Browsing by Author "Pehlivanoğlu, Halime"
Now showing items 1-20 of 26
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Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by High-Throughput Sequencing
Metin, Banu; Pehlivanoğlu, Halime; Yıldırım Servi, Esra; Arıcı, Muhammet (Ankara University, 2023)Hardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for ... -
Bitkisel yağ olarak değerlendirilebilen yağlı tohum ve meyvelerin posalarından protein konsantresi ve izolatlarının üretilmesi ve bunların değerlendirilmesi
Bu projede uygun sulu ve organik ekstraksiyon yöntemleri kullanılarak soğuk pres posalarından protein konsantreleri üretimi gerçekleştirilmiştir. Bu bağlamda kullanılan başlıca numuneler arasında çörek otu, kabak çekirdeği, ... -
Characteristic properties of Muhlama
İmamoğlu, Hüsniye; Pehlivanoğlu, Halime; Nazlı, Bülent; Çakır, Bilal (WILEY-BLACKWELL, 2016)The composition of muhlama, which consists of corn flour, butter, water, salt and either string, golot or minced curd cheese, was examined to determine its essential characteristics. Muhlama samples were collected from ... -
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 ... -
Determination of textural, rheological properties and SFC, SMP values of oleogels prepared using sunflower oil
In Recent years, food products which is designed to provide development for human health and researches is to improve such products have been intensively carried out all over the World. Oils Reduced Trans and saturated ... -
Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels
Pehlivanoğlu, Halime; Akçiçek, Alican; Can, Asli Muslu; Karasu, Salih; Demirci, Mehmet; Yilmaz, Mustafa Tahsin (Innovhub Ssi-Area Ssog, 2021)This study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO ... -
Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake
Pehlivanoğlu, Halime; Özülkü, Görkem; Yıldırım, Ruşen Metin; Demirci, Mehmet; Toker, Omer Said; Sağdıç, Osman (WILEY, 2018)In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition ... -
An investigation of antimicrobial activity of Wheat Grass Juice, Barley Grass Juice, Hardaliye and Boza
In this research, antimicrobial effect of Wheat Grass Juice (WGJ), Barley Grass Juice (BGJ), Hardaliye and Boza on total coliform, total bacteria and specific microorganisms such as B.cereus, S.typhimurium L.monocytogenes, ... -
Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system
Pehlivanoğlu, Halime; Aksoy, Aslı; Uzun, Suzan; Yaman, Mustafa; Palabıyık, İbrahim (Elsevier, 2024)The baking process has the potential to generate health-risk compounds, including products from lipid oxidation and Maillard reaction. Pre- and post-digestion levels of hydroxymethylfurfural (HMF), malondialdehyde (MDA), ... -
Investigation of physicochemical properties of bowl and packet margarines produced by interesterification technology
Pehlivanoğlu, Halime; Çakır, Bilal; Demirci, Mehmet (Center for Enhancing Knowledge (CEK), 2016)The physiochemical properties and the values of free fat acid (FFA), peroxide, water, pH, color, solid fat content (SFA), slip melting point (SMP), total saturated fat acid (SFA), total monounsaturated fat acid (MUFA), ... -
Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel
Pehlivanoğlu, Halime; Sunal, Zeynep; Yaman, Mustafa; Aksoy, Aslı (Tekirdağ Namık Kemal Üniversitesi, 2024)Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, ... -
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 ... -
İstanbul piyasasında satılan soğuk pres yağların kimyasal özelliklerinin belirlenmesi
Pehlivanoğlu, Halime; Önder, Esma; Kırtıl, Hatice Ebrar (Van Yüzüncü Yıl Üniversitesi, 2021)Bitkisel yağlar, yüksek besleyici özellikleri ile insan beslenmesinde büyük öneme sahiptir. Günümüzde başta çörek otu olmak üzere soğuk pres yağlara talep, her geçen gün artmaktadır. Bu çalışmada gıda takviyesi olarak ... -
Karnauba ve balmumu vaksları ile hazırlanan oleojellerin DSC ve FT-IR spektroskopisi ile karakterizasyonu
Kara, Selvanur (İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 2019)Bu çalışmanın amacı doymamış yağ asitleri açısından zengin ve ülkemizde yüksek oranda üretimi yapılan ayçiçek yağından, karnauba, balmumu vaksı ve bunların karışımlarını içeren oleojellerin, erime profili ve moleküler ... -
Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Pehlivanoğlu, Halime; Demirci, Mehmet; Toker, Omer Said; Konar, Nevzat; Karasu, Salih; Sağdiç, Osman (Taylor & Francis INC, 2018)Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation ... -
Optimization of gluten-free cake formulations special to celiac patients using different types and amount of gluten-free flours
Pehlivanoğlu, Halime; Karasu, Ervanur; Yasa, Esra Nur; Gokduman, Kübra; Bardakcı, Hamide Feyza; Demirci, Mehmet (Osman Sağdıç, 2021)The present study aimed to produce gluten-free salty cakes for celiac patience and enhance their functionality by using different nutritionally rich flours. For this purpose, ten different cake formulations were prepared ... -
Patent: Oleik Asit İçeriği Yüksek Bitkisel Sıvı Yağ Karışımından Elde Edilen Oleojeline Bal İlavesi ile Üretilen Yeni Bir Sürülebilir Kahvaltılık Margarin 2023-12-29 15:46:16
Bu buluş, farklı jelleşme ajanları ile sıvı yağlardan doymuş ve trans yağ içeriği düşük katı yağların elde edilmesini mümkün kılan oleojelasyon yöntemi ile elde edilen 10 oleojellerin içerisine bal katılarak üretilen ... -
Pilot plant scale manufacture of bread enriched with seed protein concentrates
Coşkun, Özgenur; Pehlivanoğlu, Halime; Gülseren, İbrahim (Turkish Science and Technology Publishing (TURSTEP), 2021)For many seeds, cold press technology generates higher quantities of cakes than seed oils, which areconcentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture proteinfortified foods ... -
Pilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments
Coşkun, Özgenur; Pehlivanoğlu, Halime; Gülseren, İbrahim (Blackwell Publishing Ltd, 2020)Three different seed protein concentrates were utilized in protein enrichment of gluten-free breads and their influence on texture, volume, color, and visual parameters were evaluated. First, protein concentrates (PC) were ... -
Piyasada fermente sucuk olarak satılan ürünlerin kalite özelliklerinin saptanması ve geleneksel Türk fermente sucuğu ile karşılaştırılması
Pehlivanoğlu, Halime; Nazlı, Bülent; İmamoğlu, Hüsniye; Çakır, Bilal (Istanbul University, 2015)Bu çalışma, günümüz Türkiye’sinde marka olmuş firmalar tarafından üretilen ve fermente sucuk etiketi ile piyasaya sunulan sucukların karakteristik özelliklerinin araştırılması ve Geleneksel Türk Fermente ...
