Furkan Erdem

E-mail

furkane@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0003-3406-1525

Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder BAL, MURAD; Ateş, Elif Gökçen; Erdem, Furkan; Tonyalı, Gökcem; Karasu, Melis Cetin; Ozarda, Ozlem; Mert, Behiç; Öztop, Halil Mecit (2024-01-01) In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested....
Quality changes in high hydrostatic pressure treated enriched tomato sauce Erdem, Furkan; Taş, Ozan; Erol, Nursen; Öztop, Halil Mecit; Alpas, Hami (2024-01-01) BACKGROUND: Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while m...
KUŞBURNU (Rosa canina) FENOLİK BİLEŞİKLERİNİN MİKROENKAPSÜLASYONU Erdem, Furkan; Yilmaz, Merve Silanur; Gündoğan, Eda Nur; Sezgin, Irem; Summakoğlu, Yağmur; Şakiyan Demirkol, Özge (2021-05-01) Bu çalışmada, kuşburnu bitkisinde bulunan fenolik bileşiklerin mikroenkapsülasyonu sırasında kaplama materyali çeşidinin ve çekirdek:kaplama materyali oranının enkapsülasyon verimi ve ısıl stabilite üzerine etkiler...

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