Thursday, 7 November 2019
08:00-09:30
Registration
09:30-11:20
Opening Ceremony / Opening Speeches
11:20-12:00
Opening Conference
"Global Climate Change, Agriculture and Food"
Prof. Dr. Mikdat Kadıoğlu
12:00-13:30
Lunch
13:30-15:30
Panel “Perception of Media in Food (Disinformation and Misleading Claims About Food)”
Chair: Prof. Dr. Ertan Anlı
Department of Food Engineering, Ankara University
- Gila Benmayor / Journalist, Hürriyet
- Asst. Prof. Mehtap Türkay/ Turkish Medical Association
- Aziz Koçal / Federation of Consumer Associations, Chairman
- Dr. Bülent Şık / Food Engineer
15:30-16:00
Coffee Break and Poster Review
16:00-17:30
Session 1
Chair: Serpil Şahin
Department of Food Engineering,
Middle East Technical University
“Supercooling technology for extended shelf life of perishable foods”
Soojin Jun
Department of Human Nutrition, University of Hawaii at Manoa
“Heat treatment applications in the food ındustry and microwave pasteurization as an example”
Taner Baysal , Ahsen Rayman Ergun
Department of Food Engineering, Ege University
“Microwave drying kinetics of green sweet and bell peppers”
Meriç Şimşek Aslanoğlu, Özge Süfer, Merve Yıldırım
Department of Food Engineering, Osmaniye Korkut Ata University
“Experimental comparison of microwave and radio frequency heating of peanut butter”
Ezgi Parın, Welat Miran, Tunç Koray Palazoğlu
Department of Food Engineering, Mersin University
Friday, 8 November 2019
08:30-09.00
Registration
09:00-10:15
Session 2
Chair: Deniz Çekmecelioğlu
Department of Food Engineering, Middle East Technical University
“Determination of the antimicrobial and antioxidant effects of sodom apple (Calotropis Procera) used in the production of west african cheese (Wagashi)”
Adamou Mamoudou Anza, Zerrin Erginkaya, Gözde Konuray,
Department of Food Engineering, Çukurova University
“Bacterial cellulase production using grape pomace hydrolysate as a carbon source”
Ayşe Sultan Kurt, Deniz Çekmecelioğlu
Department of Food Engineering, Middle East Technical University
“Determination of the microbial profile during the fermentation process of grape leaves brine”
Banu Metin1, Esra Nur Yaşa2, Zeki Durak2
1 Department of Food Engineering, İstanbul Sabahattin Zaim University
2 Department of Food Engineering, Yıldız Technical University
“Utilization of apple and pomegranate peels for production of pectinase by Aspergillus spp.”
Zehra Gülsünoğlu, Meral Kılıç Akyılmaz, Funda Karbancıoğlu Güler,
Department of Food Engineering, İstanbul Teknik University
10:15-10:45
Coffee Break
10:45-12:15
Session 3
Chair: Gülüm Şumnu
Department of Food Engineering, Middle East Technical University
Keynote Speaker
“Antimicrobial nanopackaging for food products: Prospects and limitations”
Jasim Ahmed
Kuwait Institute for Scientific Research
“Dielectric properties of sour cherry (Prunus Cerasus L.) POMACE: ınfluence of frequency, concentration, PH, temperature and particle size”
Duygu Başkaya Sezer1, Jasim Ahmed2, S.Gülüm Şumnu1, Serpil Şahin1,
1 Department of Food Engineering, Middle East Technical University
2Kuwait Institute for Scientific Research
“Investigation of ultrasound assisted enzymatic collagen extraction and its effects on collagen characterization”
Burcu Kuban, Şebnem Tavman
Department of Food Engineering, Ege University
“Development of nanofiber based colorimetric sensors for detection of fish freshness”
Ekin Toprak Demir, Burak Aydoğan, Meryem Yılmaz, Aylin Altan
Department of Food Engineering, Mersin University
