Tuğçe Ceyhan

Characterization of the properties of modified avocado seed starches by heat-moisture treatment, cross-linking and oxidation and their applications in packaging film

Meral Yildirim-Yalcin, Tuğçe Ceyhan, Hatice Sena Olcay, Duygu Özmen et autres

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Recent advances in modification of plant-based proteins for improved encapsulation performance

Tuğçe Ceyhan, Gizem Sevval Tomar, Aslı Can Karaça

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Recent advances in improving anthocyanin stability in black carrots

Damla Ezgi Uzun, Tuğçe Ceyhan, Merve Tomaş, Esra Çapanoğlu

This review focuses on the methods of enhancing the stability of black carrot anthocyanins, which are susceptible to degradation due to temperature, pH, light, and oxygen. These anthocyanins are valued for their health benefits and blue-violet color, but their instability limits their …

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Development, Chemical and Sensory Characterization of Chokeberry ( Aronia melanocarpa ) Sour Concentrate and Fruit Leather (Pestil)

Hatice Sena Olcay, Tuğçe Ceyhan, Meral Yıldırım-Yalçın

Various products can be made from high-nutritional fruits and can be consumed throughout the year. Traditionally, leather can be produced by using some fruits such as mulberry, grape, apricot, fig, and plum, and pomegranate is generally used in sour concentrate production. This …

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Encapsulated phenolic compounds: clinical efficacy of a novel delivery method

Gülay Özkan, Tuğçe Ceyhan, Gizem Çatalkaya, Logesh Rajan et autres

Abstract Encapsulation is a drug or food ingredient loaded-delivery system that entraps active components, protecting them from decomposition/degradation throughout the processing and storage stages and facilitates their delivery to the target tissue/organ, improving their bioactivities. The application of this technology is expanding …

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Cellulose nanofibers, nanocrystals, and bacterial nanocellulose: Fabrication, characterization, and their most recent applications

Hadis Rostamabadi, Yograj Bist, Yogesh Kumar, Meral Yıldırım-Yalçın et autres

Abstract In nature, cellulose is present in fibrillar structures with alternative crystalline and amorphous fragments. The application of various chemical treatments (acid hydrolysis, enzymolysis, and oxidation) could lead to the extraction and purification of crystalline compartments in the form of cellulose nanocrystals. …

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Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips

Nasim Kian-Pour, Tuğçe Ceyhan, Duygu Özmen, Ömer Said Toker

Abstract For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment (NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the convective drying of beetroot was evaluated. The beetroot was exposed to ethanol immersion (E), ultrasound …

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Determination of Antioxidant and Sensory Properties of Dried Fruit Powder by Different Methods

Burcu Ersoy-Demiryurek, Gülay Baysal, Tuğçe Ceyhan

Kurutma yöntemleri gıdaların besin değerleri üzerinde büyük etkiye sahiptir. Sıcak hava gıdaların kurutulmasında yaygın olarak kullanılmasının yanı sıra gıdaların lezzet, renk, besin maddeleri gibi özelliklerini doğrudan olumsuz olarak etkileyebilmektedir. Bu nedenle, gıdaların kurutulması sırasında besin değerlerinin korunması için dondurarak kurutma gibi alternatif …

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Unexpectedly high patulin contamination and co-occurrence of ochratoxin A in homemade vinegar

Dilek Heperkan, Ece Gunalan-Inci, Tuğçe Ceyhan

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ALTERNATIVE EXTRACTION TECHNIQUES OF CURCUMINOIDS FROM TURMERIC

Tuğçe Ceyhan, Furkan Erdem

SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Bihter Yildiz, Tuğçe Ceyhan, Avni Çakıcı

SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Bihter Yıldız, Tuğçe Ceyhan, Avni Çakıcı