Muhammed Yuceer

Muhammed Yuceer
Çanakkale Onsekiz Mart Üniversitesi | ÇOMÜ · Department of Food Processing

Specialize in Egg Processing Science, Ph.D. Assoc.Prof.
Looking for potential collaboration in Horizon Europa 2020 Projects.

About

88
Publications
21,556
Reads
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382
Citations
Introduction
My personal website: www.muhammedyuceer.com Dr. Muhammed Yuceer (Assoc.Prof) received bachelor's degree from food eng. and his M.Sc. from ITU depart. of food eng. where his research involved studying cholesterol reduced liquid egg yolk. His Ph.D. in Food Eng. of COMU on the subject of extending the shelf life of egg using active packaging and novel preserving methods. Before joining the University, he was a quality manager of A.B Foods R&D department, as an egg-processing expert for +12 years.
Additional affiliations
November 2013 - present
Çanakkale Onsekiz Mart Üniversitesi
Position
  • Professor (Assistant)
February 2009 - present
Çanakkale Onsekiz Mart Üniversitesi
Position
  • PhD Student
Education
February 2009 - September 2013
Çanakkale Onsekiz Mart Üniversitesi
Field of study
  • Department of Food Engineering
September 2003 - December 2007
Istanbul Technical University
Field of study
  • Department of Food Engineering
September 1998 - June 2002
Yuzuncu Yil University
Field of study
  • Department of Food Engineering

Publications

Publications (88)
Article
Full-text available
Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum co...
Article
The efficacy of sonication with different powers (80,160 and 360 W) on fresh eggs for maintaining internal qualities such as pH, Haugh Unit (HU), yolk index (YI), relative‐whipping‐capacity (RWC), total solids, rheological behaviour and eggshell‐strength were investigated during storage at room temperature. Differences in significant (p<0.05) on HU...
Article
Full-text available
The aim of this paper was to investigate the impacts of various of enzymes (phospholipase A 2-PLA, protease and lipase) liquid egg white (texturized egg albumen-TMLEW) on physico-chemical quality, shelf stability and textural characteristics (water activity, color, specific volume-SV, texture profile analysis) and sensory profile of cooked meringue...
Article
Bio‐based coatings can contribute to the enhance shell quality and maintain of fresh eggs quality consequently contributes to the reduction of food losses. Biopolymer chitosan with three different (1%, 4% and 8%‐w/w) concentrations and also chitosan‐montmorillonite (MMT‐1%) nanocomposites were used in produce of coatings to maintain storability of...
Article
Full-text available
Günümüzde insanların, sağlığın korunmasına ve yaşlanma süre-cinin yavaşlatılmasına yönelik artan tüketici ilgisini gözlemle-mektedir, bu nedenle, insanların gıdaların hastalıkların önlenme-sindeki rolü ve buna bağlı olarak "doğal" ürünlerle kendi kendine ilaç alma eğilimi hakkında farkındalığı giderek artmaktadır 1, 2 Yumurta, günlük hayatımızda he...
Article
Full-text available
YUMURTA BİYOAKTİF BİLEŞENLERİ (2): LİZOZİM EGG BIOACTIVE COMPONENTS (2): Lysozyme Özet Gıda sanayisinde özellikle doğal kaynaklı antimikrobiyal komponentlerin kullanıldığı biyo-koruma metotlarına olan ilginin gün geçtikçe artmasıyla birlikte, doğal enzimlerin (lizozim) gıdalarda kullanım potansiyeli de artış göstermiştir. Lizozim ticari olarak de...
Article
In this research, the impacts of various enzymes (phospholipase-A 2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and ∆E*), gas concentrations in the package, relative foaming capacity (RFC...
Article
In this study, the functionality of liquid egg albumin pre-treated by protease was investigated to evaluate the storage stability mechanisms for field of gastronomy and gastronomist. This study aims to improve the physicochemical and functional properties such as relative whipping capacity (RWC), foam sta- bility, color, pH, and turbidity by protea...
Article
Full-text available
Çalışma kapsamda; ultrases ve pastörizasyon uygulanan kabuklu yumurta kullanılarak üretilen beze ürününün karakterizasyonu gerçekleştirilmiştir. Bu amaçla kabuklu yumurtaya ultrases ve pastörizsyon işlemi uygulanmış ardından kırılarak beyazı ayrılmış ve beze yapımında kullanılmıştır. Çalışma kapsamında geleneksel pastörizasyon ve yenilikçi uygulama...
