Müge URGU ÖZTÜRK

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı

Research areas: Engineering and Technology, Food Engineering, Food Technology, Processing Diary And Related Products, Meat, Poultry and Game Technology, Agricultural Sciences, Agriculture, Food Science, Food Hygiene and Sanitation, Food Microbiology

Publications

• Antioxidant and antihypertensive properties of proteins from bovine by-products (2025)
• Recent trends in enzymatic hydrolysis for circular utilization of meat processing waste (2025)
• Antioxidant role of enzymatically hydrolyzed buttermilk proteins in model meat batters (2024)
• Effects of the factors on the formation of petroleum odour by Penicillium Commune in fresh kashar cheese (2024)
• Antioxidant activity of buttermilk powder hydrolysates: Impacts of enzyme and time of hydrolysis (2023)
• Kaşar peynirinde petrol kokusu oluşumu: Potasyum sorbat uygulanmış peynirlerden izole edilen maya ve küflerin petrol kokusu oluşturma düzeylerinin tespit edilmesi (2023)
• THE FORMATION OF PETROLEUM ODOUR AND 1,3-PENTADIEN IN SORBATE-TREATED KASHAR CHEESE (2023)
• Kaşar Peynirlerine Sürekli Sistemde UV Işık Uygulaması: Ambalajlama ve UV Işık Dozu ile Protein ve Lipid Oksidasyonu ve Duyusal Özellikler Arasında İlişkinin Belirlenmesi. (2023)
• Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage (2022)
• Regulations and Legislations on Processed Cheese (2022)
• MOULD AND YEAST COUNTS İN SORBATE-TREATED KASAR CHEESE (2022)
• AN ASSESSMENT OF USING CONTINUOUS SYSTEM ULTRAVIOLET LIGHT ON THE SURFACE OF KAYMAK: EFFECTS ON PROTEIN AND LIPID OXIDATION DEGREES DURING STORAGE (2022)
• CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS (2022)
• Impact of ultraviolet light radiation on the consumer preferences, mould growth, colour, oxidative and sensory characteristics of butter (2022)
• The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders (2022)
• PASLANMAZ ÇELİK YÜZEYLERDE SÜT PROTEİN KONSANTRESİ BİRİKİMİNİN VE SU İLE ÇALKALAMA, ALKALİ VE ENZİMATİK TEMİZLEME YÖNTEMLERİNİN ETKİNLİĞİNİN FTIR-ATR İLE DEĞERLENDİRİLMESİ (2022)
• Regulations and legislations on processed cheese (2022)
• The effects of ultraviolet light application on the quality of kaymak (clotted cream) during storage period (2021)
• Utilization of dairy-based ingredients in further processed meat products (2021)
• Protein oxidation in ultraviolet light-treated dairy products (2021)
• The effects of ultraviolet light application on the quality of kaymak (clotted cream) during storage period (2021)
• The use of continuous ultraviolet light on yoghurt (homogenized and cream on top) surface: The effects on lipid and protein oxidation during storage (2021)
• Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat (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)
• Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties (2020)
• The effect of continuous system ultraviolet light application on the quality of kaymak (clotted cream) (2020)
• Sağlıklı et ürünleri formülasyonlarının geliştirilmesinde çoklu emülsiyonların kullanımı (2020)
• The effect of continuous system ultraviolet light application on the quality of kaymak (clotted cream) (2020)
• Sağlıklı et ürünleri formülasyonlarının geliştirilmesinde çoklu emülsiyonların kullanımı (2020)
• Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes (2020)
• Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties (2020)
• A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters (2020)
• The efficacy of continuous system ultraviolet light treatment on the inhibition of molds inoculated to surfaces of yoghurt with surface cream (2019)
• The effect of continuous system Ultraviolet light application on the quality of yoghurt with surface cream (2019)
• Monitoring the Changes in Lipid Oxidation Levels of Butter and Kaymak (Turkish Cream) During Storage Period (2019)
• Effect of ultraviolet light using continuous commercial system on quality of yoghurt with surface cream during storage period (2019)
• Yağı azaltılmış beyaz peynir tozu üretiminde mikropartiküle protein kullanımı ile emülsiyon hazırlama ve kurutmanın lezzet bileşenleri üzerine etkileri (2019)
• The efficacy of continuous system ultraviolet light treatment on the inhibition of molds inoculated to surfaces of yoghurt with surface cream (2019)
• Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties (2019)
• Ultraviolet Light Applications in Dairy Processing (2018)
• Stability, microstructure and rheological characteristics of low-fat and full-fat cheese emulsion with different emulsifying salt concentration for production of spray-dried cheese powder (2018)
• Evaluation of Izmir Tulum cheese pieces by drying with tray dryer at different air flow rates and temperatures (2018)
• Evaluation of Izmir Tulum cheese pieces by drying with tray dryer at different air flow rates and temperatures (2018)
• Effects of microparticulated protein on stability and rheological properties of reduced-fat white-brined cheese emulsion (2018)
• Effects of different maltodextrin amount on the composition, rheological, morphological and color properties of white-brined cheese emulsion (2018)
• Gıda Sanayisinde Ultraviyole Işığın Yüzey Uygulamaları (2018)
• The effects of reducing the fat content and using of microparticulated protein on the physical, sensorial and morphological properties of spray dried cheese powder (2018)
• Gıda sanayiinde ultraviyole ışığın yüzey uygulamaları (2018)
• Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts (2018)
• Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi (2017)
• Beyaz peynir tozunda maltodekstrin varlığının fourier dönüşüm kızıl ötesi spektroskopisi (FT-IR) ile belirlenmesi (2017)
• Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi (2017)
• Effect of spray-drying conditions on the amount of Hydroxymethylfurfural (HMF) content of white cheese powder (2016)
• Isıl işlem görmüş içme sütlerinde hidroksimetilfurfural içeriğinin belirlenmesi (2016)
• Gıda sanayiinde Ultraviyole ışığın yüzey uygulamaları (2016)
• Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers (2016)
• Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions (2016)
• "Quality Changes of Sardine Fillets Marinated with Vinegar Grapefruit and Pomegranate Marinades", Electronic Journal of Polish Agricultural Universities, vol.18, 2015 (Link) (2015)
• Yağı azaltılmış model sistem et emülsiyonlarında çoklu W/O/W emülsiyon kullanımının araştırılması (2014)
• Quality characteristics of meat emulsions manufactured with W O W multiple emulsions as fat replacers (2014)
• Sosis üretiminde fındık yağı ve fındık tozu kullanımının emülsiyon karakteristikleri üzerine etkisi (2014)
• Characteristics of multiple W/O/W emulsions manufactured with caseinate or egg white powder (2014)
• Utilization of egg white powder and olive oil in turkey meat emulsion systems (2013)
• The effects of using hazelnut oil in water emulsion and hazelnut powder on emulsion properties of reduced fat sausages (2013)
• Effect of water in olive oil emulsion and carrot powder addition on some emulsion properties of reduced fat model system meat emulsion systems (2013)
• Farklı pH değerlerindeki marinat çözeltilerinde marine edilen hindi göğüs etlerinin bazı kalite parametrelerinin incelenmesi (2012)
• Yağı ve tuzu azaltılmış tavuk eti emülsiyon sistemlerinde deniz börülcesi (Salicornia europaea) tozu kullanımı (2012)
• Quality changes of Sardine (Sardina Pichardus) fillets marinated with different solutions (2011)
• Marinasyon işleminde domates suyu adaçayı veya defne ekstraktı kullanımının hindi göğüs etlerinin bazı kalite kriterlerine etkisi (2011)

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