Department of Food Engineering, Article

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Recent Submissions

Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR van Rooyen, Jana; Grunin, Leonid; Öztop, Halil Mecit; Kruk, Danuta; Manley, Marena (2024-08-01) This study proved that time-domain NMR (TD-NMR) experiments can accurately demonstrate the interaction between starch (wheat and maize) and water and the distribution of water molecules in starch-water systems during heati...
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid Guler, Gunes Su; Yıldız, Eda; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-06-01) Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way. The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-ba...
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer Berk, Berkay; Cosar, Sumeyye; Mazı, Bekir G.; Öztop, Halil Mecit (2024-04-01) This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characterist...
Crystallization of sucrose by using microwave vacuum evaporation Ibis, Ozge Ilgin; Bugday, Yagmur Balabanli; Aljurf, Bodoor Nabil; Goksu, Aylin Ozgur; Solmaz, Hatice; Öztop, Halil Mecit; Şümnü, Servet Gülüm (2024-03-01) Sucrose crystallization was performed by using a custom designed microwave vacuum evaporation system. Process was designed to mimic a semi-batch crystallization starting from beet syrup concentration to crystal slurry form...
Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility Güven, Özge; Şensoy, İlkay (2024-02-21) BACKGROUNDDietary fibers (DFs) may influence the structural, nutritional and techno-functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower ...
Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films Ertan, Kübra; Şahin, Serpil; Şümnü, Servet Gülüm (2024-02-01) In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticize...
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity Cahyana, Yana; Annisa, Nadia Dewi Nur; Khoerunnisa, Tiara Kurnia; Sulastri, Sri; Marta, Herlina; Rialita, Tita; Yuliana, Tri; Aït-Kaddour, Abderrahmane; Şümnü, Servet Gülüm (2024-02-01) Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches posse...
Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques Baltacioğlu, Cem; Baltacioğlu, Hande; Okur, Ilhami; Yetişen, Mehmet; Alpas, Hami (2024-02-01) The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, ...
Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam Öztürk, Eylül; Alpas, Hami; Arici, Muhammet (2024-02-01) The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservat...
Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? Rostamabadi, Hadis; Demirkesen, Ilkem; Mert, Behiç; Barua, Sreejani; Colussi, Rosana; Frasson, Sabrina Feksa; Wang, Yong; Falsafi, Seid Reza (2024-01-01) The ever-increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatu...
Black-carrot drink şalgam as a habitat for spoilage yeasts Safkan, Dilek; AĞIRMAN, BİLAL; SAFKAN, BEKİR; Soyer, Yeşim; ERTEN, HÜSEYİN (2024-01-01) Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an additional yeast-mediated fermenta...
Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging Emir, Ayca Aydogdu; Yıldız, Eda; Kirtil, Emrah (2024-01-01) Extensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA i...
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...
Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential Yıldız, Eda; Aydogdu Emir, Ayca (2024-01-01) In this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil con...
Research on the characteristics of model meat systems with emulsion gels including different legume flours Gül, Damla; Özvural, Emin Burçin; Ertuğrul, Ülkü; Taş, Ozan; Öztop, Halil Mecit (2023-12-29) In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chi...
Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources Fuentes, Cristian A.; Öztop, Halil Mecit; Rojas-Rioseco, Macarena; Bravo, Martín; Göksu, Aylin Özgür; Manley, Marena; Castillo, Rosario del P. (2023-12-01) The different types of sugar employed in the food industry exhibit chemical similarity and are mostly dominated by sucrose. Owing to the sugar origin of and differences in production, the presence of certain minor organic ...
Influence of multiple parameters on the crystallinity of dairy powders Güner, Selen; Grunin, Leonid; Kaner, Ozlem; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2023-12-01) Caking in powdered foods causes practical difficulties in solubilising the powder and interrupts the free flow from the container during manufacture and final use. This research investigated the caking tendency of cheese a...
Phage Therapy Against Pathogenic Escherichia coli (O104:H4, O157:H7, and O26) Strains in Irrigation Water During Garden Cress (Lepidium sativum Linn.) Vegetation Iskender, Irem; Soyer, Yeşim (2023-12-01) Fresh produce outbreaks have increased worldwide. Foodborne pathogens are transmitted mostly by contaminated water, and elimination is harder after the transmission. To eliminate pathogens in fresh produce, chemical preven...
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid Rostamabadi, Hadis; Nowacka, Małgorzata; Colussi, Rosana; Frasson, Sabrina Feksa; Demirkesen, Ilkem; Mert, Behiç; Singha, Poonam; Singh, Sushil Kumar; Falsafi, Seid Reza (2023-11-01) Background: The deleterious influences of thermal treatments on various foods' aspects, like decomposing flavors and nutritional components, plus developing non-healthy compounds (e.g., acrylamides), have provoked the need...
Food freshness monitoring using poly(vinyl alcohol) and anthocyanins doped zeolitic imidazolate framework-8 multilayer films with bacterial nanocellulose beneath as support Oktay, Cansu; Kahyaoğlu, Leyla Nesrin; Moradi, Mehran (2023-11-01) Multilayer intelligent freshness labels based on bacterial nanocellulose (BNC), poly(vinyl alcohol) (PVA), and anthocyanins doped zeolitic imidazolate framework-8 (A-ZIF-8) nanocrystals were developed in this study. First,...

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