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

Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies Alpas, Hami; Öztop, Halil Mecit; Mert, Behiç (2025-04-01)
Disruption of Lipomyces starkeyi cells grown in hydrolyzed cheese-whey by high pressure homogenization for enhancing lipid extraction Batıgün, Ayşe Alara; Alpas, Hami; Çekmecelioğlu, Deniz (2025-01-01) Lipids of microbial sources can be used for various purposes, such as enrichment of edible oils. In this study, L. starkeyi was grown in enzymatically hydrolyzed cheese whey medium and disrupted by the high-pressure homoge...
Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins Ateş, Elif Gökçen; Tonyalı Karslı, Gökcem; Alpas, Hami; Ozvural, Emin Burçin; Öztop, Halil Mecit (2025-01-01) This study investigated the influence of High Hydrostatic Pressure (HHP) on the extraction of proteins and saponins from chickpeas, as well as its effects on their functional properties. HHP was applied at two pressure lev...
Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques Baltacioğlu, Cem; Baltacioğlu, Hande; Okur, Ilhami; Yetişen, Mehmet; Alpas, Hami (2024-02-01) The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, ...
Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam Öztürk, Eylül; Alpas, Hami; Arici, Muhammet (2024-02-01) The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservat...
Quality changes in high hydrostatic pressure treated enriched tomato sauce Erdem, Furkan; Taş, Ozan; Erol, Nursen; Öztop, Halil Mecit; Alpas, Hami (2024-01-01) BACKGROUND: Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while m...
Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk Köker, Alperen; BUDAK, ŞEBNEM; Alpas, Hami (2023-08-01) The effects of high hydrostatic pressure (HHP) and heat treatments on antimicrobial protein stability and on the physico-chemical, microbiological, rheological and shelf-life properties of donkey milk were investigated. Al...
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) There 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 5.0) and high metho...
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...

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