Süleyman Demirel Üniversitesi
KİŞİSEL BİLGİLER
Erkan KARACABEY
Adı Soyadı Yrd. Doç. Dr. Erkan KARACABEY
Birimi Mühendislik Fakültesi Dekanlığı
Bölüm Gıda Mühendisliği Bölüm Başkanlığı
Ana Bilim Dalı Gıda Bilimleri Anabilim Dalı Başkanlığı
Telefon 2462111624
E-Posta erkankaracabey@sdu.edu.tr
Kişisel Web Sayfası
Bilgilerinizi Personel Bilgi Sistemi'nden (PBS) düzenleyebilirsiniz.
ÖĞRENİM BİLGİLERİ
Lisans ANKARA ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ 21.6.2001
Yüksek Lisans
Doktora ORTA DOĞU TEKNİK ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ 4.9.2009
İLGİ ALANLARI
Gıda Mühendisliği Temel İşlemler Ekstraksiyon İşlemleri Kurutma İşlemleri
YAYINLAR
  • SCI, SSCI ve AHCI tarafından taranan dergilerde yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden yayınlar dışındaki makale
  • 1 Aroma transition from rosemary leaves during aromatization of olive oil
  • 2 Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation
  • 3 Optimisation of pre drying and deep fat frying conditions for production of low fat fried carrot slices
  • 4 Optimization of Microwave Assisted Predrying and Deep Fat Frying Conditions to Produce Fried Carrot Slices
  • 5 Optimization of microwave assisted drying of Jerusalem artichokes Helianthus tuberosus L by response surface methodology and genetic algorithm
  • 6 Evaluation of Two Fitting Methods Applied for Thin Layer Drying of Cape Gooseberry Fruits
  • 7 Optimization of Microwave assisted Extraction of Thymoquinone from Nigella sativa L Seeds
  • 8 Optimisation of microwave assisted extraction of triterpenoic acids from olive mill waste using response surface methodology
  • 9 E. Karacabey, G. Mazza, L. Bayındırlı, N. Artık, (2013). Modeling solid–liquid extraction kinetics of trans-resveratrol and trans-e-viniferin from grape cane, Journal of Food Process Engineering, 36 (2013) 103–112.
  • 10 E. Karacabey, G. Mazza, L. Bayındırlı, N. Artık, (2012). Extraction of bioactive compounds from milled grape canes (Vitis vinifera) using a pressurized low polarity water extractor. Food and Bioprocess Technology, 5:359–371.
  • 11 C. Baltacıoğlu, S. Velioğlu, E. Karacabey, (2011). Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage, Journal of Food Quality, 34, 4, 278-283.
  • 12 E. Karacabey, G. Mazza, (2010). Optimisation of antioxidant activity of grape cane extracts using response surface methodology. Food Chemistry, 119, 343-348.
  • 13 S. Rayne, E. Karacabey, G. Mazza, (2008). Grape cane waste as a source of trans-resveratrol and trans-viniferin: High-value phytochemicals with medicinal and anti-phytopathogenic applications. Ind. Crops Prod. 2008, 27, 335-340.
  • 14 E. Karacabey, G. Mazza, (2008). Optimization of solid-liquid extraction of resveratrol and other phenolics compounds from milled grape canes (Vitis vinifera). Journal of Agricultural and Food Chemistry, 56, 6318-6325.
  • Ulusal kuruluşlarca desteklenen proje yürütücülüğü
  • 1 Kabak ve Havuç Sebzelerinin Farklı Tekniklerle Kurutulmasının Daldırarak Kızartma İşlemi Üzerine Etkileri
  • Ulusal kuruluşlarca desteklenen projede görev alma
  • 1 Siyah sporlu Küflerle Bulaşık Kuru İncirlerin Ayrılmasına Yönelik Sistem Geliştirilmesi
  • 2 Mantar ve Brokolinin Kabin Tipi Konveksiyon Kurutucuda Kurutulması, Optimizasyonu ve Besin Değerinin Karşılaştırılması. SDU-BAP 2797-M-11
  • 3 Üzüm Suyu Filtrasyonunun Matematiksel Analizi ve Berrak Meyve Sularinin Bazi Termofiziksel Parametreleri İçin Modellerin Genellendirilmesi
  • SCI, SSCI ve AHCI tarafından taranan dergilerde hakemlik
  • 1 Laboratory-scale Optimization of Olive Oil Extraction using Enzymes and Microtalc. European Journal of Lipid Science and Technology
  • 2 omparison of Four Kinds of Extraction Techniques and Kinetics of Microwave-Assisted Extraction of Vanillin from Vanilla planifolia Andrews. Food Chemistry
  • 3 MODELING AND PREDICTING THE BIOFILM FORMATION OF DIFFERENT SALMONELLA STRAINS. Journal of Food Safety
  • 4 Optimum conditions for subcritical water extraction depending on the number of hydroxyl group in flavonols. LWT-Food Science and Technology
  • 5 Microwave-assisted extraction of anthocyanins from black currant marc. Food and Bioprocess Technology
  • 6 Protective effects of oligomeric and polymeric procyanidin fractions from defatted grape seeds on tert-butyl hydroperoxide-induced oxidative damage in HepG2 cells. Food Chemistry
  • 7 Solid-liquid Extraction of Tannins from Geranium Senguineum L. Experimental Kinetics and Modelling. Chemical and Biochemical Engineering Quarterly Journal.
  • 8 Oxidative stability of grape-seed oil obtained by ultrasound assisted extraction; a DSC/TG study. European Journal of Lipid Science and Technology.
  • 9 Effect of Microwave Power on Kinetics and Characteristics of Microwave Vacuum Dried longan (Dimocarpus longan Lour .) pulp. Food Science and Technology International
  • 10 Effects of the addition of virgin olive oil on the technological, sensory and nutritional profile of bread. Food Chemistry
  • 11 Implementation of Response Surface Methodology to Assess the Antiradical Behaviour in Mixtures of Ascorbic Acid and ?-Tocopherol with Grape (Vitis vinifera) Stem Extracts. Food Chemistry
  • 12 A suitable model of microbial growth
  • 13 On The Modelıng Of Microbial Growth. Journal of Food Safety
  • 14 Biological activities of extracts from sumac (Rhus spp.): a review
  • SCI, SSCI ve AHCI dışındaki uluslararası indeks ve özler tarafından taranan dergilerde hakemlik
  • 1 Characterization of Virgin Olive Oils from Ayvalik, Gemlik and Memecik. International Journal of Health and Nutrition
  • 2 Use of Genetic Algorithms for High Hydrostatic Pressure Inactivation of Microorganisms. African Journal of Biotechnology.
  • Diğer bilimsel veya mesleki hakemli dergilerde hakemlik
  • 1 Zeytinyağı Fizikokimyasal Özellikleri ile Raf Ömrü Üzerine Olgunluk İndeksinin Etkisi. Zeytin ve Zeytinyağı Akdeniz Kültürü Dergisi
VERDİĞİ DERSLER
Akışkanlar Mekaniği
Gıda Analizlerinde Yeni Ekstraksiyon Teknikleri ve Uygulamaları
Gıda Bilimi ve Teknolojisi
Gıda Maddelerinin Fiziksel Özellikleri
Gıda Mühendisliği Temel İşlemleri II
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