Department of Food Engineering

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Şümnü, Servet Gülüm (187)
Şahin, Serpil (170)
Öztop, Halil Mecit (164)
Alpas, Hami (143)
Çekmecelioğlu, Deniz (68)

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Food Science (172)
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2020 - 2024 (230)

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Journal Article (554)
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Recent Submissions

The use of chitosan aerogels as an adsorbent for the regeneration of frying oil
Delice, Feyza Nur; Namlı, Serap; Uzun, Merve Akpınar; GÜVEN, ÖZGE; TEKİN, AZİZ; Öztop, Halil Mecit (2024-11-01)
One of the most commonly used food preparation methods is deep-fat frying. The improvement of the quality of used frying oil (UFO) is important because the reuse of frying oil could provide significant savings to the food ...
Synergistic quantification of mixed insulin preparations using time domain NMR techniques
Alam, Hani; Ozesme Taylan, Gozde; Yamalı, Cem; Öztop, Halil Mecit (2024-09-01)
Diabetes patients often rely on tailored insulin therapies, necessitating precise blends of various insulin types to achieve optimal pharmacokinetic profiles, including the quantity and action duration of insulin absorptio...
Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR
van Rooyen, Jana; Grunin, Leonid; Öztop, Halil Mecit; Kruk, Danuta; Manley, Marena (2024-08-01)
This study proved that time-domain NMR (TD-NMR) experiments can accurately demonstrate the interaction between starch (wheat and maize) and water and the distribution of water molecules in starch-water systems during heati...
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid
Guler, Gunes Su; Yıldız, Eda; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-06-01)
Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way. The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-ba...
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer
Berk, Berkay; Cosar, Sumeyye; Mazı, Bekir G.; Öztop, Halil Mecit (2024-04-01)
This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characterist...
Crystallization of sucrose by using microwave vacuum evaporation
Ibis, Ozge Ilgin; Bugday, Yagmur Balabanli; Aljurf, Bodoor Nabil; Goksu, Aylin Ozgur; Solmaz, Hatice; Öztop, Halil Mecit; Şümnü, Servet Gülüm (2024-03-01)
Sucrose crystallization was performed by using a custom designed microwave vacuum evaporation system. Process was designed to mimic a semi-batch crystallization starting from beet syrup concentration to crystal slurry form...
Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility
Güven, Özge; Şensoy, İlkay (2024-02-21)
BACKGROUNDDietary fibers (DFs) may influence the structural, nutritional and techno-functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower ...
Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films
Ertan, Kübra; Şahin, Serpil; Şümnü, Servet Gülüm (2024-02-01)
In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticize...
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity
Cahyana, Yana; Annisa, Nadia Dewi Nur; Khoerunnisa, Tiara Kurnia; Sulastri, Sri; Marta, Herlina; Rialita, Tita; Yuliana, Tri; Aït-Kaddour, Abderrahmane; Şümnü, Servet Gülüm (2024-02-01)
Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches posse...
Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques
Baltacioğlu, Cem; Baltacioğlu, Hande; Okur, Ilhami; Yetişen, Mehmet; Alpas, Hami (2024-02-01)
The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, ...
Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam
Öztürk, Eylül; Alpas, Hami; Arici, Muhammet (2024-02-01)
The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservat...
Black-carrot drink şalgam as a habitat for spoilage yeasts
Safkan, Dilek; AĞIRMAN, BİLAL; SAFKAN, BEKİR; Soyer, Yeşim; ERTEN, HÜSEYİN (2024-01-01)
Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an additional yeast-mediated fermenta...
Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential
Yıldız, Eda; Aydogdu Emir, Ayca (2024-01-01)
In this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil con...
Physicochemical and sensorial properties of tomato leathers at different drying conditions
Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Özel, Barış; Ozarda, Ozlem; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2024-01-01)
Abstract: Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the bes...
Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging
Emir, Ayca Aydogdu; Yıldız, Eda; Kirtil, Emrah (2024-01-01)
Extensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA i...
Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?
Rostamabadi, Hadis; Demirkesen, Ilkem; Mert, Behiç; Barua, Sreejani; Colussi, Rosana; Frasson, Sabrina Feksa; Wang, Yong; Falsafi, Seid Reza (2024-01-01)
The ever-increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatu...
Determining sugar and molasses origin by non-exchangeable hydrogen stable isotope of ethanol and carbon isotope ratio mass spectrometry
Rojas-Rioseco, Macarena; Fakhar, Hafiz Imran; Smajlovic, Ivan; Smajlovic, Margarita; Grkavac, Stevan; Öztop, Halil Mecit; Hayat, Muhammad Qasim; Castillo, Rosario del P. (2024-01-01)
This study explores the differentiation of sugar and molasses produced from sugar beet and cane, which are susceptible to fraudulent labeling due to differing production costs. The research aimed to authenticate these prod...
Quality changes in high hydrostatic pressure treated enriched tomato sauce
Erdem, Furkan; Taş, Ozan; Erol, Nursen; Öztop, Halil Mecit; Alpas, Hami (2024-01-01)
BACKGROUND: Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while m...
Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes
GÜLER, HASAN GÖKHAN; Şümnü, Servet Gülüm; Yazicioglu, Nalan (2024-01-01)
The primary aim of this study was to formulate a cake with high antioxidant activity through the incorporation of centrifugally spun gelatin-based fiber which was enriched with caffeic acid. Characterization analyses were ...
Fish Waste to Valuable Products: Nanotechnological Approach
Yesilsu, Ahmet Faruk; Alp-Erbay, Esen; Kahyaoğlu, Leyla Nesrin; Aydin, İlhan (2024-01-01)
Nanotechnology has been evolving for many years and emerging in several scientific fields including electronic, material computer, textile and drug industries. The utilization of nanomaterials in food and agricultural appl...
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