Yazar "Ozturk, Mustafa" seçeneğine göre listele

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    Hadith Narratiors Accused by being The Followers of Fatalism (Qadariyya)
    (Hitit Univ, 2013) Ozturk, Mustafa
    Even though the reports of many hadith narrators who were accused of being qadaris (fatalists) can be found in reliable hadith books, theoretically it has still been stated in the sources of hadith methodology that such fatalist narrators were regarded as rejected (majruh) for being innovators in religion (ahl bid'ah). In this context, first we have found out the amount of qadari narrators in the six most reliable hadith books (kutub al-sittah) based on the center of knowledge to which they were associated; and then we have examined effectiveness of some of these narrators who were distinguished with the titles of hafiz, imam, muhaddith in reporting the hadiths. We have also examined the matters they were accused under the light of their biographies. In conclusion in this paper it is pointed out the practical dimensions and problems of whether being a qadari or having qadari inclinations can/should be regarded as a reason for rejection (jarh).
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    Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese
    (Elsevier Sci Ltd, 2022) Ozturk, Mustafa; Dogan, Muhammed Ali; Menevseoglu, Ahmed; Ayvaz, Huseyin
    Stretching and kneading of the curd during fresh Kashar cheese manufacturing must take place in hot water; dry cooking/stretching of the curd with the assistance of emulsifying salts is not allowed. However, some producers in recent years tend to label their processed cheese as Kashar cheese resulting in unfair economic gain and consumer deception. Near-infrared (NIR) diffuse reflectance and mid-infrared (MIR) attenuated total reflectance (ATR) spectroscopy were assessed for the fast and convenient identification of these two types of cheese. Soft independent modeling of class analogy (SIMCA) models of both NIR and MIR-ATR spectra were developed; the latter gave superior separation due to the greater inter-class distance originating from better-resolved peaks associated with phosphates (6.7 for MIR-ATR versus 3.2 for NIR). Information Theory determined two and three variables were enough for MIR and NIR spectral data classification, respectively; quadratic discriminant and support vector machine provided 100% accuracy for class prediction. (C) 2021 Published by Elsevier Ltd.
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    Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
    (Elsevier Sci Ltd, 2022) Sezer, Banu; Ozturk, Mustafa; Ayvaz, Huseyin; Apaydin, Hakan; Boyaci, Ismail Hakki
    The present work evaluates the possibility of using laser-induced breakdown spectroscopy (LIBS) coupled with chemometric methods to classify cheese samples (namely Kashar cheese and processed cheese) based on their cooking/stretching process. Chemometric analysis of the data provided by LIBS and ICP-OES/AAS analyses made it possible to discriminate between the two cheese types regarding their elemental profiles. The principal component analysis model was able to discriminate the Kashar cheese with an explained variance of 97.02%. Furthermore, the partial least squares discriminant analysis model perfectly classified the Kashar samples with a prediction ability of 100%. Furthermore, calibration and validation models for Mg, Ca, Na, P, Zn, and K elements for both Kashar and processed cheese samples were developed using partial least square regression yielding high correlation coefficients and low root mean square errors. Overall, this study indicates that LIBS with chemometrics can be an easy-to-use and rapid monitoring system for cheese classification.