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Reconstituted whey beverages were prepared from whey powder by adding either soy isoflavones or phytosterols as functional compounds (at levels of 0%, 0.25%, 0.50% or 1.0% w/v) and probiotic bacteria (Lactobacillus acidophilus LA-5 or Lactobacillus casei LBC-81). The addition of nutraceuticals did not change the basic composition of the products. However, a time-dependent increase in sedimentation/phase separation and acidity of fermented functional beverages was observed. Samples supplemented with phytosterols were more preferred by the panel group than the samples supplemented with isoflavones, and no considerable differences were noted between the control and phytosterol-added samples in terms of overall perception.

Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring during the ripening process of Turkish white cheese and to generate predictive algorithms for the determination of the content of key cheese quality and ripening indicator compounds. Turkish white cheese samples were produced in a pilot plant scale and ripened for 100 d, and samples were analyzed at 20 d intervals during storage. The collected spectra (Fourier-transform infrared, Raman, and near-infrared) correlated with major composition characteristics (fat, protein, and moisture) and primary products of the ripening process and analyzed by pattern recognition to generate prediction (partial least squares regression) and classification (soft independent analysis of class analogy) models. The soft independent analysis of class analogy models classified cheese samples based on the unique biochemical changes taking place during the ripening process. partial least squares regression models showed good correlation (R Pre = 0.87 to 0.98) between the predicted values by vibrational spectroscopy and the reference values, giving low standard errors of prediction (0.01 to 0.57). Portable and handheld vibrational spectroscopy units can be used as a rapid, simple, and in situ technique for monitoring the quality of cheese during aging and provide real-time tools for addressing deviations in manufacturing.

Because of the second place of milk adulteration in the food fraud lists, the study focused on the investigation of the cow milk as an adulterant in goat milk based on b-carotene presence in cow milk as s rapid method by Raman and Infrared spectroscopy with chemometric techniques.t Partial least squares regression (PLSR) and the soft independent modelling of class Analogy (SIMCA) models have developed to for the prediction of adulteration ratio and b-carotene content of mixtures on the spectral band at around 1373, 1454, and 956 cm -1 for infrared and 1005, 1154, and 1551 cm -1 for Raman spectroscopy respectively. The correlation coefficient for calibration (R 2 cal), standard error of calibration, standard error of performance, and correlation coefficient for validation (R 2 val) have calculated for mid-infrared and Raman techniques. The PLSR models showed excellent fit (R 2 value [ 96) and could accurately determine b-carotene content and percentage of spiked milk in a short time. SIMCA results showed that 20% intervals of the mixture could be differentiated barely from other mixtures by mid-infrared spectroscopy; however, there could not found significant discrimination by Raman spectroscopy. b-carotene could be considered as a biomarker of determination of adulteration concerning b-carotene content and mixture percentage, and discrimination of spiked mixture for the differentiation of goat and cow milk.

Turkey SummaryStudy aim: To determine the effects of oral L-arginine supplementation on vasodilation, blood flow and maximum oxygen uptake ( ‡O 2 max) in soccer players. Material and methods: A group of 24 healthy male soccer players aged 20 -26 years volunteered to participate in the study. The subjects were randomly assigned into 3 groups: experimental, placebo and control. Experimental group was given L-arginine (6 g orally) and the placebo group -starch (6 g orally) daily for a week; subjects from the control group remained untreated. Before the test and at the end of the week blood samples were collected, and systemic blood pressures, blood flows and maximal oxygen uptake ( ‡O 2 max, by Queens College step test) were recorded. Blood samples were assayed for HDL, LDL, triglyceride and urea concentrations. The study was conducted in a randomised, single-blinded, placebo-controlled fashion consisting of 7-day treatment periods. Results: Oral supplementation of L-arginine significantly (p<0.01) decreased blood pressure indices and increased ‡O 2 max (p<0.01), blood flow (p<0.05), femoral artery diameter (p<0.05) and urea levels (p<0.05). There was no change in blood lipid levels (p<0.05). No significant changes were noted in the placebo and control groups. Conclusions: Oral supplementation of L-arginine may have beneficial effect on vasodilation and ‡O 2 max, therefore may increase the exercise capacity of soccer players.

Bu araştırmada, geleneksel peynirlerimizden biri olan Mengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojik özelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesi amaçlanmıştır. Kimyasal ve biyokimyasal analizlerde elde edilen ortalama sonuçlarda kuru madde %51.4±5.34, kül %3.57±0.73, protein %24±3.29, yağ %19.05±4.99, tuz %2.19±0.85, pH 5.72±0.44, asitlik %0.36±0.21, olgunlaşma indeksi değeri % 2.94±1.25, lipoliz değeri 0.87±0.73 meqKOH/100g-yağ olarak bulunmuştur. Mengen peyniri örneklerinde yapılan mikrobiyolojik analizlerin ortalama sonuçları toplam mezofilik aerobik bakteri 8.15±1.14 log KOB/g, laktik asit bakteri 7.19±1.42 log KOB/g, maya-küf 4.97±1.15 log KOB/g, koliform 6.09±1.36 log KOB/g, E. coli 3.79±1.87 log KOB/g, S. aureus 3.96±1.6 log KOB/g değerlerinde bulunmuş, Listeria, Salmonella, koagülaz pozitif S. aureus, E. coli O157 patojenlerine rastlanmamıştır. Tekstürel özelliklerin geniş bir profile sahip olduğu ve 130 uçucu bileşen bulunduğu tespit edilmiştir.

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