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Featured researches published by Ebru Şenel.


International Journal of Dairy Technology | 2014

The effects of using transglutaminase, exopolysaccharide‐producing starter culture and milk powder on the physicochemical, sensory and texture properties of low‐fat set yoghurt

Tuba Şanlı; Ebru Şenel; Emel Sezgin; Mehlika Benli

This study focused on the effects of transglutaminase (TGase), exopolysaccharide (EPS)-producing starter culture or skim milk powder addition on some properties of low-fat set yoghurt. The incorporation of TGase to yoghurt did not affect the acidity of the experimental samples. However, the proteolytic activity of the starter culture significantly decreased in TGase-treated yoghurt. Addition of TGase to yoghurt with a low dry matter content (11.08%) resulted in low serum separation and gel firmness and viscosity close to those of yoghurt with a higher dry matter content (14.81%). According to the sensory results, it would be possible to produce an acceptable product with a low dry matter and low fat content using TGase. The results shown that the use of EPS-producing starter cultures for the purpose of improving the texture properties of low dry matter content yoghurt could not be recommended.


Processing and Impact on Active Components in Food | 2015

Formation of Biogenic Amines in Cheese

Tuba Şanlı; Ebru Şenel

Biogenic amines (BA) are organic basic nitrogenous compounds with biological activity mainly formed with the decarboxylation of amino acids by microorganisms. Histamine, putrecine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermidene, and spermine are considered to be the most important biogenic amines occurring in foods. The consumption of food containing large amounts of these amines can result in toxicological consequences. Cheese is the main fermented milk product likely to contain potentially harmful levels of BA, especially tyramine, histamine, and putrecine. Cheeses are among foods containing high protein in which enzymatic and microbial activities cause the formation of BA from amino acids decarboxylation. The use of raw milk having poor hygienic quality and length of ripening time can increase formation of BA in cheese. Chromatography techniques are mainly used in separation and quantification of BA. This article focuses on the formation of BA in cheese, the factors affecting BA production, the type of the microorganisms causing the production of BA, and the available methods used for detection of BA in cheese.


Processing and Impact on Active Components in Food | 2015

Yayik Butter Profiles from Different Species of Mammals’ Milk

Ebru Şenel; Metin Atamer

Yayik butter is one of the traditional dairy products of Turkey. The type of milk used in the manufacture of Yayik butter is one of the most important parameters determining the characteristics of the end product. The present study investigated the effects of different milk species (cow, sheep, goat) on some properties of Yayik butters made from yogurts produced using milks of these species. While the sheep Yayik butter had the highest value of lactic acid, the goat Yayik butter had a significantly higher peroxide value than those of cow and sheep Yayik butters, indicating weaker oxidative stability. The accumulation of free fatty acids was highest in goat Yayik butter. On the first day of storage, the use of different milk species did not have any effect on sensory properties of Yayik butters, but some flavor defects in goat Yayik butter were perceived on day 30.


Food Hydrocolloids | 2011

Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt

Tuba Şanlı; Emel Sezgin; Orgun Deveci; Ebru Şenel; Mehlika Benli


Food Chemistry | 2011

The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt

Ebru Şenel; Metin Atamer; F. Şebnem Öztekin


Small Ruminant Research | 2011

Changes in some properties of strained (Süzme) goat's yoghurt during storage

Ebru Şenel; Metin Atamer; A. Gürsoy; F.Ş. Öztekin


GIDA /THE JOURNAL OF FOOD | 1999

Dayanıklı Ayran Üretiminde Pektin Kullanım Olanakları Üzerine bir Araştırma

Metin Atamer; Asuman Gürsel; Balkır Tamuçay; Nurşen Gençer; Gönül Yıldırım; Sabiha Odabaşı; Ebru Karademir; Ebru Şenel; Seval Sevgi Kirdar


International Journal of Dairy Technology | 2013

The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran

Tuba Şanlı; Emel Sezgin; Ebru Şenel; Mehlika Benli


Archive | 2014

Microbiology of Processed Liquid Milk

Ebru Şenel; Ayşe Gürsoy


GIDA /THE JOURNAL OF FOOD | 2001

Yağ İçeriği Azaltılmış Beyaz Peynir Üretiminde Isıl İşlem Uygulanan Lactobacillus helveticus ve Lactobacillus bulgaricus Kültürlerinin Kullanımı

Ayşe Gürsoy; Ebru Şenel; Asuman Gürsel; Organ Deveci; Ebru Karademir; Şenay Yaman

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Metin Atamer

United States Department of Agriculture

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A. Gürsoy

United States Department of Agriculture

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F.Ş. Öztekin

United States Department of Agriculture

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