Poster Num.
Authors
POSTER PRESENTATIONS
Tuesday (9.00-17.00)
Poster presentations
P1
Özgül Özdestan, Tuğçe Erol and Burcu Acar
Determination of caffeine content in coffee samples by high performance liquid chromatography
P2
Kambiz Jahanbin
Structural investigation of a new water-soluble polysaccharide from acanthophyllum heratense roots
P3
Kambiz Jahanbin
A new triterpene saponin from the roots of acanthophyllum bractetum
P4
Ayse Burcu Aktas and Banu Ozen
Determination of chemical composition of three different olive types by chemometric analysis of mid-infrared
spectral data
P5
Hazal Özyurt and Semih Ötleş
The use of carob molasses pulp as a source of dietary fiber and compared with different methods
P6
Özgül Özdestan and Ali Üren
A novel sample preparation method for 2-thiobarbituric acid (TBA) analysis
P7
Fatma Duygu Ceylan, Gizem Çatalkaya and Esra Çapanoğlu Güven
Biogenic amines in traditional Turkish foods
P8
Yasin Ozdemir, Engin Guven and Aysun Ozturk
Understanding the characteristics of oleuropein for table olive processing
P9
Ayşe Dilek Özşahin, Ökkeş Yılmaz, Ersin Demir and Oğuz Ayhan Kireçci
Antioxidant capacity of some honey varieties of Bitlis region
P10
Gizem Çatalkaya, Fatma Duygu Ceylan, Hande Yüce, Vildan Eskicioğlu, Esra
Çapanoğlu Güven and Dilara Nilüfer Erdil
A review on multi-residue pesticide analysis of fruits and vegetables by gas chromatography (GC) and liquid
chromatography (LC)
P11
Buket Aşkin, Meltem Türkyilmaz, Mehmet Özkan and Erdoğan Küçüköner
Relation between anthocyanins, total phenolics and antioxidant activity in black mulberry juice during heating
P12
Buket Aşkin, Erdoğan Küçüköner, Meltem Türkyilmaz and Mehmet Özkan
Determination of organic acids compounds in black mulberry juice by high performance liquid chromatography
P13
Semra Turan and Gamze Tohma
P14
Deniz Günal and Semra Turan
An investigation on the antioxidant capacity and radical scavenging activity of thyme (Thymus vulgaris l.)
essential oil and solvent extracts
Antioxidant and antiradical activities of olive pomace and wastewater extracts prepared with ethyl acetate
P15
Tuğba Kök Taş, Fatih S. Erdoğan, Ebru Ç. Demiralay and Güleren Alsancak
Liquid chromatographic determination of monosaccharide composition in kefiran
P16
Mahdokhtsadat Ehteshami, Hamid Ezzatpanah, Soleiman Abbasi and
Mohhamad Hadi Givianrad
Ozge Ozcan
Effect of emulsifying salts and ultrasound on some properties of acid induced casein gels
P18
Fatma Erdoğan, Merve Dinç, Duygu Aslan, Ömer Sait Toker, Safa Karaman and
Mustafa Çam
Effects of incorporation of pomegranate peel phenolics into ice-cream
P19
Emine Nakilcioğlu and Semih Ötleş
Buckwheat (Fagopyrum esculentum moench ): nutritional components and utilization in food industry
P20
Hasan Keşkekoğlu and Ali Üren
P21
Burcu Arı, Havva Nilgün Budak, Zeynep B. Seydim and Ebru Çubuk Demiralay
Inhibitory effects of pomegranate seed powder and grape seed powder on the formation of heterocyclic
aromatic amines in meatballs after being cooked by charcoal-barbecue
Liquid chromatographic determination of sugar content in ozonated apple juice
P22
P24
Zehra Gökçe, Oğuz Ayhan Kireçci, Fatma Caf, Ayşe Dilek Özşahin and Ökkeş
Yılmaz
Magda Caban, Ewa Lis, Kasia Mioduszewska, Paulina Łukaszewicz, Jolanta
Kumirska and Piotr Stepnowski
Ebru Pelvan and Cesarettin Alasalvar
P25
Kubra Sislioglu and Murat Yilmaztekin
Aroma compounds of gilaburu (Viburnum opulus l.) During repining through traditional fermentation
P26
Mustafa Erbaş, Sultan Arslan, Atike Nur Durak and Elif Aykın
Researching of an indicator for cake staling by using GC-MS
P27
Emine Nakilcioğlu and Semih Ötleş
The extraction of essential oils by using subcritical water extraction system
P28
Oğuz Ayhan Kireçci, Ayşe Dilek Özşahin, Ökkeş Yılmaz, Tuğba Yıldız and Songül
Gülengül
The effect of different biochemical parameters of some honey varities in bitlis region in culture of yeast
P29
Hamidreza Tavakoli and Ghavam Hashemi
Detecting antibiotic residues in chicken and calves meat in Tehran by HPLC method
P30
Süleyman Polat, Ahmet Aygün and Mustafa Kemal Uslu
Effects of starch type on some properties of baked foam trays
P31
Ahmet Aygün, Süleyman Polat and Mustafa Kemal Uslu
The effects of various supplementary materials on the properties of starch based foam plates
P32
Pınar Şanlıbaba and Başar Uymaz
Application of nanotechnology in food industry
P33
Emel Demirtaş
Food nanoscience
P34
Ahmet Senturk and Semih Otles
Nanoencapsulation of food ingredients
P35
Burcu Gökkaya and Sevim Kaya
Effect of sunflower oil incorporation into edible films based on whey protein isolates
P36
Fatma Albak and Ali Riza Tekin
Development of aromatic dark chocolate with spices
P37
Gülten Gündüz, Ayşegül Baran, Ömer F. Çokgezme, Celalettin Değerli, Ayşe M.
