• Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients 

  Parlak, Özen; Dündar, Ayşe Neslihan (Czech Academy of Agricultural Sciences, 2021)

  The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies ...

• Quality retention in pumpkin powder dried by combined microwave-convective drying 

  İzli, Gökçen; Yildiz, Gulcin; Berk, Senel Ecem (Springer, 2021)

  Three distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to obtain pumpkin powder. The effects of CVD (60, 70 & 80 °C), MWD ...

• Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying 

  Taskin, Onur; İzli, Gökçen; Izli, Nazmi (Taylor and Francis Ltd., 2021)

  This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush ...

• Monitoring environmental microbiological safety in a frozen fruit and vegetable plant 

  Cinar, Aycan; Onbaşı, Elif (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)

  Ensuring food safety is becoming progressively important in frozen foods due to increased demand and consumption worldwide. The Environmental Monitoring Program (EMP) shall support daily operational activities and monitor ...

• Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen 

  Dündar, Ayşe Neslihan (John Wiley and Sons Inc, 2021)

  The purpose of this study was to investigate the use of bee pollen (BP; 5%, 10%, 15%) as a functional ingredient in cookies. Evaluation of physicochemical and sensory properties with total phenolic content (TPC) and ...

• 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 ...

• Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples 

  İzli, Gökçen; Yildiz G. (Bellwether Publishing, Ltd., 2021)

  This work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-treatment on some quality characteristics of convective-dried (CVD) quince fruit pieces at different temperatures (50, 60, 70, and 80 ...

• Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers 

  Dündar, Ayşe Neslihan; Aydin E.; Yildiz E.; Parlak O. (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)

  As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in ...

• 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 ...

• Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri 

  İzli, Gökçen (2018)

  Bu çalışmada; mikrodalga-sıcak hava kombinasyonu kurutma yönteminin küp ve halka şeklinde hazırlanan armut meyvelerinin renk parametreleri, toplam fenolik madde miktarı ve antioksidan kapasitesi değerleri üzerine etkileri ...

• Convective Drying Kinetics and Quality Parameters of European Cranberrybush 

  Taşkın, Onur; İzli, Gökçen; İzli, Nazmi (2018)

  In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic content of European cranberrybush were investigated in detail. To ...

• GIDA İŞLEME TESİSLERİNDE LISTERIA MONOCYTOGENES VE MÜCADELEDE YENİ YAKLAŞIMLAR 

  Altuntaş, Seda; Korukluoğlu, Mihriban (2018)

  Listeria monocytogenes, bağışıklığı baskılanmış bireylerde gastrointestinal problemler, nörolojik bozukluklar ve sepsis gibi ciddi semptomlara ve yüksek ölüm oranına sahip bir gıda patojenidir. Listeriosisin ölümle sonuçlanma ...

• A response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters 

  Karaman, Safa; Toker, Ömer Said; Öztürk, İsmet; Yalçın, Hasan; Kayacıer, Ahmed; Doğan, Mahmut; Sağdıç, Osman (2014)

  In the present study, response surface methodology was conducted for the determination of efects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunfower ...

• Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches 

  Yıldırım, Elif; Toker, Ömer Said; Karaman, Safa; Kayacıer, Ahmed; Doğan, Mahmut (2015)

  The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from diferent restaurants. Potatoes ...

• Probiyotik Escherichia coli Suşu Nissle 1917 

  Altuntaş, Seda; Korukluoğlu, Mihriban; Altuntaş, Volkan (2017)

  Probiyotikler yeterli miktarda alındıklarında, konakçının sağlığı üzerine olumlu etkileri bulunan, patojen olmayan canlı mikroorganizmalardır. Probiyotik mikroorganizmalar genellikle fermente süt ürünleri veya gıda takviyeleri ...

• Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri 

  Bıldır, Büşra; Demircan, Hüseyin; Oral, Rasim Alper (2018)

  Bu araştırmada, ketçap formülasyonuna üç farklı (guar gam, ksantan gam ve modifiye mısır nişastası) hidrokolloid ayrı ayrı ilave edilerek laboratuvar ortamında ketçap üretimi yapılmıştır. Hidrokolloid eklenerek üretilen ...

• The presence of mold in chestnut honey: Is a risk factor to health? 

  Cinar, Aycan (Parlar Scientific Publications, 2020)

  In this study, 45 chestnut honey obtained from five different locations in Turkey were examined. The mycological results recovered 11 mold genera consisting of 79 isolates including Absidia spp., Alternaria spp., Aspergillus ...

• Determination of antimicrobial activities of different flower honeys 

  Cinar, Aycan (Bursa Uludag University, 2020)

  Honey is highly nutritious, and a functional food rich in bioactive components. The biological activity of honey differs according to its botanical origin, geographic properties, and climate characteristics. Therefore, it ...

• 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 ...

• Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing 

  Ozturk, I.; Karaman, S.; Tastemur, B.; Tornuk, F.; Sagdic, O.; Kayacıer, Ahmed (Blackwell Publishing Ltd, 2016)

  In this study, 10 cig kofte samples collected from different producers were analyzed. Dry matter, pH and water activity values were in the range of 34.13-53.40%, 4.67-5.03 and 0.934-0.967, respectively. Major fatty acids ...

View more