Figen ERTEKİN
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Technology, Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.), Chemical Engineering and Technology, Agricultural Sciences, Agriculture, Natural Sciences, Farm Machinery, Other
Publications
- Sustainable Bioactive Coatings: Valorization of Food Industry By-Products for Probiotic Delivery (2026)
- Hybrid extraction and spray drying for the co-encapsulation of sulforaphane and curcumin: Process optimization and functional application (2026)
- Numerical and experimental study of a jet impingement oven and its application to bread baking (2026)
- Innovative cooking with air jet impingement: Enhancing beef and chicken quality, safety, and efficiency (2026)
- Postharvest preservation of broccoli and cherry tomatoes using UV-B light in household refrigeration (2026)
- Air Jet Impingement–Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality (2026)
- Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization (2026)
- Valorisation of shelled and unshelled pumpkin seed by-products into functional edible films for strawberry quality preservation during storage (2026)
- Development of Crispy, Antioxidant‐Rich Sultana Grape Chips via Hybrid Pre‐Drying and Explosion Puff Drying (2026)
- Biosensors in Fermented Food Systems: From Process Monitoring to Quality and Safety Assessment (2026)
- Sustainable Bioactive Coatings: Valorization of Food Industry By-Products for Probiotic Delivery (2026)
- Impact of novel thawing methods on the quality characteristics of beef meat (2025)
- Extraction and optimization of sulforaphane using green methods from cruciferous vegetable seeds (2025)
- Application of filtration in beverage production (2025)
- Spray Chilling Based Microencapsulation of Sulforaphane: Process Optimization and Release Dynamics (2025)
- Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane from Cabbage Seeds Using the Ionic Gelation Method (2025)
- Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced‐Fat White Cheese Snacks (2025)
- DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS (2025)
- Gıdaların Kurutulmasında Kullanılan Yenilikçi Kurutma Teknolojileri (2024)
- Enhancing Viability of Lactobacillus plantarum BG24 Through Optimized Spray Drying: Insights Into Process Parameters, Carrier Agents, Comparative Analysis With Freeze Drying, and Storage Condition Influences (2024)
- Encapsulation by Ionic Gelation Method of Pure Sulforaphane Extracted from Cabbage Seeds: Optimization of Process Conditions and Determination of Stability (2024)
- Airfry (Sıcak Hava Kızartma) Fonksiyonuna Sahip Çarpan Hava Jeti Fırın Prototipinde Elma Dilim Patateslerin Pişirilmesi/Kızartılması ve Kalite Özelliklerinin İncelenmesi, (2024)
- Piezoelektrik yöntemi ile sebzelik içinde buğu metodunun gıda kalitesine ve raf ömrüne etkisi, (2024)
- Lahana Tohumundan Elde Edilen Saf Sülforafanın Püskürtmeli Soğutma Yöntemiyle Mikroenkapsülasyonu: Uygun Jelatin Konsantrasyonunun ve Karıştırma Hızının Belirlenmesi, (2024)
- Sülforafan ve Kurkumin Ekstraksiyon İşlem Koşullarının Belirlenmesi, (2024)
- Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods (2024)
- Spray drying of egg components (2024)
- Principles of distillation process (2024)
- Evaporation in the sugar industry (2024)
- Patlatmalı puf kurutma teknolojisi (2024)
- Çarpan hava jeti kurutma teknolojisi (2024)
- ULTRASON DESTEKLİ DONDURMA VE ÇÖZÜNDÜRME İŞLEMİNİN DANA NUAR ETİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ (2024)
- Üniversite-Sanayi İşbirliği Çerçevesinde Probiyotik Kültür İçeren Kapsül Üretimi (2023)
- Gıda Sistemlerinde Yenilebilir Filmler Ve Kaplamalar (2023)
- ULTRASONİK DESTEKLİ EKSTRAKSİYON YÖNTEMİ İLE ELDE EDİLEN ZEYTİN YAPRAĞI EKSTRAKTININ İYONİK JELASYON YÖNTEMİ İLE ENKAPSÜLASYONU VE KEFİR İÇECEĞİNDE KULLANILMASI (2023)
- Recent progress in food processing applications of air impingement technology: A review (2023)
- Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks (2023)
- Effect of pre-drying methods on the quality aspects of explosive puffed dried beef snack (2023)
- 2-FAZLI PİRİNANIN ÖN KURUTULMASININ GEREKLİLİĞİ VE VALSLİ KURUTUCU KULLANIMI (2023)
- The effect of different materials on the coating of baker’s yeast (Saccharomyces cerevisiae) with the fluidized bed method (2023)
- Recent progress in the stickiness reduction of sugar-rich foods during spray drying (2023)
- READY-TO-EAT CHICKPEA PURÉE POWDER BY DRUM DRYING; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF POWDER PRODUCT (2023)
- Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier (2023)
- Spray drying of egg components (2023)
- Ultrasonic thawing of frozen beef meat against to traditional thawing methods: Effects on the quality of beef meat (2023)
- Bread Baking in an Oven With Air Impingement Jet Technology: Effects of Different Processing Conditions. (2023)
