A5055466475- Phytochemicals and Antioxidant Activities
- Abdominal Trauma and Injuries
- Appendicitis Diagnosis and Management
- Amoebic Infections and Treatments
- Spectroscopy and Chemometric Analyses
- Salmonella and Campylobacter epidemiology
- Bacteriophages and microbial interactions
- Pancreatitis Pathology and Treatment
- Edible Oils Quality and Analysis
- Viral gastroenteritis research and epidemiology
- Sensory Analysis and Statistical Methods
Altınbaş University
2021-2024
Summary Although the health effects of olive phenolics, hydroxytyrosol (HX), are well known, their utilisation is not at forefront phenolics market. Besides, 99% lost during oil production (2.2 million tons year −1 ). This study aims to develop a functional hydrogel for foods using commercial powder derived from mill wastewater and methylcellulose (MC). The final recipe, multi‐hydrocolloid recipe (MC gelatine with low gelling temperature) based on minimum HX loss acceptable sensory...
In this study, the effects of cooking methods (frying, stir-frying, air-frying, boiling, steaming, baking and sous-vide, microwaving) on total phenolic content (TPC) sensory profile cauliflower have been investigated. Higher temperatures resulted in higher TPC values, which can be attributed to generation new phenolics by Maillard reaction cleavage bound phenolics. The highest bitterness were obtained when steaming (180°C for 20 min) applied. While boiling procedure results low sweetness due...
Food safety is a major concern for human health. Foodborne pathogens are responsible several millions of cases annually worldwide. In order to inactivate these foodborne pathogens, numerous methods available. However, conventional have drawbacks, such as heat treatment significantly affects nutritional properties foods, chemical sanitizers leave residue on foods and food contact surfaces, high-pressure applications require special relatively expensive equipment, antibiotic use leads...