1">S. Kaymakçı</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20G%C3%BCndo%C4%9Fdu"> D. Gündoğdu</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20%C3%96z%C3%A7elik"> H. Özçelik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The truck park of a warehouse for a chain of supermarket was going to be constructed on a poor ground. Rather than using a piled foundation, the client was convinced that a ground improvement using a reinforced foundation raft also known as “basal reinforcement” shall work. The retaining structures supporting the truck park area were designed using a hybrid structure made up of the Terramesh® Wall System and MacGrid™ high strength geogrids. The total wall surface area is nearly 2740 sq.m , reaching a maximum height of 13.00 meters. The area is located in the first degree seismic zone of Turkey and the design seismic acceleration is high. The design of walls has been carried out using pseudo-static method (limit equilibrium) taking into consideration different loading conditions using Eurocode 7. For each standard approach stability analysis in seismic condition were performed. The paper presents the detailed design of the reinforced soil structure, basal reinforcement and the construction methods; advantages of using such system for the project are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=basal%20reinforcement" title="basal reinforcement">basal reinforcement</a>, <a href="https://publications.waset.org/abstracts/search?q=geogrid" title=" geogrid"> geogrid</a>, <a href="https://publications.waset.org/abstracts/search?q=reinforced%20soil%20raft" title=" reinforced soil raft"> reinforced soil raft</a>, <a href="https://publications.waset.org/abstracts/search?q=reinforced%20soil%20wall" title=" reinforced soil wall"> reinforced soil wall</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20reinforcement" title=" soil reinforcement"> soil reinforcement</a> </p> <a href="https://publications.waset.org/abstracts/57282/case-study-hybrid-mechanically-stabilized-earth-wall-system-built-on-basal-reinforced-raft" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57282.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">11</span> Isolation and Molecular IdentıFıCation of Polyethylene Degrading Bacteria From Soil and Degradation Detection by FTIR Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Morteza%20Haghi">Morteza Haghi</a>, <a href="https://publications.waset.org/abstracts/search?q=Cigdem%20Yilmazbas"> Cigdem Yilmazbas</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayse%20Zeynep%20Uysal"> Ayse Zeynep Uysal</a>, <a href="https://publications.waset.org/abstracts/search?q=Melisa%20Tepedelen"> Melisa Tepedelen</a>, <a href="https://publications.waset.org/abstracts/search?q=Gozde%20Turkoz%20Bakirci"> Gozde Turkoz Bakirci</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Today, the increase in plastic waste accumulation is an inescapable consequence of environmental pollution; the disposal of these wastes has caused a significant problem. Variable methods have been utilized; however, biodegradation is the most environmentally friendly and low-cost method. Accordingly, the present study aimed to isolate the bacteria capable of biodegradation of plastics. In doing so, we applied the liquid carbon-free basal medium (LCFBM) prepared with deionized water for the isolation of bacterial species obtained from soil samples taken from the Izmir Menemen region. Isolates forming biofilms on plastic were selected and named (PLB3, PLF1, PLB1B) and subjected to a degradation test. FTIR analysis, 16s rDNA amplification, sequencing, identification of isolates were performed. Finally, at the end of the process, a mass loss of 16.6% in PLB3 isolate and 25% in PLF1 isolate was observed, while no mass loss was detected in PLB1B isolate. Only PLF1 and PLB1B created transparent zones on plastic texture. Considering the FTIR result, PLB3 changed plastic structure by 13.6% and PLF1 by 17%, while PLB1B did not change the plastic texture. According to the 16s rDNA sequence analysis, FLP1, PLB1B, and PLB3 isolates were identified as Streptomyces albogriseolus, Enterobacter cloacae, and Klebsiella pneumoniae, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyethylene" title="polyethylene">polyethylene</a>, <a href="https://publications.waset.org/abstracts/search?q=biodegradation" title=" biodegradation"> biodegradation</a>, <a href="https://publications.waset.org/abstracts/search?q=bacteria" title=" bacteria"> bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=16s%20rDNA" title=" 16s rDNA"> 16s rDNA</a>, <a href="https://publications.waset.org/abstracts/search?q=FTIR" title=" FTIR"> FTIR</a> </p> <a href="https://publications.waset.org/abstracts/139334/isolation-and-molecular-identification-of-polyethylene-degrading-bacteria-from-soil-and-degradation-detection-by-ftir-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/139334.