POSTER SESSION I



25 November 2021
18:30 - 19:30

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Nutritional Properties of Organic Eggs and Cage Eggs
Nuray Can, Ayla Ünver Alçay, Aysun Sağlam, Meryem Badayman
Wheat Grass Juice Rich in Functional Components (Triticum Aestivum L.)
Meryem Badayman, Ayla Ünver Alçay, Aysun Sağlam, Nuray Can
Rapid Method Development for Consistency Stability of Filling Cream Against Baking Applications Based on Rheological Measurements
Burcu Utku, Halide Ezgi Tuna Ağırbaş, Ömer Said Toker
Texture and Sensory Properties of Sugar-Free Soft Candy Products
Ozlem Berkun Olgun, Dilara Aktay, Filiz Tazeoglu
Preparation of Brine with Brine Mix and Its Effect on Shelf Life of Round Cheese
Melisa Yalçin, Nagihan Yıldız
Evaluation of The Physical and Chemical Properties of The Developed Stabilizer&Emulsifier Mix for Soft Ice Cream
Nagihan Yıldız, Hilal ATA, Nurdan Baloğlu
Nutrient Composition of Triticale and Its Usage in Bakery Products
Merve Kahraman, Figen Gül, Öznur Erdem, Bülent Şentürk
Artificial Mouth Study on Mint Oil Volatile Release in Chewing Gum
Tülin Yakıcı Yaşar
Method for The Analysis of Amino Acids in Milk by Lc -Ms/Ms
Arzu Yavuz, Rasim Alper Oral
Diabetic Cold Brewing Tea
Arda YILDIZ
The Effect of Cold Stress on RNA Quality Extracted from Wheat Leaf in Tillering Stage
Ayşegül Bilge Uğuz, Ayten Salantur, Remziye Yılmaz
Phenol-Based Method for Isolation of High Quality RNA from MON810 and MIR604 Maize Events
Begüm Zeynep Hançerlioğulları, Umut Toprak, Remziye Yılmaz
Development of qPCR Method to Detect Probiotic Bacteria in Fruit Juice Samples
Sena Çakır, Remziye Yılmaz
Models in Predictive Microbiology and Food Safety
Ayla Ünver Alçay, Aysun Sağlam, Nuray Can, Meryem Badayman
Effect of Organic Acid Mixtures on Food Pathogens in Foods with Different Chemical Properties
Hilal Ata, Nagihan Yıldız, Nurdan Baloğlu
Evaluation of dough and bread performances of fungal xylanase enzymes
Baran Yilmaz
Environmental monitoring for beverage manufacturing
Suzan Musa, Dilan Deniz
Vejetable Juice Production by Lactoferment Method
Hatice Aybuke Karaoglan, Gamze Durukan
Evaluation of Multiplex Selective Enrichment Broth for Simultaneous Detection of Salmonella spp.,E.coli O157:H7 and Listeria monocytogenes
İmren Eren, Mert Sönmez, Özge Özgen Arun
Effects of Map Application on Pickle Quality
Gözde Karabulut

POSTER SESSION II



26 November 2021
18:30 - 19:30

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A Novel Biodegradable Food Packaging Film from Pea Hull and Gelatin
Selin Üstündağ, Aysima Yediler, Çağlanur Karaca, Özgün Güzdemir
A Multiclass Method for The Analysis of Antibiotic Residues in Milk by Lc -Ms/Ms
Arzu Yavuz, İsmail Azar, Niyazi Ülkü, Hakan Yavaş, Gökhan Değirmenci
Probiotic Foods and Obesity
Zeynep Akbudak, Tuğba Yener, Özlem Turgay
Synbiotic Ice Cream Production with Probiotic and Prebiotic
Elif Bircan Muyanlı, Umut Köroğlu, Sena Sadıkoğlu, Remziye Yılmaz
Microbial and Sensory Properties of Rice Kefir
Mutlu Ustaoğlu Gençgönül, Zeynep Banu Güzel Seydim, Çağlar Gökırmaklı
Vegan Chocolate
Merva Temizoğlu, Çiğdem Aykaç
Using Of Plant Based Proteins For High Protein Beverages
Eylem Karakuş
The effects of milk source on the chemical and physical properties of fermented probiotic ice cream
Cansu Sağlam, Melike Güler , Ece Çelebi
The Use of Probiotics and Prebiotics in Bakery Products
Figen Gül, Merve Kahraman, Öznur Erdem, Bülent Şentürk
A Healty Fermented Beverage: Red Beetroot Juice
Hatice Aybuke Karaoglan, Sura Melisa Duyar
Use of Ultrasound Method in Food Industry
Zeynep Akbudak, Tuğba Yener, Özlem Turgay
Novel Technologies in The Fruit Juice Industry
Özgür Devrim Ablay
Applications of Plant-Based Cheese Alternatives
Esma Gizem Hızarcıoğlu
Determination of Processing Parameters of Pulses and Cereals for Gun Puffing Processing
Gulcan Akdoğan, Mustafa Bayram
Controlled lactose hydrolysis and sugar reduction trials of dairy ice cream
Cansu Sağlam, Melike Güler , Ece Çelebi
Enriched Milk
Ayşen Can, Atakan Şafak
Bisphenol A Migration in Polycarbonate Water Bottles
Mehmet Bingöl, Elif Tosun
Mitigation of 3-MCPDE and GE via Enzymatic Interesterification
Ebru Karacan, Fahri Yemişçioğlu, Sait Sargın, Onur Özdikicierler, Kardelen Erdinç
History of Cheese
Ayşen Can
Evaluation of the Functionality of Propolis
Burcu Yiğit
A Critical Role of Life Cycle Assessment in Food Production Process
Zeynep Dayıoğlugil, Damla Tabak, Elif Belbez, Şule Keyik, Turkuaz Ecem Oğul, Elif Akçay
Development of Eco-Friendly Packaging Materials for Use in Packaging Market
Emre Gültekin, İrem Şen, Gizem Turgut, Sena Egwe, Mahmut Semiz, Ersin Gül



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