12:15-13:15
Lunch
13:15-13:30
Invited Speaker
Sumiter S. Broca
FAO Senior Policy Officer
13:30-15:30
Panel “Food Engineering Education and Its Conformity with the Food Sector”
Chair: Kemal Zeki Taydaş
UCTEA Chamber of Food Engineers, Chairman
- Metin Duruk / Aroma A.Ş. , Chairman
- Dr. Gerhard Schleining / Institute of Food Science, Universität F. Bodenkultur Wien / ISEKI-Food Association
- Prof.Dr.Ferruh Erdoğdu, Department of Food Engineering, Ankara University
- Gamze Kozanlı / Department of Food Engineering, Ankara University, Undergraduate Student
- Onur Aydın / Food Engineer / UCTEA Chamber of Food Engineers, Gaziantep Provincial Representative
15:30-16:00
Coffee Break and Poster Review
16:00-17:30
Session 4
Chair: Taner Baysal
Department of Food Engineering, Ege University
“Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model”
Emine Mine Çomak Göçer1, Firuze Ergin2, Ahmet Küçükçetin2
1 Department of Nutrition and Dietetics, Akdeniz University
2Department of Food Engineering, Akdeniz University
“Effects of gelled emulsions containing peanut and flaxseed oil mixture on the oxidative stability of heat processed fermented sausages”
Hülya Serpil Kavuşan, Burcu Öztürk Kerimoğlu, Meltem Serdaroğlu
Department of Food Engineering, Ege University
“Evaluation of bioactive compounds in arugula (Eruca sativa) after lyophilization and tray-drying”
Noor Alruwaıh1, Varoujan Yaylayan2
1Kuwait Institute for Scientific Research
2Department of Food Science and Agricultural Chemistry, McGill University
“Heat induced gelation time profile for salep and konjact glucomannan”
Senem Yetgin1, Oswaldo Campanella2
1 Department of Food Engineering, Kastamonu University, Kastamonu, Turkey
2 Department of Food Science and Technology Ohio State University, USA
“Vocational education and training materials to minimize postharvest losses within food chain”
Nurcan Ayşar Güzelsoy1, Yıldıray İstanbullu1, Arzu Yavuz1, Banu Akgün1, Angel Martınez-Sanmartin2, Fahrettin Gögüş3, Ahmet Budaklıer4, Fetullah Bingül5,
Fehmi Yıldız6, Gerhard Schleining7, Foteini Chrysanthopoulou7, Gabriela Iordachescu8
1Central Research Institute of Food and Feed Control
2Centro Tecnológico Nacional de la Conserva y Alimentación
3Department of Food Engineering, Gaziantep University
4Ministry of Food Agriculture and Livestock
5Bursa Metropolitan Municipality TARIMAS
6Bursa Commodity Exchange
7ISEKI-Food Association
8Department of Food Engineering, Dunarea de Jos University of Galati
Saturday, 9 November 2019
08:30-09.00
Registration
09:00-10:45
Session 5
Chair: Halil Vural
Department of Food Engineering, Hacettepe University
“Moisture adsorption isotherms and adsorption isosteric heat of dry ground meat”
Nesimi Aktaş
Department of Food Engineering, Nevşehir Hacı Bektaş Veli University
“Possibility of using textiles as casing materials in fermented sausages”
Hasan Yetim1, Gökçegün Ciritci2, Fatih Bozkurt3, Abdulatef Ahhmed3
1 Department of Food Engineering, İstanbul Sabahattin Zaim University
2 Department of Food Engineering, Erciyes University
3 Department of Food Engineering, Yıldız Technical University
“Rehydration of Whey Protein Isolate: Effect of Temperature, Water Activity, and Storage Time”
Sarah Al-Jassar1, Yrjӧ Roos2
1Kuwait Institute for Scientific Research
2Department of Food Technology, University College Cork
“Comparison of different extraction methods of phenolic compounds from bay leaf (Laurus nobilis L.)”
