FACULTY OF ENGINEERINGFOOD ENGINEERING


Prof. M. Esra Yener

 

 

Prof. Dr. Meryem Esra Yener

 

Middle East Technical University

Department of Food Engineering

107

06800 Ankara - TURKEY 


E-mail: eyener@metu.edu.tr

Tel: +90 (312) 210 56 30

Fax: +90 (312) 210 27 67

 

Degrees

 

Ph.D.         : Cornell University, Institute of Food Science, Ithaca, NY, U.S.A., 1996.

M.S.           : M.E.T.U., Department of Food Engineering, Ankara, 1986.

B.S.            : M.E.T.U., Department of Chemical Engineering, Ankara, 1983.


Research Interest

  • Food Engineering Unit Operations (Drying, extraction etc.)
  • Supercritical Fluid Extraction and Fractionation (Oil, antioxidants)
  • High Pressure Liquid Extraction (Antioxidants)
  • Ultrasound Assisted Extraction (Antioxidants)
  • Viscosity of Supercritical/Biomaterial Mixtures
  • Diffusion in Supercritical Fluids
  • Engineering Properties of Food Materials

 

Recent Publications

Yener, M. E. 2015. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry 
By-Products. In High Pressure Fluid Technology for Green Food Processing, Fornari, T., Stateva, R.S. (Eds.), 
p.305-355, Springer, NY.

 

Gelmez, N., Kıncal, N.S., Yener, M.E. 2009. Optimization of Supercritical Carbon Dioxide Extraction of Antioxidants from Roasted Wheat Germ Based on Yield, Total Phenolic and Tocopherol Contents and Antioxidant Activities of the Extracts, Journal of Supercritical Fluids, 48(3): 217-224.

 

Yener, M.E. 2008. Cookie Dough Rheology. In Food Engineering Aspects of Baking of Sweet Goods. S.G. Sumnu and S. Sahin (Eds), p. 121-147.CRC Press: Taylor and Francis Group, FL.

 

Adil, İ.H., Yener, M.E., Bayındırlı, A. 2008. Extraction of Total Phenolics of Sour Cherry Pomace by High Pressure Solvent and Subcritical Fluid, and Determination of the Antioxidant Activities of the Extracts, Separation Science and Technology, 43(5): 1091-1110.

 

Adil, İ.H., Çetin, H.İ., Yener, M.E., Bayındırlı, A. 2007. Subcritical (Carbon Dioxide+Ethanol) Extraction of Polyphenols from Apple and Peach Pomaces, and Determination of the Antioxidant Activities of the Extracts, Journal of Supercritical Fluids, 43(1): 55-63.

 

Özkal, S.G., Yener, M.E., Bayındırlı, L. 2006. The Solubility of Apricot Kernel Oil in Supercritical Carbon Dioxide, International Journal of Food Science and Technology, 41(4): 399-404.