Department of Food Engineering, Article

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Recent Submissions

Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01)
The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristi...
Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry
Kruk, Danuta; Florek – Wojciechowska, Malgorzata; Masiewicz, Elzbieta; Öztop, Halil Mecit; Ploch-Jankowska, Anna; Duda, Piotr; Wilczynski, Slawomir (2021-06-01)
© 20211H NMR relaxometry studies have been performed for different kinds of cheese in order to enquire into mechanisms of water mobility in the cheese structures. The exploited frequency range, from 4 kHz to 40 MHz, allowe...
Physicochemical properties of wet-glycated soy proteins
Zia, Muhammad Bin; Namlı, Serap; Öztop, Halil Mecit (2021-05-01)
© 2021 Elsevier LtdOn a lab-scale, glycation is generally a lengthy process that would be costly if replicated on an industrial scale. In this study, a simplified method for glycating soy protein isolate has been developed...
Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry
Pocan, Pelin; İlhan, Esmanur; Florek–Wojciechowska, Małgorzata; Masiewicz, Elżbieta; Kruk, Danuta; Öztop, Halil Mecit (Elsevier BV, 2021-04-01)
© 2020 Elsevier Ltd1H spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz–40 MHz. In addition, physical properties s...
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose
Namlı, Serap; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-04-01)
© 2021 Elsevier LtdGlycation, the initial step of Maillard reaction, can be used to modify the properties of proteins. In this study, to speed up the reaction, microwave glycation of soy protein isolate (SPI) in an aqueous...
Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions
Kaya, Eda Ceren; Öztop, Halil Mecit; Alpas, Hami (2021-04-01)
© 2021 Elsevier LtdChia seed is a good source of protein, carbohydrate, fat, dietary fiber, antioxidants and contain poly unsaturated fatty acids (PUFA) higher than any other seed-based food sources. In this study, the ext...
Use of high hydrostatic pressure (HHP) for increasing the product yield of lignocellulosic biomass hydrolysis: A study for peanut hull and microcrystalline cellulose
Öztürk, Eylül; Öztop, Halil Mecit; Alpas, Hami (2021-04-01)
Cellulase activity is a critical parameter for generating alternative renewable fuels. For observing this activity, Avicel (microcrystalline cellulose) is a widely used substrate. As lignocellulosic biomass in nature, pean...
Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor
Bolat, Berkay; Ugur, Ahmet Erdem; Öztop, Halil Mecit; Alpas, Hami (Elsevier BV, 2021-03-01)
© 2020 Elsevier LtdIn this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio molitor (yellow mealworm) were defatted using different extraction methods and characterized afterwards. The main ...
A non-conventional TD-NMR approach to monitor honey crystallization and melting
Berk, Berkay; Grunin, Leonid; Öztop, Halil Mecit (Elsevier BV, 2021-03-01)
© 2020 Elsevier LtdCrystallization of glucose is a natural process that could occur in honey due to several reasons and glucose is one of them. In this study, a non-conventional TD-NMR pulse sequence, Magic Sandwich Echo (...
Multi-scale benchtop H-1 NMR spectroscopy for milk analysis
Soyler, Alper; Çıkrıkcı, Sevil; Cavdaroglu, Cagri; Bouillaud, Dylan; Farjon, Jonathan; Giraudeau, Patrick; Öztop, Halil Mecit (2021-03-01)
Benchtop NMR systems offers various advantages such as being easy to use, not requiring constant maintenance and being available at affordable prices. In this study, multiple aspects of benchtop NMR spectroscopy were explo...
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements
Sezer, Duygu Baskaya; Ahmed, Jasim; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In th...
Using high hydrostatic pressure as an abiotic elicitor strategy for improving capsaicin production in free and immobilized cell suspension cultures of Capsicum annuum L.
Islek, Cemil; KOÇ, ESRA; ALTUNER, ERGİN MURAT; Alpas, Hami (2021-03-01)
In this study, the effects of immobilization and high hydrostatic pressure (HHP) on capsaicin production in cell suspension culture of pepper seeds at different application times were investigated. Callus cultures were obt...
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers
Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of rye flour concent...
Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package
Yıldız, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2021-02-15)
© 2020 Elsevier B.V.Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chi...
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
Yıldız, Eda; Bayram, Ipek; Şümnü, Servet Gülüm; Şahin, Serpil; Ibis, Ozge Ilgın (Elsevier BV, 2021-02-01)
The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based ac...
Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques
Okur, İlhami; Söyler, Ulviye Betül; Sezer, Purlen; Öztop, Halil Mecit; Alpas, Hami (MDPI AG, 2021-1-25)
The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extract...
Ideal Feedstock and Fermentation Process Improvements for the Production of Lignocellulolytic Enzymes
Iram, Attia; Çekmecelioğlu, Deniz; Demirci, Ali (2021-01-01)
The usage of lignocellulosic biomass in energy production for biofuels and other value-added products can extensively decrease the carbon footprint of current and future energy sectors. However, the infrastructure in the p...
Correlation between physical and sensorial properties of gummy confections with different formulations during storage
Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2021-01-01)
Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour...
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
Alacik Develioglu, Irem; Özel, Barış; Şahin, Serpil; Oztop, Mecit Halil (2020-12-01)
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xan...
DETERMINATION OF RAW AND PROCESSED BLACK OLIVE CHARACTERISTICS OF SIX CULTIVARS
Ozdemir, Y.; Ozturk, A.; Tangu, N. A.; Akcay, M. E.; Ozyurt, U.; Ercisli, S. (Pakistan Agricultural Scientists Forum, 2020-12-01)
Olives can be used both for table consumption or oil production. For table consumption, curing olives is an ancient process that turns the naturally bitter raw fruit into a deliciously salty, tart snack. This study is aime...
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