Browsing by Author "Sarıcaoğlu, Furkan Türker"
Now showing items 1-17 of 17
-
Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions
Atalar, İ.; Kurt, A.; Sarıcaoğlu, Furkan Türker; Gül, O.; Gençcelep, H. (Blackwell Publishing Inc., 2021)Agglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) ... -
Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins
Sarıcaoğlu, Furkan Türker (Elsevier, 2020)The ability of high-pressure homogenization (HPH) to modify the functional, structural and rheological properties of lentil protein isolate (LPI) suspensions were investigated. Protein patterns remained unchanged with HPH ... -
Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
Sarıcaoğlu, Furkan Türker; Atalar, Ilyas; Yilmaz, Volkan A.; Odabas, Halil I.; Gul, Osman (Elsevier Sci Ltd, 2019)The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for ... -
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Sarıcaoğlu, Furkan Türker; Yazici, Fehmi (Springer, 2018)Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which ... -
Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development
Aydemir O.; Sarıcaoğlu, Furkan Türker; Atalar İ. (John Wiley and Sons Inc, 2021)A new cocoa carob cream was developed and textural, rheological, and sensorial characteristics of the product were investigated. Three different carob flour (7.5%, 10%, and 12.5%) and palm stearin/palm olein mixture ratios ... -
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
Gul, O.; Sarıcaoğlu, Furkan Türker; Atalar, I. (Academic Press, 2021)In this study, high pressure homogenized (HPH) hazelnut beverage samples were acidified with glucono-?-lactone (GDL) and rheological, structural and gel strength properties of the cold-set gels were characterized. Hazelnut ... -
Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage
Atalar, I; Gul, O.; Mortas, M.; Gul, L. B.; Sarıcaoğlu, Furkan Türker; Yazici, F. (Wageningen Academic Publishers, 2019)The aim of this study was to investigate the effect of low (65, 72 and 85 degrees C) and high (105, 110 and 115 degrees C) temperature heat treatment on the microbiological, physical and chemical properties of high pressure ... -
Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar
Atalar, Ilyas; Sarıcaoğlu, Furkan Türker; Odabas, Halil I.; Yilmaz, Volkan A.; Gul, Osman (Elsevier, 2020)The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different ... -
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
Sarıcaoğlu, Furkan Türker; Tural, Serpil; Gul, Osman; Turhan, Sadettin (Elsevier Sci Ltd, 2018)The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were ... -
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
Yilmaz, Kubra; Turhan, Sadettin; Sarıcaoğlu, Furkan Türker; Tural, Serpil (Elsevier, 2020)In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were ... -
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products
Atalar, Ilyas; Gul, Osman; Sarıcaoğlu, Furkan Türker; Besir, Aysegul; Gul, Latife Betul; Yazici, Fehmi (Springer India, 2019)Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical ... -
Mechanical, barrier, thermal, and microstructural properties of poly (lactic acid) and gelatin–beeswax emulsion bi-layer films
Pirinç, Fatma Tuba; Dağdelen, Adnan Fatih; Sarıcaoğlu, Furkan Türker (John Wiley and Sons Inc, 2021)In this study, biodegradable bi-layer films from poly (lactic acid) (PLA) and bovine gelatin (BG)–beeswax emulsion were produced. PLA film was used as first layer, while BG containing beeswax at 0, 0.25, 0.50, 0.75, and ... -
Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks
Sarıcaoğlu, Furkan Türker; Turhan, Sadettin (Elsevier Sci Ltd, 2019)The performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of ... -
Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins
Sarıcaoğlu, Furkan Türker; Turhan, Sadettin (Springer, 2019)Mechanically deboned chicken meat protein concentrate (CMPC) was mixed with 30, 40 and 50% glycerol to produce films and physical, thermal, chemical, morphological and microstructural properties of films were characterized. ... -
Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils
Sarıcaoğlu, Furkan Türker; Turhan, Sadettin (Elsevier, 2020)Thyme, rosemary or clove essential oils at 1.5 % were added to mechanically deboned chicken meat protein (MDCM-P) films, and physicochemical, antioxidant and antimicrobial properties were investigated. Moisture, thickness, ... -
Rheological and microstructural characterization of royal jelly at different temperatures
Sarıcaoğlu, Furkan Türker; Cinar, Aycan; Demircan, Hüseyin; Oral, Rasim Alper (Wiley, 2019)In this study, effect of temperature (4, 10, 25, and 35 degrees C) on microstructural and rheological properties of royal jelly (RJ) was investigated. Our results indicated that pH and proximate composition of RJ was ... -
Sucuk baharatı karışımı uçucu yağları ile zenginleştirilen poli laktik asit esaslı nano-liflerin çözelti üflemeli eğirme tekniği ile üretimi
Özcan, İklime (BTÜ, Lisansüstü Eğitim Enstitüsü, 2021)Gıda kaynaklı atıkların azaltılmasında; gıdaların bozulmasının yavaşlatılması ve raf ömrünün uzatılması amacıyla geliştirilen yenilikçi ambalajlama teknolojileri büyük önem arz etmektedir. Nanoteknoloji de sıklıkla gıda ...
