Yazar "Yilmaz, Merve Silanur" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    High pressure homogenization for preservation of liquid foods-Mechanisms, molecular modifications and recent developments
    (Elsevier, 2024) Pandiselvam, R.; Ozaslan, Zeynep Tugba; Sahni, Prashant; Khanashyam, Anandu Chandra; Kutlu, Naciye; Yilmaz, Merve Silanur; Rustagi, Sarvesh
    High Pressure Homogenization (HPH) is emerging as a cutting-edge, non-thermal technology for liquid food preservation, offering significant advantages over conventional methods. Recent advances in HPH technology, particularly with the development of robust valves capable of withstanding pressures of 350-400 MPa, have opened new possibilities for the food industry. HPH not only extends the shelf life of liquid foods but also preserves nutritional value, improves homogeneity, reduces energy consumption, and minimizes the need for chemical preservatives. Its ability to inactivate microorganisms and enzymes while modifying bioactive components is particularly valuable for enhancing food safety and nutritional quality. Novel aspects of HPH include its efficiency in microbial and enzyme inactivation through cellular disruption, demonstrated in both lab and industrial settings, as well as its capacity to alter the functional properties of proteins, carbohydrates, and lipids. This results in improved stability, viscosity, and shelf life of various products. The versatility of HPH enables the development of novel food formulations that meet evolving consumer demands for safer, more nutritious options. This review critically examines the literature on HPH's application in liquid foods, focusing on its impact on enzymatic activity and bioactive components, while highlighting the parameters that influence microbial inactivation during HPH processing. The ongoing technological advancements in HPH present a promising future for revolutionizing food preservation practices.
  • Küçük Resim Yok
    Öğe
    Optimization of a Novel-Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties
    (Wiley, 2024) Yilmaz, Merve Silanur; Kutlu, Naciye; Sakiyan, Ozge; Isci, Asli
    The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country's economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water-holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave-dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.