Burcu ÖZTÜRK KERİMOĞLU
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Et ve Et Ürünleri Teknolojisi, Diğer, Tarımsal Bilimler, Ziraat, Temel Bilimler, Gıda Biyokimyası, Su Ürünleri
Yayınlar
- Exploring the potential use of moringa (Moringa oleifera) seeds in meat products (2026)
- Application of artificial intelligence-assisted technologies for quality traceability in poultry product (2026)
- Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages (2026)
- Recent trends in enzymatic hydrolysis for circular utilization of meat processing waste (2025)
- Current perspectives on sustainable technologies for effective valorization of industrial meat waste: Opening the door to a greener future (2025)
- Coated Fish and Shellfish Products Mapping Technological Trends And Emerging Reformulation Strategies, Aydın, İ. & Altan, Ö. (Eds.) (2025)
- The Effects of Different Frying Oils and Antioxidant Use on Quality of Deep-Fat-Fried Chicken Nuggets (2025)
- Application of Protein Concentrate-Based Gel Emulsions for Animal Fat Reduction in Meat Emulsions: Proximate Composition, Technological, and Textural Properties (2025)
- Recent trends in enzymatic hydrolysis for circular utilization of meat processing waste (2025)
- Oyster mushroom (Pleurotus ostreatus) as a natural salt substitute in fermented sausages (sucuk): Effects on texture and quality (2025)
- Utilization of flaxseed protein-based O/W emulsions with centaury oil as fat replacers in model meat emulsions (2025)
- Meat-derived bioactive peptides: application potential in functional foods (2025)
- Valorization of plant-based agro-industrial residues for recovery of bioactive peptide-rich fractions and their application in muscle foods (2025)
- Oleogel applications in different animal-derived food systems (2025)
- Antioxidant and antihypertensive properties of proteins from bovine by-products (2025)
- Antioxidant role of enzymatically hydrolyzed buttermilk proteins in model meat batters (2024)
- Poultry processing by-products as potential sources of bioactive peptides (2024)
- Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage (2024)
- Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef? (2024)
- POULTRY PROCESSING BY-PRODUCTS AS POTENTIAL SOURCES OF BIOACTIVE PEPTIDES (2024)
- Antioxidant peptides generated from chicken feet protein hydrolysates (2023)
- Antioxidant activity of buttermilk powder hydrolysates: Impacts of enzyme and time of hydrolysis (2023)
- Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products (2023)
- Et Teknolojisi "Et Ürünleri Üretiminde Temel Teknolojiler ve Ürün Kalitesi" (2023)
- The use of healthier oils in the form of gelled or double emulsions to replace animal fat in meat products (2022)
- Effects of eggshell calcium powder, pectin or acorn (Quercus ilex) extract as phosphate replacers in restructured turkey steaks (2022)
- Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns (2022)
- Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays (2022)
- Lipid oxidation in cured meat model systems containing either antioxidant or prooxidant: A comparative study on determination of malondialdehyde concentration by using conventional, test-kit and chromatographic assays (2022)
- Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products (2022)
- Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation (2022)
- CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS (2022)
- Health properties of animal-related protein hydrolysates (2021)
- Utilization of dairy-based ingredients in further processed meat products (2021)
- Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat (2021)
- Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages (2021)
- Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması (2021)
- An assessment of using pea and brown rice proteins to formulate flexitarian and vegan burger patties (2021)
- A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex (2021)
- Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages (2021)
- Formulating reduced-fat sausages with quinoa or teff flours: Effects on emulsion characteristics and product quality (2020)
- Residual nitrite content of heat-treated sucuk as affected by chard powder incorporation and processing (2020)
- Isıl işlem görmüş sucuk formülasyonlarında hayvansal yağ girdisinin bitkisel yağ karışımı ile yer değiştirilmesinin ve antioksidan kullanımının ürün kalitesine olan etkilerinin incelenmesi (2020)
- Kinoa ve teff unlarının yağı azaltılmış sosis formülasyonlarında kullanımı: Duyusal kalitenin irdelenmesi (2020)
- Sağlıklı et ürünleri formülasyonlarının geliştirilmesinde çoklu emülsiyonların kullanımı (2020)
- Küresel COVID-19 pandemisi ve et sektörüne yansımaları (2020)
- Kinoa ve Teff Unlarının Yağı Azaltılmış Sosis Formülasyonlarında Kullanımı: Duyusal Kalitenin İrdelenmesi (2020)
- Fermente et ürünlerinin yağ formülasyonunda jel emülsiyon ve antioksidan kullanımının oksidatif kalite üzerine etkileri (2020)
- Sağlıklı et ürünleri formülasyonlarının geliştirilmesinde çoklu emülsiyonların kullanımı (2020)