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">202</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10</span> Changes in Textural Properties of Zucchini Slices with Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of zucchini slices under effects of frying conditions were investigated. Frying time and temperature were interested process variables like slice thickness. Slice thickness was studied at three levels (2, 3, and 4 mm). Frying process was performed at two temperature levels (160 and 180 °C) and each for five different process time periods (1, 2, 3, 5, 8 and 10 min). As frying oil sunflower oil was used. Before frying zucchini slices were thermally processes in boiling water for 90 seconds to inactivate at least 80% of plant’s enzymes. After thermal process, zucchini slices were fried in an industrial fryer at specified temperature and time pairs. Fried slices were subjected to textural profile analysis (TPA) to determine textural properties. In this extent hardness, elasticity, cohesion, chewiness, firmness values of slices were figured out. Statistical analysis indicated significant variations in the studied textural properties with process conditions (p < 0.05). Hardness and firmness were determined for fresh and thermally processes zucchini slices to compare each others. Differences in hardness and firmness of fresh, thermally processed and fried slices were found to be significant (p < 0.05). This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title="sunflower oil">sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=slice%20thickness" title=" slice thickness"> slice thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20temperature" title=" frying temperature"> frying temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20time" title=" frying time"> frying time</a> </p> <a href="https://publications.waset.org/abstracts/28060/changes-in-textural-properties-of-zucchini-slices-with-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28060.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9</span> Improving Oxidative Stability of Encapsulated Krill and Black Cumin Oils and its Application in Functional Yogurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tamer%20El-Messery">Tamer El-Messery</a>, <a href="https://publications.waset.org/abstracts/search?q=Beraat%20%20Ozcelik"> Beraat Ozcelik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to produce functional yogurt supplemented with microencapsulated krill oil as a source of omega 3, which is known, to maintain the normal brain function, reduce the risk of cancer, and preventing cardiovascular disease. Krill oil was mixed with black cumin oil (1:1) in order to increase its oxidative stability. β-caroteine (10 mg/100 ml) was used as a standard antioxidant. Maltodextrin (MD) was mixed with whey protein concentrate (WPC) and gum Arabic (GA) at the ratio of 8:2:0.5 ratios and used for microencapsulation of single or mixed oils. The microcapsules were dried by freeze and spray drying in order to maximize encapsulation efficiency and minimize lipid oxidation. The feed emulsions used for particle production were characterized for stability, viscosity and particle size, zeta potential, and oxidative stability. The oxidative stability for mixed krill oil and black cumin oil was the highest. The highest encapsulation efficiency was obtained using spray drying, which also showed the highest oxidative stability. The addition of encapsulated krill and black cumin oils (1:1) powder in yogurt manufacture reduced slightly effects on the development of acidity, textural parameters, and water holding capacity of yogurt as compared to control. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Krill%20oil" title="Krill oil">Krill oil</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20cumin%20oil" title=" black cumin oil"> black cumin oil</a>, <a href="https://publications.waset.org/abstracts/search?q=micro-encapsulation" title=" micro-encapsulation"> micro-encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stability" title=" oxidative stability"> oxidative stability</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20yogurt" title=" functional yogurt"> functional yogurt</a> </p> <a href="https://publications.waset.org/abstracts/117292/improving-oxidative-stability-of-encapsulated-krill-and-black-cumin-oils-and-its-application-in-functional-yogurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117292.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">107</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8</span> Investigation of the Effect of Preschool Sex Education Program on Parents' Level of Sexual Development Knowledge, Attitude, Communication and Sexual Abuse Awareness</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sila%20Uzkul">Sila Uzkul</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayse%20Dilek%20Ogreti%CC%87r%20Ozceli%CC%87k"> Ayse Dilek Ogreti̇r Ozceli̇k</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sexual development, which starts from fertilization, gainssocial, cultural and psychological dimensions with birth and becomes a lifelongpart of human life. Inorderforchildrentogrowup as healthyindividuals, alldevelopmentalareasneedto be supportedcorrectly, but when it comestosexualdevelopmentandeducation, studiesshowthateducatorsandparentsareinsufficient in terms of information on this subject, andtheyareworried, inadequate In, In