Search Results - "Zungur, Aslı"

The effect of coating material combination and encapsulation method on propolis powder properties by Baysan, Ulaş, Zungur Bastıoğlu, Aslı, Coşkun, Necmiye Öznur, Konuk Takma, Dilara, Ülkeryıldız Balçık, Eda, Sahin-Nadeem, Hilal, Koç, Mehmet

“…Effects of coating materials on emulsion, physical (moisture content, water activity, particle density, bulk properties, wettability and product yield) and…”
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Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation by Serdaroğlu, Meltem, Öztürk‐Kerimoğlu, Burcu, Zungur‐Bastıoğlu, Aslı, Kavuşan, Hülya Serpil, Ötleş, Semih, Özyurt, Vasfiye Hazal

“…This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in…”
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Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method by Koç, Mehmet, Güngör, Özlühan, Zungur, Aslı, Yalçın, Buket, Selek, İlknur, Ertekin, Figen Kaymak, Ötles, Semih

“…The objective of the study was to investigate the microencapsulation of extra virgin olive oil by spray drying to increase its stability and application area…”
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Production of phenolic enriched mushroom powder as affected by impregnation method and air drying temperature by Yılmaz, Fatih Mehmet, Zungur Bastıoğlu, Aslı

“…This study aimed to develop a functional food ingredient by incorporating grape pomace extract into mushroom slices using both vacuum impregnation (VI) and…”
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Cellulose Nanofibrils and Nanocrystals Valorized from Pistachio Hull Possess Unique Chemo-structural and Rheological Properties Depending Upon Solvent System: Potencies of Green Techniques and Genetic Algorithm by Görgüç, Ahmet, Bayraktar, Beyzanur, Gençdağ, Esra, Demirci, Kardelen, Yılmaz, Selim, Zungur-Bastıoğlu, Aslı, Yılmaz, Fatih Mehmet

“…This study aimed to produce cellulose nanoparticles from pistachio hull via four different protocols. First, microcellulose was produced by consecutive…”
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Spray dried melon seed milk powder: physical, rheological and sensory properties by Zungur Bastıoğlu, Aslı, Tomruk, Dilara, Koç, Mehmet, Ertekin, Figen Kaymak

“…Melon seed milk (MSM) powder was produced by aiming to get alternative vegetable milk from crushed Kırkağaç ( Cucumis melo subsp. melo cv. Kırkağaç) and Çeşme…”
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Improving the stability of olive leaf extract through nanophytosomal encapsulation: optimization of the preparation conditions, characterization and evaluation of the release kinetics by Keskin, Sümeyye Meryem, Bastıoğlu, Aslı Zungur, Şirinyıldız, Derya Deniz, Gumus-Bonacina, Cansu Ekin, Yorulmaz, Aslı

“…The purpose of the current research was to encapsulate olive leaf extract (OLE) with phosphatidylcholine (PC) using a thin layer hydration technique to form a…”
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Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage by Keles, Gurhan, Kocaman, Veli, Ustundag, Ahmet Onder, Zungur, Aslı, Ozdogan, Mursel

“…This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Buckwheat, rich in total…”
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Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying by Zungur Bastıoğlu, Aslı, Koç, Mehmet, Kaymak Ertekin, Figen

“…Adsorption isotherms, at 4, 25 and 60 °C for microencapsulated extra virgin olive oil powder (MEVOP) prepared by rotor–stator homogenization (RSH) and…”
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Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying by Konuk Takma, Dilara, Ülkeryıldız Balçık, Eda, Baysan, Ulaş, Zungur Bastıoğlu, Aslı, Coşkun, Necmiye Öznur, Şahin Nadeem, Hilal, Koç, Mehmet

“…Freeze and spray drying techniques were evaluated for propolis encapsulation to suppress the bitter taste of propolis. Effects of coating materials and…”
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Microwave irradiation, evolutionary algorithm and ultrafiltration can be exploited in process intensification for high-purity and advanced inulin powder production by Demirci, Kardelen, Zungur-Bastıoğlu, Aslı, Görgüç, Ahmet, Bayraktar, Beyzanur, Yılmaz, Selim, Yılmaz, Fatih Mehmet

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Process optimization and characterization of nanocellulose from chestnut shell by Görgüç, Ahmet, Gençdağ, Esra, Demirci, Kardelen, Bayraktar, Beyzanur, Zungur-Bastıoğlu, Aslı, Yılmaz, Fatih Mehmet

“…Nanocellulose, a unique and promising natural substance extracted from cellulose-based materials, has gained tremendous attention for its use in various…”
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Enhancing the freezing tolerance of beef meat by inulin impregnation under different freezing and thawing conditions by Bayraktar, Beyzanur, Zungur-Bastıoğlu, Aslı, Yılmaz, Fatih Mehmet, Demirci, Kardelen, Görgüç, Ahmet

“…This study explored the effects of three different freezing and thawing methods on the behavior of quality parameters in raw beef meat. Also, the usage of…”
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Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties by Zungur Bastıoğlu, Aslı, Koç, Mehmet, Yalçın, Buket, Kaymak Ertekin, Figen, Ötleş, Semih

“…In this study, physical and chemical properties of microencapsulated extra virgin olive oil powder (MEVOP) produced through spray drying were investigated…”
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Physical Properties of Olive Oil in Water Model Emulsion: Effect of Aqueous and Oil Phase Concentration and Homogenization Types by Koç,Mehmet, Zungur,Aslı, Ertekin,Figen Kaymak

“…In this study, olive oil in water emulsions with different oil contents (30, 40 and 50% w/w on dry matter basis) were prepared for further encapsulation…”
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Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree by Zungur Bastıoğlu, Aslı, Dirim, Safiye Nur, Kaymak Ertekin, Figen

“…Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt…”
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Model Sistem Tavuk Eti Emülsiyonlarında Sığır Karkas Yağı Yerine Tavuk Derisi Kullanımının Emülsiyon Karakteristikleri Üzerine Etkisi by Zungur, Aslı, Nacak, Berker, Serdaroglu, Meltem

“…Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in…”
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Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions by Aslı Zungur, Berker Nacak, Meltem Serdaroglu

“…Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in…”
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Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage by Keles, Gurhan, Kocaman, Veli, Ustundag, Ahmet Onder, Zungur, Asli, Ozdogan, Mursel

“…Objective: This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods:…”
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