This research attempts to apply UVC and far infrared (FIR) radiation for pasteurization of cumin seeds. The data suggested that combined UVC and FIR radiation treatments can become a promising new method for pasteurization of cumin seeds without causing any detrimental defect to the quality parameters. The results of this industry partnered (Kadioglu Baharat, Mersin, Turkey--http://www.kadioglubaharat.com) study were already applied in industrial scale production lines.

Objective: Breast cancer can lead to alterations in quality of life of the patients. The aim of this study is to evaluate the changes in quality of life of the female patients who had undergone surgical treatment for breast cancer. Materials and Methods:A total of 250 female patients (breast-preserving surgery (BPS), n=27, 11%; modified radical mastectomy (MRM), n=194, 77%, and simple mastectomy (SM), n=29; 11%) aged between 28-55 years (47.4±6.4 yrs) were included in the study. Patient information, demographic characteristics, income, and treatment modalities applied were recorded. Validated Turkish versions of EORTC QLQ-C30, and EORTC-BR23 questionnaires were used for all patients.Results: Breast-preserving surgery has a more favorable impact on general well-being, physical role, cognitive, psychological, and social functions, and symptom scale scores. When the identical parameters were taken into consideration, relatively favorable outcomes of BPS on the patients were observed relative to mastectomized patients. Besides, though not statistically significant, BPS has more patient-friendly effects on sexual function and sexual satisfaction in comparison with mastectomy. Patients with advanced stage disease and elder patients had more unfavorable health related quality of life (HRQoL) scores than younger patients, and those in their early stages of breast cancer. Conclusion:Quality of life of BPS patients is less adversely affected relative to mastectomized patients. In the decision-making process, quality of life should be taken into consideration.

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Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water‐holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water‐holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA‐XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel.

Objective Pilomatrixoma (calcifying epithelioma of Malherbe) is a benign soft tissue tumour arising from dermis or subcutaneous tissue which should be considered in differential diagnosis of preauricular lesions especially when skin fixation is present. Case Report Twenty-three year old male referred to our clinic with complaint of left preauricular swelling over 18 months which enlarged and became painful in the last 2 months. Because the lesion showed signs of infection, surgery was planned after medical therapy was completed. FNAB suggest pleomorphic adenoma as preliminary diagnosis. US or MRI showed no specific feature. Treatment and Prognosis Total excision, superficial parotidectomy with facial nerve sparing was performed after regression of infectious signs. Postoperatively no recurrence was detected. Conclusion Pilomatrixomas are benign tumours but have diagnostic difficulties according to clinical and cytologic findings. This rare lesion should be kept in mind to avoid misdiagnosis as malign parotid tumours, particularly in the presence of skin change.