Teksöz, Kübra Topaloğlu and Duygu Kışla
Implementation of HACCP system in koumiss production
P38
Majid Javanmard
Mycobiota and occurrence of toxigenic fungi in some herbal plants applicable in cosmetic products
P39
The investigation of microbiological quality of pastirma sold in Tokat province
P40
Hande Cevahiroğlu, Nilgün Öncül, Hafize T. Can, Şeniz Karabıyıklı and Ümran
Çiçek
Hande Cevahiroğlu and Şeniz Karabıyıklı
P41
Ayhan Dagdelen, Osman Çenet and Yavuz Çokal
Antioxidant and antimicrobial activities of olive phenolics
P42
Ayhan Dagdelen, Yavuz Çokal, Osman Çenet and Hasan H. Kara
Antimicrobial activities of olive oil phenolic extracts obtained from six Olea europaea l. cultivars
P43
Tulay Elal Mus and Figen Cetinkaya
Incidence and antimicrobial resistance of aeromonas hydrophila: a major infectious aquatic pathogen
P44
Ümran Çiçek, Zeliha Yildirim and Nilgün Öncül
The microbiological properties of Tokat bez sucuks produced with starter culture during chilled storage
P45
Ümran Çiçek, Nilgün Öncül, Zeliha Yildirim and Meryem Duman
The microbiological evaluation of Tokat bez sucuks produced with different starter cultures
P46
Artun Yibar, Ece Cetin and Gorkem Yaman
Microbiological quality of spices used in the production of sucuk
P47
Stylianos Anestis and Athanasios Labropoulos
The “hurdles” technology in food processing
P48
Bünyamin Yidirim, Kamil Ekici and Murat Tunçtürk
Determining of volatile oil components and antibacterial activity of Prangos ferulacea (l.) lindl species which
located in the basin of lake Van
P49
Joana Lopes, Ana Graça, David Santo and Célia Quintas
Microbial quality and spoilage of minimally processed fruit
P50
Susana Cristina Afonso Dos Santos and Carlos Augusto Fernandes de Oliveira
P51
Ali Misaghi, Afshin Akhondzadeh Basti and Maryam Azizkhani
P52
Abolfazl Kamkar, Ali Misaghi, Afshin Akhondzadeh Basti and Maryam Azizkhani
Study of biofilm production and resistance to sanitizers of staphylococcus aureus isolated from milking
environments
Inhibitory effect of zataria multiflora boiss. essential oil on growth and enterotoxins c and e production of
Staphylococcus aureus ATCC 29213
Effect of Mentha longifolia l. essential oil on growth and enterotoxins c and e production of Staphylococcus
aureus ATCC 29
P53
Afshin Akhondzadeh Basti, Ali Misaghi and Maryam Azizkhani
Antimicrobial effect of Rosmarinus officinalis l. essential oil on growth and enterotoxins c and e production of
Staphylococcus aureus ATCC 29213
P54
Ilkin Yucel Sengun and Gulen Yildiz Turp
Antimicrobial activities of lactic acid bacteria isolated from fermented sausages
P55
Jadranka Frece, Ksenija Markov, Dragan Kovačevid, Jelena Cvrtila and Frane
Delaš
Characterization of the autochthonous starter culture Lactococcus lactis ssp. Lactis 5k1 isolated from traditional
croatian horsemeat sausage
P56
Sinan Uzunlu and Isıl Var
Thermal inactivation of Staphylococcus aureus in broth
P57
Sinan Uzunlu and Isıl Var
Thermal tolerance of some microorganisms in manti: determination of D-values
P58
Maria Paula Junqueira-Goncalves, Erica Alarcón and Keshavan Niranjan
Efficacy of an eco-active packaging against B. cinerea growth and its effect on the shelf life of fresh berries
P59
Başar Uymaz and Pınar Şanlıbaba
History of probiotics
P60
Cheriguene Abderrahim and Chougrani Fadela
Characterization and technological potential of lactic acid bacteria isolated from algerian goat's milk
P61
Vadood Razavilar, Mohammad Reza Khani and Abbas Ali Motallebi
Bacteriological study of cultured silver carp (Hypophthalmichthys molitrix) in Gilan province, Iran
P62
Seyma Seniz Ersoz and Serap Cosansu
Clostridium difficile in raw meat and meat products sold in Sakarya, Turkey
P63
Ümran Çiçek, Zeliha Yildirim and Nilgün Öncül
Microbiological properties of Tokat bez sucuks produced with various meat:fat ratio during chilled storage
P64
Ümran Çiçek, Zeliha Yildirim and Nilgün Öncül
The effects of utilizing sodium nitrite on the microbiological properties of bez sucuks produced with different fat
ratios
P65
Tuğba Günaydı and Hasan Alkan
Food irradiation, a technique for preserving & improving the food safety
P66
Chougrani Fadela and Cheriguene Abderrahim
Use of lactic strains isolated from algerian ewe's milk in the manufacture of yogurt
P17
P23