Ayça Akyüz, Idil Tekin, Seda Ersus Bilek
Department of Food Engineering, Ege University
“Determination of Physicochemical Properties of Different Citrus Fruit Wastes”
Bihter İşyaran, Sedat Sayar
Department of Food Engineering, Mersin University
“Effect of Turkish coffee brewing technique in extraction of the volatile compounds of coffee”
Yaşar Mert Biçici, Ceyda Dadalı, Yeşim Elmacı,
Department of Food Engineering, Ege University
10:45-11:00
Coffee Break
11:00-12:30
Session 6
Chair: Pınar Şanlıbaba
Department of Food Engineering, Ankara University
Keynote Speaker
“Development of an innovative oxygen scavenging label: A journey from the idea to the product”
Selcuk Yıldırım
Zurich University of Applied Sciences
“Production of phenolic-rich pregelatinized starch”
Mehmet Yüksel, Sedat Sayar
Department of Food Engineering, Mersin University
“Determination of protein fraction profiles of concentrated kefir produced by different methods”
Merve Al, Muammer Demir
Department of Food Engineering, Akdeniz University
“Effects of different starch types on retardation of staling of cakes”
Saniye Akyıl1,2, Dilara Kılınç2, Bülent Şentürk2
1 Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey
2 Şölen Çikolata Gıda Sanayi A.Ş, İstanbul, Turkey
12:30-13:30
Lunch
13:30-14:00
Invited Speaker
"Experience of the food industry in Greece during the integration period to EU"
Maria Papageorgiou
International Hellenic University
14:00-16:00
Panel “Food Politics and Food Economy”
Chair: Atakan Günay
UCTEA Chamber of Food Engineers, Former Chairman
- Prof. Dr. Zümrüt Begüm Ögel - Member of Presidency Health and Food Policies Council / Konya Food and Agriculture University
- Dr. Necdet Oral / Agricultural Engineer, Author
- Mustafa Sönmez- Economist, Author
- Umut Özdil - TV Program Producer and Presenter
16:00-16:15
Announcement of Poster Competition Results and Closing Ceremony
POSTER PRESENTATION PROGRAM
(7-8-9 November 2019)
(Posters will be exhibited for 3 days)
1. Effect of Different Drying Methods on The Essential Oil Content and Composition of Kumquat (Fortunella margarita Swingle)
Demet Yildiz Turgut, Kadriye Yüksel, Orçun Çınar
Batı Akdeniz Agricultural Research Institute, Antalya
2. Determination of Drying Characteristics of Crimson Seedless Grape Variety
Ahmet Candemir, Ali Güler, Kadir Emre Özaltın, Fatma Belgin Aşıklar
Viticulture Research Institute, Manisa, Turkey
3. Effect of Different Drying Techniques On Some Functional Properties of Semidried Fig
Nilgün Tan, Ramazan Konak, Erdem Çiçek
Fig Research Institute, Aydın, Turkey
4. Fatty Acid Composition of Fig Seed Oil Obtained by Different Methods
Ramazan Konak1, Demet Yildiz Turgut2, Erdem Çiçek1, Nilgün Tan1
1Fig Research Institue, Aydın, Turkey
2Batı Akdeniz Agricultural Research Institue, Antalya, Turkey
5. Investigation of the changes on some quality parameters of semi-dried figs during storage period
Erdem Çiçek, Ramazan Konak, Nilgün Tan, Gül Kuruoğlu Aşçı
Fig Research Institute, Aydın, Turkey
6. Use of Fining Agents in Fig Juice Production
Hafizenur Şengül Binat, Ramazan Konak, Nilgün Tan, Erdem Çiçek, Ziya Binat
Fig Research Institute, Aydın, Turkey
7. The Role of Dairy Products on weight management and obesity
Zeynep Dayıoğlugil
TAT Gıda Sanayi A.Ş., R&D, Bursa, Turkey
8. Determination of Crystallization Parameters and Textural Stability in Soft Caramel Dragee Confectionery
Özge Eyyüpoğlu, M.Ali Marangoz
Durukan Confectionery R&D Centre, Ankara, Turkey
9. Investigation of the Effects of Ultrasonic Treatment on Collagen Stability
Özge Ata1, Şebnem Tavman2, Burcu Kaplan Türköz2
1Graduate School of Natural and Applied Science, Ege University, İzmir, Turkey
2Department of Food Engineering, Ege University, İzmir, Turkey
10. Organic Acid Compositions of Sultani Çekirdeksiz and Cabernet Sauvignon Sour Grape Juices
Ali Güler, Kadir Emre Özaltin, Ahmet Candemir
