Yazar "Çakmak, Hülya" için listeleme
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3D Food Printing With Improved Functional Properties: A Review
Çakmak, Hülya; Gümüş, Cansu Ekin (2020)In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food ... -
Assessment of fresh fruit and vegetable quality with non-destructive methods
Çakmak, Hülya (Academic Press Ltd-Elsevier Science Ltd, 2019)It has been estimated that more than 30% of agricultural and food products are wasted in preharvest and postharvest stages. But these losses are avoidable with proper evaluation of harvesting period, maturity, and quality ... -
Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten-free cupcake quality
Çakmak, Hülya; Mama, Merve; Yılmaz, Şeyma Meryem (Wiley, 2021)In this study, germinated flaxseed sprouts powder (FSP) as plant-based gum alternative was produced and the effectiveness in gluten-free cupcake formulation at different levels was evaluated. The cupcake quality with FSP ... -
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
Çakmak, Hülya; Özyurt, Vasfiye Hazal (ACAD BRASILEIRA DE CIENCIAS, 2023)Abstract: Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of ... -
Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability
Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (2019)Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ... -
Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (Wiley, 2019)In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, ... -
Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality
Çakmak, Hülya (2020)Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ... -
Foam stability of cloudy carrot juice: Effects of protein sources and foaming conditions
Çakmak, Hülya; Özyurt, Vasfiye Hazal (Galati University Press, 2021)Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate ... -
Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films
Çakmak, Hülya; Dekker, Matthijs (MDPI, 2022)Abstract: Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal ... -
Production of edible coatings with twin-nozzle electrospraying equipment and the effects on shelf-life stability of fresh-cut apple slices
Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (Blackwell Publishing Inc., 2018)In this study, apple slices were coated with electrospraying and dipping method for comparison of the coating efficiency, material uptake, color changes, and microstructure of coated surfaces. In electrospraying of 70% oil ... -
Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
Yılmaz, Burçin; Çakmak, Hülya; Tavman, Şebnem (Acad Brasileira De Ciencias, 2019)In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic ... -
Utilization of carrot (Daucus carota L.) fiber as a filler for chitosan based films
Söğüt, Ece; Çakmak, Hülya (Elsevier Sci Ltd, 2020)Agricultural by-products, employed as bio-based fillers, provide opportunities to develop new packaging alternatives based on biopolymers. In this study, carrot fibers (CF) and microcrystalline cellulose (MCC) were ...
