Nurcan KOCA

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı

Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Süt ve Süt Ürünleri Teknolojisi, Tarımsal Bilimler, Ziraat, Zootekni ve Hayvan Besleme, Gıda İşleme (pastörizasyon,sterilizasyon, Soğutma, Kurutma), Gıda Bilimleri, Temel Bilimler

Yayınlar

• The Sustainable Approaches in the Processes of Cheese with Eyes: A Life Cycle Perspective, Hotspots and Scenarios (2026)
• Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced-Fat White Cheese Snacks (2025)
• Tarladan Sofraya Gıdada e-ticaret (2025)
• Sustainable Food Systems and Sustainable Diet (2024)
• Dünyada ve Türkiye'de Süt Sektöründe Gelişmeler ; Taklit ve Tağşişe Yönelik Önlemler (2024)
• Dünyada gıdalarda eğilimlerin süt ürünlerine yansımaları (2024)
• Sustainable Food Systems and Sustainable Diet (2024)
• Effect of pre-drying methods on the quality aspects of explosive puffed dried beef snack (2023)
• 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 (2023)
• Kaşar peynirinde petrol kokusu oluşumu: Potasyum sorbat uygulanmış peynirlerden izole edilen maya ve küflerin petrol kokusu oluşturma düzeylerinin tespit edilmesi (2023)
• Potasyum sorbat uygulanmış kaşar peynirlerinden maya ve küflerin klasik ve yeni nesil dizileme yöntemleri ile tanımlanması ve sorbata karşı dirençlerinin 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)
• Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier (2023)
• Regulations and legislations on processed cheese (2022)
• İZMİR TULUM PEYNİRİ ÜRETİMİNDE YAŞAM DÖNGÜSÜ ANALİZİ İLE ÇEVRESEL ETKİLERİN SÜRDÜRÜLEBİLİRLİK KAPSAMINDA İNCELENMESİ (2022)
• Impact of ultraviolet light radiation on the consumer preferences, mould growth, colour, oxidative and sensory characteristics of butter (2022)
• Farklı Peynir Çeşitlerinin Yaşam Döngüsü Analizi (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 WATERMELON PECTINS EXTRACTED by DIFFERENT METHODS (2022)
• TÜRKİYE’DE SÜT SEKTÖRÜNDE YENİ TEKNOJİ UYGULAMALARI VE YENİ ÜRÜN EĞİLİMLERİ (2022)
• TÜRKİYE’DE SÜT SEKTÖRÜNDE YENİ TEKNOJİ UYGULAMALARI VE YENİ ÜRÜN EĞİLİMLERİ (2022)
• Regulations and Legislations on Processed Cheese (2022)
• Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat (2022)
• Impact of Pre-drying on the Textural, Chemical, Color and Sensory Properties of Explosive Puffing Dried White Cheese Snacks (2022)
• 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)
• The effects of ultraviolet light application on the quality of kaymak (clotted cream) during storage period (2021)
• Protein oxidation in ultraviolet light-treated dairy products (2021)
• The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat (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)
• The Effect of Using Cow and Goat Milk on Antioxidant, Rheological and Sensory Properties of Kefir (2021)
• The effect of continuous system ultraviolet light application on the quality of kaymak (clotted cream) (2020)
• The effect of continuous system ultraviolet light application on the quality of kaymak (clotted cream) (2020)
• Drying kinetics behavior of turkey breast meat in different drying methods (2020)
• Drying Kinetics of Reduced Fat White Cheese Dried by Different Methods (2020)
• Farklı Marinasyon Çözeltileri ile Muamele Edilen Dana Nuarı Etinin Mikrodalga Kurutma Yöntemi İle Kurutulması (2020)
• DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS (2020)
• Farklı nem içeriklerine sahip olacak şekilde ön kurutma işlemi uygulanmış hindi göğüs etinin puf kurutma işlemi sonrası fiziksel özelliklerindeki değişim (2020)
• Farklı Koşullarda Sıcak Hava ile Ön Kurutmanın Puf Kurutma Yöntemi ile Tekstürize Edilen Dana Nuar Etinin Bazı Kalite Özellikleri Üzerindeki Etkisi (2020)
• Peynir üretimine yönelik yaşam döngüsü analizi çalışmalarının sürdürülebilirlik bakış açısıyla ele alınması (2020)
• Dondurarak Ön Kurutma İşleminin Puf Kurutulmuş Yarım Yağlı Beyaz Peynirin Kalite Özellikleri Üzerine Etkisinin İncelenmesi (2020)
• Nar Kabuğundan Farklı Ekstraksiyon Yöntemleri İle Elde Edilen Pektinlerin Karakterize Edilmesi (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)
• Aşama-eşiği yöntemiyle ürün geliştirme: bademli ve likörlü dondurma (2019)
• Effects of Microwave Drying Prior to Puff Drying on The Physical Quality Characteristics Of Dried Reduced- Fat White Cheese (2019)
• Monitoring the Changes in Lipid Oxidation Levels of Butter and Kaymak (Turkish Cream) During Storage Period (2019)
