Yazar "Ilyasoglu, Huri" için listeleme
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Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property
Ilyasoglu, Huri; Nadzieja, Marcin; Guo, Zheng (Elsevier Sci Ltd, 2019)The aim of this study was to develop a novel dual-functional stabilizer for food-grade Pickering emulsions by grafting caffeic acid onto chitosan via a free radical mediated method. The grafting of caffeic acid onto chitosan ... -
Changes in Sterol Composition of Hazelnut During Fruit Development
Ilyasoglu, Huri (Taylor & Francis Inc, 2015)Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the ... -
Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
Ilyasoglu, Huri; Yilmaz, Firat (Wiley, 2019)This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with ... -
CHARACTERIZATION OF ROSEHIP (ROSA CANINA L.) SEED AND SEED OIL
Ilyasoglu, Huri (Taylor & Francis Inc, 2014)In this study, the nutritional composition and phytochemical composition of the rosehip seed, and the fatty acid and sterol compositions of the seed oil were investigated. The rosehip seed contained valuable phytochemicals ... -
Consumer perceptions of organic foods in Turkey
Ilyasoglu, Huri; Temel, Sara; Ozcelik, Beraat (Wfl Publ, 2010)This study presents the results of a survey regarding consumer perceptions of organic foods in Turkey. The survey was conducted to determine consumer attitudes towards organic foods and the reasons for consumption or ... -
Cultivar characterization of Aegean olive oils with respect to their volatile compounds
Ilyasoglu, Huri; Ozcelik, Beraat; Van Hoed, Vera; Verhe, Roland (Elsevier, 2011)Cultivar characterization of Aegean olive oils (cv. Ayvalik and Memecik) based on their volatile compounds was carried out. The main volatile compounds detected in the Aegean olive oils were the C6 compounds derived from ... -
Determination of Seasonal Changes in Olive Oil by Using Differential Scanning Calorimetry Heating Thermograms
Ilyasoglu, Huri; Ozcelik, Beraat (Springer, 2011)Thermal properties (upon heating) of extra virgin olive oils (EVOOs) from Aegean cultivars were determined to evaluate the possibility of using differential scanning calorimetry (DSC) as a tool for monitoring seasonal ... -
Development of Homemade Hazelnut Milk-based Beverage
Aysu, Suhedanur; Akil, Fatos; Cevik, Edanur; Kilic, Mustafa Emin; Ilyasoglu, Huri (Taylor & Francis Inc, 2020)A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid ... -
Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
Ilyasoglu, Huri; Arpa, Tuba Eda (Springer India, 2017)The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ... -
Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
Ilyasoglu, Huri; Zemzemoglu, Tuba Eda Arpa (Taylor & Francis Inc, 2021)The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall ... -
Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale
Ilyasoglu, Huri; Burnaz, Nesibe Arslan (Taylor & Francis Inc, 2015)The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples ... -
Food label reading habits of health sciences students
Odaman, Tayyibe Ayse; Bahar, Rabia; Sam, Sedanur; Ilyasoglu, Huri (Emerald Group Publishing Ltd, 2020)Purpose The purpose of this study is to determine the food label reading habits of health sciences students. Design/methodology/approach The data were collected through a face-to-face survey with voluntary students (n: ... -
Investigation of Hydroxymethylfurfural Formation in Herle
Baltaci, Cemalettin; Ilyasoglu, Huri; Gundogdu, Ali; Ucuncu, Osman (Taylor & Francis Inc, 2016)Mulberry pestil and kome are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation ... -
Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions
Ilyasoglu, Huri; Anankanbil, Sampson; Nadzieja, Marcin; Guo, Zheng (Springer, 2018)To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride ... -
Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoglu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin (Elsevier Science Bv, 2015)The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total ... -
Production of human fat milk analogue containing alpha-linolenic acid by solvent-free enzymatic interesterification
Ilyasoglu, Huri (Elsevier Science Bv, 2013)Human milk fat (HMF) analogue was synthesized by lipase-catalysed interesterification of tripalmitin with extra virgin olive oil, and flaxseed oil in a solvent-free media. Lipozyme (R) TL IM, immobilized sn-1,3 specific ... -
Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology
Ilyasoglu, Huri; Gultekin-Ozguven, Mine; Ozcelik, Beraat (Elsevier, 2011)The aim of this study was to synthesize human milk fat substitute (HMFS) enriched with medium-chain fatty acids (MCFAs) by Lipozyme(R) RM IM-catalyzed acidolysis. The reaction substrates (tripalmitin, hazelnut oil fatty ... -
A proficiency test scheme for the quality control of black tea and development of quality control material for internal quality control
Baltaci, Cemalettin; Ilyasoglu, Huri; Sarikaya, Sevim Beyza Ozturk; Cavrar, Sevda; Yayli, Nurettin (Springer, 2011)A proficiency test (PT) was organized for quality control analysis of black tea. Test materials for the analyses of total content of powder tea, moisture, total ash, acid-insoluble ash, water-soluble ash, alkalinity of ... -
Single-Laboratory Validation for the Determination of Aflatoxin B-1, B-2, G(1), and G(2) in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection
Baltaci, Cemalettin; Ilyasoglu, Huri; Yuksel, Ferhat (Springer, 2013)This study presents a method validation procedure for the determination of aflatoxin B-1, B-2, G(1), and G(2) in hazelnut, hazelnut paste, walnut, peanut, pistachio, corn, and wheat. The method consisting of clean-up with ... -
Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant
Ilyasoglu, Huri; Guo, Zheng (Elsevier Science Bv, 2019)A water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV-visible ...