Viticulture Research Institute, Manisa, Turkey
11. Determination of the Correlations between Total Phenolic Content and Antioxidant Activity in the Grape Juice
Ali Güler, Ahmet Candemir, Kadir Emre Özaltın
Viticulture Research Institute, Manisa, Turkey
12. The Effects of Antimicrobials in Food on Probiotic Bacteria
Aysun Sağlam1, Kamil Bostan 2, Nagihan Kalintaş3
1Food Quality Control Analysis, İstanbul Aydın University, İstanbul, Turkey
2 Gastronomy and Culunary arts, İstanbul Aydın University, İstanbul, Turkey
3Food Teghnology, İstanbul Aydın University, İstanbul, Turkey
13. Fed Batch Production of Polygalacturonase and Pectin Lyase Enzymes Using Apple Pomace as Feedstock
Deniz Çekmecelioğlu, Ayşe Güneruz
Department of Food Engineering, Middle East Technical University, Ankara, Turkey
14. Comparative Study of Microbial Oil Production
Using Lipomyces starkeyi and Rhodosporidium toruloides Yeasts
Nermin Gürel, Deniz Çekmecelioğlu
Department of Food Engineering, Middle East Technical University, Ankara, Turkey
15. Effects of Microwave Heating On Electrospinning of Carob Bean Flour Based Nanofibers
Eylül Uygun, Gülüm Şumnu, Serpil Şahin, Eda Yıldız
Department of Food Engineering, Middle East Technical University, Ankara, Turkey
16. Textural Properties of Pastırma Types with Transglutaminase
Fatma Yağmur Hazar1, Güzin Kaban2, Mükerrem Kaya2
1 Department of Food Engineering, Kastamonu University, Kastamonu, Turkey
2 Department of Food Engineering, Atatürk University, Erzurum, Turkey
17. Investigation of the Liquid Form of Energy Drinks Composition in Terms of Inositol, Taurine, Glucoronolactone
Pınar Manarga Birlik, Ayşe Binnur Karataş, İbrahim Emre Tokat
Food Additives and Residues Department, Central Research of Institute of Food and Feed Control, Bursa, Turkey
18. The Importance of Innovative Entrepreneurship in Food and Beverage Businesses and a Successful Case Study
Kamuran Öztop
Department of Hotel, Restaurant and Catering, Toros University, İçel, Turkey
19. Effect of Fat Content on Aroma Release and Rheological Properties of Dairy Desserts
Müge Baysal, Yeşim Elmacı
Department of Food Engineering, Ege University, Izmir, Turkey
20. Utilization of fruit and vegetable wastes for production of lignocellulosic materials and its potential use in food industry
Fahriye Ayrıç, Taner Baysal
Department of Food Engineering, Ege University, Izmir, Turkey
21. The Molecular Imprinting Method: A Rapid and Easy Method for the Detection of Microorganisms in Food
Funda Demir, Zerrin Erginkaya, Gözde Konuray
Department of Food Engineering, Çukurova University, Adana, Turkey
22. Ultrasound Applications for Surface Cleaning In Dairy Industry
Turkuaz Ecem Oğul1, Elif Belbez1, Şule Keyik2, Elif Ercioğlu1, Zeynep Dayioğlugil1
Tat Gıda Sanayi A.Ş., R&D, Bursa, Turkey
23. Hydroxymethyl Furfural Formation In Grape And Pomegranate Juices Over Heating Treatments
Idil Tekin, Ayça Akyüz, Seda Ersus Bilek
Department of Food Engineering, Ege University, İzmir, Turkey
24. Training Materials for Bakery Sector
Arzu Yavuz1, Yildiray Istanbullu1, Nurcan AYSAR Guzelsoy1, Filiz Çavuş1, Nazan Çöplü1, Ozlem Isik1, Sirli Rosenvald2, Sorin Iorga3, Sibel Tokat4, Emre Demir5, Ahmet Budaklier6
1Central Research Institute of Food and Feed Control, Bursa, Turkey
2Center of Food and Fermentation Techniques, Estonia
3National Institute of Research and Development for Food Bioresources, Romania
4Bursa Directorate of Provincial Agriculture and Forestry, Turkey
5Bursa Metropolitan Municipality, Bursa Bread and Nutrition Industry and Trade Inc, Turkey
6General Directorate of Agricultural Research and Policies, Turkey
25. Date Seed Coffee
Nuray Can, Aysun Sağlam
Food Quality Control and Analysis Programme, Anadolu Bil Vocational School, Istanbul Aydın University, İstanbul, Turkey
26. Gilaburu Fruit
Nuray Can, Aysun Sağlam
