Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system. © 2018 Czech Academy of Agricultural Sciences. All rights reserved

Some properties of generalized bivariate bihyperbolic polynomials

Understanding the properties and applications of bihyperbolic polynomials sheds light on many mathematical problems. For this reason, bihyperbolic polynomials can play an important role in various fields of mathematics. Therefore, there has been an increase in studies on bihyperbolic polynomials recently. On the other hand, bivariate polynomials, used to represent relationships between two variables, can appear in a variety of forms and are used in many scientific disciplines. In this study, some generalized bivariate bihyperbolic polynomials will be discussed. First, when defining these bihyperbolic polynomials, definitions, theorems and properties existing in the literature will be utilized. After new definitions are obtained, the generaitng functions of generalized bivariate bihyperbolic polynomials will be obtained in different methods. Subsequently, properties related to these polynomials will be discussed. All these results are expected to further solidify the position of generalized bivariate bihyperbolic polynomials in the mathematical literature and contribute to future research in this field

Analytical and Numerical Comparisons of Biogeography-based Optimization and Genetic Algorithms.

We show that biogeography-based optimization (BBO) is a generalization of a genetic algorithm with global uniform recombination (GA/GUR). Based on the common features of BBO and GA/GUR, we use a previously-derived BBO Markov model to obtain a GA/GUR Markov model. One BBO characteristic which makes it distinctive from GA/GUR is its migration mechanism, which affects selection pressure (i.e., the probability of retaining certain features in the population from one generation to the next). We compare the BBO and GA/GUR algorithms using results from analytical Markov models and continuous optimization benchmark problems. We show that the unique selection pressure provided by BBO generally results in better optimization results for a set of standard benchmark problems. We also present comparisons between BBO and GA/GUR for combinatorial optimization problems, include the traveling salesman, the graph coloring, and the bin packing problems

Markov Models for Biogeography-based Optimization

Biogeography-based optimization (BBO) is a population-based evolutionary algorithm that is based on the mathematics of biogeography. Biogeography is the science and study of the geographical distribution of biological organisms. In BBO, problem solutions are analogous to islands, and the sharing of features between solutions is analogous to the migration of species. This paper derives Markov models for BBO with selection, migration, and mutation operators. Our models give the theoretically exact limiting probabilities for each possible population distribution for a given problem. We provide simulation results to confirm the Markov models

Comparison of Infrared and Visible Imagery for Object Tracking: Toward Trackers with Superior IR Performance

The subject of this paper is the visual object tracking in infrared (IR) videos. Our contribution is twofold. First, the performance behaviour of the state-of-the-art trackers is investigated via a comparative study using IR-visible band video conjugates, i.e., video pairs captured observing the same scene simultaneously, to identify the IR specific challenges. Second, we propose a novel ensemble based tracking method that is tuned to IR data. The proposed algorithm sequentially constructs and maintains a dynamical ensemble of simple correlators and produces tracking decisions by switching among the ensemble correlators depending on the target appearance in a computationally highly efficient manner We empirically show that our algorithm significantly outperforms the state-of-the-art trackers in our extensive set of experiments with IR imagery

The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballs

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180°C electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower L∗ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC

Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk

Sucuk is the most popular consumed meat product in Turkey. However, due to the high fat content of sucuk, lipid oxidation causes significant quality losses. One of the strategies for preventing lipid oxidation in foods that are high of fat content is the use of antioxidants. Despite the use of some synthetic antioxidants in meat industry, in recent years there is a trend towards natural antioxidants has been observed due to the toxicological effects observed in them. Especially some fruits contain high amounts of natural antioxidants. Cornelian cherry has also contains high levels of natural antioxidants as a phenolic substances. In this study it was aimed to use of extract at different concentrations obtained from the cornelian cherry in the production of sucuk. For this purpose, sucuks set at 20% fat were divided into 4 groups as control, 200, 500 and 1000 ppm cornelian cherry and 4 different groups were kept at 4 degrees C for 28 days. During the storage period, sucuks were analyzed (chemical composition, total phenolic content, antiradical activity, color values, peroxide and TBA values) on 7th, 14th, 21st and 28th days to evaluate the effects of cornelian cherry extracts on the quality characteristics of sucuk. As a result of study, it was observed that the increasing concentrations of cornelian cherry extracts was successful for preventing lipid oxidation and it helped to protect the color of final product

Eğlenilen, dinlenilen, çalışılan, buluşulan ikinci evimiz oteller:Çağdaş yaşamın gereği artan seyahatlerde kişilere, evlerindeki rahatlığı sunmak amacı ile bu alanda sürekli çalışmalar yapılıyor

Taha Toros Arşivi, Dosya No: 115-Otellerİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033)İlkel konaklamadan modern otelciliğeOtelcilik ve Turizm Meslek LisesiTur organizasyonunda konaklama hizmetleri başarılı ise diğer başarısızlıklar bastırılabilirDövize dayalı otel fiyatları sürdükçe turizm alanında ileri gidilemezYatak sayısını artırma yolları:Eski eserlerden turizm için yararlanılabilir mi?Turizmde yatak sorunu ve otelcinin beklediğiTuristik tesis eksikliği turizm şansını azaltıyorOtelcilikte eğitimMüşterilerin otellerden bekledikleri geliş amaçlarına göre değişiyorPera Palas 90 yıldır ayakta duruyo

