Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry

Project Information

SuChAQuality

Grant agreement ID: 101008228

DOI

10.3030/101008228

Project closed

EC signature date 5 November 2020

Start date 1 January 2021

End date 31 December 2024

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 1 531 800,00

EU contribution

€ 1 531 800,00

Coordinated by

MIDDLE EAST TECHNICAL UNIVERSITY
Türkiye

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Deliverables

Documents, reports (6)

Knowledge Transfer Report on Chemometrics Analysis

Report includes the results of the secondments; results of review paper on chemometrics for confectionery products, outputs of the Training School on Chemometric Fundamentals an Applications and Wrap up meeting between consortium members

FFC-NMR Transfer of Knowledge Report

Report includes the results of secondments and Webinar on Data Analysis for NMR Relaxometry

IR-MS/NIR Transfer of Knowledge Report

Including the results of the secondments; outputs of NIR Spectroscopy and Food Quality, Food Authenticity Training Schools; review paper on NIR spectroscopy; outputs of the Webinar on Analysis and Interpretation of NIR Data and Workshop on Beet Sugar

TD-NMR Transfer of Knowledge Report

Including the results of secondments; results of Training School on ‘NMR Fundamentals & Food’, Workshop on ‘NMR in Food Industry’, Webinar on the ‘Use of microalgae extracts in Foods’ and Webinar on ‘XRD and Crystallization’

Standard Operating Procedures (SOPs) of TD-NMR based method

A Booklet including Standard Operating Procedures (SOPs) of TD-NMR based method on the presence of dextran in beet juice, sugar/confectionery authenticity determination and confectionery quality and its documentation

Mobile NMR Systems Transfer of Knowledge Report

Transfer of Knowledge Report, including the results of secondments; outputs of the Training School on Hardware Design in NMR and the Workshop on ‘Chocolate Quality’

Publications

Peer reviewed articles (15)

Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food

Author(s): Sirvan Sultan Uguz; Barıs Ozel; Leonid Grunin; Emin Burcin Ozvural; Mecit H. Oztop
Published in: Molecules; Volume 27; Issue 19; Pages: 6745, Issue 1, 2022, ISSN 1420-3049
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules27196745

Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry

Author(s): Danuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, Karol Kołodziejski, Esmanur Ilhan, Mecit Halil Oztop
Published in: Molecules, 2023, ISSN 1420-3049
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules28052230

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Author(s): Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley
Published in: Foods, 2022, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11020207

Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties

Author(s): Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua, Mecit Halil Oztop
Published in: ACS Food Science & Technology, Issue 4, 2024, Page(s) 3036-3046, ISSN 2692-1944
Publisher: ACS Food Science & Technology
DOI: 10.1021/acsfoodscitech.4c00603

Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources

Author(s): Cristian A Fuentes , Mecit Halil Öztop , Macarena Rojas-Rioseco , Martín Bravo , Aylin Özgür Göksu , Marena Manley , Rosario Del P Castillo
Published in: Food Chemistry, 2023, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2023.136817

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

Author(s): Baris Ozel, Berkay Berk, Sirvan Sultan Uguz, Leonid Grunin, Mecit Halil Oztop
Published in: Frontiers in Food Science and Technology, Issue 4, 2024, ISSN 2674-1121
Publisher: Frontiers
DOI: 10.3389/frfst.2024.1263380

Effect of Different Syrup Types on Turkish Delights (<i>Lokum</i>): A TD-NMR Relaxometry Study

Author(s): Pelin Pocan; Leonid Grunin; Mecit Halil Oztop
Published in: ACS Food Science and Technology, Issue 1, 2022, ISSN 2692-1944
Publisher: ACS Food Science and Technology
DOI: 10.1021/acsfoodscitech.2c00222

Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers

Author(s): Hafiz Imran Fakhar, Adam Kasparek, Karol Kolodziejski, Leonid Grunin, Mecit Halil Öztop, Muhammad Qasim Hayat, Hussnain A. Janjua, Danuta Kruk
Published in: Molecules, Issue 29, 2024, Page(s) 2422, ISSN 1420-3049
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules29112422

Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics

Author(s): Hilmi Eriklioglu, Esmanur Ilhan, Mikhail Khodasevich, Darya Korolko, Marena Manley, Rosario Castillo, Mecit Halil Oztop
Published in: Journal of Food Science, 2023, ISSN 0022-1147
Publisher: Institute of Food Technologists
DOI: 10.1111/1750-3841.16674

Determining sugar and molasses origin by non‐exchangeable hydrogen stable isotope of ethanol and carbon isotope ratio mass spectrometry

Author(s): Macarena Rojas‐Rioseco, Hafiz Imran Fakhar, Ivan Smajlovic, Margarita Smajlovic, Stevan Grkavac, Mecit Halil Oztop, Muhammad Qasim Hayat, Rosario del P. Castillo
Published in: Food Frontiers, Issue 5, 2024, Page(s) 1709-1721, ISSN 2643-8429
Publisher: Food Frontiers
DOI: 10.1002/fft2.418

Spirulina and chlorella derived hard candies as functional food

Author(s): Shafia Maryam, Mecit Halil Oztop, Sarper Doğdu, Mehmet Ali Marangoz, Zeshan Zeshan, M. Qasim Hayat, Ramish Riaz, Muhammad Waqas Alam Chattha, Hussnain Ahmed Janjua
Published in: Journal of Functional Foods, Issue 123, 2024, Page(s) 106565, ISSN 1756-4646
Publisher: Elsevier BV
DOI: 10.1016/j.jff.2024.106565

Hard Candy Production and Quality Parameters: A review

Author(s): Baris Ozel, Sena Kuzu, Mehmet Ali Marangoz, Sarper Dogdu, Robert H. Morris, Mecit H. Oztop
Published in: Open Research Europe, Issue 4, 2024, Page(s) 60, ISSN 2732-5121
Publisher: Open Research Europe
DOI: 10.12688/openreseurope.16792.1

Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐<scp>NMR</scp> relaxometry

Author(s): Sena Kuzu, Baris Ozel, Sirvan Sultan Uguz, Sarper Dogdu, Mehmet Ali Marangoz, Leonid Grunin, Mecit Halil Oztop
Published in: Journal of the Science of Food and Agriculture, Issue 105, 2024, Page(s) 489-497, ISSN 0022-5142
Publisher: John Wiley & Sons Inc.
DOI: 10.1002/jsfa.13847

Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR

Author(s): Jana van Rooyen, Leonid Grunin, Mecit Oztop, Danuta Kruk, Marena Manley
Published in: Journal of Food Engineering, Issue 375, 2024, Page(s) 112041, ISSN 0260-8774
Publisher: Elsevier BV
DOI: 10.1016/j.jfoodeng.2024.112041

Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR

Author(s): Ozan Tas, Ulku Ertugrul, Leonid Grunin, Mecit Halil Oztop
Published in: Foods, 2022, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11081148