Browsing by Author "Vural, H"

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Concentrations of Copper, Zinc and Various Elements in Serum of Patients With Bronchial Asthma
(Gustav Fischer verlag, 2000) Vural, H; Uzun, K; Uz, E; Koçyigit, A; Çigli, A; Akyol, Ö
In this study, serum copper, zinc, magnesium, iron and calcium concentrations were investigated in 40 patients with bronchial asthma (BA) and in 43 healthy subjects. Copper and calcium levels were found to be increased in patients with BA compared to the control group (p<0.001 and p<0.001 respectively). On the other hand, the serum zinc level was significantly lower in healthy subjects (p<0.01). No changes were found in serum magnesium and iron levels in patients with BA compared to controls. In addition to various elements, certain serum proteins such as albumin, transferrin and ferritin were also assessed to determine whether there was a relationship between the elements and proteins in patients with BA. There was only a significant decrease in albumin concentration in patients with BA (p<0.05).
Diagnostic Value of Uric Acid To Differentiate Transudates and Exudates
(Walter de Gruyter & Co, 2000) Uzun, K; Vural, H; Ozer, F; Imecik, O
Uric acid is known to be an end product of purine metabolism. Increases in uric acid may be found in clinical conditions associated with tissue hypoxia. We have investigated the value of uric acid to differentiate between a transudate and exudate. In this study, we measured uric acid in the pleural fluid and the serum of 110 patients, 30 women and 80 men with a mean age of 49.5+/-19 years. Light's criteria were used to differentiate between a transudate and exudate. Mean serum uric acid was 496.7 +/- 153.4 mu mol/l in patients with transudates and 291.3 +/- 143.1 mu mol/l in patients with exudates. Mean pleural fluid uric acid was 487.7 +/- 165 mu mol/l in patients with transudates and 279.9 +/- 142.1 mu mol/l in patients with exudates. These data showed that the levels of serum and pleural uric acid were higher in transudates than exudates (p<0.01). However, there was no significant difference between pleural fluid/serum uric acid ratio of the two patient groups (p>0.05). The specificity and sensitivity of pleural uric acid for diagnosis of transudate effusions were 73% and 80.6%, respectively. The specificity and sensitivity of pleural uric acid for dia gnosis of transudate effusions from exudates without malignancy were 71.8% and 91.7%, respectively. The sensitivity and specificity of pleural lactate dehydrogenase for diagnosis of exudates were 82% and 89%; the sensitivity and specificity of pleural fluid/serum lactate dehydrogenase were 85% and 890/0; the sensitivity and specificity of pleural fluid/serum protein were 91% and 89%, respectively. Using all three of Light's criteria together, the sensitivity was 91% and its specificity was 94%. Our findings indicate that determination of uric acid in pleural fluid may be of diagnostic value in differential diagnosis of transudates and exudates. The sensitivity of pleural uric acid measurement was higher for exudates without malignancy. However, Light's criteria remain the best means of separating transudates from exudates.
Effects of Incorporation of Interesterified Plant Oils on Quality and Fatty Acid Composition of Turkish-Type Salami
(Wiley-v C H verlag Gmbh, 2002) Javidipour, I; Vural, H
Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish-type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish-type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish-type salami.
Effects of Interesterified Vegetable Oils and Sugar Beet Fibre on the Quality of Turkish-Type Salami
(Wiley, 2005) Javidipour, I; Vural, H; Özbas, ÖÖ; Tekin, A
Turkish-type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 mum) was studied in the production of Turkish-type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water-holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.
Effects of Interesterified Vegetable Oils and Sugarbeet Fiber on the Quality of Frankfurters
(Elsevier Sci Ltd, 2004) Vural, H; Javidipour, I; Ozbas, OO
The effects of interesterified vegetable oils (IVOs) prepared from palm, cottonseed and olive oil, respectively, and sugarbeet fiber (SBF) on quality of frankfurters have been studied. Beef fat (10%) was replaced by one of the IVOs for 60% and 100%. Incorporation of IVOs in frankfurters improved the nutritional content of product due to altering the fatty acid composition. The oleic acid content of frankfurters increased from 28.76% to 45.57% and 47.15% as the interesterified palm oil (IPO) and interesterified olive oil (100) contents increased from 0% to 10% and 6%, respectively. The linoleic acid contents of 6% and 10% interesterified cottonseed oil (ICO) added frankfurters were, respectively, 10- and 19.6-fold higher than treatments without ICO. Addition of SBF (<425 mum size and 1% level) significantly increased (p < 0.05) the total dietary fiber content and water-holding capacity (WHC) of frankfurters. Incorporation of IVOs and SBF did not lead to significant changes in appearance, colour, texture, flavour or sensory scores. It is concluded that IVOs and SBF may be successfully applied as beef fat substitute in frankfurters since this combination offset some of the changes brought about by beef fat replacement. (C) 2003 Elsevier Ltd. All rights reserved.
Effects of Sugarbeet Fiber on the Quality of Frankfurters
(verlag Dr Albert Bartens, 2003) Özboy-Özbas, Ö; Vural, H; Javidipour, I
The effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Frankfurters have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 1-3%. SBF preparations of fine (< 425 mm), medium (425-850 mm) and coarse (850-1000 mm) particle sizes were used in the production of Frankfurters. SBF was produced from beet pulp collected after pressing. The protein and the dietary fiber contents (acid detergent fiber, neutral detergent fiber and total dietary fiber) increased as the particle size of the SBF samples increased. The dietary fiber content results on SBF samples indicate that the beet pulp may be used as an attractive dietary fiber source. The fat content of Frankfurters to which SBF had been added decreased significantly as the level of SBF increased. The water content of Frankfurters with SBF incorporated increased significantly (p < 0.05) as the percentage of SBF increased. As expected, with the total dietary fiber content of Frankfurters increased significantly (level of significance p < 0.05) as the SBF level increased. Frankfurters containing fine SBF gave higher consumer acceptability than batches to which coarse and medium SBF had been added especially at lower addition levels. The use of SBF as a fat substitute could be a good alternative to offer both high DF and low-fat food products.
Replacement of Beef Fat in Frankfurters by Interesterified Palm, Cottonseed and Olive Oils
(Springer, 2002) Vural, H; Javidipour, I
Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches, We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters.
Utilization of Sugarbeet Fiber in Low-Fat Turkish-Type Salami
(verlag Dr Albert Bartens, 2004) Vural, H; Özboy-Özbas, Ö; Javidipour, I
In this study, the effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Turkish type salami have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 2, 4 and 6%. SBF preparations of fine (<425 pm), medium (425-850 mu m) and coarse (850-1000 mu m) particle sizes were used in the production of Turkish type salami. SBF was produced from sugarbeet pulp collected after pressing. The protein and the dietary fiber contents (acid detergent fiber, neutral detergent fiber and total dietary fiber) increased, as the particle size of the SBF samples increased. Turkish type salami formulated with SBF had a higher (p < 0.05) water content and water holding capacity values and lower fat content, color and texture values than those of the control. The results showed that 2, 4 and 6% of fine SBF can be used to replace fat because it offset some of the changes brought about by fat reduction. Sugarbeet fiber is also found to be suitable for fiber-enrichment of salami products.