Investigation on the production of hybrid nanoparticles via miniemulsion polymerisation
Determination of contents fatty acid, lipophilic vitamin, phytosterol and flavonoid in golden berry fruit
Determination of pharmaceuticals residues in drinking water by SPE-GC/MS(SIM)
Volatile compounds of black and instant tea products
Application of HACCP for traditional sucuk production
P67
Negin Noori, Leila Khaji, Hassan Gandomi and Maisa Agh
Effect of green tea extract on survival of lactobacillus casei and bifidobacterium lactis microencapsulated with
alginate-chitosan in symbiotic ice cream
P68
Pınar Şanlıbaba, Nefise AkÇelİk, Başar Uymaz and Mustafa AkÇelİk
Biogenic amine production by microorganisms
P69
Zeliha Yildirim, Şeyma Ceylan and Nilgün Öncül
Determination of microbiological quality of chicken meats sold in Tokat markets
P70
Dılhun Keriman Arserim Uçar, Figen Korel and Gürcan Durmaz
Effect of ozonizer on shelf-life of fresh mushrooms stored in different types of household refrigerators
P71
Comparison of the inactivation efficiency of two direct plasma treatments on model food systems
P72
Julia Jacob, Gülten Gündüz, Sara Bußler, Antje Fröhling, Christian Theel and
Oliver Schlüter
Hatice Çiçek
P73
Nükhet Nilüfer Zorba, Murat Zorba and Gülçin Özcan
P74
Habibat Adubiaro, Olorunfemi Olaofe and Eunice Moriyike Ogunbusola
Evaluation of the antimicrobial effect of essential oils against Salmonella serovar typhimurium and
Staphylococcus aureus in minced beef
Nutritiona and antinutritional attributes of underutilized legumes, adansonia digitata, albizia lebbeck and
daniellia oliveri seeds
P75
Huri İlyasoğlu
Flavonoids and their potential health benefits
P76
Semih Otles and Hazal Özyurt
Synbiotic effects of probiotics and prebiotics in gastro-intestinal diseases
P77
Müzeyyen Berkel and Jurriaan Mes
A review on berry composition and intestinal effects in humans
P78
Dalia Sekmokiene, Aiste Kabasinskiene and Gintare Zaborskiene
Functional food development: whey drinks with flaxseed oil
P79
Özge Duygu Okur
Lutein and zeaxanthin: health-friendly nutrients
P80
Hande Cevahiroğlu, Jan Cavens, Jenni Sunnari and Mariana Arede
Functinonal brussels waffle
P81
Kamuran Öztop and Salih Aksay
Functional properties of hazelnut protein concentrate
P82
Pınar Balkır and Müşerref Kalay
Steviol glycosides; functional properties and use in food and beverages
P83
Nilgün Ertaş, M. Kürşat Demir and Durmuş Sert
Influence of whey concentrate addition on functional properties of tarhana
P84
Textural characteristics of muffins enriched with prebiotic, probiotic and synbiotic
P86
Ruzica Jovanovic Malinovska, Elena Velickova, Slobodanka Kuzmanova and
Eleonora Winkelhausen
Ivančica Delaš, Tonko Dražid, Stjepan Stojakovid, Melita Čačid Hribljan and
Marija Delaš
Sebnem Simsek
P87
Zehra Gökçe, Ayşe Dilek Özşahin, Oğuz Ayhan Kireçci and Ökkeş Yılmaz
A research on some biochemical content of goji berry fruit
P88
Nihan Baş Zeybekoğlu, Mehmet Tutar, Fatih Çiçek and Fatih Şen
Rosehip as a source of vitamin and minerals
P89
Ilknur Selek and Semih Ötleş
Antioxidant supplement in obesity treatment
P90
Djamila Touati-Mecheri, Hayet Oulamara and Abdelnacer Agli
Influence of maternal alimentation on outcome of pregnancy at Khroub (Algeria)
P91
Esra Kaçar and Beste Bayramoğlu
Factors affecting the bioavailability of carotenoids
P92
Farideh Khorshidi and Nafiseh Zamindar
Evaluation of the antioxidant activity of soy oil industry by-product
P93
Erno Gyimes, Erzsebet Gabor and Katalin Polczer
Chocolate as a functional food - antioxidant content of chocolate
P94
Hande Cevahiroğlu and Şeniz Karabıyıklı
Aflatoxicosis and detoxification methods
P95
Ahlem Dib, Souad Boulemkahel, Leila Benatallah, Hayet Bourekoua, Abedallah
Bouasla and Mohamed Nasseredine Zidoune
Sensory profile of gluten-free pasta enriched with wheat germ
P96
Engin Guven and Hasan Yildiz
Detoxification of aflatoxins in foods
P97
Ksenija Markov, Jadranka Frece, Dubravka Dubela and Frane Delaš
Ochratoxin a prevalence in white, red and dessert wines
P98
Antal Véha, P. Balázs Szabó, Tibor Bartók and Ernő Gyimes
Opportunity of don toxin reduce on wheat using debranning technic
P99
Marta Wagil, Joanna Maszkowska, Anna Białk-Bielioska, Piotr Stepnowski and
Jolanta Kumirska
Determination of veterinary drug residues in fish tissue samples
P100
Andrea Szabó-Nagy, Antal Véha and Ernő Gyimes
