Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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Author: search.filters.author.Ozen, B.Has files: No

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  • Book Part
    Corn Oil Blends
    (Elsevier, 2025) Ozen, B.; Tokatli, F.
    This book chapter is focused on corn oil blends and their diverse applications. Corn oil, primarily obtained through the extraction of corn germ, is renowned for its high concentration of essential unsaturated fatty acids, particularly linolenic acid as well as tocopherols. Its utility extends beyond the realm of food products, extending into cosmetics, pharmaceuticals, animal feeds, and biodiesel production. The first section of this chapter summarizes the chemical composition and properties of corn oil, highlighting its nutritional attributes. Subsequently, it delves into innovative combinations involving corn oil and other edible oils such as fish, sunflower, coconut, and soybean oils, showcasing the diverse applications of these blended oils. The primary objective of these blends is reported to enhance the oxidative stability of the oils within them. The blends, including corn oil, were investigated for their thermal stability as frying oil. In addition, corn oil is combined with various fats and oils, including tallow and milkfat, for the production of interesterified fats. Furthermore, shortenings incorporate these oil blends, some of which contain corn oil. This chapter also includes examples of research studies assessing the impact of blending on health-related factors. In addition to the practical applications, a considerable portion of research has been dedicated to detecting the presence of corn oil in various oil blends. This is achieved through a combination of spectroscopic approaches and various chemometric methods. © 2026 Elsevier Inc. All rights reserved.
  • Article
    Citation - WoS: 1
    Citation - Scopus: 1
    Incorporating Legume and Nut Flours Into Pasta, Bakery Products, and Snacks: Opportunities and Challenges
    (Elsevier, 2025) Imeneo, V.; Tokatli, F.; Ozen, B.; Cappa, C.; Aguilo-Aguayo, I.; Alamprese, Cristina
    Legumes and nuts have recently emerged in pasta, bakery, and snack manufacturing, offering a myriad of health benefits and culinary versatility. Incorporating legume and nut flours in these products can lead to enhanced nutritional profiles, while diversifying the future food offering, and mitigating environmental footprints. However, their integration needs careful consideration of various factors, including sensory properties, structural features, and processing techniques. This review endeavors to provide a comprehensive overview of the current state-of-the-art research about the use of legume and nut flours in pasta, bakery, and snack production, elucidating the opportunities, challenges, and future directions.