Article
Full-text available
Mikroplastik (MP) birikimi çevre ve insan sağlığı bakımından önemini korumaktadır. Plastiklerin küçük parçacıklara (<5 mm çap) ayrılmasıyla insan ve hayvan sağlığı ile ekosistem üzerinde yol açtığı sonuçların araştırılması gerekmektedir. Çevreye verdiği zararın yanı sıra hem insan hem de hayvan sağlığı açısından potansiyel bir risk unsuru olan mikr...
Patent
Full-text available
Buluş, endüstriyel gıda, pastacılık ev dışı tüketim ve HORECA (otel, restoran, kafe) sektörlerinde yoğun bir şekilde kabuklu yumurta yerine kullanılan likit yumurtada tağşiş-hile tespitine ve gıda sahtekarlığını ortaya çıkarmaya yönelik bir yöntem ile ilgilidir. The invention relates to a method for detecting adulterations in liquid eggs, which ar...
Article
Full-text available
Hayvansal kaynaklı besinler içerisinde en yüksek protein kalitesine sahip olan yumurtanın besleyicilik değeri son derece yüksek olup, geçmişten günümüze kadar insanlığın beslenmesinde önemli ve temel bir hayvansal protein kaynağı olarak yerini almıştır. Yumurta, beyazındaki ovalbumin, ovotransferrin ve lizozim proteinlerinin yanı sıra yumurta sarıs...
Article
This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of protease hydrolyzed liquid egg white (LEW) on meringues batter and cookies. The color (L*, a*, b*, ΔE), physical and aeration properties (batter specific density (BSD), cooked meringues specific volume (MSV)), water activity, texture analysis and sensor...
Article
Full-text available
Kabuklu tavuk yumurtası; hızla bozulabilen bir gıda olup beslenme açısından önemli bir temel üründür. Ekonomik değerinin yanı sıra yumurta, insanın ihtiyacı için gerekli olan tüm besin öğelerini yapısında bulunduran ve düşük maliyetiyle insanlar için mükemmel bir besindir Yumurta ürünlerinin üretim sürecinde fonksiyonel kalitenin muhafazası açısınd...
Article
Full-text available
Günümüzde tarımsal atık yönetimi, gıda işletmecilerinin en sık karşılaştıkları sorunlarından biridir. Birleşmiş Milletler Gıda ve Tarım Örgütü (Food and Agriculture Organization, FAO)’e göre üretilen/meydana çıkan atık miktarı ve atık bertaraf maliyeti ülkemizde ve dünya genelinde her geçen gün artmaktadır. Türkiye Dünya tavuk yumurtası üretiminde...
Article
In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling...
Technical Report
Full-text available
Yumurta doğal bir ambalaja (kabuk) sahip olsa da son derece kırılgan bir üründür ve kullanım ve taşıma sırasında kabuk hasarlarından dolayı ciddi kayıplar meydana gelebilir. Temel besin maddesi olan yumurtanın kabuk deformasyonuna karşı korunması ve tazeliğinin uzun süre muhafaza edilmesi ülke ekonomisi için büyük önem taşımaktadır. Nakliye ve depo...
Patent
Full-text available
The invention is the result of the reaction that causes browning as a result of the unwanted Maillard reaction between glucose and proteins in the product during the production of industrial egg white powder and changes the protein structure of the egg white, especially during the storage process, which decreases the solubility of the egg white pow...
Article
Full-text available
Taze yumurta ekonomik değerinin yanı sıra, tüm besinler içerisinde sindirilebilirliği yüksek olan, anne sütünden sonra insanın ihtiyacı olan tüm besin öğelerini yapısında bulunduran en kaliteli proteine sahip tek besindir. Ülkemizde son yıllarda tüketici duyarlılığının artışına paralel olarak doğal yumurta, köy yumurtası vb. etiket beyanları ile pi...
Article
This study aims to evaluate the impact of various applications (Ozone, sonication, and shellac and also chitosan-lysozyme) on stored table eggs for 6-weeks at ambient temperature. In this study, the functional properties and color characteristics have been monitored. Functional characterization as assayed by foaming capacity (FC) values of eggs (al...
Article
Full-text available
Temelde gıdada sahtecilik terimi, bir ürünün görünür değerini arttırarak veya üretim maliyetini azaltarak, finansal kazanç sağlamak amacıyla, bir ürün veya hammaddenin hileli ve kasıtlı olarak seyreltilmesi veya ekleme yapılması veya ürün veya malzemenin yanlış beyan edilmesi olarak tanımlanmaktadır. Bu açıdan değerlendirildiğinde gıda sanayiinde i...