Food Quality Control and Analysis Programme, Anadolu Bil Vocational School, Istanbul Aydın University, İstanbul, Turkey
27. Innovative Packaging Application in Meat Technology
İklime Özcan Öztürk1, Furkan Türker Sarıcaoğlu2
1Köfteci Yusuf, Plant Quality Management, Bursa, Turkey
2Department of Food Engineering, Bursa Technical University, Bursa, Turkey
28. Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage
Suzan Tireki1,2, Gülüm Şumnu1, Serpil Şahin1
1Department of Food Engineering, Middle East Technical University, Ankara, Turkey
2Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, Turkey
29. Physicichemical Properties of Starch Gels Prepared in Milk Samples with Different Fat Content
Ayşegül Bilgiç, Sedat Sayar
Department of Food Engineering, Mersin University, Mersin, Turkey
30. Physicochemical Properties of Crouton Produced From Full and Par-Baked Bread
Demet Manap, Sedat Sayar
Department of Food Engineering, Mersin University, Mersin, Turkey
31. Development of Soft Textured Ready-To-Eat Intermediate Moisture Mango Products by Pasteurization: A Comparative Study with Different Caltuvars
Gözde Bostanoğlu, Damla Öykü Şahin, Dilara Okut, Ali Nalbant
K.F.C. GIDA A.Ş., R&D Center, Izmir, Turkey
32. Phenolic compounds of Eremurus spectabilis Bieb. From Liliaceae family
Nurcan Ayşar Güzelsoy, Filiz Çavuş
Central Research Institute of Food and Feed Control, Bursa, Turkey
33. Food Allergens and Bioinformatics Methods
Asuman Adali1, Aysun Genç2, Burcu Kaplan Türköz2, Bahar Bakar1
1Graduate School of Natural & Applied Sciences, Department of Food Engineering, Ege University, Izmir, Turkey
2 Department of Food Engineering, Ege University, Izmir, Turkey
34. Characterization of the filamentous fungal flora of Konya mold-ripened tulum cheese
Meryem Seri, Banu Metin
Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, Turkey
35. The Presence Of Allergens In Meat Products And A General Look On Current And New Detection Techniques
Pelin Özkaya, Semra Kayaardı
Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
36. The Effects of Chocolate with Different Rheological Properties on Quality Characteristics of Chocolate Coated Wafer
Gökşen Işık1,2, Elif Yakışık1, Ömer Said Toker1
1 Department of Food Engineering, Yildiz Technical University, İstanbul, Turkey
2 Detay Food & Trade Co., İstanbul, Turkey
37. The Effect of Cocoa Masses with Different Geographical Origin on Bitter Chocolate Quality
Öznur Karğı1,2, Fatma Ebru Fıratlıgil2
1Detay Food & Trade Co., İstanbul, Turkey
2 Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
38. Functional Gummy with Containing Vitamin D and Calcium
Dilara Aktay, Kübra Toprak
Kervan Gıda, R&D, İstanbul, Turkey
39. Considerations and Applied Methods of Preserving the Viability of Probiotics during Food Processing and Storage
Kamuran Öztop1, Zerrin Erginkaya2, Gözde Konuray2
1Department of Hotel, Restaurant and Catering, Vocational School, Toros University, İçel, Turkey
2Department of Food Engineering, Çukurova University, Adana, Turkey
40. Edible Film Production from Low Level Esterification Beet Pulp Pectin and Its Applications in Food Material
Mehmet Akbulut, Hacer Çoklar, Hülya Çabuk, Beyza Özcoşkun, Gizem Şahin
Department of Food Engineering, Selcuk University, Konya, Turkey
41. Using Egg as a Fat Substituent in the Production of Diet Block Type Melting Cheese
Hasan Cankurt1, Hasan Yetim2, Ramiz Yüksel3
1Department of Food Technology, Safiye Cikrikcioglu Vocational School, Kayseri University, Kayseri, Turkey
2Department of Food Engineering, İstanbul Sabahattin Zaim University, İstanbul, Turkey
3Ministry of Agriculture and Forestry, Food Inspection, Kayseri, Turkey
42. The Importance Given To Food Safety in Tourism
Hüseyin Doğan Bozkurt1, Ecem Aydin2
1Department of Food Engineering, İzmir Institute of Technology, Izmir, Turkey
2Department of Food Engineering, Ege University, Izmir, Turkey
43. Determination of the bacterial profile during the production process of pastırma