Aluminium in the food chain
P101
Zsuzsanna Hovorkáné Horváth, Ernő Gyimes and Antal Véha
The effect of storage on the colour agent content of paprika powders with added oleoresin
P102
Aslı Barla Demirkoz, Özlem Özarda and Murat Özdemir
Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured
beverages
P103
Çiğdem Çoban, Ayşe Dilek Özşahin, Oğuz Ayhan Kireçci and Ökkeş Yılmaz
Biochemical analysis of some honey varieties in ardahan region in culture of Saccharomyces cerevisiae
P104
A review on effective safety evaluation of flavorings
P105
Abbas Najafpourkhadem, Saeed Reza Rezaie Ahari, Lamiya Rookuie, Seyed
Shahaboddin Mousavimotlagh, Kamellia Moradian, Monir Haerian, Mahmoud Alebouyeh and
Hossein Rastegar
Nesrin Erdoğan and Hasan Çiçek
P106
Nesrin Erdoğan and Hasan Çiçek
A research on determination of milk and milk products consumption status and consumer preferences: the case
in university staff
P107
Nesrin Erdoğan and Hasan Çiçek
A research on determination of egg and honey consumption status and consumer preferences: the case in
university staff
P108
Ann De Winne, Diem Phuong Tran, Davy Van de Walle, Koen Dewettinck and
Jim Van Durme
Influence of conching conditions on the formation of volatile components in dark chocolate
P109
Buket Yalcin and Semih Otles
Freshness indicators for food sector -marine products-
P110
Hamidreza Tavakoli and Ghavam Hashemi
Occurrence of furazolidone metabolite, 3-amino-2-oxazolidone (aoz) residue in eggs distributed in mazandaran
province, Iran
P111
Nabi Shariatifar and Eayob Ebadi Fathabad
Evaluation of the antibacterial activity of essential oil of Quercus infectoria leaves on food-borne pathogenic
bacteria
P112
Gizem Çağla Dülger, Ümit Geçgel and Murat Taşan
SOME PHYSICOCHEMICAL PROPERTIES AND FATTY ACID COMPOSITIONS OF COLD PRESSED PUMPKIN SEED OILS
P113
Salih Aksay, Emir Ayşe Özer and Fatih Özbey
Health related constituents of legumes: anti nutritional factors or bioactive compounds
P114
Habip Tokbaş, H. İbrahim Ekiz and Salih Aksay
Utilization of bay products in food and pharmaceutical industry
P115
Ana Borges, Paula Baptista, José A. Pereira and Ermelinda L. Pereira
Microbial population associated to the fermentation process of “Negrinha de Freixo” table olives produced in
Portugal
P116
Buket Aşkin, Meltem Türkyilmaz, Şeref Taği and Erdoğan Küçüköner
Antibacterial and antifungal activity of black mulberry juice during processing
P117
Paula Correia, Mariana Alves, Diogo Lemos and Raquel Guiné
Contribuition for physical charcterization of carolino rice
P118
Aslı Can Karaca, Hakan Baskaya, Onder Guzel and Mehmet Ak
Glass transition temperature and critical water activity of spray-dried and freeze-dried sour cherry powders
P119
Ermelinda L. Pereira, Delphine Pires and Elsa Ramalhosa
Knowledge, attitudes and practices evaluation on food hygiene and safety among perishable food handlers from
a hypermarket in Portugal
Orhan Onur Aşkin and Birol Kiliç
Investigation of the effects of using different fat sources in diets on performance meat quality and shelf life in quail production
P85
P119 - B
Authors
Overview of zoonotic foodborne and waterborne parasites
Effects of oral l-carnitine supplementation on human serum fatty acid composition in healthy subjects
Whey proteins as a potential source of bioactive peptides
A research on determination of meat and meat products consumption status and consumer preferences: the
case in university staff
Wednesday (9.00-17.00)
Poster presentations
P120
Raquel Guiné, Cátia Almeida and Paula Correia
Influence of storage conditions and type of package on some properties of walnuts
P121
Özlem Kızılırmak Esmer and Arzu Yalçın Melikoğlu
Migration potentials of nanocomposite food packaging materials
P122
Geoffrey Mitchell
Controlling permeability via morphological control: a safe approach for food packaging
P123
Zehra Kaya, Semanur Yıldız and Sevcan Ünlütürk
Optimization of uv-c processing conditions for cold pasteurization of lemon melon juice blend
P124
Yahya Tülek, Esra Gençdağ, Azime Özkan and Engin Demiray
The effects of blanching methods on some quality parameters of selected frozen green vegetables
P125
İsmail Tontul, Ayhan Topuz, Merve Karacan and Ceren Özkan
Effect of vegetable proteins on physical characteristics of spray dried tomato powders
P126
Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp and Esra
Capanoglu
Cíntia Saúde, Célia Quintas and Paula Pires-Cabral
Influence of different processing conditions on polyphenol content in black carrot jams and marmalades
P127
Cracked green table olives produced with low nacl content
P128
Elsa Ramalhosa, Agostinho Vaz de Sousa, Teresa Delgado, Maria Do Céu Fidalgo
and José Alberto Pereira
Physic-chemical and organoleptic characterization of fruit jams of são tomé and príncipe
P129
Rüveyde Ak, Aylin Oluk and Aylin Altan
Evaluation of carotenoids, phenolics and ascorbic acid content of differently colored tomatoes
P130
Aslıhan Demirdöven, Kader Tokatlı, Kenan Özdoğan and Handan Aydoğan
Extraction of anthocyanins from red cabbage
P131
Sibel Kahraman and Burcu Marangoz
Effect of Ecballium elaterium l. extract on shelf life of fresh squeezed orange juice
P132
Mustafa Kemal Yıldız, İsmail Becerikli, Özge Süfer and Hande Demir
Onion juice production for food industry
P133
Hamza Bozkir, Ahsen Rayman Ergün, Yeliz Tekgül and Taner Baysal
Effects of ultrasound application on drying process of garlic
P134
Yeliz Tekgül, Ahsen Rayman Ergün, Hamza Bozkir and Taner Baysal
Effects of storage on the antioxidant activities of black mulberry and huckleberry sherbets
P135
Mehmet Özkan, Buket Orhan, Meltem Türkyılmaz and Betül Erkan Koç
Effects of cold- and hot clarification methods on the turbity and anthocyanins of pomegranate juice
P136
Huri İlyasoğlu
Enhancement of oxidative stability of human milk fat analogue with rosemary extract
P137
Zafer Erbay and Nurcan Koca
Investigation the effects of storage on the physical properties of white cheese powder produced using whey and
maltodextrin
P138
Feyza Başak Coşkun, Helena Bysell, Eva Düsterhöft and Anna Fureby
Cheesecoat project
P139
Ali Erbili Bodur
Yogurt derivatives
P140
Ali Erbili Bodur
Some clues for modern butter industry
P141
Gülfem Ünal
Milk processing techniques to reduce cow’s milk allergenicity
P142
Gülfem Ünal
A novel technology for improving yoghurt texture: ultrasonication
P143
Effects of somatic cell levels on enzymatic antioxidant capacity in bovine milk and cream
P144
Rouzbeh Motamed, Hamid Ezzatpanah, Masoud Mashhadi Akbar Boojar,
Mohammad Reza Saeidiasl and Elnaz Khaleghkhah
Ozge Yildiz, Ozer Kinik and Ceylan Buyukkileci
P145
Ali Erbili Bodur
Milestone equipments that make dairy industry one of the biggest global food industry
P146
Ali Erbili Bodur
Specific applications in yogurt production and their interpretations via microbiology
P147
Emrah Baladura and Bedia Şimşek
Technological advances and trends in cheese
P148
Alyaa Homoud, Lydia Campbell and Peter Morris
P149
Seyed Mohammad Mousavi, Gholamreza Jahed Khaniki, Soheyl Eskandari,
Soudabeh Shahsavari Moghaddam, Mahdieh Abbasi and Abbas Najafpourkhadem
Potential applications of camel milk in food industry: from the studies of physicochemical properties and
functionalities
Evolution of tree different screening tests for the detection of beta- lactams in milk production chain
P150
Huri İlyasoğlu
Effect of rosehip powder on oxidative stability of cooked meatballs
P151
Hazret Özdemir, Ayla Soyer, Şeref Tağı and Mehser Turan
Effect of pomegranate peel extract on microbial and oxidative quality of beef meatballs
P152
Yasemin Çelebi Sezer and Özge Süfer
Lactic starter cultures used in fermented meat product “sucuk”
P153
Elif Aykın, Sultan Arslan and Mustafa Erbaş
Determination of sorption behavior of pastırma
P154
Volga Can Sahin and Berna Kilinc
Liquid flavouring from anchovy (Engraulis encrasicolus )
P155
Gintare Zaborskiene, Galina Garmiene, Alvija Salaseviciene, Aiste
Kabasinskiene and Dalia Sekmokiene
Melek Ayri, Yasemin Yurt, Ferhat Ibis, Umran Cicek, Şenıż Karabiyikli, Nilgun
Oncul and Hande Cevahiroglu
Safety of fish products in lithuania: assessment of histamine levels
P157
Fikret Çakir, Lütfiye Aykurt, Abdullah Çağrı Özer and Fatih Eker
Determination of sensory quality and nutritional value fish balls prepared from comber (Serranus cabrilla ),
thomback ray (Raja clavata ) and piked dogfish (Squalus acanthias )
P158
Fikret Çakir, Fulya Büyükkezer, Fatih Eker and Abdullah Çağrı Özer
Determination of qualıtıes of nutritional value and sensory rainbow trout (Oncorhynchus mykiss ) fillets prepared
by using different coat material.
