Tarçın Yağı ile Hazırlanmış Mikroemülsiyon Nanoemülsiyonların Karakterizasyonu ve Antimikrobiyel Etkisnin İncelenmesi

Yıldırım, Simge Tutku
Soyer, Yeşim
Öztop, Halil Mecit


Formulation, characterization and antimicrobial effect of cinnamon oil nanoemulsions
Yıldırım, Simge Tutku; Öztop, Halil Mecit; Soyer, Yeşim; Department of Food Engineering (2015)
Activities of essential oils, such as antimicrobial, antioxidant and anticancer have been recognized for decades. To utilize the functionality of these materials in foods as natural additives instead of synthetic active materials, oil-in-water (O/W) nanoemulsions that are obtained by low and high-energy methods have been intensively explored in recent years. The purpose of this study was to formulate stable cinnamon oil nanoemulsions (NEs) having higher antimicrobial activity by using the low-energy approac...
Design of cinnamon oil coated active paper sheets
Akbaş, Derya; Öztop, Halil Mecit; Şahin, Serpil; Department of Food Engineering (2017)
In the first part of this study, poly(lactic acid)-poly(ethylene glycol), PLA-PEG, blends, composites and electrospun fibers of PLA and PLA composites, PLA-PEG blends and PLA-PEG, blends composites were prepared and characterized. X-ray Diffractometer (XRD), Scanning Electron Microscope (SEM), Transmission Electron Microscope (TEM), Gel Permeation Chromatography (GPC), Simultaneous Thermal Analyzer (STA) and Direct Pyrolysis Mass Spectrometer (DP-MS) techniques were used for characterization studies. Both T...
Karanfil ve kekik yağlarıyla hazırlanmış nanoemülsiyonların zamansal alanda NMR relaksometre tekniği ile incelenmesi
Tonyalı Karslı, Gökcem; Öztop, Halil Mecit; Şahin, Serpil (2020-10-22)
Formulation and characterization of clove and thyme oil emulsions
Tonyalı Karslı, Gökcem; Öztop, Halil Mecit; Şahin, Serpil; Department of Food Engineering (2021-2-10)
Essential oils are natural aromatic compounds obtained from various parts of plants such as flowers, bark, stems, and roots. They have been used in medicine, cosmetics, and food science since ancient times due to their antimicrobial, antioxidant, and therapeutic properties. Especially in recent times, negative impressions about synthetic additives have increased the use of essential oils in the food industry. The aim of this study is to produce and characterize emulsions with thyme and clove essential oils ...
Optimization of an integrated bombardment and agrobacterium infiltration based transformation system for lentil
Çelikkol, Ufuk; Öktem, Hüseyin Avni; Küsmenoğlu, İsmail; Department of Biotechnology (2002)
In this study, the effect of microwounding by particle bombardment and the coupling of vacuum infiltration to Agrobacteritim-mediated transformation, on the efficiency of transient GUS expression of cotyledonary node tissues were investigated. In each experimental set with any Agrobacterium/pia&mid couple, five different treatments were applied to compare the efficiency of integrated bombardment-infiltration system to reference treatments. Throughout the study also the efficiencies of four strains, LBA4404,...
Citation Formats
S. T. Yıldırım, Y. Soyer, and H. M. Öztop, “Tarçın Yağı ile Hazırlanmış Mikroemülsiyon Nanoemülsiyonların Karakterizasyonu ve Antimikrobiyel Etkisnin İncelenmesi,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/79199.