In this study, the effects of spontaneous and pure yeast fermentation techniques on anthocyanins and colorless phenolics of Cabernet Sauvignon wines were investigated at the end of alcoholic ...fermentation and after six months of storage in a bottle. After alcoholic fermentation, 43.55% and 49.58% losses were occurred in monomeric anthocyanin contents of spontaneously and inoculated wines, respectively. Fermentation technique had a significant effect on the concentrations of Mv-3-Glu, Peo-3-Glu and Cy-3-Glu, and their concentrations were found to be significantly higher in spontaneously fermented wines. Regarding colorless phenolic compounds, concentrations of (+) gallic acid and (+) catechin were 19% and 26.8% higher in spontaneously fermented CS wines compared to inoculated wines. After six months of bottle storage, the concentration of anthocyanins showed a significant decrease. The losses in monomeric anthocyanin contents were 52% and 60% in spontaneous and inoculated wines, respectively. Concentrations of Mv-3-Glu, Peo-3-Glu and Del-3-Glu decreased by 48.9–52.6% in spontaneously fermented wines during 6 months of aging, while 56.7–63.2% losses were observed in inoculated wines. Unlike anthocyanins, total phenol contents of wines obtained by both techniques increased notably after six months of storage. 52% and 47.9% increases were observed in the gallic acid concentration of spontaneous and inoculated wines, respectively. However, there were significant decreases in the concentrations of (+) catechin, caffeic acid, syringic acid and p-coumaric acid at the end of storage.
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CEKLJ, EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
In this study, three different oil (black seed, St. John's Wort, and grape seed oils GSO) oleogels, which are especially used in complementary medicine, were produced with natural waxes (sunflower ...and beeswax BW). The physicochemical, textural, thermal, and structural features and volatile composition of the oleogels were determined and compared with commercial petrolatum gels (control sample). The sunflower and BW gels had a higher melting point than the petrolatum gels. Particularly, the firmness values of the fresh sunflower and BW oleogels were close to the petrolatum gels, except for the BW‐based St John's Wort and GSO gels. The firmness and stickiness values of the oleogels and the control samples increased in relation to the storage period. The increase in firmness value was less in the sunflower wax than in the BW and control samples. All sunflower, BW and petrolatum gels exhibited the β′ form. Volatile component data showed that different waxes have different volatile adsorption capacities. As a result, natural wax oleogels produced with various essential oils could be an alternative to similar products used in the cosmetics, pharmacology, and food supplement industries, which are already commercially available.
Practical applications: (Oleogels have become a popular technique for structuring oils in recent years. In this way, oleogels are considered an alternative to solid fat such as margarine, butter, and shortening and an oil‐restricting agent against oil leakage in oil‐based foods. Consumers establish a close relationship between their own health and the foods they consume and the cosmetics they use. This situation has led to an increasing interest in natural products. Essential oils (EOs) are used in many fields, ranging from cosmetics to complementary medicine. In this context, essential oleogels produced with natural waxes were compared with the commercial products, revealing their potential for use in both cosmetic and food supplements. EO‐oleogels represent a new approach to the oleogel product range with high commercialization potential for related industries.)
Graphical : The textural and structural properties of the essential oil oleogels prepared with beeswax and sunflower wax were almost similar to their commercial counterparts such as petrolatum.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
Nowadays, almost all network traffic is encrypted. Attackers hide themselves using this traffic and attack over encrypted channels. Inspections performed only on packet headers and metadata are ...insufficient for detecting cyberattacks over encrypted channels. Therefore, it is important to analyze packet contents in applications that require control over payloads, such as content filtering, intrusion detection systems (IDSs), data loss prevention systems (DLPs), and fraud detection. This technology, known as deep packet inspection (DPI), provides full control over the communication between two end stations by keenly analyzing the network traffic. This study proposes a multi-pattern-matching algorithm that reduces the memory space and time required in the DPI pattern matching compared to traditional automaton-based algorithms with its ability to process more than one packet payload character at once. The pattern-matching process in the DPI system created to evaluate the performance of the proposed algorithm (PA) is conducted on the graphics processing unit (GPU), which accelerates the processing of network packets with its parallel computing capability. This study compares the PA with the Aho-Corasick (AC) and Wu–Manber (WM) algorithms, which are widely used in the pattern-matching process, considering the memory space required and throughput obtained. Algorithm tables created with a dataset containing 500 patterns use 425 and 688 times less memory space than those of the AC and WM algorithms, respectively. In the pattern-matching process using these tables, the PA is 3.5 and 1.5 times more efficient than the AC and WM algorithms, respectively.
