Harsa, Hayriye Şebnem
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Harsa, Hayriye Sebnem
Harsa, Ş.
Harsa, Sebnem
Harsa, Şebnem
Harsa, Sebnem Tellioglu
Harsa, Şebnem Tellioğlu
Harsa, S. H.
Harsa, Ş. H.
Tellioglu Harsa, Sebnem
Tellioğlu Harsa, Şebnem
Harsa, S.
Harsa, Ş.
Harsa, Sebnem
Harsa, Şebnem
Harsa, Sebnem Tellioglu
Harsa, Şebnem Tellioğlu
Harsa, S. H.
Harsa, Ş. H.
Tellioglu Harsa, Sebnem
Tellioğlu Harsa, Şebnem
Harsa, S.
Job Title
Email Address
sebnemharsa@iyte.edu.tr
Main Affiliation
03.08. Department of Food Engineering
Status
Current Staff
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
17
Research Products
3GOOD HEALTH AND WELL-BEING
8
Research Products
4QUALITY EDUCATION
9
Research Products
5GENDER EQUALITY
0
Research Products
6CLEAN WATER AND SANITATION
23
Research Products
7AFFORDABLE AND CLEAN ENERGY
20
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8DECENT WORK AND ECONOMIC GROWTH
8
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
29
Research Products
10REDUCED INEQUALITIES
0
Research Products
11SUSTAINABLE CITIES AND COMMUNITIES
1
Research Products
12RESPONSIBLE CONSUMPTION AND PRODUCTION
21
Research Products
13CLIMATE ACTION
24
Research Products
14LIFE BELOW WATER
12
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15LIFE ON LAND
3
Research Products
16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
53
Citations
929
h-index
19
Documents
37
Citations
614
Scholarly Output
89
Articles
41
Views / Downloads
79818/52782
Supervised MSc Theses
27
Supervised PhD Theses
6
WoS Citation Count
739
Scopus Citation Count
843
Patents
0
Projects
17
WoS Citations per Publication
8.30
Scopus Citations per Publication
9.47
Open Access Source
74
Supervised Theses
33
| Journal | Count |
|---|---|
| Key Engineering Materials | 4 |
| Food Bioscience | 3 |
| Journal of Applied Microbiology | 3 |
| Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing | 3 |
| Journal of Chemical Technology and Biotechnology | 3 |
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89 results
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Now showing 1 - 10 of 89
Article Citation - WoS: 25Citation - Scopus: 32Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread(MDPI, 2022) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Casiraghi, Maria Cristina; Lucisano, Mara; Cappa, CarolaThe main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.Article Citation - WoS: 51Citation - Scopus: 55Kinetic Modelling of Lactic Acid Production From Whey by Lactobacillus Casei (nrrl B-441)(John Wiley and Sons Inc., 2006) Altıok, Duygu; Tokatlı, Figen; Harsa, Hayriye ŞebnemThe biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature with six different initial whey lactose concentrations (9-77 g dm-3) in a 3 dm3 working volume bioreactor. Biomass growth was well described by the logistic equation with a product inhibition term. In addition, biomass and product inhibition effects were defined with corresponding power terms, which enabled adjustment of the model for low- and high-substrate conditions. The Luedeking-Piret equation defined the product formation kinetics. Substrate consumption was explained by production rate and maintenance requirements. A maximum productivity of 2.5 g dm-3 h-1 was attained with an initial lactose concentration of 35.5 g dm-3.Article Citation - WoS: 19Genotypic Identification of Some Lactic Acid Bacteria by Amplified Fragment Length Polymorphism Analysis and Investigation of Their Potential Usage as Starter Culture Combinations in Beyaz Cheese Manufacture(Elsevier Ltd., 2010) Karahan, A. G.; Kilic, G. Basyigit; Kart, A.; Aloglu, H. Sanlidere; Oner, Z.; Aydemir, S.; Harsa, Hayriye Şebnem; Erkuş, OylumIn this study, 2 different starter culture combinations were prepared for cheesemaking. Starter culture combinations were formed from 8 strains of lactic acid bacteria. They were identified as Lactococcus lactis ssp. lactis (2 strains), Lactobacillus plantarum (5 strains), and Lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated. These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control. All cheeses were ripened in brine at 4 degrees C for 90 d. Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined. Sodium dodecyl sulfate-PAGE patterns of cheeses showed that alpha(S)-casein and beta-casein degraded slightly during the ripening period. Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted. All analyses were repeated twice during d 7, 30, 60, and 90. The starter culture combinations were found to be significantly different from the control group in pH, salt content, and lactobacilli, lactococci, and total mesophilic aerobic bacteria counts, whereas the cheeses were similar in fat, dry matter content, and coliform, yeast, and mold counts. The sensory analysis of cheeses indicated that textural properties of control cheeses presented somewhat lower scores than those of the test groups. The panelists preferred the tastes of treatment cheeses, whereas cheeses with starter culture combinations and control cheeses had similar scores for appearance and flavor. These results indicated that both starter culture combinations are suitable for Beyaz cheese production.Publication Geleneksel Fermente Ürünlerimizden İzole Edilen Laktik Asit Bakterileri İle; Angiotensin-ı Enzimi (ace)-inhibitörü Peptidleri ve Gama-aminobütirik Asit (gaba) İçeren; Fonksiyonel Peyniraltı Suyu İçeceği Geliştirilmesi(2023) Harsa, Hayriye Şebnem; Polat, Ferhat; Sezgin, Efe; Kaygısız, Meral; Ağırbaşlı, Zeynep; Aluz, Barkın; Esen, BernaProje kapsamında gerçekleştirilen çalışmaların amacı Laktik Asit Bakterileri koleksiyonunun (LAB) antihipertansif yetenek potansiyellerinin değerlendirilmesine ve fermente peynir altı suyu içecek bazlarının geliştirilmesidir. Projenin amacı, antihipertansif özellikleri olan Laktik Asit Bakterileri koleksiyonunun (LAB) ve fermente peynir altı suyu içecek bazlarının geliştirilmesidir. Bu amaçla, 400'den fazla yağsız süt ortamında proteolitik aktiviteleri açısından 400'den fazla LAB incelenmiştir. LAB'lardan 39'u yüksek proteolitik kapasiteye sahiptir. Lactobacillus brevis D9 ve Lactococcus lactis ssp. lactis C24 gibi 34 en yüksek ACE inhibitor aktiviteli bakteriden 13'ü ikili kültürlü fermente peynir altı suyu oluşturmak için seçilmiştir. Fermente sütlerdeki proteolitik aktivite ve ACE inhibitor aktivite of 4.11-1,8 mg/L Lösin ve %49?86 aktivite olarak sırasıyla tespit edilmiştir. İkili kültür fermente peynir altı suyu bazlarında ACE inhibitör aktiviteler %80-97 aralığında bulunmuştur. Seçilen 11 LAB?ın fermentasyon surasındaki proteolitik aktiviteleri HPLC ve SDS-PAGE analizi ile peynir altı suyu proteinlerinin degredasyon profilleri ile değerlendirilmiştir. 300 LAB arasından modifiye sıvı besiyerinde 37 veya 42 oC?de 48 saat inkübasyon sonrası 33 suş GABA üretim kapasitesi gösterdiği ince tabaka kromatografisi (TLC) ile gözlemlenmiştir. Fermente whey içeceği bazı geliştirmek için 10 LAB türü, örneğin Lactiplantibacillus plantarum, Latilactobacillus curvatus and Levilactobacillus brevis, modifiye sıvı besiyerinde 50?367 mg/L konsantrasyonlarında verim göstermesi nedeniyle seçilmiştir. Buna göre, fermente peynir altı suyu bazlarında 24 saat 37 °C sonrası GABA konsantrasyonları 11?21mg/L aralığında hesaplanmıştır. L. brevis D9 suşu ile kakaolu PAS geliştirilmiş ve raf ömrü boyunca pH değişikliği, proteolitik aktivite, ACE inhibitör aktivite ve GABA konsantrasyonları ve mikrobiyal değişim takip edilmiştir. Proje kapsamında incelenen LAB bakterilerinin genomik DNA izolasyonu gerçekleştirilmiş, türe ve gene spesifik 15 farklı primer tasarlanmış, gad operonunda bulunan gadA, gadB, gadC ve gadR genlerinin varlığı PZR ile incelenmiştir. Peynirden izole edilen L. brevis ve L. garvieae suşlarında gad operonu tamamen gösterilmiştir. %1 oranında monosodyum glutamat içeren modifiye MRS ve PAS ortamında 24. ve 48. saat gen anlatımı L. brevis