Rock Samphire (Crithmum maritimum L.) as a Functional Food: Awareness, Consumption Habits and Culinary Use

Functional foods are the name given to food groups that, when consumed, have beneficial effects such as promoting and maintaining metabolic health and preventing diseases, rather than just meeting nutritional needs. Rock samphire (Crithmum maritimum L.), is a plant that grows naturally in the Mediterranean and Aegean regions of Turkey and on the coasts of Cyprus, has been consumed in these regions for many years. The consumption of the rock samphire, which draws attention with its high iodine and bioactive component content, has been limited to the regions where it grows. In this study, the local consumption habits, recipes of the rock samphire plant and the awareness of its functional properties were determined. In the study, six different recipes were obtained from the local people. Traditional products prepared according to the recipes were photographed by the authors. In addition, twenty local people were interviewed and it was determined that consumers were informed about the functional properties of the rock samphire and that these properties motivated consumers to consume the plant. As a result of the study, it was concluded that the integration of locally-consumed rock samphire into the daily diets by introducing them into non-regional cuisines would contribute positively to the general public health and the economy of the region

Demiryolları için nesnelerin interneti ile uzaktan izlenebilen ray sıcaklığı ve tren hızı ölçüm sistemi tasarımı ve meteoroloji ile saha verisi üzerinden makine öğrenmesi/derin öğrenme ile zamana dayalı ray sıcaklığı tahmini

Bu tezde belirlenen bir demiryolu hattında ray sıcaklıklarının değişimleri ve seyir halindeki trenlerin hızları nesnelerinin interneti ile uzaktan izlenmiş ve kayıt altına alınan veriler ile makine öğrenmesi/derin öğrenme kullanılarak zamana dayalı ray sıcaklığı tahmini yapan bir sistem geliştirilmiştir. Arka uçlar, ön uç yazılımları ve veri tabanı bulut üzerinde çalışırken, sensör sinyallerini işleyerek ölçümleri gerçekleştiren yazılım mikro kontrolör üzerinde çalıştırılmıştır. Bulut ile mikro kontrolör arasındaki haberleşmeyi sağlayan yazılım ise uç cihaz üzerine kodlanmıştır. Sensörler, sinyal dönüştürücüler, güç kaynağı, mikro kontrolör ve uç cihazından oluşan donanım, demiryolu hattı üzerine konuşlandırılarak saha verileri elde edilmiştir. Bu veriler, internet üzerinden alınan meteoroloji verileri ile birlikte yeni nesil haberleşme protokollerinden vasıtasıyla eş zamanlı olarak bir veri tabanına kaydedilmiş ve bir web sitesinde canlı olarak gösterilmiştir. Bu veriler, belirlenen makine öğrenmesi/derin öğrenme algoritmalarına yüklenerek hedeflenen kriterlere göre algoritma performansları karşılaştırılmış ve uygun algoritma seçilerek web sitesi üzerinden zamana dayalı ray sıcaklığı tahmin edilmiştir.In this thesis, the changes of rail temperatures and the speeds of trains were determined and monitored remotely with internet of things and an algorithm that predicts the rail temperature based on time using machine learning / deep learning was developed. While the back-ends, the front-end software and the database was running on the cloud, the software that processes sensor signals and performs measurements was run on the microcontroller. The software that provides communication between the cloud and the micro controller is coded on the edge device. The hardware consisting of sensors, signal converters, power supply, micro controller and edge device was deployed on the railway line and field data was obtained. These data, together with meteorological data received over the internet, were simultaneously recorded in a database through new generation communication protocols and displayed live on a website. These data were loaded into the selected machine learning / deep learning algorithms and the algorithm performances were compared according to the targeted criteria and the rail temperature was predicted on the website by selecting the appropriate algorithm

Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage

The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect of agar-agar and egg white protein on weight loss, polyphenol oxidase and catalase, protein content, total phenolics, total antioxidant capacity, respiration rate, ethylene production and storability of button mushrooms. Our findings suggested that the treatment of edible coating delayed remarkably senescence and maintained the quality of button mushroom. Egg white protein coating was more effective on protein content, total phenolics, antioxidant capacity, respiration rate, and ethylene production than agar-agar coating. On the other hand, agar-agar coating was more effective on weight loss, polyphenol oxidase, catalase, and color changes. Ethylene production and respiration rate were significantly (p < 0.05) lower in edible coating-treated samples than uncoated samples. Furthermore, a positive correlation was found between total phenolic content and antioxidant activity. It can be recommended that abovementioned edible coatings could be used as a commercial treatment for maintaining the quality of button mushrooms during long-term storage period.Scientific Research Projects Coordinator (BAP) of Van Yuzuncu Yil University [FYL-2019-8151]We would like to thank the Scientific Research Projects Coordinator (BAP) of Van Yuzuncu Yil University for financial support in my work with the project number FYL-2019-8151. We would also like to thank Yiit Mantar for supplying the composts. This study has been prepared from a master's thesis