mehmet alpaslan
@nku.edu.tr
school of health science
namık kemal university
RESEARCH INTERESTS
food science and nutrition
Scopus Publications
Scopus Publications
Nurullah Demir and Mehmet Alpaslan
Elsevier BV
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.
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.
İ. Karaboğa, M. A. Ovalı, A. Yılmaz, and M. Alpaslan
Informa UK Limited
Okan Levent and Mehmet Alpaslan
Springer Science and Business Media LLC
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.
F. Karatas, A. Baysar, and M. Alpaslan
Wiley
N. Demir, O. Yildiz, M. Alpaslan, and A.A. Hayaloglu
Elsevier BV
Mehmet Hayta and Mehmet Alpaslan
Elsevier
MEHMET ALPASLAN and MEHMET HAYTA
Wiley
Mehmet Alpaslan and Mehmet Hayta
Informa UK Limited
Gökhan Durmaz and Mehmet Alpaslan
Elsevier BV
A.A. Hayaloglu, I. Karabulut, M. Alpaslan, and G. Kelbaliyev
Elsevier BV
MEHMET ALPASLAN and MEHMET HAYTA
Wiley
M. Alpaslan and M. Hayta
Wiley
K. Koc and M. Alpaslan
Akademiai Kiado Zrt.
M. HAYTA, M. ALPASLAN, and U. CAKMAKLI
Wiley
M Alpaslan and M Hayta
Elsevier BV
Erkan Boydak, Mehmet Alpaslan, Mehmet Hayta, Sinan Gerçek, and Mehmet Simsek
American Chemical Society (ACS)
M. Alpaslan and M. Hayta
Wiley
M. Hayta, M. Alpaslan, and A. Baysar
Wiley