Alya Toy, Banu Metin
Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, Turkey
44. Development of Pan Release Oil for High Sugar Cake Dough, and Quality & Performance Measurement of These Oils
F.Nevin Başaran1, Ferda Altuner1, Fahri Yemişçioğlu2, Candaş Aytekin1, Muzaffer Kamil Çelebi1, Temel Demirci1, Nurten Gökçen1, Yusuf Özgür Anuk1
1Besler Gıda ve Kimya San. ve Tic. A.Ş. R&D Center, Istanbul, Turkey
2 Department of Food Engineering, Ege University, İzmir, Turkey, İzmir, Turkey
45. Synthesis of Neohesperidine Analogies, Investigation of Their Texture and Biochemical Properties
Simge Kaya1,2, Salih Tuncay1
1Food Technology Program, Uskudar University, Istanbul, Turkey
2Food Safety Program, Istanbul Aydın University, Istanbul, Turkey
46. Use of Carob Powder as Cocoa Alternative in Compound Chocolate Formulation
Esra Akdeniz1, Büşra Turan1, Sedef Akkin1, Ece Tipigil1, Elif Yakişik1, Ömer Said Toker1, Özge Özcan2
1Department of Food Engineering, Yıldız Technical University, Istanbul, Turkey
2Elvan Gıda San. Tic. A.Ş., Istanbul, Turkey
47. Geranium (Pelargonium graveolens) Flavored Boza
Burak Aydoğan, Büşra Sarataş, Ekin Toprak Demir, Müge Yılmaz, Fırat Çınar, Salih Aksay
Department of Food Engineering, Mersin University, Mersin, Turkey
48. Quality Changes in Sous-Vide Cooked Meat
Esra Derin, Fatma Meltem Serdaroğlu
Department of Food Engineering, Ege University, Izmir, Turkey
49. Fishbone as a Source of Food Ingredient and Supplement
Birsen Öktem, Gizem Erk, Özlem Çağindi, Nazlı Savlak, Ergun Köse
1Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
50. The Usage of Exopolysaccharides in Food Industry
Zeynep Kurt, Özlem Turgay
Department of Food Engineering, Kahramanmaraş Sütçü Imam University, Kahramanmaraş, Turkey
51. Application of Probiotic in Dairy Products: Potential Health Benefits
Nusiba Alsiddig Badawi, Nihat Akın,
Department of Food Engineering, Selcuk University, Konya, Turkey
52. Factors Affecting Fermentable Sugar Extraction of Household Tea Wastes
Gizem Murat, Ahsel Özgü Gürel, Sümeyya Selçuk, Sena Nur Ertürk, Sibel Uzuner
Department of Food Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
53. Investigation of the Effect of Microwave-Vacuum Drying on the Quality Characteristics of Rosehips
Mahir Cin, Tunç Koray Palazoğlu
Department of Food Engineering, Mersin University, Mersin, Turkey
54. Impact of Surface Type on the Resistance of Candida albicans, Staphylococcus aureus and Listeria monocytogenes Biofilms to UV-C
Elif Çetin1, Mert Üreğen2, Ayşe Handan Baysal1
1Department of Food Engineering, İzmir Institute of Technology İzmir, Turkey
2Department of Biotechnology, İzmir Institute of Technology, İzmir, Turkey
55. UV-C Irradiation for Inactivation of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on Strawberries and Redberries
Irmak Piril Yildirim, Damla Bulut, Ayşe Handan Baysal
Department of Food Engineering, İzmir Institute of Technology İzmir, Turkey
56. Buffalo Milk and Products Manufactured From Buffalo Milk
Esma Ayata, Hatice Aydemir, Selin Demir, Özge Duygu Okur
Department of Food Engineering, Zonguldak Bulent Ecevit University, Zonguldak, Turkey
57. Donkey Milk as an Alternative Functional Product
Büşra Azgi, Fatma Dinç, Gülşah Albayrak, Özge Duygu Okur
Department of Food Engineering, Zonguldak Bulent Ecevit University, Zonguldak, Turkey
58. Probiotics and Their Areas of Utilization in Milk Industry
Büşra Yerli, Büşra Ateş, Özge Duygu Okur
Department of Food Engineering, Zonguldak Bulent Ecevit University, Zonguldak, Turkey
59. Functional Food Products Produced Using Kefir and Kefir Cultures
Eda Artan, Yücel Tulumoğlu, Özge Duygu Okur
Department of Food Engineering, Zonguldak Bulent Ecevit University, Zonguldak, Turkey
60. Rheological Behavior of a New Analogue Cheese Obtained From Peanut
Hubert Eudier1, Salma Ben-Harb1, Jean-paul Lorand1, Fabien Duthil1, Jean-marc Saiter2, Monique Chan-Huot3
