Emrah Kırtıl

Department of Food Engineering
Scopus Author ID
Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films
Aydogdu, Ayca; Radke, Clayton J.; Bezci, Semih; Kırtıl, Emrah (Elsevier BV, 2020-04-01)
Edible films are manufactured from natural, renewable, nontoxic, and biodegradable polymers and are safe alternatives to plastic food packaging. Despite ongoing research, biopolymer-based edible films still are not at a qu...
Utilization of lentil flour as a biopolymer source for the development of edible films
Aydogdu, AYÇA; Kırtıl, Emrah; Şümnü, Servet Gülüm; Öztop, Halil Mecit; Aydogdu, Yildirim (2018-06-15)
Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films ...
Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer
Bulut, Merve; Bayer, Özgür; Kırtıl, Emrah; Bayındırlı, Alev (2018-04-01)
The focus of interest of this research was freezing preservation of green bean and strawberry in a home type freezer. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Home t...
Recent advances in time domain NMR & MRI sensors and their food applications
Kırtıl, Emrah; Cikrikci, SEVİL; MCCARTHY, Michael J.; Öztop, Halil Mecit (2017-10-01)
Time domain nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) are well-known non-destructive characterization techniques that are used to evaluate food quality. Time domain NMR is primarily based on rel...
Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T-2 relaxation
Kırtıl, Emrah; Dag, Damla; Güner, Selen; Unal, Kubra; Öztop, Halil Mecit (2017-09-01)
Liposomes are lipid bilayer vesicles that can be used as encapsulation systems for bioactive agents to provide increased protection against environmental stresses (such as pH or temperature extremes). Time Domain Nuclear M...
Visualisation of cakes differing in oil content with magnetic resonance imaging
Kırtıl, Emrah; TONYALI, Bade; Aydogdu, AYÇA; Bulut, Elif Yildiz; Tatar, Betul Cilek; Öztop, Halil Mecit (Informa UK Limited, 2017-01-01)
Magnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples' interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and ...
Investigation of Physical Properties and Moisture Sorption Behaviour of Different MArshmallow Formulations
Kırtıl, Emrah; Aydoğdu, Ayça; Öztop, Halil Mecit (2016-08-25)
Marshmallows are a type of confectionary product known for its soft, foamy texture. It owes this characteristic to its relatively high moisture content (17-21% by wt) and porous structure. However, these attributes make ma...
Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid
Kırtıl, Emrah; Öztop, Halil Mecit (2016-07-01)
The capability of seed extracts in stabilizing emulsions has particularly received interest in recent years. Upon soaking quince seeds into water, biopolymers inside the seeds are extracted to water, forming mucilage. This...
H-1 Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing
Kırtıl, Emrah; Öztop, Halil Mecit (2016-03-01)
Low-field bench top H-1 nuclear magnetic resonance (LF-NMR) relaxometry instruments have been increasingly popular as analytical tools for engineering research. Magnetic resonance imaging, which is a more advanced approach...
Effect of sugar type and water content on the physical properties of marshmallows
Kırtıl, Emrah; Aydoğdu, Ayça; Öztop, Halil Mecit (null; 2015-08-10)
Marshmallow is an aerated confectionery product with a characteristic foamy structure created when air and moisture is incorporated into a sugar mixture containing gelatin. The air entrapped in the marshmallow matrix is re...
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