Browsing by Author "Çağlar, Muhammed Yusuf"
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Analytical methods for halal food authentication: principles, comparisons and food applications
ECHNIQUES Food choice has normally been reflected individual expectations such as lifestyles, culture, religion and health concerns. From the Muslim societies' point of view, this expectation is usually related to halal ... -
Beslenme ile bilişim teknolojilerinin entegrasyonu: bir oyun senaryosunun geliştirilmesi
Gelişen teknoloji hayatımızın tümüne etki etmektedir. Bu etkinin bir sonucu olarak, teknoloji ile diğer alanların disiplinler arası çalışmalarda buluşması bir ihtiyaç olarak ortaya çıkmıştır. Beslenme ve bilişim ... -
Characteristics of traditional Turkish fermented soudjouk and current situation
Nazlı, Bülent; Pehlivanoğlu, Halime; Çağlar, Muhammed Yusuf (SciRes Literature, 2017)In this review study, it is aimed to give an information about the current situation and characteristics of the Traditional Turkish Fermented Soudjouk which has been known since ancient times and consumed with appreciation ... -
Characterization of hazelnut milk fermented by lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus
Ermiş, Ertan; Güneş, Rabia; Zent, İnci; Çağlar, Muhammed Yusuf; Yılmaz, Mustafa Tahsin (Gıda Teknolojisi Derneği, 2018)Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the ... -
Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
Gök, Veli; Çağlar, Muhammed Yusuf; Tomar, Oktay (Campinas SP: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021)This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their ... -
Determination of the effect of different ground mustard seeds on quality characteristics of meatballs
Çağlar, Muhammed Yusuf; Gök, Veli; Tomar, Oktay; Akarca, Gökhan (Korean Soc Food Science Animal Resources, 2018)This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. ... -
The effect of cooking methods on some quality characteristics of gluteus medius
Gok, Veli; Uzun, Tamer; Tomar, Oktay; Çağlar, Muhammed Yusuf; Caglar, Abdullah (Soc Brasileira Ciencia Tecnologia Alimentos, 2019)In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, ... -
The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese
Tomar, Oktay; Akarca, Gokhan; Gok, Veli; Çağlar, Muhammed Yusuf (Wiley, 2020)In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage ... -
Encapsulation by nanoliposomes
Demirci, Mehmet; Çağlar, Muhammed Yusuf; Çakır, Bilal; Gülseren, İbrahim (Academic press ltd-elsevier science ltd, 2017)Nanoliposomes are among the most commonly investigated colloidal delivery systems in food and nutraceuticals research. Since they have the capacity to encapsulate and deliver both hydrophilic and hydrophobic bioactives, ... -
Gıda analizlerinde kullanılan spektroskopik teknikler
Çağlar, Muhammed Yusuf; Demirci, Mehmet; Şahiner, Abdulkadir; Çakır, Bilal; Çağlar, Ahmet Furkan (Sidas Medya A.Ş., 2019)Gıdalar, hammaddenin tedarik edilmesinden son ürünün eldesine kadar geçen süreçte, raf ömrünün uzatılması, tekstür, tat veya aroma iyileştirilmesi ya da maliyetin düşürülmesi gibi çeşitli istemlerle veya istem dışı; fiziksel ... -
Helal endüstrisine global yaklaşım
Şahiner, Abdulkadir; Çağlar, Muhammed Yusuf; Demirci, Mehmet; Çakır, Bilal (ASOS Yayınları, 2017)Ülkemizde ve dünyada hızla gelişen ve etki alanını sürekli arttıran helal endüstrisi, hem ekonomik hem de sosyal bir fayda potansiyel ine sahiptir. Bu açıdan helal endüstrisini iş dünyası yakından takip etmektedir. Bu ... -
Investigation of the effect of different cooking methods on conjugated linoleic acids in red meat
Nazlı, Bülent; Pehlivanoğlu, Halime; Çakır, Bilal; Çağlar, Muhammed Yusuf; Lee, Chi Ching (Osman Sağdıç, 2022)This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different ... -
Nanoencapsulation of enzymes, bioactive peptides, and biological molecules
Çağlar, Muhammed Yusuf; Demirci, Mehmet; Bayrambas, Kadir; Çakır, Bilal; Gülseren, İbrahim (ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 2017)Nanoencapsulation systems that bear enzymes, proteins, bioactive peptides, and biological molecules are among the most commonly investigated delivery systems in food and nutraceuticals research. Although the majority of ... -
Oleogels for food applications
Demirci, Mehmet; Lee, Chi-Ching; Çavuş, Mustafa; Çağlar, Muhammed Yusuf (Elsevier, 2020)Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including ... -
Prebiyotik oligosakkaritlerin kaynakları, üretimleri ve gıda uygulamaları
Demirci, Mehmet; Sağdıç, Osman; Çavuş, Mustafa; Pehlivanoğlu, Halime; Çağlar, Muhammed Yusuf; Yılmaz, Mustafa Tahsin (Osman SAĞDIÇ, 2017)Oligosakkaritler, uzun yıllardır eczacılıkta ilaç takviyesi, kilo kontrol ajanı ve diyet lifi olarak; gıda endüstrisinde ise tatlandırıcı, nem tutucu ve kabartıcı ajan gibi farklı amaçlar için kullanılmaktadır. Son yıllarda ... -
TIM Systems: A Novel Approach for Determination of Bioaccessibility and Bioavailability of Food Components
Çağlar, Muhammed Yusuf; Demirci, Mehmet (Osman SAĞDIÇ, 2018)The increasing rate of consciousness on innovative changes in foods has been increasingly grew the demand for the information about metabolism of these foods. Data about bioaccessibility and bioavailability of food components ... -
Traditional Turkish fermented sucuk: learning from the tradition to inform the future
Traditional Turkish Fermented Soudjouk, which has been known since ancient times are consumed with appreciation by the people of our country. Soudjouk is an important food product for nutrition and health due to its valuable ... -
Üzümsü Meyvelerde Bulunan Fenolik Bileşikler ve Beslenmedeki Önemi
Çağlar, Muhammed Yusuf; Demirci, Mehmet (Osman SAĞDIÇ, 2017)Üzümsü meyveler, kendilerine has cezbedici renk, tat ve aromasının yanı sıra yapı ve kokuları ile de gıda endüstrisinde önemli bir yere sahiptir. Bu meyveler antosiyaninler, flavan-3-oller, prosiyanidinler, flavonollar, ...