1ONYX DEVELOPPEMENT SAS, R&D, Malaunay, France
2Université de Rouen, Faculté des Sciences, Laboratoire SMS, Rouen, France
3ONYX DEVELOPPEMENT, R&D, Malaunay, France
61. Ohmic Heating Assisted Extraction of Natural Coloring Matters From Foodstuffs
Buse Melek Çabas, Filiz Içier
Department of Food Engineering, Ege University, İzmir, Turkey
62. The Potential of Using Olive Oil Biophenols against to Cancer Stem Cell
Didar Üçüncüoğlu
Department of Food Engineering, Cankiri Karatekin University, Cankiri, Turkey
63. Drying of Quince Puree with Maltodextrin by Different Drying Methods: Some Physical Properties
Özle Ünlüeroğlugil, Safiye Nur Dirim
Department of Food Engineering, Ege University, Izmir, Turkey
64. Determination of Chemical, Biochemical, Microbiological, Color and Sensorial Characteristics of Tulum Cheeses Sold in Bolu Markets
Hayri Coşkun, Ercan Sarıca, Sümeyra Eser, Merve Demirtaş
Department of Food Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey
65. Dilactone Limonene Level of Orange Concentrate Produced In Turkey and Brazil
Öyküm B. Esen, Duygu Çabuk
Dimes Food LTD., Izmir, Turkey
66. Research on the Effects of Vegetable Fibers on Veal Burger and Meatball Products
Rana Burukoğlu1, Emine Hararcı2
1Department of Food Engineering, Selçuk University, Konya, Turkey
²Milk and Dairy Products Technology Program, Karacabey Vocational High School, Uludağ University, Bursa, Turkey
67. Preparation and Characterisation of Chickpea Flour-based Biodegradable Films Reinforced with Rice Starch Nanoparticles
Buse Aşık, Kübra Ertan, Serpil Şahin
Department of Food Engineering, Middle East Technical University, Ankara, Turkey
68. The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method
Seren Oğuz, Nilay Tam, Ayça Aydoğdu, Gülüm Şumnu, Serpil Şahin
Department of Food Engineering, Middle East Technical University, Ankara, Turkey
69. Kinetics of Drying, Transport Properties and Hardness of Pear Coated with Chitosan
Nasim Kian-Pour, Sukru Karatas
Department of Food Engineering, Istanbul Aydin University, Istanbul, Turkey
70. Effect of Different Sugar Replacers on No Sugar Added High Protein Ice Cream Physical Properties
Cansu Sağlam, Ece Çelebi
Unilever Algida R&D Center, İstanbul, Turkey
71. Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4°C
Doğukan Özay, Gökhan Boran
Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
72. Effect of Frying On Viscosity of Hazelnut Oil
Ayhan Baştürk1, M. Murat Ceylan2
1Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
2Department of Food Engineering, Iğdır University, Iğdır, Turkey
73. Effect of Different Extraction Methods on Fatty Acid Composition of Black Cumin and Linseed Oils
Kübra Sadiksoy, Tahir Yücel, İsa Cavidoğlu
Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
74. Use of Solid State Fermentation Technique in Natural Color Pigment Production
Seda Sarıyıldız1, Mehmet Yekta Göksungur1, Sayit Sargın2
1Department of Food Engineering, Ege University, İzmir, Turkey
2Department of Bioengineering, Ege University, İzmir, Turkey
75. Some Instrumental Characteristics of Chicken Skin Gelatin in Comparison with Commercial Gelatins from Different Sources
Ümran Cansu1, Gökhan Boran2
1Technical Sciences Vocational School, Harran University, Şanlıurfa, Turkey
2Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
76. Examination of the Texture Properties of Bakery Product
Lütfü Aysu, Necdet Aydın
Kerevitaş Gıda Sanayi Ticaret A.Ş / R&D Centre, Bursa, Turkey
77. The Usage of Bacteriophages in Food Preservation
Yusuf Tunçtürk, Neşe Badak
Department of Food Engineering, Van Yuzuncu Yil University, Turkey
78. Comparison the Quality Characteristics of Herby Cheeses Produced In Traditional and Industrial Conditions
Yusuf Tunçtürk1, Mubin Koyuncu2, Neşe Badak1
1Department of Food Engineering, Van Yuzuncu Yil University, Turkey
