Ayça Akyüz

Thermal characteristics of dried sugar beet pulp, leaves and leaf fractions obtained after extraction: fibrous leaf pulp and fibre rich leaf fraction, were investigated by differential scanning calorimetry and thermogravimetry. The sugar beet samples showed a similar thermal behaviour associated with a similar composition. Two endotherms are found...

This study focuses on mallow leaves as a potential protein source, aiming to enhance protein yield through various extraction methods. Firstly, frozen, vacuum-dried, and freeze-dried mallow leaves were compared in terms of protein content and the freezing (42.33%) has the highest protein content in dry basis. In order to increase protein yield, as...

The sugar beet (Beta vulgaris L.) is one of the most cultivated crops in the world due to the production of sugar from its roots. The potential of its leaves, which are a by-product, to be evaluated especially in terms of protein in recent years has increased the importance of sugar beet. The mallow (Malva sylvestris L.) is widely known as a medici...

This comprehensive review explores the diverse landscape of plant protein resources, focusing on novel extraction and precipitation methods that contribute to the advancement of sustainable and efficient protein production. The increasing global demand for plant‐based proteins as a key component of balanced diets has spurred research into optimizin...

BACKGROUND Sugar beet is one of the most produced industrial plants in the world, and during manufacturing it produces a large quantity of leaf waste. Because this waste is rich in protein, this study aimed to identify an efficient method for producing large‐scale protein concentrate from sugar beet leaves. RESULTS Results showed that protein extr...

This study aims to investigate properties of whole wheat flour breads produced with the combined addition of amaranth (5, 10, and 15%) and fennel (1, 1.5, and 2%) powders. The color, texture, total phenolic content, and sensory properties of breads were determined in terms of quality and functional properties evaluation. The protein contents of who...

Trabzon hurması diyet lifi, karotenoid ve fenolik bileşiklerce zengin bir meyvedir. Bu çalışmada, Trabzon hurması örneklerinin mikrobiyal yükünü azaltmak ve raf ömrünü arttırmak amacıyla pastörizasyon işlemi uygulanmıştır. Trabzon hurmaları kuru madde içeriği %80 (A) ve %75 (B) olacak şekilde güneşte kurutulmuştur. Daha sonra 12 PET/110PE EVOH 170x...

The tendency to consume the plant-based protein is gradually increasing with the increase of the world population. Although the leaf proteins are the sustainable protein sources, the protein isolation from them is difficult due to plants structure. The objective of this study was to evaluate the mallow leaf as an alternative protein source, to incr...

Today, the gradual decrease of natural resources and drought due to global warming necessitate the efficient use of natural life. At this point, the importance of the concept of sustainability is gradually increasing. The expected increase in food demand, especially due to population growth, necessitates the implementation of sustainable systems in...

Today, the gradual decrease of natural resources and drought due to global warming necessitate the efficient use of natural life. At this point, the importance of the concept of sustainability is gradually increasing. The expected increase in food demand, especially due to population growth, necessitates the implementation of sustainable systems in...

In this study, the microwave-assisted and enzyme-assisted extraction efficiency were compared to solvent extraction. The extraction efficiencies were evaluated in bay leaf extract in terms of phenolic content and antioxidant capacity. The total phenolic content (mg GAE/g) of the extracts from three different extraction methods as a solvent, enzyme-...

This research focused on the effect of temperature (25-75 ˚C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectr...

Hydroxymethyl furfural (HMF) occurs as an intermediate product by breaking down sugars in acidic media or during the Maillard reaction. The formation of HMF is used as a chemical index to determine the storage time of food products and to determine if the heat treatment is performed properly to the food products such as fruit juices, milk, honey, c...

Leaf proteins are one of the alternatives to the animal proteins. Sugar beet (Beta vulgaris L.) is one of the most widely produced agricultural products in the world. While the root of sugar beet is used in sugar production, the leaves are used as an animal feed or left in the lands. It is known that the leaves of sugar beet have a high protein con...

Ascorbic acid is a water-soluble vitamin which is important due to its anticarcinogenic effects and regulation of the biochemical reactions in the body. It is an unstable vitamin which can be easily degraded by heat and light during processing and storage. In this study, the effect of freezing, drying and canning processes on the amount of ascorbic...

In this thesis, it is aimed to produce plant based protein powder in maximum yield from sugar beet leaves. In order to obtain maximum protein yield, isoelectric precipitation, ammonium sulphate precipitation and isoelectric-ammonium sulfate precipitation methods have been applied. In addition, in order to increase protein yield, the effective param...