Yazar "Hayaloğlu, Ali Adnan" seçeneğine göre listele

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    ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR
    (2020) Gürkan, Hacer; Hayaloğlu, Ali Adnan
    Öz: Protein bakımından zengin gıdaların hidrolizasyona uğraması sonucu acı tattan sorumlu peptitler oluşabilmektedir. Acılık algısı, acı tat reseptörlerinin uyarılması ve sinir sistemi ile beyne gönderilen sinyalin yorumlanması ile oluşmaktadır. Süt ürünleri çoğu zaman acı peptitlerle karakterize edilmektedir. Yapılan çalışmalarda peynirde tanımlanan acı peptitlerin genellikle ?s1- ve ?-kazein kaynaklı olduğu belirtilmiştir. Protein hidrolizatlarının acı tat yoğunluğu peptitin hidrofobisitesine, hidrofobik amino asit sayısına ve zincir uzunluğuna bağlı olarak değişmektedir. Peynirlerde olgunlaşmayı hızlandırırken, acı tat kusurlarının oluşumunu engellemek için son zamanlarda aminopeptidaz, karboksipeptidaz ve starter kültürle birlikte yardımcı kültürlerin yer aldığı metotlar kullanılmaktadır. Bu derlemede; acı peptitlerin oluşumu ve algılanma mekanizması açıklanmış ve acılık giderme yöntemleri ile ilgili güncel çalışmalar sunulmuştur.
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    Cheese Varieties Ripened Under Brine
    (Elsevier, 2025) Hayaloğlu, Ali Adnan
    Brined cheeses are mainly produced in countries bordering the Mediterranean Sea and, in the Balkans and Middle East. A brief summary is provided, explaining the necessity of brine immersion for these cheese varieties and the mechanisms of brining, production methodology, chemical and microbiological composition, proteolysis, and volatiles are discussed with references to the latest published papers or other sources. Some of the best-known cheese varieties in the brined group are Beyaz Peynir, Domiati, Feta, and Halloumi-type cheeses, and the other groups, of less well-known varieties, are also discussed based on data available in the literature. In this chapter, all types of cheese are described and discussed in alphabetical order. © 2025 Elsevier Ltd. All rights reserved.
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    Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)
    (Elsevier Ltd, 2025) Tekin, Ali; Kanmaz, Hilal; Kaya, Büşra; Sulejmani, Erhan; Hayaloğlu, Ali Adnan
    The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage (torba sucuk). For this purpose, two batches of dry fermented sausages (sucuk), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %), were analyzed over the storage days (0, 3, 7 and 14 days after fermentation). The highest acidity or lowest pH was found in R sucuk during fermentation (P<0.05). DPPH antioxidant activity was significantly higher in the C sucuks than R sucuks at the days 3 and 14 of fermentation (P<0.05). The RP-HPLC peptides were at higher extent in the C sucuk than in the R sucuk. A total of 55 volatiles were characterized and the total content of volatile substances after 14 days of fermentation was higher in the C sucuk than in the R sucuk. The fermentation method under controlled cabin condition (C) resulted in firmer, less brittle and stiffer sucuks than the natural production method (R). The results show that the use of the C method in the production of torba sucuk improves the volatile profile, texture and bioactivity of the sucuk samples. © 2024
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    Microbial derived biomaterials: fabrication, processing, and food application
    (Elsevier, 2024) İncili, Gökhan Kürşad; Razavi, Roghayieh; Hayaloğlu, Ali Adnan; Abedinia, Ahmadreza; Mirmoeini, Seyedeh Sahar; Moradi, Mehran
    Over the last few decades, the demand for the commercial production of biomaterials from low-cost, readily available, and abundant sources has gained significant interest. Microbial biomanufacturing is a novel approach in which certain wild-type or genetically engineered microbial strains are exploited for biomaterial production, given that microorganisms can be operated as factories to produce advanced biomaterials with widespread application in agriculture, food, and medicine. Certain microbial cells, particularly lactic acid bacteria, and also Escherichia coli, Saccharomyces cerevisiae, Corynebacterium spp., Bacillus spp., and Pseudomonas spp., serve as biomanufacturers for the synthesis of high-value intracellular and extracellular biomaterials. This chapter discusses the fabrication of major biomaterials derived from microbial sources including postbiotics, biopolymers (bioplastics), and microbial colorants. Exploration has been undertaken to assess the viability of utilizing these bioactive microbial molecules in sustainable microbial-assisted strategies for applications, such as food processing, packaging, and preservation. © 2025 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.
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    Model peynirde biyoaktif peptit oluşumunun araştırılması ve peptitlerin maldi-tof-Ms ile tanımlanması
    (2016) Hayaloğlu, Ali Adnan; Şahingil, Didem; Gökçe, Yasemin; Çelikbıçak, Ömür
    [Abstract Not Available]