Article
Full-text available
ABSTRACT: Eggs are inexpensive food products with excellent nutritional value for thousands of years in human history. The goal of this study was to observe the effect of ultrasound treatment on physicochemical properties and rheological behaviors of liquid egg yolk (LEY). LEY samples were ultrasound treated with 100 W and 250 W for 30s of exposure...
Patent
Full-text available
The invention relates to a method of producing a smooth, soft and creamy spreadable egg product from pasteurized liquid / liquid egg using a special technique, which is suitable for customers in the out-of-home consumption sector and can be dipped in plain or different varieties of breadcrumbs or crackers ready for consumption with its delicious an...
Article
Full-text available
This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A2 (PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheolog...
Article
This work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme-modified liquid egg white (LM-LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical-functional properties of meringue batter. The structure, sensory, texture profile, and rheolog...
Article
This research aims to investigate and compare the effect of different treatments, including gaseous ozone (6‐ppm/4‐min), ultrasound (450W/4‐min), and coatings of shellac, and lysozyme‐chitosan (L‐C) on fresh eggs during the storage for six‐weeks at ambient temperature. The internal quality analysis was performed in Part‐I. In this Part‐II, the bact...
Article
The objective of this research was to evaluate the efficiency of phospholipase A2 (PLA) enzyme treatments (0.1%, 0.2%, and 0.3% by ‐v/v) on liquid egg white (LEW). The rheological behaviors and physico‐functional characteristics such as foam capacity (FC), foam stability, turbidity, color parameters, and pH‐values were evaluated during the 27 days...
Article
The objective of this research is to investigate and compare the effect of different treatments including gaseous ozone (6‐ppm/4‐min), ultrasound (450W/4‐min), and coating of shellac, lysozyme‐chitosan (L‐C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight‐loss (WL),...
Article
Full-text available
Yumurta, kek, poğaça, kurabiye, beze ve pasta kremasına kadar her pastacılık ve fırıncılık ürününde önemli bir rol oynamaktadır. Yumurta ürünlerinin köpük oluşturma, bağlayıcı özelliği, emülsifikasyon, pıhtılaşma ve yapışma gibi özellikleri, fırıncılık sektöründe çok sayıda gıda ürününün üretiminin bir parçasıdır. Fırınlama veya pişirme, her malzem...
Conference Paper
Full-text available
Lysozyme is a powerful antimicrobial and antiviral enzyme for food and pharma industry and present in egg white. The objective of this study was to evaluate the effects of 100 W power ultrasound (US) pre-treatment of egg white (LEW) solution to separate lysozyme (LYS) with PES membrane filtration. The pH, turbidity, color and rheological behaviors...
Book
Full-text available
Global Egg Processing Trends - Production of Egg and Egg Products Worldwide - Morphological Structure of Eggs - Chemical Composition of Eggs - Changes in Eggs Quality attributes during Storage - Egg Preservation/Processing Methods - Functional Properties of Egg Products and Egg White - Factors Affecting Egg's Quality - Processing of Egg products Ov...
Article
Full-text available
Yumurta ve yumurta ürünleri, toplumun sağlıklı beslenmesinde önemli rol oynayan, yüksek kaliteli protein, esansiyel yağ asidi ve temel besin öğeleri açısından en zengin kaynaklardan biridir. Günümüzde yumurta pastörize edilmiş olarak sıvı, dondurulmuş ve kurutulmuş halde, mayonez, sos, kek, sporcu ürünleri, makarna, dondurma, bebek bisküvisi, çorba...
Conference Paper
Full-text available
Eggs are very nutritious product rich in vitamins, minerals, and high-quality proteins. Egg yolks play important role in production of food products such as mayonnaise, sauces etc. The objective of this research is to investigate the effect of ultrasound application on the physico-functional characteristics of liquid egg yolk. Liquid egg yolk sampl...
Article
Full-text available
Egg and egg products are one of the best sources of essential nutrients with high-quality protein, which plays an important role in the nutrition of society. Today, egg products, mayonnaise, sauce, cake, sports products, pasta, ice cream, baby biscuits, soup, sports drinks, nougat, halva, ravioli, noodles, macarons, waffle and chocolate products su...
