• Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films 

  Çakmak, Hülya; Dekker, Matthijs (MDPI, 2022)

  Abstract: Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal ...

• Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots 

  Güzel, Nihal; Tağı, Şeref; Özkan, Mehmet (ANKARA UNIV, FAC AGR, 2022)

  This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at ...

• A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique - GlutoPeak 

  Türksoy, Seçil; Onar, Demet (MDPI, 2022)

  The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled ...

• Doğal Mayaların Yaygın Patojenler Üzerindeki İnhibitör Etkileri 

  Büyüksırıt Bedir, Tuba; Kuleaşan, Hakan (2020)

  Mayalar, bazı bakteri ve maya türleri üzerinde inhibitör etki göstermektedir. Bu mayaların, gıdalarda bozulma etmeni ve patojen mikroorganizmaların biyokontrolünde kullanılma olanakları araştırılmaktadır. Bu amaçla, mayaların ...

• Çorum Yöresi Ballarının Bazı Kimyasal Kalite Parametrelerinin Değerlendirilmesi 

  Güzel, Nihal; Bahçeci, Kazım Savaş (2020)

  Bu araştırma, Çorum yöresi ballarının bazı kalite parametrelerinin belirlenmesi amacıyla gerçekleştirilmiş olup temin edilen 47 bal örneğinde pH, çözünür kuru madde, nem, serbest asitlik, HMF, kül, elektriksel iletkenlik, ...

• 3D Food Printing With Improved Functional Properties: A Review 

  Çakmak, Hülya; Gümüş, Cansu Ekin (2020)

  In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food ...

• Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality 

  Çakmak, Hülya (2020)

  Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ...

• Çorum Yöresi Ballarının Fenolik Madde İçerikleri İle Renk Ve Antioksidan Kapasiteleri Arasındaki İlişki 

  Güzel, Nihal; Bahçeci, Kazım Savaş (2019)

  Bu çalışmanın amacı Çorum yöresi ballarının toplam fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam fenolik içerikleri ...

• Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability 

  Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (2019)

  Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ...

• A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention 

  Büyüksırıt Bedir, Tuba; Kuleasan, Hakan (Elsevier, 2021)

  A novel killer toxin produced by yeast Metschnikowia pulcherrima was purified and added into ready to cook meatballs to enhance their microbial safety and extension of their shelf life. The agent was added into ready to ...

• Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten-free cupcake quality 

  Çakmak, Hülya; Mama, Merve; Yılmaz, Şeyma Meryem (Wiley, 2021)

  In this study, germinated flaxseed sprouts powder (FSP) as plant-based gum alternative was produced and the effectiveness in gluten-free cupcake formulation at different levels was evaluated. The cupcake quality with FSP ...

• Solid-Liquid Extraction by Manothermosonication: Recapturing the Value of Pomegranate Peels and Nanocomplexation of Extracts with Pea Protein 

  Güzel, Nihal; Kahraman, Ozan; Feng, Hao (Amer Chemical Soc, 2020)

  Manothermosonication (MTS) is a treatment that combines ultrasonication with mild temperature and pressure. MTS extraction was evaluated for recapturing bioactive compounds of pomegranate peel waste. The influence of ...

• Utilization of carrot (Daucus carota L.) fiber as a filler for chitosan based films 

  Söğüt, Ece; Çakmak, Hülya (Elsevier Sci Ltd, 2020)

  Agricultural by-products, employed as bio-based fillers, provide opportunities to develop new packaging alternatives based on biopolymers. In this study, carrot fibers (CF) and microcrystalline cellulose (MCC) were ...

• Probable Novel Probiotics: Eps Production, Cholesterol Removal and Glycocholate Deconjugation of Lactobacillus Plantarum Ga06 and Ga11 Isolated from Local Handmade- Cheese 

  Alp Avcı, Gülçin; Çağatay, Gamze; Özlük Çilak, Gizem; Avcı, Emre; Alp Avcı, Gülçin (Slovak Univ Agriculture Nitra, 2020)

  In this study, it was aimed to investigate the effect of exopolysaccharide produced by 2 novel probiotic strains (Lactobacillus plantarum GA06 and GA11), isolated from local handmade cheese, on cholesterol mechanism and ...

• Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality 

  Yılmaz, Burçin; Çakmak, Hülya; Tavman, Şebnem (Acad Brasileira De Ciencias, 2019)

  In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic ...

• Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties 

  Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (Wiley, 2019)

  In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, ...

• Foam stability of cloudy carrot juice: Effects of protein sources and foaming conditions 

  Çakmak, Hülya; Özyurt, Vasfiye Hazal (Galati University Press, 2021)

  Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate ...

• Effect of extrusion treatment on enzymatic hydrolysis of wheat bran 

  Aktaş Akyıldız, Eda; Masatcıoğlu, M. Tuğrul; Köksel, Hamit (Academic Press, 2020)

  Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and ...

• Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies 

  Kahraman, Kevser; Aktaş Akyıldız, Eda; Öztürk, Serpil; Köksel, Hamit (Academic Press, 2019)

  Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ...

• Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough 

  Türksoy, Seçil; Ertürk, Merve Y.; Bonilla, Jose; Turasan, Hazal; Kokini, Jozef L. (Academic Press, 2020)

  The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using ...

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