Browsing by Author "Uçar, Y."

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The Effect of Wastewater Applications on Oil Content and Compositions of Canola (Brassica Napus L.)
(Centenary University, 2016) Çakmakci, T.; Uçar, Y.; Erbaş, S.
This study was carried out in order to determine the effects of wastewater applications on oil content and compositions of canola (Brassica napus L.) as a pot experiment in greenhouse conditions at Suleyman Demirel University Agricultural Research and Application Center. In The study wastewater applications having different humidity levels (control: 20 kPa, Q1: 20 kPa, Q2: 35 kPa, Q3: 50 kPa, Q4: 65 kPa, and Q5: 80 kPa) were applied to summer canola (Brassica napus L. cv. Licolly) cultivar. The oil content of seed was determined by Soxhlet extraction method and fatty acid composition was determined by GC-MS. In the study, waste water applications at different kPa levels significantly influenced the canola seed oil rate and the oil proportion of the seeds ranged from 35.1% to 42.4% depending on the application. Fatty acid composition of different waste water treatments also had a significant effect on the oil forming palmitic acid, stearic acid, oleic acid and linoleic acid, linolenic acid and eicosanoic acid in canola oil ranged from 6.21% to 4.21%; from 4.15% to 2.27%; from 73.98% to 63.90%; from 17.88% to 14.59%; from 1.93% to 0.93% and from 5.12% to 3.41%, respectively. © 2016, Centenary University. All rights reserved.
An Overview of Food Safety and Covid-19 Infection: Nanotechnology and Cold Plasma Applications, Immune-Boosting Suggestions, Hygienic Precautions
(Elsevier, 2021) Ceylan, Z.; Ocak, E.; Uçar, Y.; Karakus, K.; Cetinkaya, T.
Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50-200nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids. © 2021 Elsevier Inc. All rights reserved.