• The effect of potassium sorbate on the microbiological quality of block type processed cheese (2019)
• Peynir tozu: üretim, depolama ve kalite ilişkisi (2019)
• Gıda tüketiminde eğilimler ve Türkiye’de süt sektörüne yansımaları (2019)
• The efficacy of continuous system ultraviolet light treatment on the inhibition of molds inoculated to surfaces of yoghurt with surface cream (2019)
• Yerel mi endüstriyel mi? (2019)
• Yerel mi ? Endüstriyel mi? (2019)
• Yağı azaltılmış beyaz peynir tozu üretiminde mikropartiküle protein kullanımı ile emülsiyon hazırlama ve kurutmanın lezzet bileşenleri üzerine etkileri (2019)
• Drying Characteristics of Reduced Fat White Cheese Dried by Different Methods. (2019)
• Production of Texturized Round-Beef Snack Using Freeze and Microwave Pre-Drying Methods (2019)
• The efficacy of continuous system ultraviolet light treatment on the inhibition of molds inoculated to surfaces of yoghurt with surface cream (2019)
• Yeni ürün geliştirme kapsamında aşama eşiği yöntemi kullanılarak üretilen baharatlı tereyağı (2019)
• Effect of ultraviolet light using continuous commercial system on quality of yoghurt with surface cream during storage period (2019)
• Effects of Different Marination Processes on Drying Of Turkey Breast Meat. (2019)
• The effect of continuous system Ultraviolet light application on the quality of yoghurt with surface cream (2019)
• The Relation of Shape and Moisture Content of Kashar Cheese Pieces with Pre-Drying Methods for the Production of Dried Cheese (2019)
• Toprağa gömerek ve buzdolabı koşullarında olgunlaştırmanın Sivas küp peynirinin özellikleri üzerine etkisi (2019)
• Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage (2019)
• Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties (2019)
• Technolological Approaches for Novel Applications in Dairy Provessing (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)
• Türkiye’de süt sektörü ve mevzuatlar (2018)
• Ultraviolet Light Applications in Dairy Processing (2018)
• Evaluation of Izmir Tulum cheese pieces by drying with tray dryer at different air flow rates and temperatures (2018)
• The effect of ultraviolet light on the mold decontamination and the quality of yoghurt (2018)
• Effects of different maltodextrin amount on the composition, rheological, morphological and color properties of white-brined cheese emulsion (2018)
• Süt sektöründeki gelişmeler (2018)
• Salt distribution and salt uptake during ripening in turkish white cheese affected by high pressure processing (2018)
• Effects of microparticulated protein on stability and rheological properties of reduced-fat white-brined cheese emulsion (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)
• Süt ürünlerinin işlenmesi ve güncel tartışmalardaki yeri (2018)
• Salt Distribution and Salt Uptake during Ripening in Turkish White Cheese Affected by High Pressure Processing (2018)
• Gıda Sanayisinde Ultraviyole Işığın Yüzey Uygulamaları (2018)
• Evaluation of Izmir Tulum cheese pieces by drying with tray dryer at different air flow rates and temperatures (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)
• The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages (2018)
• The effect of UV light on the mould inactivation and the quality of fresh kashar cheese (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)
• Aşama-Eşiği Yöntemi ile ürün geliştirme: çeşnili lor topları (2017)
• Peynire ilişkin mevzuatlar (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)
• Peynirde gözenek oluşumu ve etkileyen faktörler (2016)
• Isıl işlem görmüş içme sütlerinde hidroksimetilfurfural içeriğinin belirlenmesi (2016)
• Identification of flavor compounds of white cheese powder with GC-MS and descriptive sensory analysıs (2016)
• Gıda sanayiinde Ultraviyole ışığın yüzey uygulamaları (2016)
• The physical and reconstitution properties related to chemical and sensory properties of spray-dried white cheese powder packaged in different materials (2016)
• Püskürtmeli Kurutucu İle Üretilen Beyaz Peynir Tozunun Mikroyapisi Üzerine Kurutma Koşullarinin Etkisi (2015)
• Süt ürünleri ve üretimi hakkında güncel tartışmalar (2015)
• Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree) (2015)
• Farklı ambalaj materyallerinde depolamanın beyaz peynir tozunun enzimatik olmayan esmerleşme ve oksidasyonu üzerine etkisi (2015)

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