MÜHENDİSLİK FAKÜLTESİGIDA MÜHENDİSLİĞİ


Araştırmalar

                           

Öğretim üyelerimiz (i) gıda mühendisliği ve gıdaların üretimi, (ii) gıda güvenliği ve güvenilirliği, (iii) gıda biyoteknolojisi, (iv) gıda mikrobiyolojisi, ve  (v) gıda kimyası konularında yenilikçi, temel ve uygulamalı araştırmaları , uzmanlarımız, misafir araştırmacılarımız, doktora sonrası araştırmacıları, araştırma görevlileri ve lisans üstü öğrencilerimiz ile birlikte yapmaktadırlar.  Gıda üretimi alanında çalışan  araştırmacılarımız Türkiye’de öncü rol oynayan gıda firmaları ile işbirliği içerisinde olmaya önem vermektedir.

 

Güncel Yayınlarımız:

  1. Gunel E., Polat Kilic G., Bulut E., Durul B., Acar S., Alpas H., Soyer Y. “ Salmonella surveillance on fresh produce in retail in Turkey” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 199(16), 72-77, 2015
  2. Dundar, H., Atakay, M., Celikbicak, O., Salih, B.,  Bozoglu, F.   “Comparison of Two Methods for Purification of Enterocin B, a Bacteriocin Produced by Enterococcus faecium W3” PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY 45(8), 796- 809, 2015
  3. Kirtil, E. Oztop, MH., Sirijariyawat, A., Ngamchuachit, P., Barrett, DM., McCarthy, MJ 2014 “Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study” FOOD RESEARCH INTERNATIONAL 66, 409- 416, 2014
  4. Uzuner, S. Cekmecelioglu, D “Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation” INTERNATIONAL JOURNAL OF FOOD ENGINEERING 10 (4), 799-808, 2014
  5. Altuner, EM., Ceter, T., Alpas, H “Effect of high hydrostatic pressure on the profile of proteins extracted from Betula pendula pollens” HIGH PRESSURE RESEARCH 34 (4) 470- 481, 2014
  6. Ince, AE., Sahin, S.,  Sumnu, G “Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 51 (10)  2776- 2782, 2014
  7. Mert, B., Tekin, A., Demirkesen, I.  Kocak, G “Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product” FOOD AND BIOPROCESS TECHNOLOGY 7 (10)  2889- 2901, 2014
  8. Karuna, N.,  Zhang, L., Walton, JH.,  Couturier, M., Oztop, MH., Master, ER.,  McCarthy, MJ. Jeoh, T. “ The impact of alkali pretreatment and post-pretreatment conditioning on the surface properties of rice straw affecting cellulose accessibility to cellulases” BIORESOURCE TECHNOLOGY 167, 232-240,2014
  9. Ketenoglu, O., Mert, B. Tekin, A. “Effects of microfluidized dietary fibers on stability properties of emulsions” JOURNAL OF TEXTURE STUDIES 45 (4), 295-306
  10. Osmanagaoglu, O., Hamamci, H., Harun, O “Degredable polymers of D-lactate from renewables” NEW BIOTECHNOLOGY, 31(S), S151, 2014
  11. Karakaya, S., El, SN., Karagozlu, N., Sahin, S., Sumnu, G., Bayramoglu, B. “Microwave-assisted hydrodistillation of essential oil from rosemary” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 51 (6),  1056- 1065,2014
  12. Guzel, BH., Arroyo, C., Condon, S.,  Pagan, R., Bayindirli, A.,  Alpas, H. “ Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices” FOOD AND BIOPROCESS TECHNOLOGY 7(6), 1701- 1712, 2014
  13. Yeni, F., Acar, S., Polat, OG., Soyer, Y., Alpas, H “Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce” FOOD CONTROL 40, 359- 367, 2014
  14. Demirkesen, I., Kelkar, S., Campanella, OH.,  Sumnu, G., Sahin, S., Okos, M “Characterization of structure of gluten-free breads by using X-ray microtomography” FOOD HYDROCOLLOIDS 36, 37- -44, 2014
  15.  Karabacak, MS.  Esin, A., Cekmecelioglu, D “Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions” DRYING TECHNOLOGY 32(6), 695- 707, 2014
  16. Oztop, MH.,  McCarthy, KL., McCarthy, MJ., Rosenberg, M. “Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels” LWT-FOOD SCIENCE AND TECHNOLOGY 56(1), 93- 100, 2014
  17. Demirkesen, I., Campanella, OH., Sumnu, G., Sahin, S., Hamaker, BR. “A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours” FOOD AND BIOPROCESS TECHNOLOGY 7(3), 806- 820,2014
  18. Oztop, MH., Bansal, H., Takhar, P., McCarthy, KL., McCarthy, MJ. “Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets”  55(2), 690- 694,2014
  19. Caltinoglu, C., Tonyali, B., Sensoy, I.” Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 49(2), 587- 594,2014
  20. Gunlu, A., Sipahioglu, S., Alpas, H. “The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout  (Oncorhynchus mykiss Walbaum) fillets during cold storage (4 +/- 1◦C)” HIGH PRESSURE RESEARCH 34(1), 110-121,2014
  21. Gunlu, A., Sipahioglu, S., Alpas, H., “The effect of high hydrostatic pressure on the muscle proteins of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapped with chitosan-based edible film during cold storage (4 +/- 1 ◦C)  HIGH PRESSURE RESEARCH 34(1), 122-132,2014
  22. Dundar, H., Celikbicak, O., Salih, B., Bozoglu, TF. “Large-scale purification of a bacteriocin produced by Leuconostoc mesenteroides subsp cremoris using diatomite calcium silicate” TURKISH JOURNAL OF BIOLOGY 38(5), 611- 618, 2014
  23. Sensoy, I. “A Review on the Relationship Between Food Structure, Processing, and Bioavailability” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 54(7),902- 909, 2014
  24. Luca, A. Cilek, B. Hasirci, V. Sahin, S. Sumnu, G “Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions” FOOD AND BIOPROCESS TECHNOLOGY 7 (1), 204- 211, 2014
  25. Altay Dede N., Acar-Soykut  E., Gürakan G.C. “Phenotypic Diversity and Technological Properties of Yogurt Cultures Isolated from Traditionally Produced Turkish Yogurts with Comparison to Commercial Starter Cultures” ITALIAN JOURNAL OF FOOD SCIENCE 26(3), 308-316
  26. Nielsen B., Gürakan GC, Unlü G “Kefir: a multifaceted fermented dairy product” Probiotics Antimicrob Proteins. 6(3-4),123-125, 2014