Abstract Shalgam juice is a red colored and cloudy traditional fermented beverage produced by lactic acid fermentation of bulgur flour, black carrot, salt, turnip, sourdough, and water. In this study, the usability of grape pomace as a black carrot substitute for the enrichment of shalgam juice with phenolic compounds was investigated. Five different ratios of pomace (0, 25, 50, 75, and 100%) were added to the formulation as a substitute of black carrot and samples were analyzed for pH, acidity, soluble solid content (SSC), color (L*, a*, b*, C*, h, color density, color tone), microbiologically and sensorially during the fermentation to find out the effects of pomace on the progress of the fermentation. The shalgam juice containing only black carrot was used as control. The cloudiness, pH, and brightness of the shalgam juice increased as the pomace ratio increased. The control contained less yeast and mold counts than the pomace containing the shalgam juices. Grape pomace addition did not have an effect on the total mesophilic aerobic and the lactic acid bacteria counts. The sensorial properties of the shalgam juice containing 25% grape pomace were almost the same as the control sample, and as the pomace ratio increased, the shalgam juice samples could not meet the consumer's taste and expectations. In conclusion, when considering microbiological, sensorial and physicochemical properties, 25% grape pomace can be added to formulation before the fermentation as a carrot substitute. flour salt turnip sourdough water study investigated 0, 0 (0 25 50 75 100% 100 pH acidity SSC, SSC , (SSC) L*, L (L* a* b b* C C* h density tone, tone tone) cloudiness juices sample consumers consumer s expectations conclusion microbiological ( 2 5 7 10 (SSC L* (L 1

Abstract In this study, the usability of crab apple as a natural food colorant for apple marmalade was investigated. Marmalades were stored at 9, 22, and 35 oC for 6 months and analyzed some physicochemical and biochemical parameters. Titratable acidity decreased with the increase of storage temperature and time in marmalades compared to the initial values. As the storage temperature and time increased, the lightness (L*), redness (a*), chroma (C*) values of the samples decreased, while the hue angle (h) and yellowness (b*) values increased. The increase in temperature and time during the storage period caused a significant decrease in total phenolic content, total monomeric anthocyanin, and antioxidant activity values. The degradation of anthocyanins during storage occurred according to first-order reaction kinetics. According to the results obtained, the addition of crab apple juice concentrate allowed the desired level of color to be formed in apple marmalade as well as a functional product. study investigated 9 22 3 parameters increased L*, L L* , (L*) a*, a* (a*) C* C (C* h (h b* b (b* content anthocyanin firstorder first order kinetics obtained product 2 (L* (a* (C (b (L (a

Abstract The main aim of this study was to determine the changes in quality properties and bioactive compounds of 3 crab apple species (Malus evereste, Malus floribunda and Malus floribunda coccinella) harvested at 5 different edible maturity stages. Acidity, soluble solids, organic acid and sugar contents were determined in the whole apple. The fleshes and peels of the crab apples were analyzed for antioxidant activities, color, protein, total monomeric anthocyanin, and total phenolic contents. Maturity stage had no significant effect on size, pH, titratable acidity, and citric acid content of crab apples. Peels of all three species had higher total phenolic, monomeric anthocyanin, tannin, and protein concentrations than their fleshes. M. evereste was the richest source of total phenolic and tannin among the species and it exhibited the highest antioxidant activity. Unlike the total phenolic compounds, anthocyanin accumulation was the highest in the flesh of M. floribunda. Concentrations of sugars in all species increased throughout the maturity. While the highest levels of glucose and fructose determined in M. evereste at the last stage, sucrose concentration was higher in M. floribunda that those in other two species at all stages. The trend in malic acid accumulation showed differences between the species. As a result, it can be concluded that the fruits of all species can be harvested in the first two weeks of September. coccinella stages Acidity solids activities color size pH acidity M activity result September

