Özge Güven

E-mail
oguven@metu.edu.tr
Department
Department of Food Engineering
Scopus Author ID
Web of Science Researcher ID
Effect of fiber addition on gelatinization crystallinity of wheat starch
Güven, Özge; Şensoy, İlkay (null; 2019-11-12)
Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelat...
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility
Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01)
Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke l...
Ekstrüzyon işleminin enginar yaprağı tozu eklenmiş ürünlerdeki biyoaktif bileşen miktarına etkisi
Güven, Özge; Şensoy, İlkay (2016-10-05)
Ekstrüzyon İşleminin Enginar Yaprağı Tozu Eklenmiş Ürünlerdeki Biyoaktif Bileşen Miktarına Etkisi
Güven, Özge; Şensoy, İlkay (null; 2016-10-05)
Changes in health promoting components after artichoke leaf powder addition and extrusion in the extrudates
Güven, Özge; Şensoy, İlkay (null; 2016-08-21)
Changes in antioxidant activity and quality of extrudates after addition of artichok leaf powder
Güven, Özge; Şensoy, İlkay (2015-03-17)
Changes in antioxidant activity and quality of extrudates after addition of artichoke leaf powder
Güven, Özge; Şensoy, İlkay (2015-03-17)
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