GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
Fe 483 Lab Sheets |
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Food Processing Handbook
Yayın Yeri: Wiley-VCH
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1 |
Ozonation of corn starch in the presence of guar gum: Rheological, thermal and antioxidant properties
ÖZASLAN ZEYNEP TUĞBA, İBANOĞLU ŞENOL
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2 |
Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone
İBANOĞLU ŞENOL
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3 |
Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties
İBANOĞLU ŞENOL
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4 |
An investigation into the shelf life and consumer acceptability of flavored cold coffee drink
POLAT AHMET OĞUZHAN, İBANOĞLU ŞENOL
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5 |
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
İBANOĞLU ŞENOL, İBANOĞLU ESRA
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6 |
Chemical and structural variations in hazelnut and soybean oils after ozone treatments
İBANOĞLU ŞENOL,UZUN KARKA HİCRAN,İBANOĞLU ESRA,Kaynak E G
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7 |
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
İBANOĞLU ŞENOL,İBANOĞLU ESRA,özaslan zeynep
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Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase
özaslan zeynep,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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9 |
Effect of pseudo cereal flours on some physical chemical and sensory properties of bread
BİLGİÇLİ NERMİN,İBANOĞLU ŞENOL
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10 |
Effect of milled lupin products and transglutaminase on some properties of noodle
nermin bilgicli,İBANOĞLU ŞENOL
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11 |
Effect of aqueous ozonation on the pasting flow and gelatinization properties of wheat starch
Catal Hatice,İBANOĞLU ŞENOL
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Ozonation of corn and potato starch in aqueous solution effects on the thermal pasting and structural properties
ÇATAL HATİCE,İBANOĞLU ŞENOL
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13 |
Effects of ozone on functional properties of proteins
UZUN KARKA HİCRAN,İBANOĞLU ESRA,ÇATAL HATİCE,İBANOĞLU ŞENOL
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14 |
The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products
İBANOĞLU ŞENOL
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15 |
The advantage of using extrusion processing for increasing dietary fibre level in gluten free products
Stojceska Valentina,Ainsworth Paul,Plunkett Andrew,İBANOĞLU ŞENOL
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16 |
TOTAL ANTIOXIDANT PHENOLIC COMPOUNDS AND TOTAL OXIDANT STATUS OF CERTIFIED AND UNCERTIFIED TURKEY S HONEYS
İBANOĞLU ŞENOL
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ENERGY CONSIDERATIONS ON EXTRUSION OF TARHANA A WHEAT FLOUR BASED PRODUCT
İBANOĞLU ŞENOL
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18 |
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
İBANOĞLU ŞENOL
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19 |
The effect of extrusion cooking using different water feed rates on the quality of ready to eat snacks made from food by products
VALENTINA STOJCESKA,PAUL AINSWORTH,ANDREW PLUNKETT,İBANOĞLU ŞENOL
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20 |
The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology
Stojcesca Valentina, Ainsworth Paul, Plunkett Andrew
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21 |
Cauliflower by products as a new source of dietary fibre antioxidants and proteins in cereal based ready to eat expanded
Stojceska Valentina,Ainsworth Paul,Plunkett Andrew,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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22 |
Effect of wheat germ and wheat bran on the fermentation activity phytic acid content and colour of tarhana a wheat flour yoghurt mixture
BİLGİÇLİ NERMİN,İBANOĞLU ŞENOL
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Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire cut cookies
BİLGİÇLİ NERMİN,İBANOĞLU ŞENOL,HERKEN EMİNE NUR
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Effect of storage on the phytic acid content total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
İBANOĞLU ŞENOL
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Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
İBANOĞLU ŞENOL