restless, In uncomfortableandexcited in In terms In of communication. With this research, it is aimedtoincreasetheknowledgelevel of the parents, theirpositiveattitudetowardssexualeducation, positivecommunicationduringsexualeducationandawareness of sexualabusebyprovidingsexualeducationtotheparents of childrenreceivingpre-schooleducation. The study group of this research, which was designed in quantitativeresearchtype, experimental design, and Solomon four-group model, will be composed of parents of childrenattendingpre-schooleducationinstitutions. In the preparation of the Preschool SexEducation Program to be applied to parents, primaryandsecondarydatasourceswill be used, literaturereviewandarchivescanningmethodswill be used. In the content of the program, theeight main topics (our body, sexuality, emotions, relationships, health, norms, reproductionandrights) thatthe World HealthOrganizationstatesshould be addressed in sexualeducation how toteachthesesubjectstotheirchildren, how toanswerquestionsfromthechild, childsexualdevelopmentandsexualabusetopicswill be included. Theparentsexualeducation program is plannedto be held online (byzoom) for about 45 minutesonce a weekfor 11 weeks. Data will be collectedusingtheSexualCommunicationScale, theSexualEducationAttitudeScale, the sexual Development Knowledge Level andtheAbuse Information/AttitudeScaleforParents. Demographic information of the the parents will be collectedwiththePersonal Information Form to be preparedbytheresearchers. Appropriatestatisticalmethodswill be used in theanalysis of thedata. Studyfindingswill be given in an oral presentation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=preschool" title="preschool">preschool</a>, <a href="https://publications.waset.org/abstracts/search?q=sexual%20development" title=" sexual development"> sexual development</a>, <a href="https://publications.waset.org/abstracts/search?q=sexuality%20education" title=" sexuality education"> sexuality education</a>, <a href="https://publications.waset.org/abstracts/search?q=sexual%20communication" title=" sexual communication"> sexual communication</a>, <a href="https://publications.waset.org/abstracts/search?q=early%20childhood" title=" early childhood"> early childhood</a>, <a href="https://publications.waset.org/abstracts/search?q=parents%27%20sex%20education" title=" parents' sex education"> parents' sex education</a> </p> <a href="https://publications.waset.org/abstracts/140705/investigation-of-the-effect-of-preschool-sex-education-program-on-parents-level-of-sexual-development-knowledge-attitude-communication-and-sexual-abuse-awareness" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/140705.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">168</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> The Ability of Organic Acids Production by Lactic Acid Bacteria in M17 Broth and Squid, Shrimp, Octopus, Eel Infusion Broth </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatih%20%C3%96zogul">Fatih Özogul</a>, <a href="https://publications.waset.org/abstracts/search?q=Sezen%20%C3%96z%C3%A7eli%CC%87k"> Sezen Özçeli̇k</a>, <a href="https://publications.waset.org/abstracts/search?q=Yesim%20%C3%96zogul"> Yesim Özogul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic, acetic, succinic, propionic, formic and butyric acid production by lactic acid bacteria (LAB) were monitored in M17 broth (the control) and some fish (squid, shrimp, octopus, and eel) infusion broth by using HPLC method. There were significant differences in terms of lactic, acetic, succinic, propionic, formic and butyric acid production (p < 0.005) among bacterial strains. Acetic acid production was the lowest by LAB while succinic acid followed by propionic acid was synthesized at the highest levels. Lactic acid production ranged from 0 to 938 mg/L by all LAB strains in different infusion broth. The highest acetic acid production was found by Lb. acidophilus and Lb. delbrueckii subsp. lactic in octopus and shrimp infusion broth, with values of 872 and 674 mg/L, respectively while formic acid formation ranged from 1747 mg/L by Lb. acidophilus in octopus infusion broth to 69 mg/L by Lb. delbrueckii subsp. lactis in shrimp infusion broth. Propionic acid and butyric acid productions by St. thermophilus were 9852 and 3999 mg/L in shrimp infusion broth while Leu. mes. subsp. cremoris synthesized 312 and 9 mg/L of those organic acid in European squid infusion broth, respectively. Apparently, LAB strains had a great capability to generate succinic acid followed by propionic and butyric acid. In addition, other organic acid production differed significantly depending on bacterial strains and growth medium. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lactic%20acid%20bacteria" title="Lactic acid bacteria ">Lactic acid bacteria </a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20acid" title=" organic acid"> organic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC%20analysis" title=" HPLC analysis"> HPLC analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20medium" title=" growth medium"> growth medium</a> </p> <a href="https://publications.waset.org/abstracts/72696/the-ability-of-organic-acids-production-by-lactic-acid-bacteria-in-m17-broth-and-squid-shrimp-octopus-eel-infusion-broth" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">385</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> Changes in Textural Properties of Zucchini Slices Under Effects of Partial Predrying and Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of any food material during processing is significant for further consumer’s evaluation and directly affects their decisions. Thus any food material should be considered in terms of textural properties after any process. In the present study zucchini slices were partially predried to control and reduce the product’s final oil content. A conventional oven was used for partially dehydration of zucchini slices. Following frying was carried in an industrial fryer having temperature controller. This study was based on the effect of this predrying process on textural properties of fried zucchini slices. Texture profile analysis was performed. Hardness, elasticity, chewiness, cohesiveness were studied texture parameters of fried zucchini slices. Temperature and weight loss were monitored parameters of predrying process, whereas, in frying, oil temperature and process time were controlled. Optimization of two successive processes was done by response surface methodology being one of the common used statistical process optimization tools. Models developed for each texture parameters displayed high success to predict their values as a function of studied processes’ conditions. Process optimization was performed according to target values for each property determined for directly fried zucchini slices taking the highest score from sensory evaluation. Results indicated that textural properties of predried and then fried zucchini slices could be controlled by well-established equations. This is thought to be significant for fried stuff related food industry, where controlling of sensorial properties are crucial to lead consumer’s perception and texture related ones are leaders. This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=optimization" title="optimization">optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=texture%20profile%20analysis" title=" texture profile analysis"> texture profile analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20oven" title=" conventional oven"> conventional oven</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a> </p> <a href="https://publications.waset.org/abstracts/27990/changes-in-textural-properties-of-zucchini-slices-under-effects-of-partial-predrying-and-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27990.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> Improvement in Drying Characteristics of Raisin by Carbonic Maceration– Process Optimization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nursac%20Akyol">Nursac Akyol</a>, <a href="https://publications.waset.org/abstracts/search?q=Merve%20S.%20Turan"> Merve S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Ozcelik"> Mustafa Ozcelik</a>, <a href="https://publications.waset.org/abstracts/search?q=Erdogan%20Kucukoner"> Erdogan Kucukoner</a>, <a href="https://publications.waset.org/abstracts/search?q=Erkan%20Karacabey"> Erkan Karacabey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Traditional raisin production is a long time drying process under sunlight. During this procedure, grapes are open to some environmental effects besides the adverse effects of the long drying period. Thus, there is a need to develop an alternative method being applicable instead of traditional one. To this extent, a combination of a potential pretreatment (carbonic maceration, CM) with convectional oven drying was examined. CM application was used in raisin production (grape drying) as a pretreatment process before oven drying. Pressure, temperature and time were examined as application parameters of CM. In conventional oven drying, the temperature is a process variable. The aim is to find out how CM and convectional drying processes affect the drying characteristics of grapes as well as their physical and chemical properties. For this purpose, the response surface method was used to determine both the effects of the variables and the optimum pretreatment and drying conditions. The optimum conditions of CM for raisin production were 0.3 MPa of pressure value, 4°C of application temperature and 8 hours of application time. The optimized drying temperature was 77°C. The results showed that the application of CM before the drying process improved the drying characteristics. Drying took only 389 minutes for grapes pretreated by CM under optimum conditions and 495 minutes for the control group dried only by the conventional drying process. According to these results, a decrease of 21% was achieved in the time requirement for raisin production. Also, it was observed that the samples dried under optimum conditions had similar physical properties as those the control group had. It was seen that raisin, which was dried under optimum conditions were in better condition in terms of some of the bioactive contents compared to control groups. In light of all results, it is seen that CM has an important potential in the industrial drying of grape samples. The current study was financially supported by TUBITAK, Turkey (Project no: 116R038). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drying%20time" title="drying time">drying time</a>, <a href="https://publications.waset.org/abstracts/search?q=pretreatment" title=" pretreatment"> pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodlogy" title=" response surface methodlogy"> response surface methodlogy</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolic" title=" total phenolic"> total phenolic</a> </p> <a href="https://publications.waset.org/abstracts/118363/improvement-in-drying-characteristics-of-raisin-by-carbonic-maceration-process-optimization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/118363.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">138</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Control of Oil Content of Fried Zucchini Slices by Partial Predrying and Process Optimization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Main concern about deep-fat-fried food materials is their high final oil contents absorbed during frying process and/or after cooling period, since diet including high content of oil is accepted unhealthy by consumers. Different methods have been evaluated to decrease oil content of fried food stuffs. One promising method is partially drying of food material before frying. In the present study it was aimed to control and decrease the final oil content of zucchini slices by means of partial drying and to optimize process conditions. Conventional oven drying was used to decrease moisture content of zucchini slices at a certain extent. Process performance in terms of oil uptake was evaluated by comparing oil content of predried and then fried zucchini slices with those determined for directly fried ones. For predrying and frying processes, oven temperature and weight loss and frying oil temperature and time pairs were controlled variables, respectively. Zucchini slices were also directly fried for sensory evaluations revealing preferred properties of final product in terms of surface color, moisture content, texture and taste. These properties of directly fried zucchini slices taking the highest score at the end of sensory evaluation were determined and used as targets in optimization procedure. Response surface methodology was used for process optimization. The properties, determined after sensory evaluation, were selected as targets; meanwhile oil content was aimed to be minimized. Results indicated that final oil content of zucchini slices could be reduced from 58% to 46% by controlling conditions of predrying and frying processes. As a result, it was suggested that predrying could be one choose to reduce oil content of fried zucchini slices for health diet. This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=health%20process" title="health process">health process</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20uptake" title=" oil uptake"> oil uptake</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20oven" title=" conventional oven"> conventional oven</a> </p> <a href="https://publications.waset.org/abstracts/27962/control-of-oil-content-of-fried-zucchini-slices-by-partial-predrying-and-process-optimization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27962.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> How to Empower People to Provide Good Nutrition to Children: Bengkel Gizi Terpadu (Integrated Nutrition Workshop)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anggun%20Yuliana%20Putri">Anggun Yuliana Putri</a>, <a href="https://publications.waset.org/abstracts/search?q=Melisa%20Rahmadini"> Melisa Rahmadini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Ministry of National Development Planning in Indonesia has reported that more than eight million Indonesian children are still malnourished. Based on national statistics, and a recent ranking from NGO Save the Children, Indonesia is one of 15 countries making the fastest gains in cutting child malnutrition among 165 developing countries. According to a United Nations Children’s Fund, at least 7.6 million Indonesian children under the age of 5 or one out of every three suffer from stunted growth, a primary manifestation of malnutrition in early childhood, the report ranked Indonesia as having the fifth largest number of children under 5 suffering from stunted growth worldwide. Addressing the problem of malnutrition in Indonesia, Aksi Cepat Tanggap (ACT) Foundation, a humanitarian organization working with Carrefour, acts as donor and pursues several solutions to the problem, especially of malnourished children and infants in South Tangerang area, Indonesia. The objective of this study was to examine the community empowerment driven by ACT Foundation in order to maintain the good status continuity of child and toddler after the children malnutrition recovered. Research was conducted using qualitative approach through in-depth interview and observation to find out how the Bengkel Gizi Terpadu (Integrated Nutrion Workshop) programs make people empowered. Bengkel Gizi Terpadu (BGT) is divided into 3 sequences of activities, there were: integrated malnutrition rehabilitation; provision of health education to mothers of infants and young children; and family economic empowerment to head of household. Results showed that after empowerment process has been done through training and provision of knowledge to the mothers and families about the important of nutrition and health, there were 30 of 100 mothers who participated actively. Then, there were 45 of 100 heads of household who participated in business training were able to open a business on their own which provided and controlled by ACT as stakeholder in this program. The further findings revealed that BGT programs are able to form community health workers and provide employment opportunities to community. This study believes that integrated nutrition workshop program is the solution to maintain good nutrition among children in South Tangerang, through empowerment of parents and community members, via education and business training program. Both programs prepared parents with economic sustenance and necessary information, a pre-requisite to end malnutrition in children. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=community" title="community">community</a>, <a href="https://publications.waset.org/abstracts/search?q=empowerment" title=" empowerment"> empowerment</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=training" title=" training"> training</a> </p> <a href="https://publications.waset.org/abstracts/2578/how-to-empower-people-to-provide-good-nutrition-to-children-bengkel-gizi-terpadu-integrated-nutrition-workshop" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2578.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">328</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Evaluation of the Phenolic Composition of Curcumin from Different Turmeric (Curcuma longa L.) Extracts: A Comprehensive Study Based on Chemical Turmeric Extract, Turmeric Tea and Fresh Turmeric Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Beyza%20Sukran%20Isik">Beyza Sukran Isik</a>, <a href="https://publications.waset.org/abstracts/search?q=Gokce%20Altin"> Gokce Altin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ipek%20Yalcinkaya"> Ipek Yalcinkaya</a>, <a href="https://publications.waset.org/abstracts/search?q=Evren%20Demircan"> Evren Demircan</a>, <a href="https://publications.waset.org/abstracts/search?q=Asli%20Can%20Karaca"> Asli Can Karaca</a>, <a href="https://publications.waset.org/abstracts/search?q=Beraat%20Ozcelik"> Beraat Ozcelik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Turmeric (Curcuma longa L.), is used as a food additive (spice), preservative and coloring agent in Asian countries, including China and South East Asia. It is also considered as a medicinal plant. Traditional Indian medicine evaluates turmeric powder for the treatment of biliary disorders, rheumatism, and sinusitis. It has rich polyphenol content. Turmeric has yellow color mainly because of the presence of three major pigments; curcumin 1,7-bis(4-hydroxy-3-methoxyphenyl)-1, 6-heptadiene-3,5-dione), demethoxy-curcumin and bis demothoxy-curcumin. These curcuminoids are recognized to have high antioxidant activities. Curcumin is the major constituent of Curcuma species. Method: To prepare turmeric tea, 0.5 gram of turmeric powder was brewed with 250 ml of water at 90°C, 10 minutes. 500 grams of fresh turmeric washed and shelled prior to squeezing. Both turmeric tea and turmeric juice pass through 45 lm filters and stored at -20°C in the dark for further analyses. Curcumin was extracted from 20 grams of turmeric powder by 70 ml ethanol solution (95:5 ethanol/water v/v) in a water bath at 80°C, 6 hours. Extraction was contributed for 2 hours at the end of 6 hours by addition of 30 ml ethanol. Ethanol was removed by rotary evaporator. Remained extract stored at -20°C in the dark. Total phenolic content and phenolic profile were determined by spectrophotometric analysis and ultra-fast liquid chromatography (UFLC), respectively. Results: The total phenolic content of ethanolic extract of turmeric, turmeric juice, and turmeric tea were determined 50.72, 31.76 and 29.68 ppt, respectively. The ethanolic extract of turmeric, turmeric juice, and turmeric tea have been injected into UFLC and analyzed for curcumin contents. The curcumin content in ethanolic extract of turmeric, turmeric juice, and turmeric tea were 4067.4, 156.7 ppm and 1.1 ppm, respectively. Significance: Turmeric is known as a good source of curcumin. According to the results, it can be stated that its tea is not sufficient way for curcumin consumption. Turmeric juice can be preferred to turmeric tea for higher curcumin content. Ethanolic extract of turmeric showed the highest content of turmeric in both spectrophotometric and chromatographic analyses. Nonpolar solvents and carriers which have polar binding sites have to be considered for curcumin consumption due to its nonpolar nature. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title="phenolic compounds">phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title=" spectrophotometry"> spectrophotometry</a>, <a href="https://publications.waset.org/abstracts/search?q=turmeric" title=" turmeric"> turmeric</a>, <a href="https://publications.waset.org/abstracts/search?q=UFLC" title=" UFLC"> UFLC</a> </p> <a href="https://publications.waset.org/abstracts/89625/evaluation-of-the-phenolic-composition-of-curcumin-from-different-turmeric-curcuma-longa-l-extracts-a-comprehensive-study-based-on-chemical-turmeric-extract-turmeric-tea-and-fresh-turmeric-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89625.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">200</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Energy and Nutrient Intakes in Cystic Fibrosis: Do They Achieve Guidelines ?</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hatice%20Akb%C4%B1y%C4%B1k">Hatice Akbıyık</a>, <a href="https://publications.waset.org/abstracts/search?q=H%C3%BClya%20G%C3%B6kmen%20%C3%96zel"> Hülya Gökmen Özel</a>, <a href="https://publications.waset.org/abstracts/search?q=Nagehan%20Emiralio%C4%9Flu"> Nagehan Emiralioğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=Elmas%20Ebru%20G%C3%BCne%C5%9F%20Yal%C3%A7%C4%B1n"> Elmas Ebru Güneş Yalçın</a>, <a href="https://publications.waset.org/abstracts/search?q=Deniz%20Do%C4%9Fru%20Ers%C3%B6z"> Deniz Doğru Ersöz</a>, <a href="https://publications.waset.org/abstracts/search?q=Hayriye%20U%C4%9Fur%20%C3%96z%C3%A7elik"> Hayriye Uğur Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=Nural%20Kiper"> Nural Kiper</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Dietary recommendations in cystic fibrosis (CF) are based on the need to compensate for the increased energy needs of infection, the increased energy cost of breathing and the losses, incurred from malabsorption. Studies in CF indicate that dietary recommendations for CF patients can be difficult to achieve Aim: The aim of this study was to evaluate the energy and nutrient intakes and to compare in accordance with CF dietary guidelines in CF. Methods: One-hundred sixty patients with CF, aged between 2 to 20 years (mean±SD= 7.4±4.8 years) attending Hacettepe University, Faculty of Medicine, Department of Pediatric Pulmonary Diseases were included. Energy and nutrient intakes from foods and enteral products were calculated using a-24-hour dietary recall method with BEBIS 7.2 programme. Percentages of energy and nutrient intakes were compared in accordance with CF dietary guidelines. Patients or/and parents completed a questionnaire showing mealtime problems, usage of alternative therapies and type of nutrition. Statistical analyses were done using SPSS 16.0 programme. Results: It was obtained that 14.5% and 46.9% of the total energy intake were from proteins and carbohydrates, respectively. The actual contribution of total, saturated, monounsaturated and polyunsaturated fats to the total caloric intake was 37.5%, 14.3%, 14.9%, 9.9%, respectively. It was found that 87.7% of energy, 85% of protein 91.7% of carbohydrate, 81.1% of fat intakes were met, when compared CF recommended intakes of 120% RDA. Additionally 67%, 69.5%, 68.2% and 68.9% of the subjects did not achieve CF recommended intakes of 120% RDA for energy, protein, carbohydrate and fat, respectively. Patients with CF had low intakes for age for almost all vitamins and minerals, although supplementation was given. Especially most patients did not achieve the minimum recommended vitamin K intake of 120% RDA. The percentage meeting 120% RDA was 75.9% for vitamin K. It was shown that 41% of the patients had mealtime problems and they skipped the breakfast. Moreover 25.4% of the patients used alternative products outside the standard treatment (such as omega-3, ginger, turmeric, local honey). It was also showed that 60.8% of patients were using enteral products in addition to normal foods, the remaining patients were on only normal foods. Conclusion: The aims of improving nutritional status in children are to achieve normal weight gain and growth; optimize vitamin and mineral status; and slow the rate of clinical decline. In this study although enteral products were used in patients with CF, it was found that energy and nutrient requirements were unable to meet. Because dietary assessment is essential to identify the need for earlier nutritional intervention, in each visit patients need to be referred to CF specialist dietitian. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cystic%20fibrosis" title="cystic fibrosis">cystic fibrosis</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20and%20nutrient%20intakes" title=" energy and nutrient intakes"> energy and nutrient intakes</a>, <a href="https://publications.waset.org/abstracts/search?q=mealtime%20problems" title=" mealtime problems"> mealtime problems</a>, <a href="https://publications.waset.org/abstracts/search?q=malabsorbtion" title=" malabsorbtion "> malabsorbtion </a> </p> <a href="https://publications.waset.org/abstracts/27359/energy-and-nutrient-intakes-in-cystic-fibrosis-do-they-achieve-guidelines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27359.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">459</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); 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