Article
Full-text available
The effects of different ultrasound powers (150 W and 375 W) and exposure times (3 min and 6 min) on physico-functional properties of liquid whole eggs were investigated. Whipping capacity, foaming stability, pH, L*, a*, b* color, package headspace O2 and CO2 gas concentration were analyzed at weekly intervals during storage (5-6 weeks at 4°C). Ult...
Patent
Full-text available
Buluş, yumurta kabuğu ve yumurta kabuğu zarını ayırmak üzere geliştirilen basınç altında sonikasyon ve çözünmüş basınçlı hava flotasyonunun kollektörde kombine edilmesi ile geliştirilen bir sistem ile ilgilidir.
Poster
Full-text available
Eggs have the highest nutritional quality protein of all food sources. Egg and products have functional properties such as foaming, emulsifying, and structure which make them useful ingredients in food products. Liquid egg white (LEW) is a multifunctional ingredient used in the food industry due to their multifunctional properties. Egg white is a w...
Conference Paper
Full-text available
Eggs have the highest nutritional quality protein of all food sources. Egg and products have functional properties such as foaming, emulsifying, and structure which make them useful ingredients in food products. Liquid egg white (LEW) is a multifunctional ingredient used in the food industry due to their multifunctional properties. Egg white is a w...
Patent
Full-text available
Buluş, sıvı yumurtanın ultrases tekniği yardımıyla modifiye edilmesi için geliştirilen bir yöntem ile ilgilidir.
Poster
Full-text available
Eggs are one of the finest food that offering human the complete balance of essential nutrients. The egg-shell, a thin mineral structure, is a porous and breathable material which allowed movement of moisture and CO2 and protects the egg contents against mechanical-impact, dehydration, and microorganism contamination. During transport, eggs with po...
Poster
Full-text available
Egg are used as raw materials in the production of different food products. Pasteurization of liquid egg white (LEW) is commercially performed in high-temperature-short-time equipment. In the U.S., pasteurization requirements for LEW are 55.6°C for a minimum holding time of 6.2 min. This heat treatment affects the functional and physio-chemical pro...
Poster
Full-text available
There is an increasing demand for an emerging non-thermal food processing techniques which are finding increasingly new applications in the food preservation. Novel techniques also have a potential in improving functional and physico-chemical properties of foods with high-value-added functional food and bioactive ingredients. Egg products which are...
Presentation
Full-text available
Eggs are high in protein and are highly vulnerable to microbial growth in a short span of time. Fresh eggs are highly-perishable and limited shelf life. Novel preservation technologies are an interesting option to produce high-quality food products with an extended shelf life including ultrasound. Ultrasound, a form of energy by sound waves of freq...
Conference Paper
Full-text available
There is an increasing demand for an emerging non-thermal food processing techniques which are finding increasingly new applications in the food preservation. Novel techniques also have a potential in improving functional and physico-chemical properties of foods with high-value-added functional food and bioactive ingredients. Egg products which are...
Conference Paper
Eggs are one of the finest food that offering human the complete balance of essential nutrients. The egg-shell, a thin mineral structure, is a porous and breathable material which allowed movement of moisture and CO2 and protects the egg contents against mechanical-impact, dehydration, and microorganism contamination. During transport, eggs with po...
Article
Full-text available
Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures...
Patent
Full-text available
The invention is in the field of a method for meringue production with various enzymes fermented of liquid egg white-albumen. The method includes using protease, lipase phospholipase A2 enzymes in a fermentation tank in egg processing plants or meringue production sites.
Poster
Eggs are the best source of high quality protein, essential fatty acid and basic nutrients that play an important role in the human basic healthy diet and wide variety of recipes. Liquid, frozen, and dehydrated processed egg products are widely used in Food industry as functional and critical ingredients in preparation of foodservice such as mayonn...
Poster
Full-text available
Halal is becoming more and more mainstream in the World. Halal accreditation is considered as the benchmark for food safety, quality assurance and many beneficial characteristics which are not only to be enjoyed by Muslim consumers but also meant for non-Muslims consumers. The concept of halal food really belongs to from table to farm and the ingre...
Presentation
Full-text available
The global halal food industry is projected to be worth $1.6 trillion by 2018. The rising awareness about the halal concept worldwide has contributed significantly to the halal food market over the last few years, while global halal food market is estimated to be growing faster than the conventional Food market. Largest food manufacturers have been...
