Kurum Yazarı "Kahraman, Kevser" İçin Listeleme
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BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
OSKAYBAŞ EMLEK, Betül; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, Kevser (Prof. Dr. İbrahim ÇAKIR, 2022)This study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different ... -
Characteristics of germinated corn flour and influence of germination on cookie properties
Oskaybaş-Emlek, Betül; Özbey, Ayşe; Kahraman, Kevser (Akademiai Kiado ZRt., 2022)The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity ... -
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
Gulcimen, Sedat; Ozcan, Ozlem; Cevik, Selin Babacan; Kahraman, Kevser; Uzal, Nigmet (SPRINGER, 2023)Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ... -
Dietary fibers
Dragan, Simona Ruxanda; Damian, Georgiana; Pah, Ana Maria; Hayta, Mehmet; Kahraman, Kevser (SPRINGER LINK, 2021)Dietary fibers have become increasingly popular in recent years with various applications in the food and pharmaceutical industry industries. Dietary fibers are plant-based foods which are incompletely digested by digestive ... -
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Li, Xiang; Franczyk, Adam; Kahraman, Kevser; Koksel, Filiz (SPRINGER, 2023)Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ... -
Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making
Oskaybas-Emlek, Betul; Ozbey, Ayse; Kahraman, Kevser (SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds were germinated to enhance the functional and antioxidant properties of lentil. The raw and germinated lentil flour was ... -
Estimation of Protease Activity by Use of the Mixolab
Kahraman, Kevser; Koksel, H. (ELSEVIER, 2013)It is known that the preharvest attack on wheat by some heteropterous insects (Eurygaster spp., Aelia spp., and Nysius huttoni) reduces the breadmaking quality of the resulting wheat flour (Lorenz and Meredith 1988, Swallow ... -
Formation of resistant starch from amylotype corn starch and determination of the functional properties
Kahraman, Kevser; KÖKSEL, HAMİT (CODON PUBLICATIONS, 2013)High amylose corn starch was hydrolysed with HCl at 40 °C for 0.5-2.0 h. Then the native and acid-modified starch samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were ... -
An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H. (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD24-28 OVAL RD, LONDON NW1 7DX, ENGLAND, 2017)Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental ... -
Karabuğday Nişastasından Yenilebilir Film Üretimi ve Nişastanın Yağ Asitleri ile Modifikasyonunun Film Mekanik Özellikleri Üzerine Etkisi
Kahraman, Kevser; Aydemir, Levent Yurdaer; Koca, Esra; Oskaybaş Emlek, Betül (TÜBİTAK, 2022)Bu proje, karabuğdaydan yüksek saflıkta ve verimde nişasta üretilmesini, üretilen nişastanın çeşitli yağ asitleri (10C, 14C, 18C) kullanılarak elde edilen amiloz-lipit kompleksinden film üretimini amaçlamaktadır. Amiloz-lipit ... -
Nişasta Nanokristali Üretimi ve Karakterizasyonu
Korkut, Ayşe; Kahraman, Kevser (Osman Sağdıç, 2019)Bu çalışmada nano malzeme üretimi konusunda doğal ve yenilenebilir bir kaynak olarak son yıllarda oldukça ilgi çeken birhammadde olan nişastadan yüksek kristaliniteye sahip nanokristal üretimi hedeflenmiştir. Bu amaçla ... -
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch
Koksel, Hamit; Tekin-Cakmak, Zeynep Hazal; Ozkan, Kubra; Pekacar, Zeynep; Oruc, Sena; Kahraman, Kevser; Ozer, Cagla; Sagdic, Osman; Sestili, Francesco (Academic Press, 2024)This study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the dietary profile of tarhana, a traditional Mediterranean fermented cereal yogurt mixture. The moisture content of tarhana powders ... -
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
Kahraman, Kevser; Koksel, Hamit; Ng, Perry K. W. (ELSEVIER SCI LTD, 2015)The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and wheat starches with maximum resistant starch (RS) content were investigated by using response surface methodology ... -
Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, Kevser (ELSEVIER, 2022)In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60–90 ◦C) and MA to BS ratio (0.1–0.8 ... -
Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility
Korkut, Ayse; Kahraman, Kevser (SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)The aim of this study was to investigate the effect of cross-linking temperature and pH on resistant starch (RS) formation as well as the functional, structural and morphology properties of tapioca starch. Tapioca starch ... -
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology
Babacan Cevik, Selin; Kahraman, Kevser; Ekici, Lutfiye (SPRINGER INDIA7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI 110 001, INDIA, 2021)Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to ... -
PSF/SiO2 NANOKOMPOZİT MEMBRAN ÜRETİMİ VE ELMA SUYU BERRAKLAŞTIRMA PROSESİNDE KULLANIMI
Severcan, Solmaz Şebnem; Uzal, Nigmet; Kahraman, Kevser (Prof. Dr. İbrahim ÇAKIR, 2019)Bu çalışmada faz dönüşümü yöntemi kullanılarak üretilen PSF/PEI (%20/2, w/w) membranlar, farklıkonsantrasyonlarda SiO2 nanopartikülü (%0,01; 0.03; 0.05) kullanılarak modifiye edilmiş ve üretilennanokompozit membranların ... -
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P.; Tekin-Cakmak, Z. Hazal; Pototskaya, Inna V.; Kahraman, Kevser; Sagdic, Osman; Morgounov, Alexey I. (MDPI, 2023)The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White ... -
Starch
Koksel, Hamit; Muti, Serpil Ozturk; Kahraman, Kevser (ELSEVIER: ScienceDirect, 2023)Starch is the major source of carbohydrates in the human diet. It occurs in most plants in granules, which are usually between 1 and 100µm in diameter, depending on the plant source. Starch is the major component in cereals, ...
