Department of Food Engineering, Article

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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...
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,...
Genomic Characterization of Salmonella enterica Resistant to Cephalosporin, Quinolones, And Macrolides Konyali, Diala; Guzel, Mustafa; Soyer, Yeşim (2023-11-01) Salmonella enterica subsp. enterica (Salmonella), one of the most common causes of bacterial foodborne infections, causes salmonellosis, which is usually self-limiting. However, immunocompromised individuals and children o...
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...
Water Dynamics in Dextran-Based Hydrogel Micro/Nanoparticles Studied by NMR Diffusometry and Relaxometry UMUT, EVRİM; Beira, Maria Jardim; Öztop, Halil Mecit; ŞAHİNER, NURETTİN; Sebastião, Pedro José; Kruk, Danuta (2023-10-19) Water dynamics in mesoporous dextran hydrogel micro/nanoparticles was investigated by means of nuclear magnetic resonance (NMR) techniques. High-resolution 1H NMR spectra and pulsed field gradient (PFG) NMR diffusometry me...
Prevalence of Foodborne Pathogens in Pacific Northwest Beef Feedlot Cattle Fed Two Different Direct-Fed Microbials Flach, Makenzie G.; Doğan, Önay Burak; Kreikemeier, Wanda M.; Nightingale, Kendra K.; Brashears, Mindy M. (2023-10-01) In recent years, there has been an increased interest in beef cattle shedding of foodborne pathogens due to the potential to contaminate surrounding food crops; however, the number of studies published on this topic has de...
Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications Ertan, Kubra; Celebioglu, Asli; Chowdhury, Rimi; Şümnü, Servet Gülüm; Şahin, Serpil; Altier, Craig; Uyar, Tamer (2023-09-01) Carvacrol is a natural essential oil with a monoterpenoid structure and draws attention due to its antimicrobial and antioxidant capacity. However, high volatility and hydrophobicity limit its use in food packaging systems...
Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance Mevliyaoğulları, Ercan; Karslı, Mehmet Akif; Mert, Behiç (2023-09-01) This study probed the effects of integrating surplus bread crumbs (BC) into dog food formulations, examining the resulting influence on the rheological, physicochemical, and in vitro digestibility properties of the product...
Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization Anli, Elif Ayşe; Gursel, Asuman; Gursoy, Ayse; Mert, Behiç (2023-09-01) In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process cha...
Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports Doğan, Önay Burak; Flach, Makenzie G.; Miller, Markus F.; Brashears, Mindy M. (2023-09-01) Recently, multiple reports from regulatory agencies have linked leafy green outbreaks to nearby or adjacent cattle operations. While they have made logical explanations for this phenomenon, the reports and data should be s...
Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk Köker, Alperen; BUDAK, ŞEBNEM; Alpas, Hami (2023-08-01) The effects of high hydrostatic pressure (HHP) and heat treatments on antimicrobial protein stability and on the physico-chemical, microbiological, rheological and shelf-life properties of donkey milk were investigated. Al...
The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Güler, Nilay; Şensoy, İlkay (2023-06-01) This study aimed to determine how the addition of psyllium fiber to steamed and roasted wheat-based flat dough pieces affected the in vitro starch digestibility. Wheat flour was replaced with 10% psyllium fiber in the prep...
Proteomics Approach to Differentiate Protein Extraction Methods in Sugar Beet Leaves Goktayoglu, Ece; Öztop, Halil Mecit; Özcan Kabasakal, Süreyya (2023-06-01) Interest in alternative plant-based protein sources iscontinuouslygrowing. Sugar beet leaves have the potential to satisfy that demanddue to their high protein content. They are considered as agriculturalwaste and utilizin...
Comparison of common carbon sources with unhydrolyzed, dilute acid and steam hydrolyzed distillers’ dried grains with solubles for lignocellulolytic enzyme productions by fungal strains Iram, Attia; Çekmecelioğlu, Deniz; Demirci, Ali (2023-05-15) Distillers’ dried grains with solubles (DDGS) are the byproduct of first-generation bioethanol production. DDGS has a high fiber content, which can be used for hydrolytic enzyme production after pretreatment by physical or...
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf Samut, Hilal; Namli, Şahin; Ozdemir, Fatma Neslihan; Çömlekçioğlu, Nuray; Soyer, Yeşim (2023-05-01)
Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil (2023-05-01)
Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance Karatas, Ozan; Uyar, Rahmi; Berk, Berkay; Öztop, Halil Mecit; Marra, Francesco; ERDOĞDU, FERRUH (2023-05-01) Industrial de-crystallization of honey is carried out by using hot water or air at 60 °C or higher temperatures with the cost of energy and longer process times. The objectives of this study were to apply RF processing for...
Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry Kruk, Danuta; Grunin, Leonid; Stankiewicz, Aleksandra; Kolodziejski, Karol; İlhan, Esmanur; Öztop, Halil Mecit (2023-03-01) H-1 spin-lattice Nuclear Magnetic Resonance relaxation studies have been performed for different kinds of Haribo jelly and Vidal jelly in a very broad frequency range from about 10 kHz to 10 MHz to obtain insight into the ...
Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate Tasoyan, Izlem Cansu; YOLAÇANER, ELİF; Öztop, Halil Mecit (2023-02-01) The physical characterization of chocolate products is vital in manufacturing, and the chocolate's processing time and composition directly influence physical properties, such as rheology and melting. The objective of this...

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