Abstract In this study, the usability of crab apple (Malus floribunda), which can be consumed as food but has limited economic use, as a natural colorant in Turkish delight was investigated. Crab apple concentrate was added to Turkish delight at a rate of 1.83% during production. Produced Turkish delight were stored at 22, 28 and 35 oC for 6 months and analyzed some physicochemical and biochemical parameters. With the increase in storage temperature and time, there were no significant changes in the titratable acidity compared to the initial values. As the storage temperature and time increased, the L*, a*, C* values of all samples decreased, while the b* and h values increased. The increase in temperature and time during the 6-month storage period caused a significant decrease in total phenolic, total monomeric anthocyanin and antioxidant activity values. Degradation of crab apple anthocyanins during storage occurred according to first-order reaction kinetics. The degradation rate constants of anthocyanin in Turkish delight stored at 22, 28 and 35 °C were determined as -4.2x10-3 days-1, -8.7x10-3 days-1 and -14.2x10-3 days-1, respectively. According to the results obtained, the addition of crab apple juice concentrate gave both desired color and functional properties to Turkish delight. study Malus floribunda, floribunda , floribunda) use investigated 183 1 83 1.83 production 22 2 3 parameters increased L L* a* C decreased b 6month month phenolic firstorder first order kinetics 4.2x103 42x103 x 4.2x10 4 2x10 -4.2x10- days1, days1 days 1, 8.7x103 87x103 8.7x10 8 7x10 -8.7x10- days- 14.2x103 142x103 14.2x10 14 -14.2x10- respectively obtained 18 1.8 2x103 42x10 4.2x1 2x1 -4.2x10 7x103 87x10 8.7x1 7x1 -8.7x10 142x10 14.2x1 -14.2x10 1. 42x1 4.2x 2x -4.2x1 87x1 8.7x 7x -8.7x1 142x1 14.2x -14.2x1 42x -4.2x 87x -8.7x 142x -14.2x

ABSTRACT Purpose To compare the effect of general anesthesia (GA) and regional anesthesia (RA) on f-URS outcomes and surgeon comfort. Material and Methods The study was conducted between June 2017 to January 2018 and data collection was applied in a prospective, randomized fashion. 120 patients participated in the study and were divided into RA group (n=56) and GA group (n=64). Demographic, operative and post-operative parameters of patients were analysed. The end point of this study was the effect of two anesthesia regimens on the comfort of the surgeon, and the comparability of feasibility and safety against perioperative complications. Results The study including 120 randomized patients, 14 patients were excluded from the study and completed with 106 patients (45 in RA group and 61 in GA group). No difference was detected between the two groups in terms of preoperative data. During the monitorization of operative vital signs, 3 patients in RA group experienced bradycardia, and this finding was significant when compared with GA group (p=0.041). Additionally, 2 patients in RA group experienced mucosal tears and 1 patient experienced hemorrhage during the operation, but no complications were observed in the GA group (p=0.041). Postoperative surgeon comfort evaluation revealed statistically significant results in favor of GA group (p=0.001). Conclusions Both GA and RA are equally effective and safe anesthesia methods for f-URS procedures. However, RA group showed significantly increased likelihood of bradycardia and mucosal injury during surgery, and significantly decreased surgeon comfort during surgery.

Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and ferulic acids, apigenin, rutin, kaempferol-3-glucoside, isorhamnetin-3-glucoside, quercetin, luteolin, kaempferol were detected in sunflower-cornflower honey. Pasteurisation significantly decreased caffeic acid in astragalus honey and other detected phenolics showed no significant difference after heat treatments. The impact of liquefaction process is lower than the pasteurisation process in terms of quantitatively phenolic compounds changes.

Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 οBx. Dowex was more effective than Amberlite in controlling of brown pigment formation. Analysing the results of HMF and brown pigment, activated carbon was the best resin to control the Maillard reaction.

ABSTRACT Purpose We aimed to compare the outcomes of supine and prone miniaturized percutaneous nephrolithotomy (m-PNL) in the treatment of lower pole, middle pole and renal pelvic stones. Materials and Methods 54 patients who performed supine m-PNL between January 2017 and March 2018 and 498 patients who performed prone m-PNL between April 2015 and January 2018 were included in the study. Of the 498 patients, 108 matching 1: 2 in terms of age, gender, body mass index, American Association of Anesthesiology score, stone size, stone localization and hydronephrosis according to the supine m-PNL group were selected as prone m-PNL group. The patients with solitary kidney, upper pole stone, urinary system anomaly or skeletal malformation and pediatric patients (<18 years old) were excluded from the study. The success was defined as ‘complete stone clearance’ and was determined according to the 1st month computed tomography. Results The operation time and fluoroscopy time in supine m-PNL was significantly shorter than prone m-PNL group (58.1±45.9 vs. 80.1±40.0 min and 3.0±1.7 min vs. 4.9±4.5 min, p=0.025 and p=0.01, respectively). When post-operative complications were compared according to the modified Clavien-Dindo classification, overall and subgroup complication rates were comparable between groups. There was no significant difference between the groups in terms of the success rates (supine m-PNL; 72.2%, prone m-PNL; 71.3%, p=0.902). Conclusions Supine m-PNL procedure is more advantageous in terms of operation time and fluoroscopy time in the treatment of lower pole, middle pole and renal pelvic stones.