Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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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: 1Citation - Scopus: 1Incorporating 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, CristinaLegumes 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.Article Citation - WoS: 1Citation - Scopus: 2Year-To Differentiation of Black Tea Through Spectroscopic and Chemometric Analysis(Springer Science and Business Media Deutschland GmbH, 2025) Yorulmaz, H.; Cavdaroglu, C.; Donmez, O.; Serpen, A.; Ozen, B.The compositions of food products such as tea can vary significantly from one harvest year to another, primarily due to factors such as shifting climatic conditions, and plant periodicity. These fluctuations in composition can significantly affect the overall product quality. Spectral methods combined with chemometric techniques can provide efficient tools to monitor and assess these variations. In this study, 205 black tea samples from two consecutive harvest years were analyzed using mid-infrared, UV–visible, and fluorescence spectroscopy. Mid-infrared spectra were collected for both infused and powdered samples, while only the infused samples were used for the other spectroscopic methods. The study used partial least-square discriminant (PLS-DA) and orthogonal partial least-square discriminant analyses (OPLS-DA) to differentiate samples by harvest year. These models, applied after various data transformations, achieved high correct classification rates. Mid-infrared spectroscopic data yielded rates of 93.33% and 90.33% for powdered and infused samples, respectively. Fluorescence and UV–visible spectra also showed excellent prediction accuracy, with success rates of 98.3% and 100%. The results indicate that these spectroscopic methods, combined with chemometric differentiation, are valuable tools for monitoring year-to-year changes in black tea. © The Author(s) 2024.Article Citation - Scopus: 2Fatty Acid Alkyl Ester and Wax Compositions of Olive Oils as Varietal Authentication Indicators(Springer, 2022) Uncu, O.; Ozen, B.Minor components of olive oils can be good markers for their authenticity, which is a significant quality issue for this product. It was aimed to determine individual and total fatty acid alkyl esters and waxes as minor constituents of olive oil and to investigate their novel varietal authentication capability separately and in combination for three main olive cultivars grown in three distinct locations of Aegean Region of Turkey. In addition, basic quality and purity parameters as free fatty acid, K values and fatty acid profiles were also determined for the characterization of the samples. Olive oil samples from different cultivars had different fatty acid profiles and two of these varieties had similar quality parameters. Statistical analyses were conducted with orthogonal partial least squares discriminant analysis (OPLS-DA) to differentiate varieties with respect to their individual and combined parameters of fatty acid alkyl esters and waxes. For calibration sets, use of individual fatty acid alkyl esters profile resulted in 80% correct classification rate while waxes alone was 67% successful in classifying the olive oils according to variety. It was found that alkyl esters in combination with waxes were more effective in discrimination of olive oils with respect to cultivar compared to their individual forms and the correct classification rate for the generated model is 92% for calibration set. Since fatty acid alkyl esters along with waxes have effect on cultivar differentiation, they could have a potential as authentication tools for olive oil besides their known quality characteristics. © 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.