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Osman Gul,Muhammet Dervisoglu 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic produc-tion. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese sam-ples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permit-ted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the aver-age level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.
Osman Gul,Ilyas Atalar 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
In this study, the effects of encapsulation withmaltodextrin and reconstituted skim milk (RSM) and theirbinary and ternary blends with gum arabic (GA) by sprayand freeze drying methods on viability of probiotic Lactobacilluscasei Shirota under different stress conditionswere evaluated. All microcapsules showed high survivalratios (7.91–9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantlyhigher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showedsmall decrease in the viability of cells compared to freezedried microcapsules, but freeze drying microcapsulesshowed higher protective effect at 85 and 90 C. Afterexposure to 3% bile salt, almost 2.5 log decreases in theencapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture asan encapsulating agent showed the higher cell protectionagainst high temperature, acidic pH and bile salts.
Osman Gul and Muhammet Dervisoglu 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.
Gul, Osman,Dervisoglu, Muhammet Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.4
Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.
김규영,Osman Gul,이병주,서동민,이문진,박인규 한국항해항만학회 2020 한국항해항만학회 학술대회논문집 Vol.2020 No.춘계
해양 HNS 사고 시 사고의 범위, 유출 물질 등에 대한 정보가 빠르게 파악이 되어야 이에 따른 사고 수습 전략이 세워질 수 있다. 하지만 해양 HNS 사고의 경우에 사고 물질의 유출되는 양이 많아 인체에 해롭고 사람이 접근하기에 매우 위험한 환경이라는 제약이 있다. 본 연구에서는 HNS 사고 모니터링을 위한 스마트 센서 시스템을 통해 보다 안전하고 해양 운전 시 안정적으로 작동할 수 있는 스마트 센서시스템을 제안한다.
Police visibility and fear of crime: Results of a study in Malatya, Turkey
Sener Uludag,Osman Dolu,Zakir Gul 한국형사법무정책연구원 2023 International Journal of Criminal Justice Vol.5 No.2
Despite mixed research findings, increasing police visibility has long been assumed to reduce crime and citizen fear of crime. Surveying 1,175 respondents from Malatya, a midsize city in Turkey, this paper examines the effects of citizens’ perceptions of police visibility and success on fear of crime during the daytime and at night. Consistent with some previous research, ordered logistic regression analyses revealed that perceived police visibility had no effect on citizens’ fear of crime. However, perceived police success significantly reduced fear of crime at night. Consistent with previous research, females were more likely than males to fear crime during the day, and this effect increased exponentially at night. Previous personal crime victimization was a strong predictor of fear of crime during daytime but not at night, and reading local newspapers increased fear of crime during daytime only, suggesting that victims of personal crimes are more likely to limit their exposure to nighttime contexts. Limitations and implications for future research are discussed.