P159
Fatemeh Gholami, Ali Khanjari, Saied Bokaie and Afshin Akhondzadeh Basti
Causes of poultry carcass condemnation and its direct financial losses in 28 abattoirs of tehran province, capital
of Iran, Iran (2009-2011)
P160
Gulen Yildiz Turp and Meltem Serdaroglu
Dry aging process of meat
P161
Ala Eddine Derrardja, Ameni Harkati, Bilel Latreche and El-Hocine Siar
Monitoring the evolution kinetics of post mortem ph in poultry breast according to three modes slaughter
P162
Fikret Çakir, Ebru Ak, Hatice Cansu Vural, Abdullah Çağrı Özer and Zayde Alçiçek
Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy
(Engraulis engrasicholus ) marinades prepared with different cooking techniques
P163
Esra Topaloğlu, Melih Güzel and Özlem Akpınar
Production of bacterial cellulose and use in the food industry
P164
Hatice Neval Mucuk, Hasene Keskin, Fahrettin Göğüş and Sibel Fadıloğlu
Enzymatic production of 2-monoacylglycerol from olive pomace oil
P165
Synthesis of 2-monoacylglycerol with enzymatic hydrolysis using porcine pancreatic lipase
P166
Hasene Keskin, Hatice Neval Mucuk, Derya Yanık, Fahrettin Göğüş and Sibel
Fadıloğlu
Fatmagul Halici and Özlem Akpınar
P167
Safa Karaman and Ahmed Kayacier
Depolymerization of glucomannan based salep biopolymer with pullulanase: optimization of processing variables
using response surface methodology
P168
Erkut Erkut Akçay and Hatice Kalkan Yıldırım
Pirogallol production by Lactobacillus plantarum
P169
Şahver İnal, Meryem Koç and Hatice Kalkan Yıldırım
The effects of oak chips treatment and other storage contitions on quality of karalahna wines
P170
Masimzhan Velyamov and Torehan Sarmankulov
Studying of growth properties of nutrient mediums on the basis of fermentative hydrolyzate from sub-standard
eggs for the biotechnological purposes
P171
Gizem Çağla Dülger, Ümit Geçgel and Murat Gülseren
Cold pressed oil cakes utilization
P172
Ayad Rima, Kharroub Karima and Gomri Mohamed Amine
Screening for extracellular enzymes in halophilic aerobic strains isolated from Ezzemoul sebkha
P173
Susana Barros and Célia Quintas
Technological properties of yeasts isolated from table olives fermentations
P174
Yalçın Güçer, Pınar Şanlıbaba, Ender Sinan Poyrazoğlu and Birhan Kunter
Botrytis cinerea in wine technology
P175
Nihan Gogus and Canan Tari
Fed-batch production of polygalacturonase using aspergillus sojae in serial bioreactor system
P176
Hande Demir and Canan Tari
Production of polygalacturonase with a food industry residue in SSF of Aspergillus sojae
P178
Miriam González, Claudio Voget, Rocío Fernández, Mariana Fernández, Florencia Mengucci,
Aldana Brea, Carmen Tenorio and Fernanda Ruiz-Larrea
Molecular identification and characterization of the indigenous Saccharomyces cerevisiae GL15 strain responsible of traditional
plum juice fermentations
P179
Abbas Najafpourkhadem, Mehrangiz Mehdizadeh, Seyed Mohammad Mousavi,
Mahdieh Abbasi, Lamiya Rookouie, Mahmoud Aleboyeh, Hossein Rastegar and Mansooreh
Fekri
Determination of the meat kinds used in meat products by PCR method in Iran
P180
Semanur Yildiz, Marco Mata-Gómez, Marco Rito Palomares and Canan Tari
Production and purification of polygalacturonase from a. Sojae and its application in grape juice maceration in
comparison with commercial pgzymes
P181
Dante Fratebianchi de La Parra, Juan Manuel Crespo,Tatiana Arturi, Carolina
Vita, Sebastian Cavalitto and Canan Tari
Study of the pectolytic pool produced by aspergillus sojae in submerged cultures with orange peel
P182
Maria Luisa Franchi, María Belén Marzialetti, Graciela Noemi Posse
and Sebastian Cavalitto
Evaluation of enzymatic pectin extraction by a recombinant polygalacturonase (PGI) from apples and pears
pomace of argentinean production and characterization of the extracted pectin
P183
Burcu Çabuk and Şebnem Harsa
P184
Huri İlyasoğlu
Viability of Lactobacillus acidophilus NRLL-B 4495 in whey protein-pullulan microcapsules under in vitro
gastrointestinal conditions
Detection of adulteration in olive oil by near infrared spectroscopy and chemometric methods
P185
Oğuz Uncu and Banu Özen
Characterization of olive oils from karaburun peninsula of Turkey
P186
O. Samuel Jolayemi, Figen Tokatlı and Meltem Zengin
Effect of process conditions on the quality of olive oil from edremit/ayvalik and memecik olive varieties
P187
Hamida Benabid, Samir Boulakhl and Aissa Khadir
