115 research outputs found
Combining Acceleration Techniques for Pricing in a Vrp With Time Windows
No full textHande Küçükaydın (MEF Author)##nofulltext##..
Column Generation Based Algorithms for a Vrp With Time Windows & Variable Departure Times
No full textHande Küçükaydın (MEF Author)##nofulltext##..
From Thread to Fabric: Anthropology and Its Interpreters
No full textIn the Conclusion of the book edited by Hande Birkalan Gedik and Fabiana Dimpfelmeier, the author traces the dynamics between the thread and the fabric, going back to Fredric Barth's seminal 2000 Sydney Mintz lecture, published in 2002. Using different examples, from ideas that speak of global anthropological concerns, to the more particular issues of what it means to produce (and use) the anthropological knowledge, the chapter emphasizes the need to understand different regional traditions.This open access edition of ‘Fabrics of Anthropological Knowledge: Changing Perspectives in Europe and Beyond’,
edited by Hande Birkalan-Gedik and Fabiana Dimpflmeier has been funded by Georg und Franziska Speyer’sche
Hochschulstiftung and the Open Access Publication Fund of Goethe University Frankfurt am Main
Correction to: Digitalization of Business Logistics Activities and Future Directions
No full textThe original version of Chapter 10 was inadvertently published with the incorrect authors affiliation. For authors Ebru Beyza Bayarçelik and Hande Begüm Bumin Doyduk the corrected affiliation is provided below: Ebru Beyza Bayarçelik Department of International Trade and Logistics Management, Faculty of Business and Management Science, Maltepe University, Maltepe, Istanbul, Turkey e-mail: [email protected] Hande Begüm Bumin Doyduk Hande Begüm Bumin Doyduk (Corresponding author), Department of International Trade, School of Business, Altınbaş University, Esentepe, Istanbul, Turkey e-mail: [email protected] Corrections have been updated in the book. © Springer Nature Switzerland AG 2020
Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality
No full textIn this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 degrees C that was lower than the complete inactivation temperature (70 degrees C) of thermal treatment. Generally, as pH decreased, titratable acidity and degrees Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT-IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least-squares. FT-IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.Nide omer Halisdemir University Scientific Research Council (BAP) [FEB 2015/25 BAGEP]This study was supported by the Nide omer Halisdemir University Scientific Research Council (BAP) (Grant FEB 2015/25 BAGEP)
Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes
No full textThe main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2-4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 degrees C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.Scientific and Technological Research Council of Turkiye (TUBIdot;TAK); Nigde Omer Halisdemir University Scientific Research Council (BAP) [TGT 2022/9-BAGEP]Open access funding provided by the Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK).This study was granted by the Nigde Omer Halisdemir University Scientific Research Council (BAP) (TGT 2022/9-BAGEP)
Seller's liability for defected goods under the Turkish Code of Obligations and the Vienne Sales Convention and particularly buyer's right to claim damages under the Vienne Sales Convention
No full textBu çalışma, Özyeğin Üniversitesi Sosyal Bilimler Enstitüsü'nde yüksek lisans tezi olarak hazırlanmıştır. Tezde araştırılan konu, Viyana Satım Sözleşmesi ve Türk Borçlar hukuku açısından ayıplı ifadan dolayı alıcının sahip olduğu seçimlik haklar ve özellikle Viyana Satım Sözleşmesi'ne göre önemli bir hak olan tazminat hakkıdır. Giriş bölümünde konunun seçimindeki etkenler ve inceleme tarzı, terminoloji tercihi ele alınmıştır. Birinci bölümde Viyana Satım Sözleşmesi'nin uygulama alanı, yer bakımından, maddi bakımdan ve zaman bakımından ele alınmış ve sonrasında Türk Borçlar Kanunu ile Viyana Satım Sözleşmesi uyarınca ayıptan doğan sorumluluk karşılaştırmalı olarak incelenmiştir. İkinci bölümde, alıcının Viyana Satım Sözleşmesi uyarınca ayıplı ifa sonucu tazminat talep etme hakkı ayrıntılı olarak incelenmiştir. Sonuç bölümündeyse, tezde araştırılan konular ve yapılan çıkarımlar bir arada sunulmuştur. Anahtar Kelimler: Viyana Satım Sözleşmesi, VSS, Ayıptan Doğan Sorumluluk, Tazminat.This study is prepared as a Master of Laws thesis for the Institute of Social Sciences at Ozyegin University. This thesis focuses on the buyer's remedies against seller for product liability, particularly the right to compensation according to the United Nations Convention on Contract for the International Sale of Goods as well as the Turkish Code of Obligations. The introduction focuses on the main reasons and influences that led to the selection of this research subject as well as the research methods that were used within this study and explains the preference of terminology. The first chapter consists of the analysis of the ratione materiae and ratione temporis scopes of the UN Convention on Contract for the International Sale of Goods as well as a comparative analysis as regards to the liability for defective products according to the Turkish Code of Obligations and the UN Convention on Contract for the International Sale of Goods. The second chapter assesses in great detail the buyer's claim for compensation in cases of product liability according to the UN Convention. Lastly, the conclusion provides a holistic evaluation consisting of the research subjects within this study as well as the final deductions and notes of the author of this thesis. Keywords: The United Nations Convention on Contracts for the International Sale of Goods, CISG, Product Liability, Buyer's Remedies, Claim for Compensation
Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice
No full textThe study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound-15 min (US-15 min)-treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US-20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1-diphenyl-2-picrylhydrazyl (DPPH) with 2,2 '-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 5-hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2-heptanone and nonanol. Hierarchical clustering showed similarities between blanching-30 min and US-30 min, contrasting with the control. Blanching-10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.Turkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu; Scientific and Technological Research Council of Turkey [123O161]Turkiye Bilimsel ve Teknolojik Ara & scedil;t & imath;rma Kurumu; Scientific and Technological Research Council of Turkey, Grant/Award Number: 123O16
Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes
No full textThis study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.Scientific and Technological Research Council of Turkiye (TUBITAK)Open access funding provided by the Scientific and Technological Research Council of Turkiye (TUBITAK
Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study
No full textPulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 degrees C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, >= 20% for yellow- and >= 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying
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