Browsing by Author "Andiç, S."

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The Biofilm Production (Slime) and Fluconazole Sensitivity of the Candida Strains Isolated From the Mouth Flora of Newborns and Adults
(2005) Güdücüoǧlu, H.; Berktaş, M.; Bozkurt, H.; Aygül, K.; Bayram, Y.; Gülmez, S.; Andiç, S.
In this study we planned to investigate the differences of the Candida species in the newborns' and adults' mouth flora, their slime production and antimicrobial susceptibility. They were identified with conventional methods (germ tube production) and carbohydrate fermentation characteristics were evaluated by Api 20 C AUX (bioMerieux-France) kits. Stock solution of fluconazole was used for antibiotic susceptibility test. A total of 18 Candida isolates; 14 C. albicans, 2 C. tropicalis, 1 C. kefyr and1 C. lusitaneae were isolated from newborns and 18 Candida strains consisting of 13 C. albicans, 4 C. tropicalis and 1 C. ciferii were isolated from the adults with decayed teeth. Slime production and fluconazole susceptibility tests were performed on these strains. As a result, 4 of 18 (22%) Candida species from newborns and 2 of 18 (11%) strains from adults teeth were observed to be potent slime producer. None of the Candida strains isolated were resistant to fluconazole.
Changes in Volatile Compounds of Cheese
(Elsevier Inc., 2015) Andiç, S.; Tunçtürk, Y.; Boran, G.
The volatile profile is quite important for the organoleptic quality of dairy products. The volatile composition of cheeses varies during ripening. The ripening process is carried out by the microflora and enzymes from different sources. There are numerous volatile flavor compounds involved in cheese aroma, which are derived mainly from four metabolic pathways: lactose, lipid, protein, and citrate metabolisms. The development of unique and well-appreciated flavor characteristics of each type of cheese is the result of these complex reactions. Various groups of volatiles have been identified as being important for the final taste and aroma of cheese. Such groups are fatty acids, esters, aldehydes, alcohols, ketones, hydrocarbons, and sulfur compounds. In this review, the factors affecting volatile formation and composition in cheese are discussed based on the information available in the literature. © 2015 Elsevier Inc. All rights reserved..
Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari
(Centenary University, 2020) Sevmiş, E.; Andiç, S.; Oğuz, Ş.
The aim of this study was to determine and compare certain properties of various butter and butter oils obtained from the province of Hakkari in Turkey. Butter and butter oil samples were produced by local producers using traditional methods from the same raw materials. Fat percentage and total dry matter were determined using the gravimetric method, peroxide values (PV), thiobarbituric acid (TBA), and cholesterol levels were measured using spectrophotometry, and acidity was determined by titration. The water activities (aw) of the samples were measured using a water activity meter. In addition, coliform bacteria, yeast and mould, and lipolytic microorganism counts were determined. Total dry matter and fat values of the butter oils were significantly higher than those of the butter samples. The fat-free dry matter, aw, ADV, cholesterol, and TBA values of the butter samples were generally higher than those of the butter oil samples. The counts of yeast and mould, lipolytic microorganism and coliform bacteria for the butter samples also exceeded those of the butter oil samples. Conversely, peroxide values were higher overall for the butter oil than the butter samples. © 2020, Centenary University. All rights reserved.
Evaluation of Related With Age of Ifn-Gamma Levels of Treated Leprosy Patients and Their Healthy Relatives Compared With a Control Group
(2006) Güdücüoglu, H.; Berktaş, M.; Bozkurt, H.; Akdeniz, N.; Kutluay, N.; Yaman, G.; Andiç, S.
OBJECTIVE: This study was to search how change with age of IFN-gamma (IFN-gamma) levels of leprosy patients who had received or still undergoing treatment, their healthy close relatives and healthy people. METHOD: From a total of 39 patients, 28 had received leprosy treatment and recovered with some defects [17 Lepromatous Leprosy(LL), 7 Borderline Lepromatous (BL), 3 Borderlien Tuberculoid (BT), 1 Tuberculoid form (TT)] and 11 (9 LL, 2 BL) were undergoing therapy in a hospital at that moment. Close relatives of the patients included 39 people living with treated patients in the same house and the control group consisted of 39 healthy people. Human IFN-gamma kits were used as a solid phase sandwich ELISA method. RESULTS: The IFN-gamma values of treated leprosy patients, therapy receiving patients, relatives group's and control group's were detected as 11-20 pg/mL, 11-18 pg/mL, 12-145 pg/mL and 12-65 pg/mL respectively. CONCLUSION: According to the statistical evaluation of these three groups, IFN-gamma levels of patients were detected lower than other two groups. According to the age, if IFN-gamma levels were compared, it was detected that significant relationship between relatives groups and interferon gamma levels.
Milk Proteins: Functionality and Use in Food Industry
(wiley, 2015) Andiç, S.; Boran, G.
The functionality of milk proteins is due to their molecular structures and interactions with other food components. Textural, rheological and sensory properties of food products with added milk proteins are determined by the type and strength of the interactions between added milk proteins and other food components. Because of their high nutritional quality and versatile functional properties, milk proteins are widely used in many food formulations, e.g., dairy desserts, nutritional beverages, ice cream, yogurt, spreads, meat products, confectionery and baked goods. Milk proteins perform various key functions, including emulsification, thickening, gelling, and foaming. A wide variety of milk protein products, e.g., caseins and caseinates, whey protein concentrates, whey protein isolates, whey protein hydrolisates and milk protein concentrate, can be manufactured from milk. In this chapter, these milk protein products are covered and the key functions of these products are reviewed. © 2015 Scrivener Publishing LLC. All rights reserved.