nergiz guzel - Academia.edu (original) (raw)
Uploads
Papers by nergiz guzel
Pediatric Surgery International, 1994
Cycle loading was applied to 40 Sprague-Dawley rat jejunums to increase their diameters using a b... more Cycle loading was applied to 40 Sprague-Dawley rat jejunums to increase their diameters using a balloon catheter filled with saline over a 30-min period, with each load lasting 3 min at 1-min intervals. The dilations were performed using 0.2 ml saline in group I, 0.4 ml saline in group II, 0.6 ml saline in group III, and no dilation in the control group. The percentage increments of increase in external jejunal diameter were 10.52 in group I, 48.38 in group II, and 68.08 in group III. Histologic changes were reversible in groups I and II and irreversible in group III. It is suggested that cycle-loading tissue expansion could be used as an alternative method for the treatment of intestinal atresias to correct discrepancies in the caliber of gastrointestinal lunens.
Journal of Food Science and Technology-mysore
The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicoc... more The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.
Pediatric Surgery International, 1994
Cycle loading was applied to 40 Sprague-Dawley rat jejunums to increase their diameters using a b... more Cycle loading was applied to 40 Sprague-Dawley rat jejunums to increase their diameters using a balloon catheter filled with saline over a 30-min period, with each load lasting 3 min at 1-min intervals. The dilations were performed using 0.2 ml saline in group I, 0.4 ml saline in group II, 0.6 ml saline in group III, and no dilation in the control group. The percentage increments of increase in external jejunal diameter were 10.52 in group I, 48.38 in group II, and 68.08 in group III. Histologic changes were reversible in groups I and II and irreversible in group III. It is suggested that cycle-loading tissue expansion could be used as an alternative method for the treatment of intestinal atresias to correct discrepancies in the caliber of gastrointestinal lunens.
Journal of Food Science and Technology-mysore
The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicoc... more The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.