Yazar "Ayar, Ahmet" seçeneğine göre listele

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  • Küçük Resim
    Öğe
    Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese
    (2015) Ayar, Ahmet; Sıçramaz, Hatice; Sert, Durmuş
    Bu çalışmada, Çerkez peyniri geleneksel yöntemler esas alınarak farklı üretim prosesleri ile üretilmiş ve yöresel bir fırında tütsülenmiştir. Üretilen bir grup peynir için kültür kullanılmış, diğer bir gruba da tütsü aroması ilave edilmiştir. 90 günlük olgunlaşma esnasında peynirlerin kimyasal, tekstürel ve duyusal özellikleri analiz edilmiştir. Çerkez peynirinde üretimin prosedürüne bağlı olarak kuru madde %51.42-62.38, su aktivitesi 0.938-0.977, pH 4.71-6.82 arasında değişmiştir. Geleneksel standart metotla üretilen ve tütsü aroması ilave edilen peynirlerde olgunlaşma oranı daha yüksektir. Kültür ilaveli ve tütsülenmemiş peynirlerde serbest yağ asitleri değeri ise en yüksektir. Tütsüleme işlemi ve artan kuru madde peynirlerde sertliği arttırmıştır. Standart geleneksel yöntemle üretilip tütsülenmemiş peynirler duyusal yönden en çok beğenilmiştir. Peynire farklı aroma kazandırmasının yanında tütsüleme ile peynirlerin raf ömrü uzamıştır.
  • Küçük Resim Yok
    Öğe
    Oxytocin activates calcium signaling in rat sensory neurons through a protein kinase C-dependent mechanism
    (Springer, 2014) Ayar, Ahmet; Ozcan, Mete; Alcin, Ergul; Serhatlioglu, Ihsan; Ozcan, Sibel; Kutlu, Selim; Kelestimur, Haluk
    In addition to its well-known effects on parturition and lactation, oxytocin (OT) plays an important role in modulation of pain and nociceptive transmission. But, the mechanism of this effect is unclear. To address the possible role of OT on pain modulation at the peripheral level, the effects of OT on intracellular calcium levels ([Ca2+](i)) in rat dorsal root ganglion (DRG) neurons were investigated by using an in vitro calcium imaging system. DRG neurons were grown in primary culture following enzymatic and mechanical dissociation of ganglia from 1- or 2-day-old neonatal Wistar rats. Using the fura-2-based calcium imaging technique, the effects of OT on [Ca2+](i) and role of the protein kinase C (PKC)-mediated pathway in OT effect were assessed. OT caused a significant increase in basal levels of [Ca2+](i) after application at the doses of 30 nM (n=34, p<0.01), 100 nM (n=41, p<0.001) and 300 nM (n=46, p<0.001). The stimulatory effect of OT (300 nM) on [Ca2+](i) was persistent in Ca2+-free conditions (n=56, p<0.01). Chelerythrine chloride, a PKC inhibitor, significantly reduced the OT-induced increase in [Ca2+](i) (n=28, p<0.001). We demonstrated that OT activates intracellular calcium signaling in cultured rat primary sensory neurons in a dose-and PKC-dependent mechanism. The finding of the role of OT in peripheral pain modification may serve as a novel target for the development of new pharmacological strategies for the management of pain.
  • Küçük Resim Yok
    Öğe
    Some properties of traditional Turkish dessert 'Incir Uyutmasi' produced by yoghurt culture
    (Natl Inst Science Communication-Niscair, 2013) Ayar, Ahmet
    The effect of yoghurt cultures on chemical, sensorial and microbiological properties of a regional dessert incir uyutmasi was studied in this research. Dry matter, pH, viscosity, water holding capacity (WHC), color properties (L*, a*, b* values), mineral matters (Al, Ca, Cu, Fe, K, Mg, Na, P and Zn), sensorial properties and microbial quality of dessert were affected by yoghurt cultures and other additives. Yoghurt cultures improved sensory characteristics and caused a decrease in the number of yeast and mold in desserts but also reduced WHC and pH. Salep and fig fruit concentration caused an important increase in the viscosity and the WHC of desserts. Consequently, yoghurt cultures improved functional properties and the storage stability of the dessert.