MÜHENDİSLİK FAKÜLTESİGIDA MÜHENDİSLİĞİ


Prof. Dr. Alev Bayındırlı

 

Prof. Dr. Alev Bayındırlı


Orta Doğu Teknik Üniversitesi

Üniversiteler Mah. Dumlupınar Bulvarı

Gıda Mühendisliği Bölümü 

106

06800 Ankara - TÜRKİYE 


E-posta: alba@metu.edu.tr

Tel: +90 (312) 210 56 29

Fax: +90 (312) 210 27 67

 

Eğitim Bilgileri

 

Ph.D. Middle East Technical University, Department of Food Engineering, 1989
M.Sc., Middle East Technical University, Department of Food Engineering, 1985
B.S., 1982, Middle East Technical University, Department of Chemical Engineering, 1982

Araştırma Alanları

  • Food Engineering (Fruit and vegetable processing, Food enzymes)
  • Biotechnology (Production of enzymes)
 
Yakın Zamanlı Yayınları

1. (2018) Bulut, Merve; Bayer, Ozgur; Kirtil, Emrah; Bayındırlı, Alev “Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer” INTERNATIONAL JOURNAL OF REFRIGERATION (2018) 88: 360-369

2. (2017) Baltacioglu, Hande; Bayindirli, Alev; Severcan, Feride “Secondary structure and conformational     change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy”  FOOD CHEMISTRY   (2017) 214: 507-514

3. (2015) Baltacioglu, Hande; Bayindirli, Alev; Severcan, Mete; et al. “Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study” FOOD CHEMISTRY   (2015) 187 : 263-269

4. (2014) Guzel, Burcin Hulya; Arroyo, Cristina; Condon, Santiago; et al.”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  (2014)  7: 1701-1712

5. (2010) Yücel, Umut; Alpas, Hami , Bayındırlı, Alev “Evaluation of High Pressure Pretreatment for Enhancing the Drying Rates of Carrot, Apple, and Green Bean” JOURNAL OF FOOD ENGINEERING (2010) 98: 266-272