Chemical, microbiological, textural and sensory properties of marinated poultry meats with different methods

Bu Yüksek Lisans çalışması, Pamukkale Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından 2003FBE001 no’lu proje olarak desteklenmiştir.Araştırmada, broiler ve hindi göğüs ve but etleri hammadde olarak kullanılarak farklı konsantrasyonlardaki bazik ve asidik karakterli solüsyonlarla tamburlama işlemi gerçekleştirilmiştir. şlem sonunda marine edilen ürünlerde meydana gelen kimyasal, mikrobiyolojik, duyusal ve tekstürel değişimler ortaya konulmuş, marinasyonun son ürün üzerinde meydana getirdiği değişiklikler tespit edilmiştir. Hem bazik hem de asidik marinasyon uygulamalarında etlerin nem ve kül içeriği artış göstermiş, protein içeriği azalmış ve yağ içeriğinde önemli bir değişiklik tespit edilmemiştir. Bazik marinasyon uygulama gruplarında marinasyon öncesi, marinasyon sonrası ve pişirme sonrası pH değerleri sırasıyla 5.94-6.37, 6.10-6.70 ve 6.30-6.82 arasında bulunmuştur. Aynı değerler asidik marinasyon uygulamasında 5.98-6.64, 4.49-6.69 ve 5.90-6.79 arasında tespit edilmiştir. Ayrıca uygulama grupları arasında istatistiksel açıdan da önemli derecede farklılık tespit edilmiştir(p<0.001). Asidik ve bazik marinasyon uygulama grupları renk açısından birlikte değerlendirildiğinde marinasyon öncesi renk değerleri benzer bulunmuştur. Marinasyon sonrası ise etlerin L*değeri asidik marinasyon uygulamasında bazik marinasyona göre daha yüksek, a* değeri daha düşük ve b* değerleri de benzer bulunmuştur. Pişirme sonrası etlerin L* ve b* değeri asidik marinasyon uygulamasında bazik marinasyon uygulamasına göre daha yüksek, a* değeri ise daha düşük saptanmıştır. Marinasyon işleminin son ürün mikrobiyolojik kalitesi üzerine etkileri araştırılmıştır. Asidik ve bazik marinasyon uygulama grupları toplam mikroorganizma içerikleri açısından değerlendirildiğinde asidik marinasyon uygulaması bazik marinasyon uygulamasından daha etkili bulunmuştur. Laktik asit özellikle koliformlar üzerine oldukça etkili olmuştur. Asidik marinasyon uygulaması mikrobiyal gelişimin limitlenmesi üzerine oldukça etkin bir yöntem olarak düşünülmesine rağmen bu konudaki en büyük sorun asit uygulamasının maya küf gelişimini teşvik etmesidir. Bazik marinasyon uygulaması ise tek başına mikrobiyal gelişimin limitlenmesi için yeterli olmamakta ve gelişimin engellenebilmesi için ilave tedbirlere ihtiyaç duyulmaktadır. Ayrıca hammaddeler Salmonella açısından incelenmiş, hiçbir örnekte Salmonella’ya rastlanılmamıştır. Marinasyon işlemi, kanatlı etlerinin değerini arttırarak yeni ürünlerin üretilebilmesine imkan sağlayan bir uygulama olması nedeniyle sonrasında ortaya çıkan duyusal özellikler eğitilmiş panelistler tarafından değerlendirilmiştir. Bazik marinasyon uygulamasında broiler etleri hindi etlerine ve uygulama grupları da kontrol gruplarına tercih edilmiştir. Asidik marinasyon uygulamasında ise en çok tercih edilen etler broiler but etleri olmuştur. Ürünlerin sertlik, sululuk, aroma ve genel beğeni değerleri bazik marinasyon uygulama gruplarında daha iyi sonuçlar vermiştir. Bazik ve asidik marinasyon uygulama grupları karşılaştırıldığında hem marinat absorbsiyonu hem de verim değerleri genel olarak bazik marinasyonda asidik marinasyona göre daha yüksek bulunmuştur. Buna paralel olarak pişirme ve sızıntı kayıpları da asidik marinasyonda daha yüksek bulunmuştur. Marinasyonun ürünün tekstürel özellikleri üzerine etkileri aletsel olarak da saptanmıştır. Bazik marinasyonda uygulama gruplarının kesme ve sıkılık değerleri kontrol gruplarına göre daha düşük, dolayısıyla marine edilen örnekler kontrol gruplarına göre daha yumuşak bulunmuştur. Asidik marinasyon uygulaması etin kesme değerini fazla etkilememekle beraber broiler but etlerinin kesme değerinde (sertlik) belirgin bir azalış gözlenmiş ve en düşük kesme değerine bu grupta ulaşılmıştır. Bazik marinasyon işleminde kullanılan hammaddeler içerisinde broiler göğüs etleri hem ekonomik, hem duyusal, hem de teknolojik yönden en uygun kanatlı eti olarak belirlenmiştir. Ayrıca ideal marinat bileşimi de %2 Sodyumtripolifosfat ve %2 tuz olarak saptanmıştır. Broiler göğüs etlerinden sonra uygun hammadde olarak sırasıyla hindi göğüs, broiler but ve hindi but etleri gelmiştir. Asidik marinasyon uygulamasına en uygun hammaddenin broiler but eti bunu takiben broiler göğüs, hindi göğüs ve hindi but etlerinin geldiği görülmüştür. Marinat olarak da %0.5 laktik asit ve %3 tuz kombinasyonunun en iyi sonucu verdiği tespit edilmiştir. Ayrıca hindi but etlerinin tamburla marinasyona pek uygun olmadığı görülmüştür. Marinasyonun kanatlı eti işleyen entegre tesisler için de hem ekonomik yönden hem ürün çeşitliliğini arttırma hem de ürün standardizasyonu yönünde önemli bir uygulama şekli olduğu ortaya konulmuştur.In this research, tumbling process applied to broiler and turkey, breast and leg meats