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Öğe Arylesterase and Paraoxonase-1 Activities in Female Patients With Temporomandibular Disorders(2009) Etöz, Osman A.; Ataoğlu, Hanife; Herken, Emine Nur; Çelik, HakimObjective: The aim of this study was to assess a possible relationship between temporomandibular disorders [TMD] and serum levels of sulfhydryl [SH] groups and ceruloplasmin [CP], paraoxonase-1 [PON1], and arylesterase [ARE] activities. Method: This study included patients with TMD and healthy normal controls [HNC]. After clinical and radiographic examinations, the patient group was given a visual analog scale to determine severity of pain. Serum samples of the subjects were obtained to calculate certain antioxidant components. The CP, PON1, and ARE activities and serum levels of SH groups were measured. Results: There were 31 patients with TMD and 35 HNC. Serum levels of SH and ARE activity of the TMD group were significantly lower than those of the HNC group [P < 0.05]. The difference between CP and PON1 activity of the TMD and HNC groups were not statistically significant [P > 0.05]. No association was found between antioxidant levels and severity of pain and the type of the TMD. Conclusions: Antioxidant components may be associated with TMD, implying possible systemic inflammatory and oxidative aspect of TMD.Öğe ASSOCIATION OF SERUM TOTAL ANTIOXIDANT CAPACITY AND TOTAL OXIDANT STATUS WITH PAIN PERCEPTION IN PATIENTS WITH MYOFACIAL PAIN DYSFUNCTION(TAYLOR & FRANCIS LTD, 2009) Etoz, Osman A.; Ataoglu, Hanife; Erel, Ozcan; Celik, Hakim; Herken, Emine Nur; Bayazit, Yildirim AhmetWe aimed to find out the association of total antioxidant capacity (TAC) and total oxidant status (TOS) with generalized pressure pain thresholds (PPT) of patients with myofacial pain dysfunction (MPD). PPT scores of patients with MPD (n = 37) and healthy individuals (n = 43) were measured on the hypothenar region of the hand using a mechanical algometer. Serum samples were collected and TAC and TOS were measured by novel methods. The TAC of patients was significantly lower than that of the control subjects. The difference between the TOS measurements of patients and control subjects was not significant. The PPT scores of the patients were significantly lower than that of control subjects. There may be an association between serum antioxidant capacity and MPD. Low serum TAC might also be related with pain perception.Öğe Effect of dietary fibre addition on the selected nutritional properties of cookies(ELSEVIER SCI LTD, 2007) Bilgicli, Nermin; Ibanoglu, Senol; Herken, Emine NurCookie samples were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. The effects of increased levels of fibres from different sources on the nutritional properties of cookie samples were investigated (i.e. in vitro protein digestibility, phytic acid content, total antioxidant capacity and total phenolic compounds). It was found that increasing fibre from apple, lemon and wheat sources did not change the nutritional status of the samples to a great extent (p < 0.05). However, addition of wheat bran significantly reduced the nutritional properties of the cookie samples. (c) 2005 Elsevier Ltd. All rights reserved.Öğe Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies(ELSEVIER SCI LTD, 2007) Uysal, Hacer; Bilgicli, Nermin; Elgun, Adem; Ibanoglu, Senol; Herken, Emine Nur; Demir, M. KursatWire-cut cookies were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. Cookies were also prepared with the addition of 0.4% xylanase enzyme. The effect of increased levels of fibres from different sources and xylanase enzyme addition on the approximate chemical composition, spread ratio, hardness, cellulose, energy and sensory properties of cookie samples were investigated. It was found that increasing fibre content resulted in decreased spread values of cookies. Addition of 0.4% xylanase enzyme increased the spread values as compared to control samples with no enzyme added. The samples with lemon fibre produced harder samples while relatively softer samples were obtained with wheat bran. Addition of xylanase enzyme reduced the hardness value of the samples in general. The samples with added wheat fibre and wheat bran received acceptable scores from the taste panellists. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour(ELSEVIER SCI LTD, 2007) Herken, Emine Nur; Ibanoglu, Senol; Oner, Mehmet D.; Bilgicli, Nermin; Guzel, SalihGerminated, fermented, cooked and unprocessed cowpea flour were added to macaroni at different levels (10%, 15%, 20% w/w) and the samples were stored at room temperature for six months. The changes in the phytic acid content and total antioxidant capacity of the samples over a six months period were monitored. As expected, addition of cowpea flour increased the protein content of macaroni to 13.98% from 11.73% (db). The macaroni samples had good cooking quality with regard to stickness, bulkiness, firmness and total organic matter (TOM) released in rinsing water. Macaroni samples with added cowpea flour were darker in colour than the control macaroni sample with no added cowpea flour. Compared to other macaroni samples with added cowpea flour, the sample with cooked cowpea flour added samples had relatively lower sensory values, while fermented cowpea flour added samples had lower TOM values. Cooking had a negative effect on the total antioxidant capacity (TAC) of cowpea flours while germination affected the TAC of the samples positively. There was a slight decrease in the TAC values over the six month storage period. Addition of cowpea flour to the samples increased the phytic acid content of the samples and no significant change was observed in the pytic acid content of the samples over the storage period. (c) 2005 Elsevier Ltd. All rights reserved.Öğe Effect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product(Elsevier Sci Ltd, 2006) Bilgiçli, Nermin; Elgün, Adem; Herken, Emine Nur; Türker, Selman; Ertaş, Nilgün; İbanoğlu, ŞenolTarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarhana samples were evaluated and compared with a control sample. Increasing wheat germ/bran level in tarhana sample resulted in an expected increase in the crude protein and mineral content of samples (p < 0.05). Phytic acid content of wheat germ and wheat bran added to tarhana were significantly reduced by tarhana fermentation (p < 0.05). Total antioxidant capacity of the samples decreased upon the addition of wheat germ/bran, whereas there was an increase in the total phenolic compounds in the samples (p < 0.05). Addition of wheat germ/bran resulted in darker samples in colour with reduced cooked viscosity of tarhana soup. Tarhana sample with 10% wheat germ and the sample with 25% wheat bran had high scores from the taste panellists.Öğe Effects of gluten and emulsifier on some properties of eriste prepared with legume flours(INFORMA HEALTHCARE, 2011) Bilgicli, Nermin; Demir, M. Kursat; Ertas, Nilgun; Herken, Emine NurIn the present study, eriste was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of eriste samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of eriste containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of eriste samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.