Diet may play an important role in the development of asymptomatic hyperuricemia (ASH) and gouty arthritis (GOUT). However, the association between dietary factors and hyperuricemia remains unclear. ...Serum uric acid levels are affected by dietary factors. This study aimed to evaluate the correlation of uric acid levels with biochemical parameters and dietary factors in individuals with ASH and GOUT. This study was conducted in 145 individuals with ASH and GOUT. General characteristics of individuals were collected via face-to-face interviews. Food frequency questionnaire was used to obtain energy, macro- and micronutrients intakes. Biochemical parameters were obtained from patient files. The incidence of gout was higher in men comparing to women. Individuals in the GOUT group consumed more alcohol and higher serum levels of vitamin B
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, C-reactive protein (CRP), triglyceride, and uric acid. Individuals in the GOUT group had higher intakes of energy, protein, carbohydrate, fat, fructose, vitamin C, and vitamin B
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. Triglyceride, uric acid, CRP, vitamin B
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, and homeostatic model assessment of insulin resistance were found to be affected by high uric acid levels. Dietary factors can pose a risk for health problems in addition to GOUT and ASH, such as cardiovascular disease, diabetes, and obesity.
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BFBNIB, DOBA, GIS, IJS, IZUM, KILJ, KISLJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
In this paper, transformation formulas for the function A1z,s:χ=∑n=1∞∑m=1∞χnχm-1mns-1e2πimnz/kare obtained. Sums that appear in transformation formulas are generalizations of the Hardy–Berndt sums ...sj(d,c),j=1,2,5. As applications of these transformation formulas, reciprocity formulas for these sums are derived and several series relations are presented.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OBVAL, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and ...Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by molecular methods. A total of 28 volatile compounds in KL wines and 35 compounds in CS wines were identified and quantified by GC–MS. The concentration of higher alcohols and esters differed significantly among spontaneously fermented and inoculated wines. Spontaneous fermentation resulted in greater amount of higher alcohols in KL wines, while inoculated wines had greater amount of higher alcohols in CS wines. Spontaneously fermented KL and CS wines showed greater amounts of esters than inoculated wines. KL wines obtained by spontaneous fermentation had significantly higher scores than inoculated wines based on fruity and green aromas, body and overall impression. Spontaneously fermented CS wines were found significantly higher in fruity and floral aromas than inoculated wines.
Derin Paket İnceleme (Deep Packet Inspection-DPI), hem paket başlığı hem de paket yükü üzerinde ayrıntılı analizler gerçekleştirerek ağ trafiğinin tam görünürlüğünü sağlayan teknolojidir. DPI ile iyi ...bilinen kötü amaçlı yazılım imzaları ve saldırı sırası, saldırganın izlediği yol ve kullandığı tekniklerin birleşimi olarak tanımlanan saldırı deseninin tespiti yapılabilmektedir. Bu doğrultuda, ağ güvenliği veya devlet gözetimi gibi uygulamalarda kullanılabilmesi yönüyle DPI, kritik bir öneme sahiptir. Bu çalışmada, tek seferde taranan bayt sayısını artırarak DPI sürecini hızlandırmayı amaçlayan blok tabanlı bir örüntü eşleştirme algoritması önerilmiştir. Farklı sayıda örüntü içeren veri kümeleri kullanılarak Aho-Corasick (AC), Rabin-Karp (RK), Wu-Manber (WM) ve bu çalışmada önerilen algoritma üzerinde örüntü eşleştirme testleri gerçekleştirilmiş ve bu algoritmaların performansları karşılaştırılmıştır. AC, WU ve RK algoritmalarına kıyasla bu çalışmada önerilen algoritma, daha yüksek bir performans göstermiştir.
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•Microemulsions of LEO can be easily obtained by ultrasonic emulsification using starch and soy protein as stabilizers.•Gram positive strains were more sensitive to inhibition by ...LEO.•Major volatiles of LEO were linalool L, 1,8-cineole, camphor and linalyl acetate.•Using different stabilizers, different medium temperature and pH values affected stability of microemulsions.•The emulsification process can delay or prevent the release of bioactive substances.
In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatography-olfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 °C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 °C.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
In this paper, transformation formulas for the function
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OBVAL, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
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