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İlhami Okur

E-mail
iokur@metu.edu.tr
Department
Graduate School of Natural and Applied Sciences
Scopus Author ID
MODEL BASED COMPARISON OF DRYING OF ASPARAGUS (ASPARAGUS OFFICINALIS L.) WITH TRADITIONAL METHOD AND MICROWAVE
Baltacıoğlu, Cem; Okur, İlhami; Buzrul, Sencer (2020-06-01)
In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear e...
Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)
Sezer, Purlen; Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2020-04-01)
In this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication se...
Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
Okur, İlhami; Baltacioglu, Cem; AĞÇAM, ERDAL; Baltacioglu, Hande; Alpas, Hami (2019-12-01)
Sour cherry pomace derived from mashed cherries that maintains the color and beneficial properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction (MAE) (900 W for 30, 60 and 90 s.), high ...
Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry
Okur, İlhami; Özel, Barış; Öztop, Halil Mecit; Alpas, Hami (2019-10-01)
Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch wi...
Kinetic and Mathematical Modeling of Drying of Asparagus officinalis in Different Drying Methods
Okur, İlhami; Baltacıoğlu, Cem (2018-10-01)
Asparagus officinalis is a spring vegetable contains flavonoids, amino acid derivatives, glycolic acid, tyrosine, vitamins, saponins and essential oils and it has health benefits such as prevention of cancer, mutation, inf...