Behiç Mert

E-mail

bmert@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0001-8450-8810

Scopus Author ID

14827352900

Web of Science Researcher ID

AAZ-8805-2020

Thermal processing of an ice cream mix with microwave heating: Effects on Listeria monocytogenes inactivation Akbulut, Elif Nida; Coskun, Eda; Akbulut, Muhammed Talha; BULAT, TUĞBA; AYTAÇ, SAİT AYKUT; Mert, Behiç; YILMAZ, TUNCAY; ERDOĞDU, FERRUH (2026-09-01) Thermal processing of ice cream mixes is carried out in conventional heat exchangers to assure safety during manufacturing. Significant ice cream related food safety issues are observed in the last two decades while use of...
Designing an industrial-scale radio frequency decontamination process for peanut butter Coskun, Eda; Ozturk, Samet; Tasci, Caner; Kahraman, Kubra; Liu, Shuxiang; Li, Rui; Wang, Shaojin; Mert, Behiç; Marra, Francesco; ERDOĞDU, FERRUH (2026-08-01) Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low-moisture foods including peanut butter. Even though roasting is included along the processing line, th...
Innovative Application of Encapsulated Microalgae Biomass as Natural Colorants in Marshmallow Confections KONAR, NEVZAT; Khiabani, Arezou Habibzadeh; ATAR, HASAN HÜSEYİN; Polat, Derya Genc; Sarikaya, Ebru Kelleci; DURMAZ, YAŞAR; Mert, Behiç (2026-01-01) This study investigated the development of marshmallow-type confectionery fortified with encapsulated microalgae biomass Chlorella vulgaris (CV), Dunaliella salina (DS), and Porphyridium cruentum (PC) as a source of natura...
Stabilization of Milk and Dairy Products by Microfluidization Demirkesen, Ilkem; Mert, Behiç (Springer Nature, 2026-01-01) Microfluidization has been used as an emerging process for stabilizing milk and dairy products by improving their physicochemical, functional, nutritional, rheological, textural, and sensory properties. The presented chapt...
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies Alpas, Hami; Öztop, Halil Mecit; Mert, Behiç (2025-04-01)
A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization Karatas, Ozan; Uyar, Rahmi; Son, Ezgi; Coşkun, Eda; Mert, Behiç; Marra, Francesco; ERDOĞDU, FERRUH (2025-03-01) In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient proce...
PHYSICAL CHARACTERIZATION OF NOVEL OLIVE POWDER Çetin Karasu, Melis; Öztop, Halil Mecit; Mert, Behiç (2024-11-04) The demand for highly nutritious and functional foods is increasing. Olive fruit is considered to have significant health benefits due to its high monounsaturated fatty acid and phenolic content, playing an essential role ...
The effect of pea protein and RuBisCO on the physicochemical properties of spray-dried tomato powder Çifte, Neriman Ezgi; Mert, Behiç; Öztop, Halil Mecit (2024-06-09) Tomato is one of the most desired vegetables due to its potential health benefits attributed to the rich content of bioactive compounds especially lycopene, flavonoids, phenolics and vitamins. To enhance the convenience an...
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder BAL, MURAD; Ateş, Elif Gökçen; Erdem, Furkan; Tonyalı, Gökcem; Karasu, Melis Cetin; Ozarda, Ozlem; Mert, Behiç; Öztop, Halil Mecit (2024-01-01) In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested....
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...

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