Hide/Show Apps

Alev Bayındırlı

Department of Food Engineering
Scopus Author ID
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...
Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy
Baltacıoğlu, Hande; Bayındırlı, Alev; Severcan, Feride (2017-01-01)
To understand the conformational changes of mushroom PPO, the secondary structural change of the enzyme during thermosonication treatment at different power (60, 80 and 100%), temperature (20-60 degrees C) and time (0-30 m...
Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study
Baltacioglu, Hande; Bayındırlı, Alev; Severcan, Mete; Severcan, Feride (2015-11-15)
In order to understand the conformational changes of polyphenol oxidase (PPO), which is a food quality related enzyme, after thermal treatment, secondary structure changes of the enzyme were analyzed by using Fourier Trans...
Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices
GUZEL, Burcin Hulya; ARROYO, Cristina; CONDON, Santiago; PAGAN, Rafael; Bayındırlı, Alev; Alpas, Hami (Springer Science and Business Media LLC, 2014-06-01)
The inactivation of Listeria monocytogenes and Escherichia coli suspended in apple and orange juices by ultrasound under pressure at nonlethal (manosonication, MS) and lethal temperatures (manothermosonication, MTS) was ev...
Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean
YÜCEL, UMUT; Alpas, Hami; Bayındırlı, Alev (2010-05-01)
Preservation of fresh produce by drying dates back to ancient times and is still an indispensible technique. Conventional drying Of fruits and vegetables is often accompanied by changes in color, texture, and taste. Suitab...
Introduction to enzymes
Bayındırlı, Alev (2010-01-01)
Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications Preface
Bayındırlı, Alev (2010-01-01)
Bayındırlı, Alev (Elsevier BV, 2010-01-01)
Avsaroglu, M. Dilek; Bozoglu, Faruk; Akcelik, Mustafa; Bayındırlı, Alev (Wiley, 2009-02-01)
Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5-40 min. Complete inactivat...
Extraction of total phenolics of sour cherry pomace by high pressure solvent and subcritical fluid and determination of the antioxidant activities of the extracts
ADİL, Incinur Hasbay; Yener, Meryem Esra; Bayındırlı, Alev (Informa UK Limited, 2008-01-01)
High pressure liquid extraction (HPE) and subcritical fluid (CO2+ethanol) extraction (SCE) were used for the extraction of total phenolic compounds (TPC) from sour cherry pomace. Antiradical efficiency (AE) of the extracts...