Browsing by Author "Ermiş, Ertan"
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2. İZÜ Fen ve Mühendislik Bilimleri Lisansüstü Öğrenci Kongresi özet bildiri kitapçığı
Ermiş, Ertan; Binark, Ahmet Korhan (İstanbul Sabahattin Zaim Üniversitesi, 2021)Önsöz: 5-6 Haziran 2021 tarihlerinde düzenlediğimiz ve özet kitapçığını takdim ettiğimiz İZÜ Fen ve Mühendislik Bilimleri Lisansüstü Öğrenci Kongresi’nde 2 günde 8 ayrı oturumda 37 sunum gerçekleştirilmiş ve dijital ... -
3. İZÜ Fen ve Mühendislik Bilimleri Lisansüstü Öğrenci Kongresi Özet Bildiri Kitapçığı
Ermiş, Ertan (İstanbul Sabahattin Zaim Üniversitesi, 2022)Mobil Nesillerin Gelişimi ve 5G -- İletişimde Gecikme Süresinin Sürücülü ve Otonom Araçlar Üzerine Etkisi -- Prosopagnozi İçin Yüz Tanıma Sisteminde Boyut Azaltma Etkisi -- Yüz Tanıma Sisteminde Kademeli Benzerlik ... -
Adhesion of food powders
Ermiş, Ertan (Springer, 2021)This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials ... -
Altın kök (Rhodiola rosea) ve hı̇nt gı̇nsengı̇ (Withania somnifera) tozlarının fonksı̇yonel sakız üretı̇mı̇nde kullanımı
Kömürkuru, Mervenur (İstanbul Sabahattin Zaim Üniversitesi, 2023)Altın Kök (Rhodiola rosea) ve Hint Ginsengi (Withania somnifera) bitki köklerine ait toz ekstraktların, farklı partikül boyutu aralıklarında (0-30, 30-63, ve 63-100 μm) ve farklı konsantrasyonlarda (%1 ve %3, ağ/ağ) şekerli ... -
Bazı Model Toz Gıdaların Akışkanlığına ve Sıkıştırılabilirliğine Partikül Boyutunun Etkisinin PFT Toz Akışı Test Cihazı Kullanılarak Belirlenmesi
Ermiş, Ertan; Güneş, Rabia; Zent, İnci (Turkish Science and Technology Publishing (TURSTEP), 2018)Toz gıdaların üretiminde akış davranışlarının belirlenmesi teknolojik uygulamalar açısından oldukça önemlidir. Toz akış davranışı verilerinin kullanıldığı bir uygulama, depo ünitesi dizaynıdır. Toz gıdaların akış davranışları ... -
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 ... -
Characterization of hazelnut milk powders: a comparison of spray-drying and freeze-drying
Ermiş, Ertan; Güner, Kübra Özkan; Yılmaz, Mustafa Tahsin (WALTER DE GRUYTER GMBH, 2018)Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations ... -
Characterization of in vitro antifungal activities of small and American cranberry (Vaccinium oxycoccos L. and V. macrocarpon Aiton) and lingonberry (Vaccinium vitis-idaea L.) concentrates in sugar reduced fruit spreads
Ermiş, Ertan; Hertel, Christian; Schneider, Christin; Carle, Reinhold; Stintzing, Florian; Schmidt, Herbert (Elsevier B.V., 2015)In this study, cranberry and lingonberry concentrates were added to commercial sugar-reduced fruit spreads (raspberry- Aloe vera, strawberry-guava, and strawberry-lime), and tested for their antifungal activities. Selected ... -
Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces
Ermiş, Ertan; Yagci, Menice Ogurlu; Durak, Muhammed Zeki (Elsevier Sci Ltd, 2021)The effect of vaporized ethyl pyruvate (EP) and atmospheric pressure plasma (APP) treatments on the inactivation of total viable counts of bacteria on fresh lettuce leaves samples after treatment and during storage (1 and ... -
Çeşitli işlemlerle elde edilmiş şeker pancarı ekstraktlarının limonata ürününde kullanılabilirliğinin araştırılması
Ermiş, Ertan; Özkan, Merve; Coşar, Nuray (İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, 2019)Bu çalışmada, önemli bir ham madde olarak ülkemizde çok miktarda üretilen şeker pancarı kullanılarak elde edilen şeker pancarı ekstraktının limonata ürününde kullanılabilirliği araştırılmıştır. Üç farklı işlem (çiğ olarak, ... -
Çeşitli kaynaklardan izole edilen bazı mikroorganizmaların sistein üretim kapasitelerinin belirlenmesi
