Department of Food Engineering, Thesis

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Thesis (335)

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Yes (323)
No (12)

Alpas, Hami (2)
Aydoğdu, Ayça (2)
Aygün, Şükran Gizem (2)
Buzrul, Sencer (2)
Kaya, Ahmet (2)

Food (20)
Food engineering. (19)
Food Processing and Manufacture. (13)
Engineering and Technology (8)
Antioxidants. (7)

Date Issued
1985 - 1989 (34)
1990 - 1999 (74)
2000 - 2009 (86)
2010 - 2019 (126)
2020 - 2021 (15)

Recent Submissions

Poçan, Pelin; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2021-8-20)
Confectionary gels are considered as composite gel systems consisting of high amount of sugar and gelling agents such as gelatin or starch. Production of low-calorie soft confectionery products has been the interest of the...
Tuhanioğlu, Arda; Çekmecelioğlu, Deniz; Alpas, Hami; Department of Food Engineering (2021-7-9)
Lipomyces starkeyi and Rhodosporidium toruloides are able to accumulate high lipid fractions, so called microbial oil, in their cells. Microbial oils are of high potential as dietary supplements and future energy sources. ...
Determination of phenolic compound profiles and antioxidant effect of black elderberry, echinacea and iceland moss extracts on late-release soft lozenge
Yıldız, Özge; Bayındırlı, Alev; Çapanoğlu Güven, Esra; Department of Food Engineering (2021-6)
Medicinal plants contain different bioactive compounds that have immune system stimulant, anti-inflammatory, antibacterial, antiviral, antifungal, anticancer and wound healing effects. Echinacea purpurea L., Sambucus nigra...
Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers
Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2021-6)
The main objective of this research was to encapsulate grape seed extract (GSE) into electrospun nanofibers produced from different blends of rye flour, whey protein concentrate (WPC) and polyethylene oxide (PEO). The effe...
Developing enteral feeding formulations with different protein sources, rheological characterization and microstructural analysis of these formulations
Atıl, Gökhan Uğur; Mert, Behiç; Department of Food Engineering (2021-2-12)
People who underwent surgery or suffer from dysphagia disease cannot consume solid food materials. Liquid food formulations which are called as enteral feeding formulations are prepared for these people. The main objective...
Effect of gelatinization properties of different starch types in the presence of psyllium fiber on in vitro digestion
Sevilmiş, Başak; Şensoy, İlkay; Department of Food Engineering (2021-2-12)
Starch’s digestibilityin foods strongly depends on the structure, other ingredients,and processing conditions used. It is essentialto understand the relationship between food matrix and starch digestibility. Theaim...
Changes in the structure and digestion fractions of wheat starch cooked with and without fiber
Ataç, Leyla Elif; Şensoy, İlkay; Department of Food Engineering (2021-2-10)
Starch digestibility affects blood glucose levels. Dietary fibers had been shown to slow down starch digestibility. Therefore, the objective was to understand the effect of fiber type on in vitro digestion of wheat starch....
Formulation and characterization of clove and thyme oil emulsions
Tonyalı Karslı, Gökcem; Öztop, Halil Mecit; Şahin, Serpil; Department of Food Engineering (2021-2-10)
Essential oils are natural aromatic compounds obtained from various parts of plants such as flowers, bark, stems, and roots. They have been used in medicine, cosmetics, and food science since ancient times due to their ant...
Investigation of surface properties of quince seed extract and assessment of its performance as a novel polymeric surfactant
Kırtıl, Emrah; Öztop, Halil Mecit; Department of Food Engineering (2020-12-30)
The use of sustainable ingredients from natural sources has shown an increase in recent years. For stabilization of dispersions, proteins and polysaccharides are increasingly being used in combination for their synergistic...
Physical and chemical characterization of sesame seed protein
Köysüren, Begüm; Öztop, Halil Mecit; Bekir Gökçen , Mazı; Department of Food Engineering (2020-9)
Plant-based food proteins have become very popular and valuable due to increase trend of following a vegan diet and preferring to consume less meat in terms of sustainability reasons. The most popular plant based protein...
Improvement of pea proteins’ properties by microwave glycation
Ertuğrul, Ülkü; Öztop, Halil Mecit; Şümnü, Servet Gülüm; Department of Food Engineering (2020-9)
The tendency to include plant proteins in the diet has increased significantly as consumers' preference for animal proteins decline. Sustainability goals, low manufacturing cost, and high nutritional value are also trigg...
Use of non-conventional time domain (td) nmr approaches for characterisation of gelatin based soft candies
Uğuz, Şirvan Sultan; Öztop , Halil Mecit; Özvural , E. Burçin; Department of Food Engineering (2020-8)
TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected from many factors and might...
Determination of honey crystallization and adulteration by using time domain NMR relaxometry
Berk, Berkay; Öztop, Halil Mecit; Mazı, Bekir Gökçen; Department of Food Engineering (2020-8)
Honey is an important source of sugar and widely used as a natural sweetener. The demand for honey has increased significantly due to increase in the consumer tendency to use natural sugars as an alternative to starch base...
Investigating physicochemical properties of wetglycated soy proteins
Zia, Muhammed Bin; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2020-8)
On a lab-scale, glycation is generally a lengthy process which if replicated on an industrial scale, would be costly. In this study, a simplified method for glycating soy protein isolate has been developed. Soy proteins ...
Extraction of pectin from sugar beet pulp by high hydrostatic pressure and invest igation of extraction efficiency and extract characteristics.
Kaya, Burcu; Alpas, Hami; Department of Food Engineering (2020)
Food industry produces huge amount of food waste after food processing. The food wastes could include significant amount of functional ingredients that have valorization potential. The techniques utilized to obtain functio...
In vitro digestibility of soy-protein isolate containing soft candies formulated with d-psicose
Sakar, Elif Gökçen; Öztop, Halil Mecit; Department of Food Engineering (2019)
Commercial soft candy products are known to contain high amount of sugar and therefore they are considered as not healthy and high calorie sweets. Most of the candy present in the market are made by sucrose and as a gellin...
Preventing sluggish or stuck fermentations which may be caused by sugar uptake deficiency in saccharomyces cerevisiae wine yeast strains by using glucose isomerase
Ünal, Nahide Seray; Hamamcı, Haluk; Department of Food Engineering (2019)
The objective of this study was to prevent stuck fermentation, which may be caused by sugar uptake deficiency in yeast by using glucose isomerase, whose activity was tested in different media. The unfermented grape juice c...
Determination of the best drying conditions for gelatin based candies
Kaya, Damla; Öztop, Halil Mecit; Department of Food Engineering (2019)
In gelatin-based candies, consumers prefer hard and less sticky products. Stickiness and melting of the candies and hardening observed in the packages can bring out many consumer complaints. In order to serve desirable pro...
Development of nanofiber based active packaging material by electrospinning technique and food validation
Aydoğdu, Ayça; Şümnü, Servet Gülüm; Department of Food Engineering (2019)
The main objective of this study was to encapsulate gallic acid in Hydroxypropyl methylcellulose (HPMC) and legume flours (lentil and pea) based nanofiber by electrospinning and to examine the usage of nanofibers as active...
Formulation and characterization of chia seed oil nanoemulsions
Kaya, Eda Ceren; Alpas, Hami; Department of Food Engineering (2019)
Chia seed is a good source of not only protein, dietary fiber and antioxidants but also polyunsaturated fatty acids, which are in higher amounts compared to other seedbased food sources. Nanoemulsions are colloidal dispers...
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