A5046808708- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Listeria monocytogenes in Food Safety
- Food composition and properties
- Microencapsulation and Drying Processes
- Radiation Effects and Dosimetry
- Dye analysis and toxicity
- biodegradable polymer synthesis and properties
- Protein Hydrolysis and Bioactive Peptides
- Nanocomposite Films for Food Packaging
- Essential Oils and Antimicrobial Activity
- Natural Fiber Reinforced Composites
- Spectroscopy and Chemometric Analyses
- Fermentation and Sensory Analysis
- Ultrasound and Cavitation Phenomena
- Nuts composition and effects
- Edible Oils Quality and Analysis
- Food and Agricultural Sciences
- Pomegranate: compositions and health benefits
- Algal biology and biofuel production
- Agriculture Sustainability and Environmental Impact
- Membrane Separation Technologies
- Salmonella and Campylobacter epidemiology
Sakarya University
2019-2025
Izmir Institute of Technology
2014-2017
Tecnológico de Monterrey
2017
Bursa Uludağ Üni̇versi̇tesi̇
2014
This study investigates the effect of high hydrostatic pressure, also known as pressure processing (HPP), on microbial inactivation and changes in physicochemical characteristics carrot-orange juice blends at different pH values. HPP conditions (200–400 MPa, up to 5 m) were evaluated reach least 5-log L. innocua (ATCC 51742) each blend. 300 MPa for 2 m, 400 1 3 m achieved more than 6-log reduction 4, 5, 6 blends, respectively. Ascorbic acid (16–45 mg/100g), total carotenoid (66–241 mg/L),...
Abstract The residues left over from cold‐pressing oilseeds and fruits offer a promising source of plant proteins, serving as an alternative resource within the circular economy framework. This research aims to develop protein concentrates (PCs) pistachio meal with enhanced functional properties using ultrasound ‐assisted extraction (UAE). A response surface methodology was employed optimize UAE considering power (200–600 W), time (5–25 min), pH (8–11). Through Box–Behnken experimental...
Abstract Pea pod (PP) is an agricultural by‐product with 10%–13% protein content which has a potential to be converted value‐added ingredients. In this study, different extraction strategies including three solvents (water, salt, and alkaline) two pretreatments (ultrasound [US] enzyme such as pectinase Viscozyme®) before conventional alkaline were employed maximize the yield. The US‐pretreated achieved highest yield (21.1%) in extracts under optimum conditions (30% amplitude for 5 min). PP...
Thermal processing can intensify the degradation of beneficial compounds in fruit juices produced from concentrate, which underwent prior evaporation, leading to duplicated and likely increased quality deterioration. This study aims (i) investigate potential ultrasound (US) retain bioactive sour cherry juice (SCJ) concentrate (ii) involve insights digital image (IP) evaluate color attributes processed SCJs. US was optimized considering amplitude (60%–100%) time (2–15 min) as independent...
Bu çalışma, aquafaba proteinlerinin ultrases (US) teknolojisiyle fonksiyonel özelliklerinin geliştirilerek vegan mayonez üretiminde emülgatör olarak kullanımını incelemektedir. Doğal formdaki protein konsantratına (AQ) %80 genlikte 5, 15 ve 25 dakika US uygulanmış en yüksek emülsiyon stabilitesi (%9.28) 5 dakikalık sonikasyonla elde edilmiştir (AQUS-5). FTIR SEM analizleri, yapısal fiziksel değişiklikleri ortaya koymuştur. %70 yağ %10 (AQ/AQUS-5 nohut unu) içeren formülasyonla M-AQ (doğal...
Agricultural by-products have emerged as valuable resources for the sustainable production of high-quality food ingredients. Ultrasound, a novel and environmentally friendly technology, is an effective physical method solvent-free protein modifications. This study explores conversion pea pods agricultural by-product into value-added protein-based ingredients with multifunctional properties enhanced by high-intensity ultrasound (US). Pea pod concentrate in native form (PPPC-N) obtained...
Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates processes at least 5-log reduction Escherichia coli and Listeria innocua in pineapple juice-coconut milk (PC) blends by high-pressure (HPP), pulsed electric fields (PEF), ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two (pH 4 5) coconut 7) as a reference were subjected to HPP 300-600 MPa, 20°C 0.5-30...
Değişen çevresel ve yaşamsal koşullar, artan dünya nüfusu, sınırlı besin kaynakları çeşitlenen beslenme tercihleri sebebiyle gıda kaynaklarının etkin kullanımını sürdürülebilir üretim sistemlerinin geliştirilmesini hedefleyen farklı stratejilerin araştırılması günümüzde dikkat çeken güncel araştırma konuları arasındadır. Bitkisel proteinler ise nüfusun ihtiyacını karşılayabilmek için alternatif bir kaynak olarak karşımıza çıkmakta olup bitkisel atık yan ürünlerin proteinlerinin...
This study aims to develop polylactic acid (PLA) based composite films with improved mechanical and barrier properties through incorporation of micro boron nitride (BN) nano (NBN). PLA-based were produced using BN NBN at varying concentrations (1 – 10% (w/w)), characterized in terms physical (color thickness), (tensile strength, elongation break, heat seal strength), (water vapor transmission rate (WVTR)), antimicrobial, morphological properties. ΔE whiteness the PLA increased, while...
Numerous industries use boron and its compounds in various applications. In this study, the removal of from an aqueous solution by direct contact membrane distillation (DCMD) system. A 23 full factorial experimental design was implemented to determine optimum values degree importance parameters. The experiments were performed at low high levels temperature, initial pH, feed concentration. Design variables evaluated terms individual, binary, triple effects. At 95% confidence level,...