Prof. Dr. Alev Bayındırlı
Bölüm Başkan Danışmanı
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
Son Güncelleme:
23/01/2024 - 14:38