Conference Paper
Full-text available
The global halal food industry is projected to be worth $1.6 trillion by 2018. The rising awareness about the halal concept worldwide has contributed significantly to the halal food market over the last few years, while global halal food market is estimated to be growing faster than the conventional Food market. Largest food manufacturers have been...
Conference Paper
The physicochemical, functional properties and rheological behaviours of ultrasound (US) treated liquid whole eggs (LWE) were investigated. LWE were treated with ultrasound for 3 or 6 min of exposure time and 150 W or 375 W using a Hielscher Ultrasonic Processor. The pH, dry matter, water activity (aw), colour analysis (L*, a*, b*), relative foamin...
Conference Paper
Full-text available
The objective of this research was to evaluate the effectiveness of 4 innovative treatments, shellac (S) and lysozyme-chitosan (LC) coatings, gaseous ozone-O (6 ppm, 4 min) and ultrasound-U (450 W, 4 min) on the colour of eggshell, yolk, and albumin after storage at ambient temperature for 6 weeks. Eggs were white from Lohmann White laying hens at...
Conference Paper
The purpose of this research was to minimize waste and optimize productivity by implementing a 5S workplace organization methodology program into the egg processing facilities located in Bandirma, Turkey. The Japanese first developed a 5S system as a means of improving operational efficiencies, reducing operational steps, improving the overall clea...
Article
Full-text available
Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum co...
Conference Paper
Full-text available
Günümüzde tüketicilerdeki bilinç düzeyinin artmasından, daha besleyici ve doğal ürünlere artan taleplerin karşılanması için yapılan çalışmalar, özellikle ısıl işlem içermeyen alternatif teknikleri üzerine yoğunlaşmıştır. Geleneksel ısısal işleme tekniklerine alternatif olarak kullanım potansiyeli olan alternatif yeni teknolojiler özellikle süt ve y...
Conference Paper
Full-text available
Gıda sanayiinde enzimlerin kullanımı artmakta ve enzim ile modifiye edilen gıdalarda fonksiyonel ve yapısal iyileşmeler kaydedilmektedir. Yumurta ve ürünleri endüstrisinde enzimlerin kullanımı yaygınlaşmaktadır. Son yıllarda yumurta sarısı veya akının fonksiyonel özelliklerini muhafaza edilmesinde ve özelliklerini iyileştirilmesinde fosfolipaz enzi...
Conference Paper
Full-text available
Halal food and halal food certification in Turkey today has become a more important issue that some circles in recent years. The people of the presence of non-governmental organizations involved in activities to raise awareness on this issue, some people who are sensitive about this particular effort and certificates in which a team of food that es...
Conference Paper
Full-text available
Summary: Consumers are increasingly aware of the health benefits and risks associated with consumption of food. At the same time the world population is increasing and it is necessary to develop a more efficient and safer production and processing methods to feed this growing population. Heat treatments are traditionally applied to pasteurize or st...
Conference Paper
Aim: In improving the functional properties of liquid egg yolk, phospholipase enzyme is used and it is known to cause changes in the rheological properties of the egg. The aim of this study was to investigate the rheological properties of liquid egg white (LEW) treated with different concentrations (0.1%; 0.15% and 0.2%) of phospholipase enzyme....
Conference Paper
Full-text available
Summary: Recently; it has gained importance that new alternative method of pasteurization and sterilization that change less the quality, nutritive value and sensory properties of foods and meet the increasing demands of consumers. At this point, there is growing interest within the non-thermal food processing. One of these methods is pulsed light....
Article
Full-text available
BackroundEggs have long been recognized as a source of high-quality proteins. There are many methods exist to extend shelf life of food and one of them is ozone treatment. Ozone treatment is an emerging technology for disinfecting surfaces to food industry. This study aimed to extend the shelf life of fresh eggs using gaseous ozone treatments at co...
Article
In this study, the effects of different ozone concentrations (2; 4 and 6 ppm) and times (2 min and 5 min) on microbiological quality on eggs were investigated. Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations were determined on the eggs surface at weekly intervals during storage (5 weeks at 24°C). Although the app...
Article
Full-text available
The effectiveness of various coatings (whey protein isolate [WPI], whey protein concentrate [WPC], zein, and shellac) on functional properties, interior quality, and eggshell breaking strength of fresh eggs were evaluated during storage at 24 °: C for 6 weeks. Coatings and storage time had significant effects on Haugh unit, yolk index, albumen pH,...
