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

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...
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...
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...
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 ...
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...

Citation Formats