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Effect of wheat germ addition on the microbiological quality in vitro protein digestibility and gelatinization behavior of macaroni
HERKEN EMİNE NUR,İBANOĞLU ŞENOL,ÖNER MEHMET DURDU,İBANOĞLU ESRA
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Effect of wheat germ bran addition on the chemical nutritional and sensory quality of tarhana a fermented wheat flour yoghurt product
BİLGİÇLİ NERMİN,ELGÜN ADEM,HERKEN EMİNE NUR,TÜRKER SELMAN,ERTAŞ NİLGÜN,İBANOĞLU ŞENOL
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28 |
Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food
ÖZER A,HERKEN EMİNE NUR,GÜZEL S,AINSWORTH P,İBANOĞLU ŞENOL
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Physical and sensory evaluation of a nutritionally balanced gluten free extruded snack
İBANOĞLU ŞENOL
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30 |
The in vitro protein digestibility microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
İBANOĞLU ŞENOL
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31 |
Effect of wheat germ bran addition on the chemical nutritional and sensory quality of tarhana a fermented wheat flour yoghurt product
İBANOĞLU ŞENOL
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32 |
Effect of storage on the phytic acid content total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
İBANOĞLU ŞENOL
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Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food
İBANOĞLU ŞENOL
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Effect of canning on the starch gelatinization and protein in vitro digestibility of tarhana a wheat flour based mixture
İBANOĞLU ŞENOL,AINSWORTH P
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Effect of fermented germinated cowpea flour addition on the rheological and baking properties of wheat flour
HALLEN E,İBANOĞLU ŞENOL,PAUL AINSWORTH
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Effect of dilute lactic acid hydrolysis on the cooked viscosity of a fermented white wheat flour yogurt mixture
İBANOĞLU ŞENOL
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Physical evaluation of a maize based extruded snack with curry powder
İBANOĞLU ŞENOL
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Expansion characteristics of a nutritious extruded snack food using response surface methodology
İBANOĞLU ŞENOL
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Modelling the growth of Pseudomonas fluorescens and Candida sake in ready to eat meals
İBANOĞLU ŞENOL
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Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology
İBANOĞLU ŞENOL
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Wheat washing with ozonated water effects on selected flour propertie
İBANOĞLU ŞENOL
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Effect of cooking on the drying behaviour of tarhana dough a wheat flour yoghurt mixture
İBANOĞLU ŞENOL,MASKAN MEDENİ
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Growth of Pseudomonas fluorescens and Candida sake in homogenized mushrooms under modified atmosphere
İBANOĞLU ŞENOL
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Hot air drying of cooked and uncooked tarhana dough a wheat flour yoghurt mixture
İBANOĞLU ŞENOL
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Influence of tempering with ozonated water on the selected properties of wheat flour
İBANOĞLU ŞENOL
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Kinetics of starch gelatinization during extrusion of tarhana a traditional turkish wheat flour yogurt mixture
İBANOĞLU ŞENOL
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Modelling of natural fermentation in cowpeas using response surface methodology
İBANOĞLU ŞENOL
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Foaming behaviour of liquorice Glycyrrhiza glabra extract
İBANOĞLU ŞENOL
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Rheological properties of cooked tarhana a cereal based sou
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Effect of different ingredients on the fermentation activity in tarhana
İBANOĞLU ŞENOL
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51 |
Functional properties of spray dried tarhana
İBANOĞLU ŞENOL
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Moisture sorption characteristics of tarhana a fermented Turkish cereal food
İBANOĞLU ŞENOL
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Evaluation of sorption properties of Turkish tarhana powder
İBANOĞLU ŞENOL
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Influence of extrusion variables on the protein in vitro digestibility and protein solubility of extruded soy tarhana