D9 suşunun gadA ve gadB genleri için gösterilmiştir.Article Citation - WoS: 7Citation - Scopus: 6Chromatographic Separation of Amyloglucosidase From the Mixtures of Enzymes(Elsevier Ltd., 2001) Harsa, Hayriye Şebnem; Furusaki, ShintaroAn affinity chromatographic separation of amyloglucosidase (AMG) enzyme using β-cyclodextrin-chitosan matrix was investigated in this study. The adsorbent selectively adsorbed AMG from the mixtures of enzymes (lactase and α-amylase), and this selectively bound AMG was eluted from the column in two steps with a recovery yield of about 72%. A small fraction of AMG and other contaminating proteins did not bind to the column specifically and were eluted easily. Purified AMG was visualised on the sodiumdodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) experimentsArticle Citation - WoS: 12Citation - Scopus: 14Identification and Bioactivity of Native Strains of Bacillus Thuringiensis From Grain-Related Habitats in Turkey(Elsevier Ltd., 2008) Apaydın, Özgür; Çınar, Çelenk; Turanlı, Ferit; Harsa, Hayriye Şebnem; Güneş, HaticeA native collection of Bacillus thuringiensis (Bt) strains originated from grain-related habitats in Turkey was characterized according to serotype, cry1 gene content, and bioactivity against Ephestia kuehniella (Lepidoptera: Phycitidae) and Spodoptera littoralis (Lepidoptera: Noctuidae). Twenty-three different serotypes as well as 24 unknown serotypes were obtained from 56 positively agglutinated strains with previously characterized antisera. Most common serovars were sotto, kim, and tochigiensis with the percentages of 14, 14, and 13, respectively. Among the cry1 gene-positive 36 strains, cry1E (100%), cry1Aa (94%), cry1Ac (92%), and cry1D (83%) genes were the most abundant. Bioactivity tests with 56 Bt strains carrying cry1, cry2, and/or cry9 genes indicated that all of them resulted in growth retardation or inhibition of larvae of both E. kuehniella and S. littoralis; however, only one strain, 85PPb (serovar morrisoni), caused high mortality in both insects (84% and 100%, respectively). Different crystal morphology was observed for the strain 85PPb and the standard strain B. thuringiensis subsp. morrisoni. Finally, no correlation was found among serotype, cry gene content and biotoxicity of Bt strains in the collection.Master Thesis Production and Isolation of Fungal Chitosan by Submerged Fermentation(Izmir Institute of Technology, 2003) Alper, Seda; Harsa, Hayriye ŞebnemChitosan is the N-deacetylated derivative of chitin which is the supporting material of crustaceans and insects. Chitosan together with chitin are recommended as suitable functional materials because of their excellent biocompatibility, biodegradability, non-toxicity and adsorption properties and can be used in agriculture, biotechnology and food industry. Although chitosan is produced by chemical deacetylation of chitin molecule, it is also a natural component of cell walls of fungi belonging to Zygomycetes and can be produced by extraction from fungus cell walls. Fungi are thus the promising alternative sources of chitosan. Fungi can be manipulated to give chitosan of more consistent and desired physico-chemical properties compared to chitosan obtained from crustacean sources. In this study, Absidia spp, Aspergillus niger, Rhizopus arrhizus, Cunnighamella elegans, and Mucor rouxii were examined for biomass growth. At first, all five species were grown on synthetic medium at 28 C, 180 rpm in shake-flask incubator. Mucorrouxii which gave the maximum biomass concentration was also grown on molasses. The maximum biomass concentration of Mucor rouxii was found to be higher than that of synthetic medium. The best growth conditions obtained were 4% sucrose, 0.2% yeast extract, 1% peptone and 106 spores in 40 ml. The mycelia harvested at late exponential phase was treated with alkali to remove proteins and chitosan was extracted from cell wall by using acetic acid. The