Conference Paper
Full-text available
Eggs’ nutritional composition is characterized by a high content of proteins and lipids, being considered one of the most complete food products for the human diet. The quality assessment of fresh eggs and egg products is performed using destructive and time-consuming methods, therefore the use of fast tools becomes necessary. Near Infrared (NIR) s...
Conference Paper
Full-text available
Eggs are globally an important source among the most nutritious foods consumed worldwide. However, they are highly perishable and can lose interior quality in short time depending on storage condition. Egg coating is alternatively an effective method to preserve interior quality of eggs during storage at 24°C. Various studies have been conducted on...
Conference Paper
Full-text available
Eggs, versatile food, are high quality complete proteins that contain essential amino acids including vitamins and minerals essential for human health. Eggs are widely used in the food industry due to their multifunctional properties. However, interior quality of eggs change during storage based on incereasing air-cell size, weight loss, albumen pH...
Article
Ultrasonic treatment is one of emerging techniques that could be the alternative to existing thermal processing techniques in foods. Ultrasonic treatments may also be used to extend the shelf life of egg during storage period in ambient temperature. Effectiveness of ultrasound treatment with different power levels (200W, 300W, 450W) and treatment t...
Conference Paper
Full-text available
Application of novel processing methods in egg processing is considered highly promising techniques since emerging techniques could improve microbial safety and quality of egg products, while reducing of waste product, extending shelf life of egg products, and improving egg processing practices to reduce microbial contamination. Latest trends in th...
Conference Paper
Eggs are a natural, an excellent and inexpensive source of easy to digest, high quality proteins that can play an important role in the diets. It is one of the most consumed foods worldwide due to their multifunctional (e.g. foaming, gelling and emulsifying) properties. Recent research has shown that moderate egg consumption - up to one a day - doe...
Conference Paper
Full-text available
Preservatives have been receiving negative publicity in recent years. The pressure for "clean labelling" or "no chemical-synthetic preservative" of food products is driving a trend towards so-called "natural" additives. Antimicrobial agents from nature have long been researched for their effectiveness to microbial inactivation or inhibition in food...
Conference Paper
Egg products provide excellent functional properties (e.g. foaming, gelling and emulsifying) to a variety of food products as multifunctional ingredients such as cake, mayonnaise, ice cream, bakery products and salad dressings. The demand for low or free cholesterol egg products has promoted food and pharmaceutical industries to develop food with d...
Conference Paper
Egg products provide excellent functional properties (e.g. foaming, gelling and emulsifying) to a variety of food products as multifunctional ingredients such as cake, mayonnaise, ice cream, bakery products and salad dressings. The demand for low or free cholesterol egg products has promoted food and pharmaceutical industries to develop food with d...
Article
Interior quality, shell impact strength, and functional characteristics of eggs coated with chitosan and lysozyme-chitosan(LC) combination were evaluated for enhancing egg freshness during storage. A 10% lysozyme solution was incorporated into 1% chitosan film-forming solution at a ratio of 0%, 10%, 20%, and 60% (w/w). Storage time and chitosan coa...
Thesis
Full-text available
The aim of this study was to investigate the effect of active packaging and new preservation techniques for extending shelf life of fresh shell eggs. Eggs were stored under room temperature conditions during six weeks. Analysis were performed periodically during the storage including; weight loss, Haugh unit (HU), yolk index (YI), pH of albumin and...
Thesis
Full-text available
The negative effect of the cholesterol intake during the diets on the level of the blood cholesterol is well known. Consuming egg yolk because of its high cholesterol content increases the risk of coronary heart diseases (CHD), although having high nutritional quality. As a result of the high cholesterol, the consumers have started to consume less...

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Projects (12)
Project
The main goal of the project is to raise HORECA workers’' digital awareness related to food safety and hygiene practices. Based on the main goal the specific objectives of the project are: (1) To support conscious HORECA workers, reduce unfair competition on food marketing, (2) To provide learning and training opportunities for low skilled HORECA workers, (3) To increase the work capacities of Horeca workers who have less opportunities by improving their key competences
Project
Design a Spray Drying System and Manufacturing a Prototype for Dehydrating Liquid Lysozyme This project supported by TUBİTAK with ID of 3200782. Link: https://www.tubitak.gov.tr/tr/duyuru/teydeb-1501-programi-2020-yili-2-cagrisi-sonuclari-aciklandi
Archived project
Regional Laboratory Setup in Canakkale and Food Processing/Vocational Analytical Testing Training Workshop