- Encapsulation by Ionic Gelation Method of Sulforaphane Extracted and Purified from Cabbage Seeds: Determination of Suitable Coating Material (2023)
- Investigation of the effect of ultrasound assisted freezing on the quality characteristics of meat (2023)
- Krusifer grubu sebze tohumu ekstraktının in vitro antimikrobiyal aktivitesinin incelenmesi, (2023)
- Vitamin delivery systems by spray-drying encapsulation within plant protein-based carriers: A review (2023)
- Recent Advances for Rapid Freezing and Thawing Methods of Foods (2023)
- Coating of baker’s yeast with a fluidized bed system: Effects of process parameters and storage stability of coated yeast in flour mixtures (2023)
- Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar (2023)
- Recent progress in food processing applications of air impingement technology: A review (2023)
- 2-FAZLI PİRİNANIN ÖN KURUTULMASININ GEREKLİLİĞİ VE VALSLİ KURUTUCU KULLANIMI (2023)
- Recent Advances for Rapid Freezing and Thawing Methods of Foods (2023)
- Puf Kurutulmuş Et Atıştırmalık Geliştirilmesinde Girdi Oranlarının Ve Ön İşlem Koşullarının Etkisinin İncelenmesi. (2022)
- CHARACTERIZATION of WATERMELON PECTINS EXTRACTED by DIFFERENT METHODS (2022)
- BEEF COOKING IN AN OVEN USING AIR IMPINGEMENT JET TECHNOLOGY: EFFECTS OF DIFFERENT PROCESSING CONDITIONS (2022)
- CHARACTERIZATION of WATERMELON PECTINS EXTRACTED by DIFFERENT METHODS (2022)
- Optimization Of Sulforaphane Extraction From Cabbage Seeds By Ultrasound And Microwave Extraction Methods. (2022)
- Effect of Inlet Breadth on The Performance of a Free-running Oven Impeller. (2022)
- OPTIMIZATION OF SULFORAFAN EXTRACTION BY ULTRASOUND ASSISTED EXTRACTION METHOD FROM BROCCOLI SEED (2022)
- Unit Operations Laboratory Manual (2022)
- An overview of high-temperature food processes, Chapter 1 (2022)
- Bitkisel Atıklardan Kahverengi ve Yeşil Doğal Gıda Renk Maddesi Eldesinde Ekstraksiyon Yöntemlerinin ve İşlem Koşulların Etkisi (2022)
- An overview of high-temperature food processes (2022)
- Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications (2022)
- Microencapsulation of phycocyanin by spray-drying method: Effect of process parameters and wall materials (2022)
- Impact of Pre-drying on the Textural, Chemical, Color and Sensory Properties of Explosive Puffing Dried White Cheese Snacks (2022)
- İleri kurutma teknolojileri (2021)
- Sulforaphane Extraction From Crucifer Group Vegetables and Seeds (Cabbage, Broccoli, Black Radish and Kohlrabi) (2021)
- Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri (2021)
- Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri (2021)
- Optimization of spray drying process conditions of Lactobacillus plantarum BG24 strain (2021)
- Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage (2021)
- Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil (2021)
- The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat (2021)
- Improving the stability of oily turmeric extract by microencapsulation using spray drying technique (2021)
- Improving the stability of phycocyanin by spray dried microencapsulation (2021)
- Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations (2021)
- Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips (2021)
- Drying kinetics behavior of turkey breast meat in different drying methods (2020)
- Kurutma (2020)
- Spray drying for production of food colors from natural sources (2020)
- Drying kinetics behavior of turkey breast meat in different drying methods (2020)
- Farklı Koşullarda Sıcak Hava ile Ön Kurutmanın Puf Kurutma Yöntemi ile Tekstürize Edilen Dana Nuar Etinin Bazı Kalite Özellikleri Üzerindeki Etkisi (2020)
- Dondurarak Ön Kurutma İşleminin Puf Kurutulmuş Yarım Yağlı Beyaz Peynirin Kalite Özellikleri Üzerine Etkisinin İncelenmesi (2020)
- Yenilebilir Filmlerde Protein Ve Gliserol Konsantrasyonunun Su Buharı Geçirgenliği Üzerine Etkisi, (2020)
- Nar Kabuğundan Farklı Ekstraksiyon Yöntemleri İle Elde Edilen Pektinlerin Karakterize Edilmesi (2020)
- Akışkan Yatak Kurutucu İşlem Parametrelerinin Ekmek Mayasının Kaplanması Üzerine Etkilerinin İncelenmesi (2020)
- Farklı Marinasyon Çözeltileri ile Muamele Edilen Dana Nuarı Etinin Mikrodalga Kurutma Yöntemi İle Kurutulması (2020)
- Pre-drying of 2-Phase Olive Pomace by Drum Dryer to Improve Processability (2020)
- Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri (2020)
- Farklı nem içeriklerine sahip olacak şekilde ön kurutma işlemi uygulanmış hindi göğüs etinin puf kurutma işlemi sonrası fiziksel özelliklerindeki değişim (2020)
- Toz Gıda Proseslerinde Akışkan Yatak Uygulamaları (2020)
- DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS (2020)
- Effect of Vacuum Cooking Process Conditions on Color, Textural, Microstructural and Sensory Properties of Beef (2020)
- Drying Kinetics of Reduced Fat White Cheese Dried by Different Methods (2020)
- Farklı Yöntemler İle Ayvadan (Cydonia Vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri, (2020)