Pınar BALKIR

Ege Meslek Yüksekokulu, Gıda İşleme Bölümü, Gıda Teknolojisi Programı

Research areas: Engineering and Technology, Food Engineering, Food Technology, Processing Diary And Related Products, Chemical Engineering and Technology, Agricultural Sciences, Agriculture, Agricultural Tools and Machines, Farm Machinery, Zootechnical and Animal Feed

Publications

• Artichoke leaf extract powder: Sustainable production and potential culinary applications (2025)
• Development of Soy Protein Isolate‐Based Antimicrobial Edible Film Enhanced With Sage Essential Oil in Fresh Kashar Cheese Coating (2025)
• DIABETIC, KETOGENIC, AND FIBER-ENRICHED MOUSSE DEVELOPED USING STEVIA AND ARTICHOKE POWDER: SENSORY EVALUATION AND CONSUMER PREFERENCES (2025)
• FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER (2022)
• Foodomics: A new approach in food quality and safety (2020)
• Bilgisayarlı Görüntüleme Sistemi: Gıda Endüstrisinde Kullanımı ve Uygulamaları (2019)
• Machine Vision System: Food Industry Application and Practices (2019)
• Gıda Sanayiinde Bitkisel Proteinlerin Süt Proteinlerine AlternatifOlarak Kullanımı (2018)
• Stevia; Fonksiyonel Özellikleri ve Gıdalarda Kullanım Olanakları (2016)
• Steviol Glycosides, Functional Properties and Use in Food and Beverages (2014)
• Rheological behavior of reconstituted yoghurt powder—An optimization study (2014)
• Physical properties of yoghurt powder produced by spray drying (2012)
• Lactic acid bacteria as food biopreservatives (2011)
• PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF IMITATION FRESH KASHAR CHEESES PREPARED FROM CASEIN, CASEINATES AND SOY PROTEIN (2011)
• Yoğurt tozunun kinetik özelliklerinin ve raf ömrünün belirlenmesi (2011)
• Storage stability of spray-dried yoghurt powder (2011)
• Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage (2011)
• Physicochemical and textural properties of imitation fresh kashar cheeses prepared from casein, caseinates and soy protein. (2011)
• Applıcatıons Of Hıgh Hydrostatıc Pressure On Mılk And Daıry Products (2010)
• Spray Drying of Yogurt: Optimization of Process Conditions for Improving Viability and Other Quality Attributes (2010)
• Moisture Sorption Isotherms and Storage Stability of Spray-Dried Yogurt Powder (2010)
• Süt Sanayiinde Hijyen Ve Sanitasyon Uygulamalarında Elektrolize Su Kullanımı (2009)
• Yoğurt Tozunun Depolama Sırasında Bazi Kalite Özelliklerinin Değişiminin Belirlenmesi (2009)
• Kurutma Koşullarının Yoğurdun Fonksiyonel ve Bazı Fiziksel Özellikleri Üzerine Etkisi (2009)
• Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere (2009)
• Yoğurt Tozu İşleme Teknolojisi Depolama ve Kullanım Alanları (2009)
• The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese (2009)
• Rheological behaviour of reconstituted yoghurt powder (2008)
• Moisture sorption characteristics of spray dried yoghurt powder (2008)
• The Effect of Using Inulin and Oligofructose on Physical, Chemical, Rheological and Sensorial Properties of Set-Type Yoghurt, (2008)
• Extending Shelf life of Crottin de Chavignol Type Goat Cheese Under Different Packaging Conditions (2007)
• Imitation cheeses, International Dairy Symposium (2004)
• İnülin ve Oligofruktozun fonksiyonel gıda olarak önemi ve sağlık üzerine etkisi (2003)
• Physicochemical and Microbiological Changes Throughout Ripening of Crottin de Chavignol Type Lactic Goat Cheese, Gıda Teknolojisi (2003)
• Effect of curd freezing on the physicochemical and microbiological characteristics of Crottin de Chavignol type lactic goat cheese (2003)
• The use of some protein based fat replacers in the production of set-type non-fat yoghurt (2001)
• The use of some fat replacers in the production of set-type non-fat yoghurt (2001)
• Süt ürünlerinin demir ve kalsiyum ile zenginleştirilmesi ve yaşanan sorunlar (2000)
• Protein kaynaklı bazı yağ ikame maddelerinin set-tip yağsız yoğurt üretiminde kullanımı (2000)

CV