yield of extractable chitosan obtained from cell wall of Mucor rouxii was 2500 mg / l and it is almost 20 % of biomass and approximately 35 % of alkali insoluble fraction.Article Citation - WoS: 19Citation - Scopus: 22Optimization of the Associative Growth of Novel Yoghurt Cultures in the Production of Biomass, Ss-Galactosidase and Lactic Acid Using Response Surface Methodology(Elsevier Ltd., 2009) Tarı, Canan; Üstok, Fatma Işık; Harsa, Hayriye ŞebnemThe associative growth of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp. bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey was investigated with respect to lactic acid, biomass and β-galactosidase enzyme production using response surface methodology (RSM). The ratio (St 95/2:Lb 77) of the strains and media formulation had significant effect on all responses (p < 0.001). The predicted enzyme activity (2.14 U mL-1), lactic acid (22.50 g L-1) and biomass (7.11 g L-1) production at optimum conditions were very close to the actual experimental values (2.14 U mL-1, 22.94 g L-1 and 7.86 g L-1, respectively). The optimum conditions were to use these cultures in a ratio of 1.66:1.62 (St 95/2:Lb 77) in a medium containing whey (5%), corn steep liquor (4%), potassium phosphate (2%) and peptone (2%) at 43 °C for 8 h. The associative growth provided 6.4% and 39% more β-galactosidase activity and 8.73% and 44% more lactic acid compared with the results obtained using pure St 95/2 and Lb 77 strains, respectively.Article Citation - WoS: 15Citation - Scopus: 19Whey Protein-Pullulan (wp/Pullulan) Polymer Blend for Preservation of Viability of Lactobacillus Acidophilus(Taylor and Francis Ltd., 2015) Çabuk, Burcu; Harsa, Hayriye Şebnem; Harsa, ŞebnemIn this study, whey protein isolate-pullulan (WP/pullulan) microspheres were developed to entrap the probiotic Lactobacillus acidophilus NRRL-B 4495 by spray-drying technique. Microcapsules were analyzed for physicochemical characteristics including morphology, particle size, moisture content, water activity, dissolution time, and color properties. Results revealed that microcapsules were spherical in shape and obtained particle sizes between 5 and 160 µm, with an average size of around 50 µm. Blending pullulan with WP provided enhanced survival of probiotic bacteria during spray drying with a final viable cell number of 8.81 log CFU/g of microcapsule. Encapsulated probiotics were also found to have significantly (p ≤ 0.05) higher survived cell numbers compared to free probiotics under detrimental gastrointestinal conditions. Moreover, dissolution analysis suggested that protein-polysaccharide powdered microcapsules showed pH-sensitive dissolution properties in simulated gastric juice and simulated intestinal juice.Book Part Sourdough Microorganisms in Food Applications(CRC Press, 2023) Elvan, M.; Harsa, S.Sourdough contains a rich microflora consisting of bacteria and yeasts. The microorganisms vary according to internal and external factors contributing to the variety of sourdough. Lactic acid bacteria and yeast isolated from various sourdoughs have shown promising nutritional benefits, such as contributing to gluten degradation, increasing mineral bioavailability and vitamin stability, improving sensory quality of bread (i.e. flavor, color, and texture improvement), and other technological effects, such as an increased exopolysaccharides production with antifungal and antibacterial activities. Microorganism isolation and identification from sourdough play an important role in the production of novel industrial microbial cultures. Sourdough fermentations are suitable environments to isolate microorganisms, such as lactic acid bacteria and yeasts with antimicrobial and probiotic characteristics. The focus of the chapter is to highlight the importance of sourdough microorganisms in the nutritional, technological, and sensorial properties of food. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.