Evaluation of the alteration degree of rapeseed oil and rapeseed-sunflower mixture during repeated frying
P188
Songul Kesen, Serkan Selli and Hasim Kelebek
Comparative evaluation of the aroma compounds in turkish olive oils from different geographic origin by GC‒MS
and GC‒FID techniques
P156
The sensory evaluation of strained (torba) yoghurt with improved functional properties by the addition of some
medicinal and aromatic plants
Physicochemical and microbiological evaluations of meat-balls produced with adding anthocyanin during
refrigeration
Enzymatic xylose release from pretreated tobacco stalks
P189
Aslı Barla Demirkoz and Melis Karakaş
Investigation of effect of the addition of olive leaf and clove extract mixture on the sun flower oil during repeated
deep frying of potatoes
P190
Semih Otles, Ercument Karasulu, Mevlut Buyukhelvacigil and Derya Oren
Comparasion of physico-chemical properties obtanied by cold press technique of hulled pumpkin seed oil and unhulled pumpkin seed oil
P191
Yakup Onur Koca, Öner Canavar and Mustafa Ali Kaptan
Determination of N-P-K effect on mineral contents of grain and fatty acid composition of corn oil
P192
Evrim Özkaynak Kanmaz
Flaxseed as functional ingredient in bakery products and cereal based foods
P193
Evrim Özkaynak Kanmaz
The effect of functional ingredients on bread quality
P194
Özge Süfer, Seher Kumcuoğlu and Şebnem Tavman
Numerical and experimental investigation of temperature distributions of cake during baking
P195
Ferhat Yuksel, Melek Gurbuz, Safa Karaman and Ahmed Kayacier
Effects of stale bread flour on some physicochemical, sensory properties and textural characteristic of wheat chips
P196
Hale Sütcü and Özge Duygu Okur
A traditional dessert: white baklava
P197
Özge Duygu Okur
A traditional turkish tarhana with cornelian cherry
P198
Nohed Boucheham and Leila Benatallah
Characterization of some types of traditional Algerian couscous
P199
Fatma Işık and Aydın Yapar
The comparison of some instrumental and sensory values of tarhanas prepared by different ratios of paprika
pomace
P200
Hayat Bourekoua, Ahlem Dib, Souad Boulemkahel, Bouasla Abedallah, Leila
Benatallah and Mohamed-Nasredine Zidoune
Evaluation of the alveolar structure of bread dough by image analysis
P201
Zeynep Tacer Caba, Dilara Nilüfer Erdil, M. Hikmet Boyacıoğlu and Perry K.W. Ng
Starch properties of wheat flour samples, with or without grape powder substitution, and their products
P202
Souad Boulemkahel, Ahlem Dib, Hayat Bourekoua, Mohamed-Nasredine
Zidoune, Abdallah Bouasla and Leila Benatallah
Seher Serin and Sedat Sayar
Optimization of hpmc and xanthan gum for a gluten-free formula with rice and field bean in bread-making
P204
Urishbay Chomanov, Gulzhan Zhumaliyeva, Aruzhan Shoman, Timur Sultanbek
and Rabiga Tultabayeva
Development of technology for antidiabetic bakery products
P205
Şebnem Tavman, Gamze Kor, Damla BariŞik, Neslihan BozdoĞan, Vildan Küçük
Akdeniz and Nadire Küçükler
Energy and exergy analysis of a bread production plant
P206
Emine Nur Herken and Mehmet Güldane
Effect of substitution of sugar alcohols and a rare sugar on HMF and antioxidant property of biscuits
P207
Durmuş Sert, Demir M. Kürşat and Nilgün Ertaş
Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders
P208
Gamze Özuğur, Nermin Bilgiçli, Mustafa Kürşat Demir and Nilgün Ertaş
Effect of different flour blends on some properties of gluten-free cakes
P209
Nilgün Ertaş, Mustafa Kürşat Demİr and Nermin Bilgiçli
Usage of mixolab to predict breadmaking quality of different flour blends containing resistant starch and wheat
fiber
P210
Nassira Boudouira, Aouatif Fettouhi, Leila Benatallah, Nouhed Boucheham and
Mohamed Naserdine Zidoune
Development of a method highlighting the interactions involved in different nature of couscous agglomerates
P211
Aouatef Fetouhi, Nassira Boudouira, Mohammed Nasreddine Zidoune, Abdallah
Bouasla and Leila Benatallah
Highlighting hydrophobic interactions in bread wheat doughs using sodium dodecyl sulfate
P212
Zahide Memeli, Seher Kumcuoglu, Hulya Cakmak and Sebnem Tavman
Effects of apple pomace powder addition on gluten-free batter and cake properties
P213
Evrim Özkaynak Kanmaz and Gülden Ova
The influence of germination process on phenolic and flavonoid content of brown and yellow flaxseed (Linum
usitatissimum l.)
