A5060588742- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Food Chemistry and Fat Analysis
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Pickering emulsions and particle stabilization
- Consumer Attitudes and Food Labeling
- Hibiscus Plant Research Studies
- Freezing and Crystallization Processes
- Food Drying and Modeling
- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Polysaccharides and Plant Cell Walls
- Fermentation and Sensory Analysis
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Medicinal plant effects and applications
- Agricultural and Rural Development Research
- Cultural and Sociopolitical Studies
- Nuts composition and effects
- Analytical chemistry methods development
Adana Science and Technology University
2019-2024
Cukurova University
2016-2019
Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam oven cooking, were subjected to aroma key odorant analysis for the first time using GC-MS-O. The extraction of compounds was carried out by direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) method. Principal component (PCA) used determine relations between cooking processes fish compounds. By applying extract dilution (AEDA), 8 13 aroma-active detected in raw respectively. most prominent...
The size distribution of droplets in emulsions is very important for adjusting the effects many indices on their quality. In addition to other methods determination droplets, usage machine learning during microscopic analyses can enhance reliability measurements and decrease measurement cost at same time. Considering its role emulsion characteristics, this study, droplet distributions prepared with different oil/water phase ratios homogenization times were measured both a microscopy-assisted...
Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae two steps optimization: Plackett–Burman and Box–Behnken design. The variables were initial moisture content (X1: 30–50%), incubation temperature (X2: 26–37 °C), time (X3: 3–5 days), response total peptide (TPC). fermented (FHOC) darker higher protein, oil, ash but lower carbohydrate than HOC. FHOC had 6.1% more essential amino...
Eight different commercial enzyme‐modified cheeses ( EMC s) were analysed, and the distinctive/common features of products production methods investigated. Results showed that total free fatty acid contents samples 10 to 100 times higher than values reported for related cheese varieties. A 37 volatile compounds identified, acids found as most dominant group in all samples. While furan 2‐acetylpyrrole intensively detected goat , methyl ketones highest amounts Blue .
The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. optimum extraction conditions were 100°C for the temperature and 120 min time TPC 6,365 mg GAE/100 g ABTS radical scavenging activity 9,196 TEAC/100 g. Lemon extracts dried using three different air inlet temperatures (130°C, 165°C, 200°C) which 165°C provided better scores than other points in terms yield (65.9%), efficiency (99.4%), dry matter (98.3%), water (0.160). had an...
In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying microwave (MWD-C or hot air (HAD-C were investigated to determine physicochemical, techno-functional, textural, volatile components dried slices. A Taguchi orthogonal experimental design was set up 18 points (L18 ), best conditions for obtained using signal/noise ratio method. Coating C P then at 450 W displayed higher results compared other in terms color, total phenolic, antioxidant...
Enzyme-modified cheese (EMC), a flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties additives, especially contents, are very important for their usage, the spray drying process conditions substantially determine powders. In this study, optimization during production EMC was performed to improve properties. factors were inlet temperature, feed flow rate, aspiration while...
Abstract Antep cheese is a local Turkish characterized by scalding during production and ripened in brine. In this study, cheeses were produced using mixtures of different milk types (cow, sheep, goat milk) for 5 months. The composition, proteolytic ripening extension index (REI), free fatty acid (FFA) content, volatile compounds the variation brines analyzed 5‐month period. Low activity caused to have low REI values (3.92%–7.57%), although it was observed that some parts water‐soluble...
Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor W/O/W emulsions. In this study, emulsifiers (Crill™ 1, Crill™ 4, AMP, PGPR) were studied to produce casein-hydrolysate-loaded stable with lower size. Viscosity, electrical conductivity, particle distribution, stability determined three dispersed phase ratios emulsifier concentrations. 31 of the 36 examined systems, no conductivity...
ABSTRACT This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet‐size water‐in‐oil (W/O) emulsions intended incorporation into casein hydrolysate–loaded double emulsions. Three commonly used methods; rotor–stator, ultrasonic, high‐pressure were individually optimized utilizing response surface methodology. Instances of over‐processing observed, particularly with the rotor–stator ultrasonic homogenizers under specific conditions. Nevertheless,...
Süt ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir.Peynirler başta olmak üzere, süt özgün lezzeti uzun olgunlaşma süreçleri sonucunda gerçekleşmektedir.Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile hedeflenen lezzete çok kısa sürelerde ulaşmak mümkündür.Enzim modifiye ürünleri isimlendirilen bu ürünlerin gıda endüstrisinde katkı maddesi kullanımı...