İBANOĞLU ŞENOL
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Foaming properties of white wheat flour yoghurt mixture as affected by fermentation
İBANOĞLU ŞENOL
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Foaming behaviour of EDTA treated alpha lactalbumin
İBANOĞLU ŞENOL
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Effect of time and temperature on lactic acid fermentation of a white wheat flour yoghurt mixture
İBANOĞLU ŞENOL
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Rheological characterization of some traditional Turkish soups
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Effect of dilute acid hydrolysis on the cooked viscosity of tarhana a traditional Turkish cereal soup
İBANOĞLU ŞENOL
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The effect of heat treatment on the foaming properties of tarhana a traditional Turkish cereal food
İBANOĞLU ŞENOL
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In vitro protein digestibility and content of thiamin and riboflavin in extruded tarhana a traditional Turkish cereal food
İBANOĞLU ŞENOL
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Influence of process variables on residence time distribution and flow patterns of tarhana in a twin screw extruder
İBANOĞLU ŞENOL
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Extrusion of tarhana Effect of operating variables on starch gelatinization
İBANOĞLU ŞENOL
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THE EFFECT OF FERMENTATION CONDITIONS ON THE NUTRIENTS AND ACCEPTABILITY OF TARHANA
İBANOĞLU ŞENOL,AINSWORTH P,WILSON G,HAYES G
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Effect of formulation on protein breakdown in vitro digestibility rheological properties and acceptability of tarhana a traditional Turkish cereal food
İBANOĞLU ŞENOL
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Effect of Enzymatic Hydrolysis on Surface Charge and Size of Pea Protein Isolate
ADAL EDA,KÖKLÜ HATİCE TUBA,ÇAĞLAR NAZAN,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Effect of Enzyme/Substrate Ratio and Hydrolysis Time on Degree of Hydrolysis of Pea Protein Isolate
KÖKLÜ HATİCE TUBA,ADAL EDA,ÇAĞLAR NAZAN,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Uses of microencapsulated Omega3 fatty acid rich oils in food systems
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Structural and functional changes of ozone oxidized proteins
UZUN KARKA HİCRAN,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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Structural and functional changes of ozone oxidized proteins
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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Effect of temperature and time on lactic acid fermentation of a yoghurt wheat flour mixture
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Encapsulation of berry seed oils by complex coacervation with proteins
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Microencapsulation of seed oil by heteroprotein complex coacervation
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Antioxidant activity, Phenolic Content, Fatty acid composition and Oxidative stability of berry seed oils
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Effect of extrusion on the antioxidants in cauliflower-based snacks
İBANOĞLU ŞENOL,Stojcesca Valentina,İBANOĞLU ESRA
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Foam stability of liquorice extract
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Effects of ozone treatment on some functional properties of whey protein
İBANOĞLU ŞENOL,İBANOĞLU ESRA,UZUN KARKA HİCRAN
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Effect of ozone on structural and foaming properties of egg white proteins
İBANOĞLU ŞENOL,İBANOĞLU ESRA,UZUN KARKA HİCRAN
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Physical and sensory properties of a rice snack extruded with fresh herbs and tomato powder
İBANOĞLU ŞENOL,İBANOĞLU ESRA,ÖZER EMİR AYŞE
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Thermal denaturation of proteins in the presence of hydrocolloids
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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1 |
Ozonlanmış Arap Zamkının Fonksiyonel,, Reolojik ve Termal Özellikleri
Arap zamkının ozonlanması sonucu elde edilen örneklerin incelenmesi
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Frambuaz Ve Vişne Çekirdeği Yağlarının Protein-Protein Kompleks Koaservasyon Yöntemi Ile Enkapsüle Edilmesi Ve Fonksiyonel Makarna Üretiminde Kullanılması
Frambuaz ve vişne çekirdeği yağlarının enkapsüle edilmesi