Ermiş, Ertan; Güner, Cihat; Erman, Ayşenur (İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, 2019)Bu çalışmada, çeşitli kaynaklardan (toprak ve çeşitli peynirler) izole edilen mikroorganizmaların sistein üretme kapasitelerinin belirlenmesi hedeflenmiştir. Bu amaçla toplamda 9 farklı kaynaktan 262 bakteri izole edildi; ... -
Determination of organochlorinated pesticide and polychlorinated biphenyl congeners residues in chicken eggs by gas chromatography
Manav, Özün Görel; Olgun, Elmas Öktem; Ermiş, Ertan (ScientificWebJournals, 2018)The aim of this study was to determine the concentrations of organochlorinated pesticides (OCPs) and polychlorinated biphenyls (PCBs) congeners in chicken eggs obtained from various locations in Turkey by gas chromatography ... -
Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique
Karasu, Erva Nur; Ermiş, Ertan (ELSEVIER SCI LTD, 2019)EPS solutions (derived from Lactobacillus brevis E25) with varying concentrations (0, 20 and 40%) were used to understand their adhesive properties on food surfaces. Selected model powders (glass powder and salt powder) ... -
Effect of Sourdough Prepared with the Combination of Chickpea and Carob on Bread Properties
Eraslan, Hatice; Wehbeh, Jana; Ermiş, Ertan (AZTI-Tecnalia, 2023)This study investigated the quality attributes of wheat bread made from chickpea-carob sourdough (CCS). Four types of dough formulations were prepared by adding 0 (2% yeast added) (control), 10, 20, and 30% CCS (based on ... -
Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties
Ermiş, Ertan; Tuğla, Betül Kevser; Külsoy, Büşra (2020)In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshellpowder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical,textural and sensory properties. ... -
Effects of different alkali mixtures on physicochemical, microstructural, and powder properties of alkalized cocoa
Akman, Perihan Kübra; Ermiş, Ertan; Daskaya Dikmen, Ceren; Toker, Ömer Said (Springer, 2024)Alkalization changes the physicochemical, bioactive, and powder flow properties of cocoa powders, so it is an essential factor affecting the quality of cocoa products. This study investigated the relationship of the ... -
Fabrication and characterization of bioactive nanoemulsion-based delivery systems
Yilmaz, Azime; Meral, Raciye; Kabli, Mohammad; Ermiş, Ertan; Akman, Perihan Kubra; Dertli, Enes; Yilmaz, Mustafa Tahsin (Ice Publishing, 2021)In this work, a nanoemulsion-based delivery system was developed by encapsulation of different concentrations (0.50%, 0.75% and 1.00% v/v) of oregano essential oil (OEO) within poly(vinyl alcohol). The delivery systems ... -
Food powders properties and characterization
Ermiş, Ertan (Springer, Cham, 2020)Serves as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders Focuses on the general properties of food powders, ... -
Freeze-Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties
Küçükata, Yasemin Ş.; Kırtıl, Hatice Ebrar; Ermiş, Ertan (Wiley, 2024)Probiotics are defined as live microorganisms administered in adequate amounts as part of foods or supplements to benefit host health (Arellano et al. 2021). Since probiotics improve the intestinal microbial balance, ... -
Freeze‐Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties
Küçükata, Yasemin Ş.; Kırtıl, Hatice Ebrar; Ermiş, Ertan (John Wiley & Sons Ltd., 2024)Food industry faces challenges in developing stable dried functional food components and foods incorporating live probiotic cultures that maintain high viable cell loads at the time of consumption. The freeze-drying technique ...
