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

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...
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....
RADIO FREQUENCY PROCESSING OF PEANUT BUTTER: COMPUTATIONAL MODEL DEVELOPMENT AND PROCESS DESIGN Coskun, Eda; Ozturk, Samet; Tasci, Caner; Polat, Kubra; Liu, Shuxiang; Li, Rui; Wang, Shaojin; Mert, Behiç; Marra, Francesco; ERDOĞDU, FERRUH (2024-01-01) Within the last decade, Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low-moisture foods including peanut butter. In this study, radio frequency (RF) ap...
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...
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid Rostamabadi, Hadis; Nowacka, Małgorzata; Colussi, Rosana; Frasson, Sabrina Feksa; Demirkesen, Ilkem; Mert, Behiç; Singha, Poonam; Singh, Sushil Kumar; Falsafi, Seid Reza (2023-11-01) Background: The deleterious influences of thermal treatments on various foods' aspects, like decomposing flavors and nutritional components, plus developing non-healthy compounds (e.g., acrylamides), have provoked the need...
Yüksek Nemli Ekstrüzyon Yöntemiyle Elde Edilen Et Analoglarının Tekno-fonksiyonel Özellikleri Çalişkan, Ilhan; Mert, Behiç; Şensoy, İlkay (2023-09-28) Bitki bazlı et analogları, protein açısından zengin gıda ürünlerini daha düşük çevresel etkiyle sağlayarak küresel gıda sistemi için fırsatlar sunmaktadır. Bu çalışmada, soğuk sıkım sonrası elde edilen kenevir tohumu unu (...
Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization Anli, Elif Ayşe; Gursel, Asuman; Gursoy, Ayse; Mert, Behiç (2023-09-01) In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process cha...
Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance Mevliyaoğulları, Ercan; Karslı, Mehmet Akif; Mert, Behiç (2023-09-01) This study probed the effects of integrating surplus bread crumbs (BC) into dog food formulations, examining the resulting influence on the rheological, physicochemical, and in vitro digestibility properties of the product...
Optimization of nanofiber-caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion Erinç, Özlem; Erinç, Hakan; Mert, Behiç; Özbey, Ayşe (2023-01-01) The aim of this study is to optimize the esterification of nanofibers with caproyl/lauroyl chlorides at different substitution degrees' (DS) and to investigate the usage of nanofiber derivatives in model emulsions. First, ...

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