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Rüşeymli Makarna
Ruşeym
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Meyve Sebze Atıklarının Ekstrüze Çerez Yapımında Kullanılması
Gıda atıklarının değerlendirilmesi
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Biracılık Artığı Küspenin Ekstrüze Çerezlerde Kullanımı
Gıda atıklarının değerlendirilmesi
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REPRO
Gıda atıkları
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MABFUEL
Deniz Ürünlerinden Biyodizel Üretimi
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Gaziantep Universitesi
Öğretim elemanı
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Dönem | Ders Adı | Dili | Saat | |
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1 | 2011-2012 | Gıda İşlemleri | İngilizce | 4 |
2 | 2005-2006 | Gıda İşlemleri | İngilizce | 4 |
3 | 2003-2004 | Gıda İşlemleri | İngilizce | 4 |
4 | 2002-2003 | Gıda İşlemleri | İngilizce | 4 |
5 | 2009-2010 | Gıda İşlemleri | İngilizce | 4 |
6 | 2010-2011 | Gıda İşlemleri | İngilizce | 4 |
7 | 2013-2014 | Gıda İşlemleri | İngilizce | 4 |
8 | 2006-2007 | Gıda İşlemleri | İngilizce | 4 |
9 | 2008-2009 | Gıda İşlemleri | İngilizce | 4 |
10 | 2012-2013 | Gıda İşlemleri | İngilizce | 4 |
11 | 2004-2005 | Gıda İşlemleri | İngilizce | 4 |
12 | 2000-2001 | Gıda İşlemleri | İngilizce | 4 |
13 | 2001-2002 | Gıda İşlemleri | İngilizce | 4 |
14 | 2007-2008 | Gıda İşlemleri | İngilizce | 4 |
15 | 2011-2012 | Aletli Analizler | İngilizce | 5 |
16 | 2005-2006 | Aletli Analizler | İngilizce | 5 |
17 | 2009-2010 | Aletli Analizler | İngilizce | 5 |
18 | 2008-2009 | Aletli Analizler | İngilizce | 5 |
19 | 2010-2011 | Aletli Analizler | İngilizce | 5 |
20 | 2007-2008 | Aletli Analizler | İngilizce | 5 |
21 | 2004-2005 | Aletli Analizler | İngilizce | 5 |
22 | 2006-2007 | Aletli Analizler | İngilizce | 5 |
23 | 2001-2002 | Aletli Analizler | İngilizce | 5 |
24 | 2002-2003 | Aletli Analizler | İngilizce | 5 |
25 | 2000-2001 | Aletli Analizler | İngilizce | 5 |
26 | 2003-2004 | Aletli Analizler | İngilizce | 5 |
27 | 2012-2013 | Aletli Analizler | İngilizce | 5 |
28 | 2013-2014 | Aletli Analizler | İngilizce | 5 |
29 | 2012-2013 | Gıda Teknolojileri | İngilizce | 3 |
30 | 2013-2014 | Gıda Teknolojileri | İngilizce | 3 |
31 | 2009-2010 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
32 | 2008-2009 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
33 | 2010-2011 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
34 | 2007-2008 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
35 | 2006-2007 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
36 | 2004-2005 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
37 | 2005-2006 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
38 | 2003-2004 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
39 | 2001-2002 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
40 | 2000-2001 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
41 | 2002-2003 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
42 | 2011-2012 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
43 | 2012-2013 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
44 | 2013-2014 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
45 | 2008-2009 | Biracılık Tekno | İngilizce | 1 |
46 | 2007-2008 | Biracılık Tekno | İngilizce | 1 |
47 | 2009-2010 | Biracılık Tekno | İngilizce | 1 |
48 | 2010-2011 | Biracılık Tekno | İngilizce | 1 |
Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
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1 | Tamamlandı | Effect of ozonation on some properties of corn starch-gum mixtures | ZEYNEP TUĞBA ÖZASLAN | TezMerkezi | 2022 |
2 | Tamamlandı | Effect of ozonation on selected properties of starches | HATİCE ÇATAL | TezMerkezi | 2012 |
3 | Tamamlandı | Investigation of the properties of macaroni enriched with wheat germ | İLKAY GÖK PINARLI | TezMerkezi | 2004 |
Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
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1 | Tamamlandı | An investigation into the prodution of reducing sugars from fruits and vegetables peels | BARAN CEM SEZGİN | TezMerkezi | 2022 |
2 | Tamamlandı | An investigation into the shelf life of flavored cold coffee drink based on consumer acceptability | AHMET OĞUZHAN POLAT | TezMerkezi | 2021 |
3 | Tamamlandı | Raspberry seed oil encapsulation by complex coacervation of heteroprotein | HATİCE TUBA KÖKLÜ | TezMerkezi | 2020 |
4 | Tamamlandı | Effect of ozonation, ultrasound application and xanthan gum adding on the selected properties of rice starch | ZEYNEP TUĞBA ÖZASLAN | TezMerkezi | 2016 |