- Isıl işlem görmüş sucuk formülasyonlarında hayvansal yağ girdisinin bitkisel yağ karışımı ile yer değiştirilmesinin ve antioksidan kullanımının ürün kalitesine olan etkilerinin incelenmesi. (2020)
- Sağlıklı et ürünleri formülasyonlarının geliştirilmesinde çoklu emülsiyonların kullanımı (2020)
- Fermente Et Ürünlerinin Yağ Formülasyonunda Jel Emülsiyon ve Antioksidan Kullanımının Oksidatif Kalite Üzerine Etkileri (2020)
- Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes (2020)
- Tavuk Nugget Formülasyonlarında Buğday Unu Yerine Bal Kabağı Tozu Kullanımı Üzerine Bir Araştırma (2020)
- RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING (2020)
- A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters (2020)
- Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality (2020)
- Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing? (2019)
- Technological quality of chicken nuggets formulated with pumpkin powder as wheat flour replacers (2019)
- Oxidative and microbiological quality of phosphate-free restructured chicken steaks during frozen storage (2019)
- Technological Quality of Chicken Nuggets Formulated with Pumpkin Powder as Wheat Flour Replacers (2019)
- Effects of gelled emulsions containing peanut and flaxseed oil mixture on the oxidative stability of heat-processed fermented sausages. (2019)
- CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS (2019)
- Incorporation of gelled emulsions with ?-tocopherol as fat replacer in heat-treated fermented sausages (2019)
- A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil (2019)
- Monitoring the changes in freshness and oxidative stability of sous-vide cooked sea bass fillets marinated with daphne or basil extracts (2019)
- A novel strategy to formulate healthier fermented sausages by using gelled emulsion systems (2019)
- A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil (2019)
- Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks (2019)
- Effects of gelled emulsions containing peanut and flaxseed oil mixture on the oxidative stability of heat processed fermented sausages (2019)
- The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets (2019)
- Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing? (2019)
- Effects of O/W gelled emulsion systems on some quality characteristics of heat-treated sucuk (2018)
- Fiber-enriched and phosphate-free restructured chicken steaks: Functional and technological attributes and quality changes during storage (2018)
- Technological properties of gluten-free batter formulations and their effects on quality of chicken nuggets (2018)
- Novel formulation perspectives for fermented meat products (2018)
- Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening (2018)
- Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs (2018)
- Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening (2018)
- Novel emulsion delivery systems in meat products: method to maintain quality while improving nutritional profile (2018)
- Cold set linseed/peanut gelled emulsions: A healthy fat replacer in heat treated fermented sausages (2018)
- A study on incorporation of sweet potato powder in model system turkey emulsions (2018)
- Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed. (2018)
- Quality attributes of chicken nuggets produced by using different gluten-free ingredients (2018)
- Lipid oxidation and temperature changes in döner during cooking (2018)
- Effects of hot gelled linseed/peanut oil as beef fat replacer in heat treated fermented sausages on lipid oxidation (2018)
- Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs. (2018)
- Effects of Jerusalem artichoke powder and sodium carbonate as phosphate replacers on the quality characteristics of emulsified chicken meatballs”, KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, pp.26-42, 2018 (2018)
- Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks (2017)
- PHOSPHATES IN MEAT AND MEAT PRODUCTS: CURRENT PERSPECTIVE ON EVALUATION OF THEIR FUNCTIONS AND REPLACEMENT POSSIBILITIES (2017)
- Stability of model system beef emulsions containing linseed oil-in-water gelled emulsions (2017)
- Protein oxidation of fermented sausage (sucuk) produced with olive oil during storage (2017)
- Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions (2017)
- The effects of replacing beef fat with olive oil on protein oxidation products (?-Aminoadipic semialdehydes-AAS and ?-glutamic semialdehydes-GGS) in Turkish dried fermented sausage (2017)
- Oxidative properties of sucuk produced with olive oil during fermentation and ripening (2017)
- Et ve et ürünlerinde fosfatlar: İşlevleri ve ikame olanaklarının güncel çerçevede değerlendirilmesi (2017)
- A rising star prebiotic dietary fiber: Inulin and recent applications in meat products (2017)
- The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls (2017)
- Oxidative properties of sucuk produced with olive oil during fermentation and ripening (2017)
- THE EFFECTS OF REPLACING BEEF FAT WITH OLIVE OIL ON PROTEIN OXIDATION IN SUCUK (TURKISH DRIED FERMENTED SAUSAGE) (2017)