Yazar "Saricaoglu, Furkan Turker" için listeleme
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Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Saricaoglu, Furkan Turker; Yazici, Fehmi (Springer, 2018)Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which ... -
Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties
Yayli, Damla; Turhan, Sadettin; Saricaoglu, Furkan Turker (Korean Soc Food Science Animal Resources, 2017)In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added ... -
Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products
Saricaoglu, Furkan Turker; Gul, Osman; Besir, Aysegul; Atalar, Ilyas (Elsevier Sci Ltd, 2018)The effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from hazelnut oil industry byproducts. Protein ... -
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
Gul, Osman; Saricaoglu, Furkan Turker; Mortas, Mustafa; Atalar, Ilyas; Yazici, Fehmi (Elsevier Sci Ltd, 2017)The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to ... -
Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology
Gul, Osman; Atalar, Ilyas; Saricaoglu, Furkan Turker; Yazici, Fehmi (Wiley, 2018)The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response ... -
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin (Elsevier Sci Ltd, 2015)In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4 wt %) on ... -
The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades
Turhan, Sadettin; Saricaoglu, Furkan Turker; Oz, Fatih (Karger, 2013)In this study, the effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades was investigated. Anchovy fillets were immersed in marinating solution containing 4% acetic acid and 8% salt ... -
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Gul, Osman; Saricaoglu, Furkan Turker; Besir, Aysegul; Atalar, Ilyas; Yazici, Fehmi (Elsevier Science Bv, 2018)Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming ... -
Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated With Bee Pollen During Frozen Storage
Turhan, Sadettin; Saricaoglu, Furkan Turker; Mortas, Mustafa; Yazici, Fehmi; Genccelep, Huseyin (Wiley, 2017)In this study, the color, lipid oxidation and microbial quality of meatballs formulated with different levels of bee pollen were investigated during frozen storage. Meatballs were prepared with different levels (0, 1.5, ... -
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin; Yazici, Fehmi; Saricaoglu, Furkan Turker; Mortas, Mustafa; Genccelep, Huseyin (Korean Soc Food Science Animal Resources, 2014)In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41 degrees C for 9 d. Protein content of meatballs ... -
Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
Saricaoglu, Furkan Turker; Turhan, Sadettin (Walter De Gruyter Gmbh, 2017)In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P ... -
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
Saricaoglu, Furkan Turker; Tural, Serpil; Gul, Osman; Turhan, Sadettin (Elsevier Sci Ltd, 2018)The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were ... -
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
Yilmaz, Kubra; Turhan, Sadettin; Saricaoglu, Furkan Turker; Tural, Serpil (Elsevier, 2020)In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were ... -
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products
Atalar, Ilyas; Gul, Osman; Saricaoglu, Furkan Turker; Besir, Aysegul; Gul, Latife Betul; Yazici, Fehmi (Springer India, 2019)Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical ... -
Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks
Saricaoglu, Furkan Turker; Turhan, Sadettin (Elsevier Sci Ltd, 2019)The performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of ... -
Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins
Saricaoglu, Furkan Turker; Turhan, Sadettin (Springer, 2019)Mechanically deboned chicken meat protein concentrate (CMPC) was mixed with 30, 40 and 50% glycerol to produce films and physical, thermal, chemical, morphological and microstructural properties of films were characterized. ... -
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
Saricaoglu, Furkan Turker; Gul, Osman; Tural, Serpil; Turhan, Sadettin (Elsevier Sci Ltd, 2017)The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned ... -
Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning
Liu, Fei; Saricaoglu, Furkan Turker; Avena-Bustillos, Roberto J.; Bridges, David F.; Takeoka, Gary R.; Wu, Vivian C. H.; Zhong, Fang (Mdpi, 2018)Cinnamaldehyde, a natural preservative that can non-specifically deactivate foodborne pathogens, was successfully incorporated into fish skin gelatin (FSG) solutions and blow spun into uniform nanofibers. The effects of ...
