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Akademický článek

Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation

Autor: Melike Beyza Ozdemir, Elif Kılıçarslan, Hande Demir, Esra Koca, Pelin Salum, Serap Berktaş, Mustafa Çam, Zafer Erbay, Levent Yurdaer Aydemir

Publikováno v: Molecules, Vol 29, Iss 17, p 4237 (2024)

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett–Burman and Box–Behnken design. The variable

Externí odkaz: https://doaj.org/article/919471660a1a4bc9bf68799d1e0a3ff2

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Akademický článek

Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations

Autor: Pelin Salum, Çağla Ulubaş, Onur Güven, Levent Yurdaer Aydemir, Zafer Erbay

Publikováno v: Colloids and Interfaces, Vol 7, Iss 1, p 1 (2022)

Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP,

Externí odkaz: https://doaj.org/article/5b8d1e653c3c4a1789c01f288d125b6d

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Akademický článek

Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi

Autor: Zafer Erbay, Pelin Salum, Gökçe Gövce

Publikováno v: Pamukkale University Journal of Engineering Sciences, Vol 23, Iss 7, Pp 919-925 (2017)

Süt ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir. Peynirler başta olmak üzere, süt ürünlerinin özgün lezzeti uzun olgunlaşma s

Externí odkaz: https://doaj.org/article/5eb8dfd6cb154fd3a26badb033614307

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Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

Autor: Mahmut Ertekin, Özlem Uğurlu, Pelin Salum, Zafer Erbay

Publikováno v: Journal of Food Science. 88:1445-1465

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d997907bb236e49ae87aadc411f1c362
https://doi.org/10.1111/1750-3841.16519

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Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds

Autor: Abdullah Mohammed Naji, Bülent Başyiğit, Hamza Alaşalvar, Pelin Salum, Serap Berktaş, Zafer Erbay, Mustafa Çam

Publikováno v: Journal of Food Measurement and Characterization. 17:108-120

© 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.This study investigated the optimum extraction conditions of bioactive compounds from roselle (Hibiscus sabdariffa), the effect of the ai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fe0198475fccd5d97d1f9209c7171fa
https://doi.org/10.1007/s11694-022-01593-x

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Drying of dairy products

Autor: Zafer Erbay, Pelin Salum, Enise Betül Bolat

Publikováno v: Drying Technology in Food Processing ISBN: 9780128198957

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db49dc18e6f898c944bc86838d97fe5e
https://doi.org/10.1016/b978-0-12-819895-7.00003-1

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List of contributors

Autor: Shuji Adachi, Turkan Aktas, Ilknur Alibas, Shahrin Hisham Amirnordin, C. Anandharamakrishnan, Serenay Asik Aygun, Lyes Bennamoun, Michele Nehemy Berteli, Ahmmad Shukrie Md Yudin, Bruna Sousa Bitencourt, Enise Betül Bolat, Gisandro Reis Carvalho, Cuneyt Dincer, M. Dorfeshan, Pedro Esteves Duarte Augusto, Zafer Erbay, Can Ertekin, Hajar Essalhi, Jaqueline Souza Guedes, Martin Hinderlich, Mina Homayoonfal, Seid Mahdi Jafari, Tugce Atbakan Kalkan, Reinhard Kohlus, Narjes Malekjani, S. Mehrzad, Mohd Faizal Mohideen Batcha, J.A. Moses, A.S. Mujumdar, Eoin Murphy, Macmanus Chinenye Ndukwu, Eibhlís M. O'Connor, Emmet O'Reilly, Takenobu Ogawa, Carlos Eduardo Orrego, Zhongli Pan, Gopesh Patel, Sumit Sudhir Pathak, Abhipriya Patra, Nádia Rosa Pereira, P.V.V.P. Prudhvi, G.S.V. Raghavan, Navin K. Rastogi, Meliza Lindsay Rojas, Thomas Rupp, Natalia Salgado, Pelin Salum, Karoline Costa Santos, Luisa Fernanda Sarmiento, Shivanand S. Shirkole, Akshay D. Sonawane, Fatemeh Poureshmanan Talemy, Ayhan Topuz, Mathias Trojosky, Chandrasekar Venkitasamy, Marcel Wettring, K.S. Yoha, Ahmad Ziaee, Roshanak Zolqadri

Publikováno v: Drying Technology in Food Processing ISBN: 9780128198957

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8f2bc527335f2e3916dd7e7dc2d6ec68
https://doi.org/10.1016/b978-0-12-819895-7.01002-6

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Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder

Autor: Pelin Salum, Serap Berktas, Deniz Bas, Mustafa Cam, Zafer Erbay

Publikováno v: Journal of food scienceREFERENCES.

Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat conte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91509dd6c4bc5113ff51aa41168b982a
https://pubmed.ncbi.nlm.nih.gov/36463415

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Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures

Autor: Pelin Salum, Serap Berktas, Perihan Kendirci, Deniz Bas, Mustafa Cam, Zafer Erbay

Publikováno v: International Dairy Journal. 143:105687

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a6bab35140babe77a3a24a58e2666b8
https://doi.org/10.1016/j.idairyj.2023.105687

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Microscopy-Assisted Digital Image Analysis with Trainable Weka Segmentation (TWS) for Emulsion Droplet Size Determination

Autor: Levent Yurdaer Aydemir, Zafer Erbay, Pelin Salum, Onur Guven

Publikováno v: Coatings; Volume 12; Issue 3; Pages: 364

The size distribution of droplets in emulsions is very important for adjusting the effects of many indices on their quality. In addition to other methods for the determination of the size distribution of droplets, the usage of machine learning during

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a64c1a8b80b12cc69f9bd23d17f38cd

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