Nurcan KOCA

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı

Research areas: Engineering and Technology, Food Engineering, Food Technology, Processing Diary And Related Products, Agricultural Sciences, Agriculture, Zootechnical and Animal Feed, Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.), Food Science, Natural Sciences

Publications

• The Sustainable Approaches in the Processes of Cheese with Eyes: A Life Cycle Perspective, Hotspots and Scenarios (2026)
• Tarladan Sofraya Gıdada e-ticaret (2025)
• Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced‐Fat White Cheese Snacks (2025)
• Sustainable Food Systems and Sustainable Diet (2024)
• 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)
• Effect of pre-drying methods on the quality aspects of explosive puffed dried beef snack (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)
• 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)
• İZMİR TULUM PEYNİRİ ÜRETİMİNDE YAŞAM DÖNGÜSÜ ANALİZİ İLE ÇEVRESEL ETKİLERİN SÜRDÜRÜLEBİLİRLİK KAPSAMINDA İNCELENMESİ (2022)
• Farklı Peynir Çeşitlerinin Yaşam Döngüsü Analizi (2022)
• Regulations and legislations on processed cheese (2022)
• Regulations and Legislations on Processed Cheese (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)
• Impact of Pre-drying on the Textural, Chemical, Color and Sensory Properties of Explosive Puffing Dried White Cheese Snacks (2022)
• 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)
• The effects of ultraviolet light application on the quality of kaymak (clotted cream) during storage period (2021)
• The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat (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)
• İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi (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)
• Dondurarak Ön Kurutma İşleminin Puf Kurutulmuş Yarım Yağlı Beyaz Peynirin Kalite Özellikleri Üzerine Etkisinin İncelenmesi (2020)
• Peynir üretimine yönelik yaşam döngüsü analizi çalışmalarının sürdürülebilirlik bakış açısıyla ele alınması (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)
• 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)
• Effects of Microwave Drying Prior to Puff Drying on The Physical Quality Characteristics Of Dried Reduced- Fat White Cheese (2019)
• Effect of ultraviolet light using continuous commercial system on quality of yoghurt with surface cream during storage period (2019)
• Gıda tüketiminde eğilimler ve Türkiye’de süt sektörüne yansımaları (2019)
• Yerel mi endüstriyel mi? (2019)
• Yerel mi ? Endüstriyel mi? (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)
• Effects of Different Marination Processes on Drying Of Turkey Breast Meat. (2019)
• Aşama-eşiği yöntemiyle ürün geliştirme: bademli ve likörlü dondurma (2019)
• The Relation of Shape and Moisture Content of Kashar Cheese Pieces with Pre-Drying Methods for the Production of Dried Cheese (2019)
• Production of Texturized Round-Beef Snack Using Freeze and Microwave Pre-Drying Methods (2019)
• Drying Characteristics of Reduced Fat White Cheese Dried by Different Methods. (2019)
• Toprağa gömerek ve buzdolabı koşullarında olgunlaştırmanın Sivas küp peynirinin özellikleri üzerine etkisi (2019)
• The effect of continuous system Ultraviolet light application on the quality of yoghurt with surface cream (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)
• 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)
• 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)
• Technolological Approaches for Novel Applications in Dairy Provessing (2018)
• Süt ürünlerinin işlenmesi ve güncel tartışmalardaki yeri (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)
• Süt sektöründeki gelişmeler (2018)
• Salt distribution and salt uptake during ripening in turkish white cheese affected by high pressure processing (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)
• 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)
• 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)
• Aşama-Eşiği Yöntemi ile ürün geliştirme: çeşnili lor topları (2017)
• Peynire ilişkin mevzuatlar (2017)
• 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)
• The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages (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)
• Gıda sanayiinde Ultraviyole ışığın yüzey uygulamaları (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)
• Peynirde gözenek oluşumu ve etkileyen faktörler (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)
• Farklı ambalaj materyallerinde depolamanın beyaz peynir tozunun enzimatik olmayan esmerleşme ve oksidasyonu üzerine etkisi (2015)
• Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree) (2015)

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