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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 ... -
Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles
Severcan, Solmaz Sebnem; Uzal, Nigmet; Kahraman, Kevser (SPRINGER, ONE NEW YORK PLAZA, SUITE 4600, NEW YORK, NY, UNITED STATES, 2020)To enhance anti-fouling properties of polymeric membranes during apple juice clarification, PSF/PEI (20/2 wt%) ultrafiltration (UF) membranes were modified with TiO2 and Al2O3 nanoparticles using the phase inversion method. ... -
Clarification of pomegranate juice using PSF microfiltration membranes fabricated with nano TiO(2)and Al2O3
Severcan, Solmaz Sebnem; Uzal, Nigmet; Kahraman, Kevser (WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2020)Microfiltration (MF) membranes were fabricated using PSF/PEI (17/2 wt%) with TiO(2)and Al(2)O(3)nanoparticles to enhance pomegranate juice clarification performance. The membrane performances were tested using dead-end ... -
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 ... -
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Kahraman, Kevser; Aktas-Akyildiz, Eda; Ozturk, Serpil; Koksel, Hamit (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON NW1 7DX, ENGLAND, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ... -
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 resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability
Aribas, Merve; Kahraman, Kevser; Koksel, Hamit (WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2020)Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative ... -
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 ... -
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology
Mutlu, Selime; Kahraman, Kevser; Severcan, Sebnem; Ozturk, Serpil (SPRINGER, 233 SPRING ST, NEW YORK, NY 10013 USA, 2018)Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) ... -
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 ... -
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 ... -
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 ... -
Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids
Okumus, Bahar Nur; Tacer-Caba, Zeynep; Kahraman, Kevser; Nilufer-Erdil, Dilara (ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2018)This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, ... -
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, ...