Search Results - "BEŞİR, Ayşegül"

A Plant-Based Milk Type: Hemp Seed Milk by BEŞİR, Ayşegül, AWAD, Nour, MORTAŞ, Mustafa, YAZICI, Fehmi

“…Plant-based milk industry has been enlarged with increasing demand for plant milk types and their products. Demand is based on some factors such as vegan…”
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Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies by Hassoun, Abdo, Alhaj Abdullah, Nour, Aït-Kaddour, Abderrahmane, Ghellam, Mohamed, Beşir, Ayşegül, Zannou, Oscar, Önal, Begüm, Aadil, Rana Muhammad, Lorenzo, Jose M., Mousavi Khaneghah, Amin, Regenstein, Joe M.

“…Food Traceability 4.0 (FT 4.0) is about tracing foods in the era of the fourth industrial revolution (Industry 4.0) with techniques and technologies reflecting…”
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Development and characterization of functional electrohydrodynamic particles and fibers using bitter melon (Momordica charantia L.) extract by Beşir, Ayşegül, Kahyaoglu, Talip

“…In this study polymeric micro/nano particles/fibers were obtained by electrohydrodynamic method using natural polymers such as maltodextrin, gelatin and zein…”
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Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying by Beşir, Ayşegül, Gökmen, Süleyman, Gül, Latife Betül, Yazıcı, Fehmi, Gül, Osman

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Morphologic and chemical characterizations of some salep orchids by CALİSKAN, Omer, BEŞİR, Ayşegül, ANIL, Münir, GÜLSER, Coşkun, YAZICI, Fehmi, KURT, Dursun

“…Salep orchids have been used as a food for centuries without cultivating but, mainly harvesting from nature. After powdering, their tubers are utilized as hot…”
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Agglomerated instant colostrum powder: Effect of different binders on the agglomeration process by Özgeçen, Ayşegül Beşir

“…The freze-dried colostrum powders were agglomerated with different binders (distilled water, lactose, maltodextrin and sucrose) and the highest agglomeration…”
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Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil by Gul, Osman, Saricaoglu, Furkan Turker, Besir, Aysegul, Atalar, Ilyas, Yazici, Fehmi

“…•Nano-emulsions with clove essential oil were produced by high intensity ultrasound.•A hazelnut oil industry waste was used as protein sources.•Ultrasound…”
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Enhancement of 3D‐printability of zucchini puree by rice flour addition by Başoğlu, Eda İlhan, Özgeçen, Ayşegül Beşir, Yavuz, Nihat

“…Summary This study explored the feasibility of 3D food printing with zucchini puree‐rice flour mixtures, focussing on factors impacting print quality for…”
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Industrial hemp root: Optimum infusion parameters for alternative extracted beverage products by Mortas, Mustafa, Besir, Aysegul

“…•The optimization of the extraction parameters is important in terms of the bioavailability of further products,.•The hemp root has the potential to treat…”
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Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk by Mortas, Mustafa, Besir, Aysegul, Tok, Zehra, Keles, Melike, Yazici, Fehmi

“…The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole…”
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Estimating Hydroxymethyfurfural (HMF) Concentration Via Modified Seliwanoff Test Using Artificial Neural Network (ANN) by Besir, Aysegul, Yazici, Fehmi, Odabas, Mehmet Serhat

“…Abstract Hydroxymethylfurfural (HMF) is a quality indicator, especially in foods where changes in protein-carbohydrate interactions are observed during the…”
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Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product by Gul, Osman, Atalar, Ilyas, Mortas, Mustafa, Saricaoglu, Furkan Turker, Besir, Aysegul, Gul, Latife Betul, Yazici, Fehmi

“…Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and…”
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Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran by Akcay, Furkan, Besir, Aysegul, Yazici, Fehmi

“…Cayenne peppers ( L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical…”
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Technological characterization of strawberry spread: comparison of bulking agent types by Aden, Hanad Mohamed, Aydemir, Oğuz, Beşir Özgeçen, Ayşegül

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Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products by Saricaoglu, Furkan Turker, Gul, Osman, Besir, Aysegul, Atalar, Ilyas

“…The effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins…”
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Agglomeration of gum tragacanth as a promising novel approach to structural modification by Atalar, Ilyas, Besir, Aysegul, Kurt, Abdullah

“…This study aims to develop a novel agglomerated gum tragacanth (GT) powder with improved hydration and wettability properties using various binders (distilled…”
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A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application by Besir, Aysegul, Yazici, Fehmi, Mortas, Mustafa, Gul, Osman

“…A new spectrophotometric method for the determination of 5-(Hydroxymethyl) furfural (5-HMF) in honey was proposed. In the proposed method based on the…”
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Usage of color measurements obtained by modified Seliwanoff test to determine hydroxymethylfurfural by Besir, Aysegul, Yazici, Fehmi, Odabas, Mehmet Serhat

“…In this study, colorimetric parameters of the red color emerging as a result of the novel modified Seliwanoff test were used for the quantitative determination…”
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Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products by Atalar, Ilyas, Gul, Osman, Saricaoglu, Furkan Turker, Besir, Aysegul, Gul, Latife Betul, Yazici, Fehmi

“…Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by…”
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