Hami Alpas

E-mail

imah@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0002-7683-8796

Scopus Author ID

55918892400

Web of Science Researcher ID

A-1457-2017

Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments Tirpanci, Bige; Özel, Barış; Oztop, Mecit Halil; Alpas, Hami (2023-02-01) © 2022 Elsevier LtdThere is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and ...
High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction Okur, İlhami; Namlı, Serap; Öztop, Halil Mecit; Alpas, Hami (2023-01-20) The scope of the study was to optimize high-pressure-assisted extraction (HPAE) conditions for the extraction of phenolic compounds from olive leaves and to compare the optimum HPAE conditions with conventional extraction ...
Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties Unal, Kubra; Alpas, Hami; Öztop, Halil Mecit (2023-01-20) Quinoa starch was extracted and treated with different technologies to modify its properties. High hydrostatic pressure (HHP) at 250, 350, and 500 MPa at 20 and 40 °C and ultrasonication at 100% power with a constant pulse...
Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2022-12-16) In this study, it was aimed to find the optimum condition for extraction of phenolic compounds from olive pomace by using high-pressure-assisted extraction (HPAE). In this method, different pressure parameters (300-500 MPa...
High hydrostatic pressure-assisted extraction of lipids from Lipomyces starkeyi biomass Tuhanioglu, Arda; Alpas, Hami; Çekmecelioğlu, Deniz (2022-10-01) The purpose of this study is to evaluate the effect of high hydrostatic pressure (HHP) as a novel approach for yeast cell disruption and lipid extraction from Lipomyces starkeyi DSM 70295 grown in glucose medium (40 g/L an...
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 ...
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...
Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate Kalayci, Asuhan; Özel, Barış; Öztop, Halil Mecit; Alpas, Hami (2022-01-01) This study investigates the effects of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate (PPI). HHP was combined with various temperature and pH conditions to investigate the combined eff...
Emerging Technologies of Oil in Water Emulsions: Principles, Recent Advances, and Trends Okur, İlhami; Alpas, Hami (NOVA Science Publishers Inc., 2021-06-01)
High hydrostatic pressure assisted extraction of pectin from sugar beet pulp Kaya, Burcu; Okur, İlhami; Alpas, Hami; Oztop, Mecit Halil (2021-05-01) This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its ...

Citation Formats