Ebru Şenel
Ankara University
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Featured researches published by Ebru Şenel.
International Journal of Dairy Technology | 2014
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
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
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
Tuba Şanlı; Emel Sezgin; Orgun Deveci; Ebru Şenel; Mehlika Benli
Food Chemistry | 2011
Ebru Şenel; Metin Atamer; F. Şebnem Öztekin
Small Ruminant Research | 2011
Ebru Şenel; Metin Atamer; A. Gürsoy; F.Ş. Öztekin
GIDA /THE JOURNAL OF FOOD | 1999
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
Tuba Şanlı; Emel Sezgin; Ebru Şenel; Mehlika Benli
Archive | 2014
Ebru Şenel; Ayşe Gürsoy
GIDA /THE JOURNAL OF FOOD | 2001
Ayşe Gürsoy; Ebru Şenel; Asuman Gürsel; Organ Deveci; Ebru Karademir; Şenay Yaman