P214
Evrim Özkaynak Kanmaz, Gülden Ova and Ayfer Tan
The effect of germination process on sdg lignan, total fat and fatty acids of brown and yellow flaxseed (Linum
usitatissimum l.)
P215
Mustafa Kürşat Demir, Nilgün Ertaş and Nermin Bilgiçli
Effect of different processes on phytic acid content of whole buckwheat flour
P216
P217
Eunice Moriyike Ogunbusola, Stephen Olanrewaju Arinola and Habibat O
Adubiaro
Ö.Faruk Gamlı
A review of application of pulsed electric field in the production of liquid/semi-liquid food materials
P218
Ö.Faruk Gamlı
A review based on the relationship among drying, curve fitting and mathematical models in food systems
P219
Ilyas Çelik, Oguzhan Nogay, Merve Defçi and Merve Akın
Production of hibiscus paluze and determination of some properties
P220
Yahya Tülek and Engin Demiray
The effect of pretreatments on air drying characteristics of persimmons
P221
Özge Süfer and Mahir Turhan
Convective drying of onion slices
P222
Derya Tezcan, Serdal Sabancı, Mutlu Çevik and Filiz İçier
The effects of ultrasonication on the rheological properties of red beet root juice
P223
Cansu Çelebi and Filiz İçier
Ohmic tempering of frozen kiwi puree
P224
Stylianos Anestis and Athanasios Labropoulos
Two phases flows in food processing
P225
Gamze Kor and Filiz İçier
Mathematical modelling of infrared surfacecooking applied to meatballs pre-cooked ohmically
P226
Ece Çağdaş and Atıf Can Seydim
Radio frequency applications in food industry
P227
Bilge Ertekin Filiz, Atıf Can Seydİm and Ebru Çubuk Demiralay
Phenolic compounds of rotary force air dried apple chips
P228
Senem Tüfekçi and Sami Gökhan Özkal
Effect of ultrasound pretreatment on drying kinetics of carrot
P229
Salih Eroğlu and Filiz İçier
The effect of electrical pretreatments applied by contacted and contactless modes on osmotic dehydration rate
of apple slices
P230
Emine Aşık and Atıf Can Seydim
Application of static electrical field in food systems
P231
Betül Yapıcı and T. Koray Palazoglu
Application of radio frequency heating for extending shelf life of a packaged bakery product
P232
Faezeh Farazbakht, Nafiseh Zamindar, Mohammad Hojatoleslami and Davood
Toghraie
Simulation of heat transfer for tomato paste in semi rigid aluminum package
P233
Soraya Shafiekhani, Nafiseh Zamindar, Mohammad Hojatoleslami and Davood
Toghraei
Heat transfer modeling of canned apple puree in semi-rigid aluminum based packaging
P234
Gulsah Caliskan and Safiye Nur Dirim
Determination of the freeze drying kinetics of persimmon (Diospyros kaki l.) puree
P235
Erdal Ağçam, Süleyman Polat, Asiye Akyıldız and Hasan Fenercioğlu
Inactivation kinetics of pectin methylesterase under thermosonication and thermal pasteurisation process
conditions in orange juice
P236
Aslı Zungur, Mehmet Koç, Buket Yalçın, Figen Kaymak-Ertekin and Semih Ötleş
Comparison of homogenization method for microencapsulated extra virgin olive oil powder properties
P237
Burcin Yilmaz, Hulya Cakmak and Sebnem Tavman
Ultrasound pre-treatment of carrot slices and effects on drying rate and quality parameters
P238
Sinan Uzunlu and Emine Nur Herken
Antimicrobial effect of pomegranate seed flour on Staphylococcus aureus
P239
Asad Karim, Afsheen Aman and Shah Ali Ul Qadar
Entrapment of cellulose degrading Endoglucanase from B. licheniformis KIBGE-IB2 within the microenvironment
of calcium Alginate beads for bioindustrial application
P240
Bilgehan Polatoğlu
Medical and aromatic important plant Tarhun (Artemisia dracunculus L.)
P241
Ali Khanjari, Afshin Akhondzadeh Basti and Narjes Cheraghi
Effects of zataria multiflora boiss. essential oil, nisin, pH and temperature on TTD of Vibrio parahaemolyticus
ATCC 43996
P242
Nourdahr Rokni, Ali Misaghi and Ali Khanjari
Effect of zataria multiflora boiss. essential oil, pH and temperature on thermostable direct haemolysin production
on Vibrio parahaemolyticus ATTC 43996
P203
Production of pogaca from refrigerated dough
Effects of drying methods on the physicochemical properties of oghono mix (Irvingia gabonensis )
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