mehmet alpaslan
@nku.edu.tr
school of health science
namık kemal university
RESEARCH INTERESTS
food science and nutrition
31
Scopus Publications
Scopus Publications
- Determination of impregnation parameters and volatile components in vacuum impregnated apricots
Nurullah Demir and Mehmet Alpaslan
Elsevier BV - Nutritional benefits of selected plant-based proteins as meat alternatives
Seydi Yıkmış, Ramazan Mert Atan, Nursena Kağan, Levent Gülüm, Harun Aksu, and Mehmet Alpaslan
IGI Global
Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they are necessary for immune responses, cell signals, muscle masses, and the repair of damaged cells. Animal and plant food products are the main protein sources in the human diet. Based on scientific evidence, proteins derived from animals recently started to be replaced by plant-based options as prefered proteins for a range of reasons. Consumption of non-meat protein sources being shown to be healthy and environmentally friendly is a major consideration. Plant-based protein is helping minimize high cholesterol, type 2 diabetes, high blood pressure, obesity, certain types of cancer, including colorectal, ovarian, and breast cancers, and a diet based on non-animal proteins could increase life expectancy and decrease greenhouse gases emissions from livestock as less resources are used for plant production. The chapter describes the nutritional benefits and current uses of nine non-animal protein sources and the health benefits arising from replacing animal protein. - Thermosonication processing of quince (Cydonia oblonga) juice: effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties
Seydi Yıkmış, Harun Aksu, Başak Gökçe Çöl, and Mehmet Alpaslan
FapUNIFESP (SciELO)
ABSTRACT Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L *, a * and b *) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 °C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 °C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization. - Gastroprotective effect of apricot kernel oil in ethanol-induced gastric mucosal injury in rats
İ. Karaboğa, M. A. Ovalı, A. Yılmaz, and M. Alpaslan
Informa UK Limited - Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
Okan Levent and Mehmet Alpaslan
Springer Science and Business Media LLC - Probiotic microorganisms and encapsulation method approaches
Seydi Yıkmış, Harun Aksu, Mehmet Alpaslan, and Osman Şimşek
IGI Global
Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts to prevent cancer, which has been anticipated, has increased the interest in probiotics and therefore synbiotics. Encapsulation methods are one of the most important protection methods currently used to ensure the viability of probiotics and their effectiveness. Especially milk and dairy products are used for many purposes such as increasing the shelf life, increasing the nutritional value, providing digestibility, shortening the ripening period, improving taste and aroma substances. The use of the microencapsulation technique alone can improve probiotic vitality. Combining microencapsulation with various food processing technologies is thought to help improve the vitality of probiotics in production and storage. In this chapter, probiotic microorganisms and encapsulation applications are explored. - A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L
F. Karatas, A. Baysar, and M. Alpaslan
Wiley - Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey
N. Demir, O. Yildiz, M. Alpaslan, and A.A. Hayaloglu
Elsevier BV - Properties of rose hip marmalades
- Apricot Kernel Flour and Its Use in Maintaining Health
Mehmet Hayta and Mehmet Alpaslan
Elsevier - Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product
MEHMET ALPASLAN and MEHMET HAYTA
Wiley - Drought stress imposed at different reproductive stages influences growth, yield and seed composition of soybean
- Effect of varieties and years on seed composition of sesame (Sesamum indicum L.) grown in semi-arid area
- Effects of breed and lactation stage on melting behaviour of milk fat determined by differential scanning calorimeter
- Effect of soymilk substitution on the rheological and sensory properties of salep (traditional Turkish milk beverage)
Mehmet Alpaslan and Mehmet Hayta
Informa UK Limited - Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel
Gökhan Durmaz and Mehmet Alpaslan
Elsevier BV - Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer
A.A. Hayaloglu, I. Karabulut, M. Alpaslan, and G. Kelbaliyev
Elsevier BV - The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product
MEHMET ALPASLAN and MEHMET HAYTA
Wiley - Apricot kernel: Physical and chemical properties
M. Alpaslan and M. Hayta
Wiley - Microwave finish drying to improve physical and chemical properties of apricots
K. Koc and M. Alpaslan
Akademiai Kiado Zrt. - Physicochemical and Sensory Properties of Soymilk-incorporated Bulgur
M. HAYTA, M. ALPASLAN, and U. CAKMAKLI
Wiley - Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends
M Alpaslan and M Hayta
Elsevier BV - Seed composition of soybeans grown in the Harran Region of Turkey as affected by row spacing and irrigation
Erkan Boydak, Mehmet Alpaslan, Mehmet Hayta, Sinan Gerçek, and Mehmet Simsek
American Chemical Society (ACS) - Hydration properties, soymilk and okara yield of soybean affected by agronomic factors
M. Alpaslan and M. Hayta
Wiley - Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture
M. Hayta, M. Alpaslan, and A. Baysar
Wiley