Search Results - "Tekin Cakmak, Zeynep Hazal"
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1
The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex
Published in International journal of food science & technology (01-03-2023)“…Summary This study aims to evaluate the fat‐substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS)…”
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2
Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise
Published in Foods (27-01-2022)“…This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG)…”
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3
The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream
Published in Foods (28-09-2021)“…This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and…”
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4
High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley
Published in Journal of functional foods (01-01-2024)“…[Display omitted] •Cooked Chifaa bulgur meets the health claim with more than 3 g of β-glucan/serving.•Phenolics of Chifaa and Yalin barley were significantly…”
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5
Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing
Published in ACS omega (05-03-2024)“…This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the…”
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6
Response surface optimization of protein extraction from cold‐pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics
Published in Journal of food science (01-11-2024)“…The current study focused on optimizing the extraction parameters of terebinth seed proteins from cold‐pressed terebinth oil byproducts to maximize protein…”
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7
The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels
Published in Polymer bulletin (Berlin, Germany) (01-09-2023)“…This study aimed to determine the morphological, Rheological, and textural characterization of xanthan gum-salep liposomal gels. The particle size of liposomes…”
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8
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour
Published in Cereal chemistry (01-05-2024)“…Background and Objectives High β‐glucan hull‐less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties…”
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9
Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry
Published in Journal of food processing and preservation (01-12-2021)“…This study aimed to determine the effect of different drying methods, namely hot air drying (HAD), vacuum drying (VD), ultrasound‐assisted vacuum drying…”
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10
Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing
Published in Journal of food processing and preservation (01-08-2021)“…In this study, the physicochemical, bioactive, antimicrobial, and fat replacer properties of by‐products (black cumin seed [BOB], coconut [COB], flaxseed…”
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11
The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
Published in Foods (10-11-2021)“…The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad…”
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12
Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit
Published in ACS omega (07-11-2023)“…In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying…”
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13
Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation
Published in ACS omega (20-02-2024)“…This study aimed to investigate the effects of adding cold-pressed okra seed oil byproduct (OSB) to the muffin formulation, as a partial substitute for wheat…”
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14
A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour
Published in Foods (01-01-2024)“…Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be…”
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15
The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream
Published in Foods (02-02-2023)“…This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice…”
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16
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
Published in Foods (01-04-2023)“…This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological…”
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17
Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production
Published in International journal of biological macromolecules (31-01-2023)“…This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat…”
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18
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch
Published in Journal of cereal science (01-05-2024)“…This study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the dietary profile of tarhana, a traditional Mediterranean fermented…”
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19
A functional barley-based fermented soup (tarhana) with high β-glucan content
Published in European food research & technology (06-11-2024)Get full text
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20
Development and characterization of antimicrobial films from gums obtained from cold-pressed flaxseed oil by-product
Published in Polymer bulletin (Berlin, Germany) (2024)“…In this study, antimicrobial edible films incorporated with allyl isothiocyanate in free form (FG-EO) and nanoemulsion form (FG-NE) were produced using the gum…”
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