Barış Özel

E-mail

bozel@metu.edu.tr

Department

Graduate School of Natural and Applied Sciences

ORCID

0000-0002-8741-3056

Scopus Author ID

57190676590

Web of Science Researcher ID

AAZ-7155-2020

Physicochemical and sensorial properties of tomato leathers at different drying conditions Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Özel, Barış; Ozarda, Ozlem; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2024-01-01) Abstract: Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the bes...
Hard Candy Production and Quality Parameters: A review Özel, Barış; Kuzu, Sena; Marangoz, Mehmet Ali; Dogdu, Sarper; Morris, Robert H.; Öztop, Halil Mecit (2024-01-01) Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients ...
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...
Rheology of food hydrogels, and organogels Özel, Barış; Öztop, Halil Mecit (Woodhead Publishing Limited, 2023-01-01) Hydrogels and organogels are three-dimensional structures with the ability to retain large amounts of liquid in their networks. Hydrogels contain water as the liquid phase whereas organogels structure a nonpolar solvent. F...
Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food Uguz, Sirvan Sultan; Özel, Barış; Grunin, Leonid; Ozvural, Emin Burcin; Oztop, Mecit H. (2022-10-01) © 2022 by the authors.The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by ...
Challenges in dried whey powder production: Quality problems Özel, Barış; McClements, David Julian; Arikan, Cagatay; Kaner, Ozlem; Öztop, Halil Mecit (2022-10-01) © 2022 Elsevier LtdWhey is a high nutritional value by-product of the dairy industry. It is generally produced in large quantities and its disposal as wastewater poses environmental risks. For this reason, whey streams are...
Solid State TD-NMR for Investigating the Quality of Whey Powder Uğuz, Şirvan Sultan; Özel, Barış; Grunın, Leonıd; Kaner, Özlem; Arıkan, Çağatay; Yıldırım, Hüseyin Ata; Öztop, Halil Mecit (2022-07-10)
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 ...
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...
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications Özel, Barış; Öztop, Halil Mecit (2021-10-01) Evaluation of food quality in industrial production is a major interest. Fast, reliable, cost-effective and easy-to-use applications are required for on-line inspection of food products. With the recent advances in the fie...

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