A5059136849- Food Safety and Hygiene
- Culinary Culture and Tourism
- Food Supply Chain Traceability
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Dye analysis and toxicity
- Freezing and Crystallization Processes
- Microbial Inactivation Methods
- Food Waste Reduction and Sustainability
- Polysaccharides Composition and Applications
- nanoparticles nucleation surface interactions
- Food composition and properties
- Fermentation and Sensory Analysis
- Edible Oils Quality and Analysis
- Food Drying and Modeling
- Listeria monocytogenes in Food Safety
- Potato Plant Research
- Obesity, Physical Activity, Diet
- Statistical Methods in Clinical Trials
- Food Chemistry and Fat Analysis
- Membrane Separation Technologies
- Health and Lifestyle Studies
- Advanced Statistical Process Monitoring
- Crystallization and Solubility Studies
Yeditepe University
2012-2024
Massey University
1998
Middle East Technical University
1990-1996
University of California, Davis
1993-1994
ABSTRACT A general mathematical model in the same form with logistic equation simulated lipid oxidation food systems. Almost perfect agreement was found between and seventeen sets of data from literature, obtained egg yolk, restructured beef pork nuggets, cooked meat, iced gutted dogfish, frozen mackerel fillets ground raw poultry meat. simple method described for evaluation numerical values parameters. Variations these were also associated varying pretreatment storage conditions.
The Failure Mode and Effect Analysis (FMEA) was applied for risk assessment of confectionary manufacturing, in whichthe traditional methods equipment were intensively used the production. Potential failure modes effects as well their possible causes identified process flow. Processing stages that involve intensive handling food by workers had highest priority numbers (RPN = 216 189), followed chemical contamination risks different process. application corrective actions substantially reduced...
This study provides insight to food producers and marketers about consumers’ decision-making processes through visual cues high-level cognitive factors, where consumers frequently make selections without tasting them at online and/or onsite locations that the foods are offered. We analyzed (1) how memory associated with a product affects consumer’ perception, (2) which sensory most significant for preference these interact. A traditional dessert, helva, collective memories expectations among...
Purpose The purpose of this study is to hypothesize that tailored multimedia interventions using the Elaboration Likelihood Model and Behavior Change Techniques via social media platforms have potential effectively disseminate scientific information regarding food sustainability professionals. objective evaluate extent influence these on in enhancing knowledge, attitudes behaviors professionals about sustainability, with a specific focus next-generation professional chefs....
Abstract Nucleation and crystal growth process of triglycerides in water emulsions composed trimyristin (c l4:0) admixed with 0, 40, 80 ml litre −1 trilaurin 12:0) (expressed v per total emulsion) were followed NMR (nuclear magnetic resonance) DSC (differential scanning calorimetry). Mathematical analysis the time dependence phase changes thermal data distinguished two distinct ‘apparent’ kinetic phases. These phases tentatively referred to as nucleation growth. With 40 (NMR at 293 K)...
The influences of the composition, environmental humidity, and temperature on stability dried fruit bars during storage were investigated. Sultana chosen to represent similar types bars. moisture sorption isotherms textural sultana with without glucose maltodextrin additives determined at 20°C 40°C using standard static gravimetric method. shape all was found be typical high sugar foods could explained by four different models. Additives temperatures affected monolayer content, equilibrium...
Influence of gender on body mass index (BMI), eating habits and exercise frequency are evaluated in students attending a private university Istanbul, Turkey. Males had significantly higher mean BMI value. Among male students, 27.89% were overweight, 6.11% obese, while only 2.63% females 0.87% obese.Significantly percentage than males underweight (23.70% versus 0.56%, respectively). Male ate more typical day. Breakfast was the most often skipped meal for both genders. Females preferred to...
Statistical quality control charts (SQCCs) have been widely used in numerous manufacturing processes to keep fluctuations within the acceptable limits but no applications applied weight management studies yet. The aims of present study were (1) show that using mean Body Mass Index (BMI) values as only indicator assess status populations might be misleading clinical studies; and (2) introduce a powerful tool, SQCCs, BMIs given population for healthy aging.