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The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality
Baskaya-Sezer, Duygu (Wiley, 2023)This study investigated the morphological and hydration properties of untreated and microwave (MW)-treated isolate forms of soluble (SDF) and insoluble dietary fibers (IDF) obtained from grapes. Then, the rheological, ... -
Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack
Baskaya-Sezer, Duygu (Wiley, 2025)In this study, quinoa, which is a good alternative for celiacs, was tried to be used instead of flour by sprouting it and drying it in the airfryer. Flour obtained from quinoa seeds prevents spreading and hardens the ... -
The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality
Baskaya-Sezer, Duygu (Wiley, 2024)Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave ... -
The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract
Baskaya-Sezer, Duygu (Wiley, 2023)This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60 degrees C/30 min]), high-pressure (HP) (100 MPa/60 ...
