Zeynep Tacer Caba

• PhD.
• Professor (Associate) at Bahçeşehir University

People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes. Edi...

The SDG targets related to food and land systems are particularly off-track. The SDR evaluates three possible pathways towards achieving sustainable food and land systems. Globally, 600 million people will still suffer from hunger by 2030; obesity is increasing; and greenhouse gas emissions from agriculture, forestry, and other land use (AFOLU) acc...

Research background Brain cancer is known to be one of the most difficult types of cancer to cure. It has a serious impact on the lives of diagnosed people due to the insufficient treatment options and their side effects. The search for new alternative treatments is therefore ongoing. Melocan (Smilax excelsa L.) and galdirik (Trachystemon orientali...

Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by my...

Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest...

This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). A...

Rheological tests performed under conditions relevant to those experienced during proof and oven rise are necessary for understanding the mechanisms of dextran addition on wheat dough baking performance. This study evaluated the effect of a high molecular weight (Mw) dextran, produced in situ by Weissella confusa A16 or externally added, on wheat d...

This study simulated the gastrointestinal digestions of black chickpea (BC) and brown lentil (BL). BC phenolics were better retained (an increase of 35.1%) than the BL phenolics (a loss of 7.4%) after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (about 47%). TAA (Total antioxidant activity) of free fractions increa...

Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality. Experimental approach. Three types of flour,...

Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study, as substitutions to wheat flour either individually (10%, w/w) or as combinations (5% each, w/w) i...

Application of hydrothermal processes without chemicals, to modify starch to form resistant starch is a promising method to produce resistant starch from healthful sources. As being an important source of carbohydrate, protein, lipid, vitamin, dietary fiber and minerals, common buckwheat (Fagopyrum esculentum Moench) is more widely used in cereal i...

Fungal mycelia are versatile, highly productive and sustainable sources for biocomposites to replace conventional plastics. However, with only very few fungal strains that have been characterized, numerous strains still remain unexplored as potential competitors against traditional non-biodegradable materials. Moreover, the functionality of myceliu...

Due to increasing consumer awareness of healthier lifestyles and well-being, superfoods have raised a new alternative to combine the extreme benefits of functional properties with their individual exotic and natural properties. However, in contrast to their health or even medicine related superior properties that are based on their histories of tra...

In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to pheno...

Biodegradable films and coatings; attract an increasing interest recently being natural and environmentally friendly alternatives to synthetic food packaging materials. Some terms such as "renewable, food preservative, thin layers, food life extender" might be used for defining these materials. Proteins have a high potential to be used in food pack...

EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS Recently, cereal products have been displayed to provide health benefits far beyond being only staple food-stuffs. Oats (Avena sativa L.), which are consumed less than wheat, have recently attracted attention for their antioxidant, anti-inflammatory, hypoalle...

This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC). RS contents for native black chickpea st...

Addition of bioactive ingredients into cereal products is reported to have some detrimental effects on the product quality. However, sometimes those negative effects are known to be compensated by protein sources. In this study, the single and combined effects of both Concord grape extract powder (CGEP) and wheat protein isolate (WPI) on quality pa...

This study aims to bring different perspective to literature by defining changes in TPC and AA of sucrose impregnation applied jams produced from high antioxidant potential fruit and vegetables. Total phenolic contents were determined by the Folin-Ciocalteau method and total antioxidant activities were determined with ABTS and DPPH radical scavengi...

Humans have a history of cultivating cereal crops and utilizing their grains to prepare various types of food for thousands of years. The most popular cereal products available in the market include bread, cookies/biscuits, cakes, pasta, noodles, and extruded snacks and breakfast cereals. They are an important part of our daily diets and provide en...

Humans have a history of cultivating cereal crops and utilizing their grains to prepare various types of food for thousands of years. The most popular cereal products available in the market include bread, cookies/biscuits, cakes, pasta, noodles, and extruded snacks and breakfast cereals. They are an important part of our daily diets and provide en...

Bulgur has been one of the most important traditional Durum wheat products in Turkey and Middle Eastern countries for ages. The objective of this study was to reveal the composition of some healthy components of industrial bulgur samples produced in Turkey. Total starch, resistant starch, dietary fibre and total phenolic contents and their high-per...