KİŞİSEL BİLGİLER
Adı Soyadı Araştırma Görevlisi Sebahattin Serhat TURGUT
Birimi Mühendislik Fakültesi
Bölüm Gıda Mühendisliği Bölümü
Ana Bilim Dalı Gıda Bilimleri Anabilim Dalı
Telefon 2462111668
E-Posta serhatturgut@sdu.edu.tr
Kişisel Web Sayfası
Bilgilerinizi Personel Bilgi Sistemi'nden (PBS) düzenleyebilirsiniz.
ÖĞRENİM BİLGİLERİ
Lisans ANKARA ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ 10.06.2012
Yüksek Lisans SÜLEYMAN DEMİREL ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ (YL) (TEZLİ) 23.06.2016
Doktora
İLGİ ALANLARI
YAYINLAR
  • SCI, SSCI ve AHCI dışındaki indeks ve özler tarafından taranan dergilerde yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden yayınlar dışındaki makale
  • 1 Sebahattin S. Turgut, Muzeyyen M. Yanik, Erkan Karacabey, and Erdogan Kucukoner, "Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution," International Journal of Food Engineering, Vol. 4, No. 3, pp. 170-177, September 2018. doi: 10.18178/ijfe.4.3.170-177
  • 2 Mohammed M. Ismail, Sebahattin S. Turgut, Erkan Karacabey, and Erdogan Kucukoner, "Determination of Physical Properties of Falafel (Fried Chickpea Balls) under the Effect of Different Cooking Techniques," International Journal of Food Engineering, Vol. 4, No. 3, pp. 191-194, September 2018. doi: 10.18178/ijfe.4.3.191-194
  • SCI, SSCI ve AHCI tarafından taranan dergilerde yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden yayınlar dışındaki makale
  • 1 Turgut, S.S., Küçüköner, E. & Karacabey, E. Food Bioprocess Technol (2018). https://doi.org/10.1007/s11947-018-2145-y
  • 2 Serhat Turgut S, Küçüköner E, Karacabey E. Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment. J Food Process Preserv. 2018;42:e13282. https://doi.org/10.1111/jfpp.13282
  • 3 Sebahattin Serhat Turgut, Fatma Işıkçı, Ayla Soyer, Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage, Meat Science, Volume 129, July 2017, Pages 111-119, ISSN 0309-1740, https://doi.org/10.1016/j.meatsci.2017.02.019.
  • 4 Sebahattin Serhat Turgut, Ayla Soyer, Fatma Işıkçı, Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage, Meat Science, Volume 116, June 2016, Pages 126-132, ISSN 0309-1740, http://dx.doi.org/10.1016/j.meatsci.2016.02.011.
  • Uluslararası toplantıda sunularak özet metin olarak yayımlanan bildiri
  • 1 The Use of Ohmic Heating As An Alternatıve Method for Pasta Cooking and Its Effects On Quality Properties
  • 2 A Chemometric Approach for Classification of Black Tea Samples Using Visible Spectrum Absorbance Data
  • 3 A New Ecological Diversity Approach for Evaluation of Black Tea Samples: Alfa-Indices
  • 4 Estimation of Effective Diffusivity of Tomato Quarters During Drying Using Inverse Modelling and Comparison With Analytical Calculations
  • 5 Determination of Physical Properties of Falafel (fried chickpea balls) Under the Effect of Different Cooking Techniques
  • 6 Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution
  • 7 Influences of Different Drying Techniques on Carotenoid and Tocopherol contents of Cape Gooseberry (Physalis peruviana L.) Fruits
  • 8 Effect of egg white and carboxymethyl cellulose addition as a foaming agent on drying characteristics of orange juice
  • 9 Effects of Carbonic Maceration Pretreatment on Bioactives Content and Antioxidant Activity of Black Carrots Extracts
  • 10 FOAM MAT DRYING AND ITS UTILIZATION IN FRUIT POWDER PRODUCTION: A REVIEW
  • 11 The Effect of Different Blanching Methods on Physical and Biochemical Properties of Green Beans
  • 12 Influence of carbonic maceration on the drying kinetics of apple slices
  • 13 Carbonic Maceration A Novel Pre-Treatment for Food Drying
  • 14 Optimization of total drying time of carbonic maceration pre treated tomatoes using response surface methodolgy
  • 15 A New Standpoint to Lokum (Turkish Delight): Usage of Pekmez and Tahini
  • Yüksek Lisans Tezi
  • 1 KURUTULMUŞ DOMATES ÜRETİMİNDE KARBONİK MASERASYON ÖN İŞLEM UYGULAMASI VE ETKİLERİ
  • Ulusal kuruluşlarca desteklenen projede görev alma
  • 1 KURUTULMUŞ DOMATES ÜRETİMİNDE KARBONİK MASERASYON ÖN İŞLEM UYGULAMASI VE ETKİLERİ
  • 2 Bitkisel ekstraktların antimikrobiyel ve antioksidan aktivitelerinin köfte tipi et ürünlerinin kalitesine etkileri
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