Department of Food Engineering

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Şümnü, Servet Gülüm (167)
Şahin, Serpil (160)
Alpas, Hami (133)
Öztop, Halil Mecit (129)
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Recent Submissions

Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin
KONAR, NEVZAT; DURMAZ, YAŞAR; Polat, Derya Genc; Mert, Behiç (2022-04-01)
In this study, Chlorella vulgaris biomass, which was cultivated in pilot-scale tubular photobioreactor biomass was encapsulated by using spray dryer (SD) and response surface I-optimal methods. The independent variables we...
Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
İlhan, Esmanur; Pocan, Pelin; Kruk, Danuta; Wojciechowski, Milosz; Osuch, Maciej; Markiewicz, Roksana; Jurga, Stefan; Öztop, Halil Mecit (2022-04-01)
Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. H-1 NMR spin-lattice relax...
Diffusion in oils versus their viscosity - Insight from Nuclear Magnetic Resonance relaxometry
Kruk, Danuta; Masiewicz, Elzbieta; Budny, Jaroslaw; Stankiewicz, Aleksandra; Lotarska, Sylwia; Öztop, Halil Mecit; Wieczorek, Zbigniew (2022-03-01)
H-1 Nuclear Magnetic Resonance relaxometry studies have been performed for fifteen kinds of oil. The measurements of H-1 spin-lattice relaxation rates have been carried out in a frequency range encompassing three orders of...
The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization
Yıldız, Eda; İlhan, Esmanur; Kahyaoğlu, Leyla Nesrin; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2022-03-01)
© 2021 The Authors. Legume Science published by Wiley Periodicals LLC.Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardo...
Investigation of surface properties of quince seed extract as a novel polymeric surfactant
Kirtil, Emrah; Svitova, Tatyana; Radke, Clayton J.; Öztop, Halil Mecit; Şahin, Serpil (2022-02-01)
© 2021 Elsevier LtdIn recent years, there is a growing trend from both academia and the industry towards the use of “clean-labeled” ingredients obtained from renewable resources. Proteins and polysaccharides, in particular...
Formulation of apple pomace, orange peel, and hazelnut shell mix for co-production of bacterial pectinase and cellulase enzymes by mixture design method
Ozzeybek, Mehlika; Çekmecelioğlu, Deniz (2022-02-01)
The cost of enzyme is high due to mostly pure carbon and nitrogen sources. Thus, there is a still need for exploring alternative feedstock to enhance enzyme production and reduce the cost. In this study, proportions of app...
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
Okur, İlhami; Özel, Barış; Akbaş, Derya; İDE, SEMRA; Alpas, Hami; Öztop, Halil Mecit (2022-02-01)
In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 degrees C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat ...
Investigating the Aqueous Behavior Of D-Glucose, D-Fructose And D-Allulose By Molecular Dynamics (MD) Simulations And Nuclear Magnetic Resonance (NMR) Relaxometry
Balabanlı, Zinnur Yağmur; Öztop, Halil Mecit; Bayramoğlu, Beste; Department of Food Engineering (2022-1-17)
D-Glucose, D-Fructose and D-Allulose are isomeric monosaccharides, specifically D-allulose and D-fructose are carbon-3 epimers of each other. Although they are very similar in structural properties, physical properties of ...
Production and characterization of microfluidized olive powder
Arğün, Sinem; Mert, Behiç; Department of Food Engineering (2022-1)
Microfluidization has been gaining popularity as a size reduction process in recent years. Its application in food research has shown that reducing the particle size of food materials not only alters their structure but al...
An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours
Grunin, Leonid; Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit (2022-01-01)
Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and funct...
Enhanced Bioaccessibility By Extrusion Process And Quality Parameters Of Red Pepper Pulp Added Extrudates
Yoldas, Ozge; Caltinoglu-Toraman, Cagla; Şensoy, İlkay; Karakaya, Sibel (2022-01-01)
Only bioaccessible nutrients can be absorbed and used by the body to contribute to health. The study aimed to investigate the effect of extrusion on the in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin in extrud...
Salt and nitrogen amendment and optimization for cellulase and xylanase production using dilute acid hydrolysate of distillers' dried grains with solubles (DDGS) as the feedstock
Iram, Attia; Çekmecelioğlu, Deniz; Demirci, Ali (2022-01-01)
Distillers' dried grains with solubles (DDGS) is a by-product of dry-mill corn ethanol production comprising a high nutritional value due to residual fiber, protein, and lipid contents. The fiber content of DDGS is high en...
Examination of interfacial properties of quince seed extract on a sunflower oil-water interface
Kirtil, Emrah; Kurtkaya, Enis; Svitova, Tatyana; Radke, Clayton J.; Öztop, Halil Mecit; Şahin, Serpil (2021-12-14)
Seeds of the plant quince are a natural hydrocolloid source whose extract has shown promising results in stabilizing emulsions. The study aims to discover how quince seed extract's interfacial properties (dynamic surface t...
Microbial growth and attachment of Salmonella and enterohemorrhagic and enteroaggregative Escherichia coli strains on cress microgreens grown in peat soil system
Namlı, Şahin; Samut, Hilal; Soyer, Yeşim (2021-12-01)
Purpose This study aimed to investigate how enteric pathogens and their biofilm populations on fresh produce survive according to time that contamination has occurred on leaves and contamination route: seed irrigation wate...
Effect of fiber addition on in vitro starch digestibility of bread and cracker Ilkay Sensoy, Hilal Bilgiç
Şensoy, İlkay (2021-11-01)
Effect of high hydrostatic pressure and heat treatment on antimicrobial protein stability, shelf-life, and rheological characteristics of donkey milk
Köker, Alperen; Alpas, Hami; Öztürkoğlu-Budak, Şebnem; Department of Food Engineering (2021-11)
Donkey milk has been gaining popularity due to its beneficial properties and similarity to human milk, however, since heat treatment lead to phase seperation and nutritional losses, it is consumed raw, which may cause heal...
In vitro starch digestibility of fiber added flat dough pieces cooked at different processing conditions Nilay Güler, İlkay Şensoy*
Güler, Nilay; Şensoy, İlkay (2021-11-01)
Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup
Berk, Berkay; Cavdaroglu, Cagri; Grunin, Leonid; Ardelean, Ioan; Kruk, Danuta; MAZI, BEKİR GÖKÇEN; Öztop, Halil Mecit (2021-11-01)
BACKGROUND Adulteration is defined as the intentional addition of a material that is not a part of the nature. In this study, a non-conventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwic...
Effects of psyllium fiber on in vitro digestion and structure of different types of starches
Sevilmis, Basak; Şensoy, İlkay (2021-11-01)
BACKGROUND: Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditionsused. This study aimed to investigate the effect of psylliumfiber on gelatinization, crystallinity and...
Investigation of wheat starch cooked with fibers: short-range order and in vitro digestion
Güven, Özge; Şensoy, İlkay (2021-11-01)
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