Haluk Hamamcı

E-mail

hhamamci@metu.edu.tr

Department

Department of Food Engineering

Scopus Author ID

6603005284

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.
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...
Succinic acid production from cheese whey via fermentation by using alginate immobilized Actinobacillus succinogenes Uysal, Utku; Hamamcı, Haluk (2021-12-01) © 2021 Elsevier LtdThe production of succinic acid from cheese whey was studied with immobilized and free cells of Actinobacillus succinogenes. Alginate was used as immobilizing agent, the durability of alginate beads was ...
Enzymatic hydrolysis of orange bagasse and effect of filtration on lactic acid fermentation Baltaci, Saadet Fatma; Hamamcı, Haluk (2020-04-01) Along with the general trend of reducing waste in the agro-industrial sector, new methods are sought to utilize side or waste products. With this purpose, we examined the utilization of orange bagasse (OB) for Ca-lactate p...
Fluid Flow, Heat and Mass Transfer in Food Systems Şahin, Serpil; Şümnü, Servet Gülüm; Hamamcı, Haluk (Nobel Yayın Dağıtım, 2020-01-01)
Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities Buyukkileci, Ceylan; Batur, Aysem; BÜYÜKKİLECİ, ALİ OĞUZ; Hamamcı, Haluk (2019-04-01) Most yeast strains produce glycerol in larger quantities when cultivated at higher temperatures, which likely explains why red wines contain higher amounts of glycerol than white wines. In this work, we used a kinetic and ...
The simultaneous saccharification and fermentation of malt dust and use in the acidification of mash Baltaci, Saadet Fatma; Hamamcı, Haluk (2019-01-01) In brewing, the mash or wort is frequently acidified by the addition of lactic acid or the bioacidification of the mash. The present study provides an alternative approach for mash or wort acidification by the simultaneous...
Enzymatic Hydrolysis of Fruit Peels and Other Lignocellulosic Biomass as a Source of Sugar POCAN, Pelin; BAHÇEGÜL, Erinc; Öztop, Halil Mecit; Hamamcı, Haluk (2018-06-01) Glucose and reducing sugars were obtained from corn cobs, orange and pomegranate peels by employing different enzymatic hydrolysis and pretreatment strategies. For the hydrolysis of corn cobs, effect of alkaline pretreatme...
Single-Step Partial Purification of Intracellular beta-Galactosidase from Kluyveromyces lactis Using Microemulsion Droplets MAZI, BEKİR GÖKÇEN; Hamamcı, Haluk; Ogrydziak, David M.; Dungan, Stephanie R. (2016-11-01) Partial purification of beta-galactosidase from the crude extract of Kluyveromyces lactis was carried out using water-in-isooctane microemulsions formed by the anionic surfactant, sodium di-ethylhexyl sulfosuccinate (Aeros...
Rheological properties of lactose-free dairy desserts Şahin, Serpil; Hamamcı, Haluk (2016-10-01) People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical prop...

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