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1
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Latest development in low-pressure osmotic-based membrane separation for liquid food concentration: a review. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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2
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Karakavuk E, Goksu A, Sabanci S. Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of apple juice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Emrah Karakavuk
- Faculty of Health Sciences, Department of Nutrition and Dietetics Munzur University Tunceli Turkey
| | - Ali Goksu
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
| | - Serdal Sabanci
- Faculty of Health Sciences, Department of Nutrition and Dietetics Munzur University Tunceli Turkey
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Goksu A, OMAC B, Sabancı S. Ohmic Heating: A Futuristic Method for Cooking Bulgur. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ali Goksu
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
| | - Basri OMAC
- Tunceli Vocational School, Department of Food Processing Munzur University Tunceli Turkey
| | - Serdal Sabancı
- Faculty of Health Sciences, Department of Nutrition and Dietetics Munzur University Tunceli Turkey
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Goksu A, Duran G, Çilingir S, Çevik M, Sabanci S. Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ali Goksu
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey
| | - Gülseven Duran
- Food Engineering Section, Graduate Education Institute Munzur University Tunceli Turkey
| | - Seda Çilingir
- Food Engineering Section, Graduate Education Institute Munzur University Tunceli Turkey
| | - Mutlu Çevik
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey
| | - Serdal Sabanci
- Department of Nutrition and Dietetics, Faculty of Health Sciences Munzur University Tunceli Turkey
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Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14045] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdul Waheed Khan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Muhammad Irfan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan Guangdong China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study Shenzhen University Shenzhen China
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Sagita D, Setiaboma W, Kristanti D, Kurniawan YR, Hidayat DD, Darmajana DA, Sudaryanto A, Nugroho P. Experimental investigation of heating pattern, energy requirement and electrical conductivity in a batch ohmic heating system for coffee fermentation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Hwang JH, Jung AH, Park SH. Efficacy of Ohmic Vacuum Concentration for orange juice concentrates and their physicochemical properties under different voltage gradients. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112750] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Shao L, Zhao Y, Zou B, Li X, Dai R. Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Ariç Sürme S, Sabancı S. The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15522] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Seda Ariç Sürme
- Food Engineering Section Graduate Education Institute Munzur University Tunceli Turkey
| | - Serdal Sabancı
- Faculty of Health Sciences Department of Nutrition and Dietetics Munzur University Tunceli Turkey
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10
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Çilingir S, Goksu A, Sabanci S. Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02636-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Sabanci S. A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15487] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Serdal Sabanci
- Faculty of Health Sciences Department of Nutrition and Dietetics Tunceli Turkey
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12
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Sabanci S, Çevik M, Göksu A. Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13689] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Serdal Sabanci
- Faculty of Health Sciences, Department of Nutrition and Dietetics Munzur University Tunceli Turkey
| | - Mutlu Çevik
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
| | - Ali Göksu
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
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Cevik M. Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13672] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mutlu Cevik
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
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