as a raw material. During tumbling different concentrations of acidic and basic marinades were applied. After tumbling process chemical, microbiological, sensory and textural changes of marinated meats were evaluated and the positive effect of marination on end product were determined. Both of acidic and basic marination applications increased the moisture and ash content, decreased protein content any detectable changes in fat contents of marinated meats. Before marination, after marination and after cooking the pH values were found as 5.94-6.37, 6.10-6.70 ve 6.30-6.82 respectively in basic marination. The same values were determined as 5.98-6.64, 4.49-6.69 ve 5.90-6.79 in acidic marination. In addition statistically significant differences between marinated meat groups were observed (p<0.001). Before marination in acidic and basic marinated meat groups, Hunter color values were similar. After marination acidic groups L* values were higher, a* values were lower than basic groups and b* values were similar in both groups. After cooking in acidic marination groups L* and b* values were higher and a* values were lower than basic marination groups. The effects of marination on the microbiological quality of meats were evaluated. Acidic marination was more effective than basic marination for total microorganism counts. Especially lactic acid was the most effective additive on coliforms. Although acidic marination was considered as an efficient way of limited microbial growth, acidic conditions encouraged the yeast and mould growth, which was an important problem. Basic marination was inadequate for limited microbial growth alone and additional precaution will be needed to limit microbial growth. Salmonella were investigated in all samples but no positive result were found Marination is a way of production of new products, which are value added meats, so trained panelists evaluated sensory properties of marinated meats. Broiler meats were preferred to turkey meats and the marinated groups preferred to control groups in basic marination. Broiler drumsticks were the most preferred meat in acidic marination. Tenderness, juiciness, aroma and overall quality scores were better in basic marination than acidic marination. Both marinade absorption and yields were found higher in basic marination than acidic marination. However cooking and drip losses were found higher in acidic marination. The textural properties of marinated meats were determined instrumentally. In basic marination shear force and firmness values were found lower in marinated groups than control groups, therefore marinated meats were found tenderer than control groups. Acidic marination had no detectable effects on the other marinated meats or control groups and it lowered the shear force values of broiler drumsticks. Broiler breast meats were the most proper material in basic marination towards economical, sensory and technological properties. 2% Sodiumtripolyphosphate and 2% salt marinade composition was found ideal for basic marination. Turkey breast, broiler drumstick and turkey leg meats ordered after broiler breast meat. Broiler drumsticks were the most proper material in acidic marination, broiler breast, turkey breast and turkey legs meat followed the broiler drumsticks. 0.5% lactic acid and 3% salt were determined as an ideal marinade composition in acidic marination. Beside this turkey, leg meats were not proper for tumbling marination. In conclusion marination process is important economically and important for increase in product variety and standardization

Hareketli nesnelerin görsel tespiti ve izlenmesi.

In this study, primary steps of a visual surveillance system are presented: moving object detection and tracking of these moving objects. Background subtraction has been performed to detect the moving objects in the video, which has been taken from a static camera. Four methods, frame differencing, running (moving) average, eigenbackground subtraction and mixture of Gaussians, have been used in the background subtraction process. After background subtraction, using some additional operations, such as morphological operations and connected component analysis, the objects to be tracked have been acquired. While tracking the moving objects, active contour models (snakes) has been used as one of the approaches. In addition to this method; Kalman tracker and mean-shift tracker are other approaches which have been utilized. A new approach has been proposed for the problem of tracking multiple targets. We have implemented this method for single and multiple camera configurations. Multiple cameras have been used to augment the measurements. Homography matrix has been calculated to find the correspondence between cameras. Then, measurements and tracks have been associated by the new tracking method.M.S. - Master of Scienc