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...
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....
Rheological and Textural Properties of Food Analogues DEMİRKESEN MERT, İLKEM; Mert, Behiç; Costa, Rui; Szablewski, Tomasz (Springer, 2024-01-01)
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...
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...
A ‘self-encapsulated’ sesame seed powder: Production and physical characterisation Çetin Karasu, Melis; Mert, Behiç; Öztop, Halil Mecit (2023-11-06) Aim: Sesame seed is considered as a high nutritious crop that contains significant amount of protein and oil. The main objective of this study is to produce a free-flowing sesame powder from sesame seed by using high press...
Production of a novel ‘full fat olive powder (FFOP)’ Çetin Karasu, Melis; Mert, Behiç; Öztop, Halil Mecit (2023-11-06) Aim: Olive fruit has an important place in Mediterranean Diet and is rich in oil and phenolic compounds. Production of new, free-flowing, and sustainable “Full Fat Olive Powder (FFOP)” without reducing the oil content and ...

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