Department of Food Engineering

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Şümnü, Servet Gülüm (171)
Şahin, Serpil (163)
Alpas, Hami (134)
Öztop, Halil Mecit (132)
Çekmecelioğlu, Deniz (58)

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Recent Submissions

Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package
Yıldız, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2022-09-01)
© 2022 Institution of Chemical EngineersThis study aimed to obtain curcumin encapsulated nanofibers as a potential food package and analyze physical properties and functional attributes, including antioxidant and antimicro...
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2022-07-01)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and C...
Cloning and screening of the putative hexokinase genes from Rhizopus oryzae and their heterologous expression in Saccharomyces cerevisiae
Alagoz, Eda; Acar, Seyda; Yucel, Meral; Hamamcı, Haluk (2022-06-01)
Background A filamentous fungus, Rhizopus oryzae (R. oryzae) is one of the ideal candidates for ethanol and lactic acid production due to its ability to grow on renewable carbon sources.
Recent developments in industrial applications of nanoemulsions
ÖZOĞUL, YEŞİM; Karsli, Gokcem Tonyali; DURMUŞ, MUSTAFA; YAZGAN, HATİCE; Öztop, Halil Mecit; McClements, David Julian; ÖZOĞUL, FATİH (2022-06-01)
© 2022 Elsevier B.V.Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloi...
Chocolate Sample Classification by Principal Component Analysis of Preprocessed Terahertz Transmission Spectra
Khodasevich, M.A.; Lyakhnovich, A.V.; Eriklioğlu, Hilmi (2022-05-01)
© 2022, Springer Science+Business Media, LLC, part of Springer Nature.The efficiency of chocolate sample classification by type and manufacturer is demonstrated using a spectralprint method and THz transmission spectra. Th...
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...
Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR
Taş, Ozan; Ertuğrul, Ülkü; Grunin, Leonid; Öztop, Halil Mecit (2022-4-01)
The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been ex...
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...
Legume-based products—Editorial
Şahin, Serpil; Şümnü, Servet Gülüm (2022-03-01)
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)
Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardous chemical. Therefore, in this study, the possibility of replacement ...
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...
Valorization of Apple Pomace Via Single Cell Oil Production Using Oleaginous Yeast Rhodosporidium toruloides
Tuhanioglu, Arda; Hamamcı, Haluk; Alpas, Hami; Çekmecelioğlu, Deniz (2022-01-01)
© 2022, The Author(s), under exclusive licence to Springer Nature B.V.Apple pomace was used as a sole raw material for single cell oil (SCO) production by the oleaginous yeast Rhodosporidium toruloides DSM 4444. Preliminar...
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...
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