2Department of Food Engineering, Igdır University, Turkey
79. Microbial profile of the traditional beverage shalgam during the fermentation period
Banu Metin, Emine Sena Kafkaskiray
Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, Turkey
80. Parameters Affecting Stability of Cold Coffee
Nilay Şekerin, Buket Orhan
Döhler Gıda San A.Ş., İstanbul, Turkey
81. The Effects of Liquid Smoke Flavouring on the Sensory and Chemical Characteristic of Dried Red Pepper
Ecem Vural, Handan Başünal Gülmez, Ayhan Topuz
Department of Food Engineering, Akdeniz University, Antalya, Turkey
82. Effects of Fruit Juice Clarification on Anthocyanin Stability
Buket Orhan, Nilay Şekerin
Döhler Gıda San A.Ş., İstanbul, Turkey
83. Migration of Acetaldehyde from Polyethylene Teraphthalate (PET) Food Packaging
Esma Korkmaz1, Prof. Dr. Hasan Basri Koçer2, Semra Çavuş1, Adnan Fatih Dağdelen3
1Central Research Institute of Food and Feed Control, Bursa, Turkey
2Department of Fiber and Polymer Engineering, Bursa Technical University, Bursa, Turkey
3Department of Food Engineering, Bursa Technical University, Bursa, Turkey
84. Thermal and Rheological Characteristics of Kuwaiti Honeys
Hasan Al-Attar, Jasim Ahmed, Sarah Al-Jassar
Food & Nutrition Program; Environment & Life Sciences Research Center
Kuwait Institute for Scientific Research, Kuwait
85. Nutritional Content of Whole Wheat Flour and the Importance of the Use of Foods Containing Whole Wheat Flour
Nagihan Uğur, H.Özgül Uçurum, Raim Şenocak
Central Research Instıtute of Food and Feed Control, Bursa, Turkey
86. Zein-Based Electrospun Fibres/Capsules for Food Applications
Sílvia Castro Coelho1, Philomène Benaut2, Sebastien Laget 2, Berta N. Estevinho 1, Fernando Rocha1
1LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Chemical Engineering, Porto, Portugal
2ENSCM – Ecole Nationale Supérieure de Chimie de Montpellier, 8 Rue de l’Ecole Normale – 34296 Montpellier cedex 5, Chemistry, Montpellier, France
87. Evaluation of Food Wastes in Color Pigment Production
Cansu Akgül, Aysun Sağlam
Food Quality Control and Analysis Programme, Anadolu Bil Vocational School, İstanbul Aydın University, İstanbul, Turkey
88. Aspects of Thermography Use on Evaluations of Novel Food Processing Technologies
Filiz İçier1, Deniz Döner2, Damla Bayana2, Ömer Faruk Çokgezme2, Orhan Kaya2, Buse Melek Çabas2
1Department Of Food Engineering, Ege University, İzmir, Turkey
2 Graduate Faculty of Natural and Applied Science, Ege University, İzmir, Turkey
89. Vacuum-Atmospheric Drying Of Camel Milk
Abdizhapparova B.T., Khanzharov N.S., Orymbetova G.E.
M.Auezov South Kazakhstan State University, Shymkent City, Republic of Kazakhstan
90. Study of the Influence of Flour from Non-Traditional Raw Materials on Cooked Sausages
Gulbagi Orymbetova1, Bakhytkul Abdijapparova1, Аltynay Аbdugamitova2, Ayaulym Mustafayeva2, Ainara Iskineyeva2, Emit Orymbetov3
1Auezov South Kazakhstan State University, Shymkent с., Kazakhstan,
2S.Seifullin Kazakh Agrotechnical University, Nur-Sultan с., Kazakhstan,
3South Kazakhstan Medical Academy, Shymkent с., Kazakhstan
91. A Novel Approach for Effective Alkaline Neutralization of Crude Oils: Ultrasound Assisted Neutralization
Özgür Devrim Ablay, Onur Özdikicierler, Aytaç Saygın Gümüşkesen
Department of Food Engineering, Ege University, İzmir, Turkey
92. Neutralization and Bleaching Process for Minimizing Diglyceride Content Of Olive oil to Reduce 3-MCPD and Glycidyl Content
Merve Yazılıkaya, Onur Özdikicierler, Fahri Yemişçioğlu
Department of Food Engineering, Ege University, İzmir, Turkey
93. Use of High Oleic Refined Vegetable Oils in Chemical and Enzymatic Interesterification Method for Industrial and Pastry Oil Production
Merve Yazilikaya1, Berna Yildirim2, Onur Özdikicierler1, Fahri Yemişçioğlu1
1Department of Food Engineering, Ege University, İzmir, Turkey
2Olive Research Institute, İzmir, Turkey