Browsing by Author "Boran, G."

Now showing 1 - 6 of 6

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..
Critical Review of Key Analytical Issues With Gelatins
(Nova Science Publishers, Inc., 2013) Liu, D.; Regenstein, J.M.; Mulvaney, S.J.; Boran, G.; Zhou, P.
This chapter will focus on many of the common analytical techniques used to study the physicochemical properties of gelatin. These are the critical assays that are used to characterize the gelatin and are used by the industry to determine the quality and, therefore, the economical and practical value of these gelatins. With the current interest in obtaining gelatin from new sources, especially in the seafood/fish area, there is a greater need to be sure these tests are done in such a way that data can be compared between laboratories and across species. Because of gelatins' unique amino acid sequence and structure, some of the standard techniques have some interesting limitations. The goal of this chapter is to review these methods critically targeting both the relatively new investigator, who is unaware of some of the pitfalls when using these often considered routine tests, and at the same time, the advanced professional, who often overlooks some of these issues. For example, among the techniques that will be looked at, there are those for protein determination, where the absence of tryptophan and the presence of hydroxyproline (and a little hydroxylysine) may need to be taken into account. The determination of gelatin in the presence of other proteins and how this might affect the framing of gelatin yield will also be discussed. The difficulties of doing amino acid analysis correctly will be addressed. Some of the rapid and practical methods used by the industrial users of gelatin will be compared to those used in the laboratory, e.g., melting and setting point, viscosity and gel strength. The challenges of doing SDS-PAGE with a protein that is partially hydrolyzed will be covered along with a discussion on the use of Texture Profile Analysis for learning more about the gel properties of gelatin gels and gelatin-based products than what can be obtained from gel strength alone. So, this paper is dedicated to the improvement of the data presented in the scientific literature on gelatin. © 2013 by Nova Science Publishers, Inc. All rights reserved.
Effects of Ascorbyl Palmitate and Metal Ions on Oxidation of Sunflower Oil Under Accelerated Oxidation Conditions
(Pakistan Agricultural Scientists Forum, 2017) Basturk, A.; Boran, G.; Javidipour, I.
In this study, oxidative stability of sunflower oil was studied under accelerated oxidation conditions. First, refined commercial sunflower oil was examined for its composition of fatty acids and tocopherols. Then, oil samples were prepared with Fe+2 and Cu+2 ions (0, 0.15 and 0.3 mg/kg) and ascorbyl palmitate (0, 200 and 400 mg/kg). Oil samples were kept at different temperatures (30, 50 and 70 degrees C) for 20 days. Oxidation parameters including peroxide value, malonaldehyde concentration and hexanal content were periodically followed during the storage to investigate the effects of metal ions and ascorbyl palmitate on oxidation of sunflower oil. Results showed that temperature had significant effects on elevation of all oxidation parameters studied (P<0.05). It was also found that the concentrations of metal ions and ascorbyl palmitate significantly affected the oxidation of sunflower oil. Addition of 400 mg/kg ascorbyl palmitate restricted increment of peroxide value in both Fe2+ and Cu2+ added samples. While Fe2+ significantly increased the hexanal content, the presence of Cu2+ increased both hexanal and malonaldehyde values in sunflower oil during oxidation. In samples held at lower temperatures, the hexanal content was almost steady but dramatically increased at higher temperatures. It is concluded that hexanal content could be well considered as an indicator of oil oxidation along with malonaldehyde concentration.
Gelatin: Production, Applications and Health Implications
(Nova Science Publishers, Inc., 2013) Boran, G.
Gelatin has been on focus of many scientific studies recently published as it is widely used not only in foods, cosmetics, and pharmaceuticals but also in paints, fertilizers, and photographs. In this book, readers will enjoy a chapter predominantly deals with chemistry and crosslinking of gelatin in addition to another critically discusses current methods used for determination of gelatin quality. There are several chapters focused on diverse applications of gelatin in neurosurgery, laboratory methods, and forensic applications, to mention a few. Use of gelatin as a carrier matrix for drug delivery applications is quite comprehensively covered in a separate chapter. In addition, gelatin films and gels are discussed from the point of view of their use as packaging and carrier materials mainly for food applications. Recently developed techniques for improving mechanical strength of gelatin based films are also included in this book. As an alternative raw material used in gelatin production, fish processing by-products are reviewed from the point of view of their potential use in gelatin production. Current discussions on religious status of gelatin and religious requirements for kosher and halal gelatin production are critically discussed and covered in a separate chapter. This new book on gelatin covers not only methodological and structural aspects of gelatin but also current and potential applications of gelatin in a diverse range of fields. Readers will hopefully find it useful in gelatin research, production, and applications. © 2013 by Nova Science Publishers, Inc. All rights reserved.
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.
Quality and Functional Features of Gelatine Extracted From Chicken Skin in Comparison With Commercial Gelatines From Porcine, Bovine and Piscine
(Akademiai Kiado Zrt, 2022) Karim, B. F.; Cansu, U.; Boran, G.
Poultry processing industry produces large quantities of by products (skin, bone, and feather) that contain significant amounts of protein. The source of gelatine is of great concern for some societies including Muslims, Hindus, and Jews as gelatine is mostly obtained from porcine sources. In the present study, gelatine was obtained from chicken skin and some quality and functional features were evaluated in comparison with commercial gelatines from porcine, bovine, and piscine sources. Chicken skin gelatine formed stable foams by a foaming stability of 83.3% as well as high emulsion activity of 72.8 m2 g-1 compared to commercial gelatines. On the other hand, gel strength and viscosity of chicken skin gelatine were 307 g and 2.5 cP, respectively, and significantly lower than that of commercial gelatines due to high content of impurities. The results concluded that chicken skin may be used in gelatine manufacturing upon efficient removal of fat, which was the most abundant component in the dry matter of chicken skin.