Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry

Projektinformationen

SuChAQuality

ID Finanzhilfevereinbarung: 101008228

DOI

10.3030/101008228

Projekt abgeschlossen

EK-Unterschriftsdatum 5 November 2020

Startdatum 1 Januar 2021

Enddatum 31 Dezember 2024

Finanziert unter

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Gesamtkosten

€ 1 531 800,00

EU-Beitrag

€ 1 531 800,00

Koordiniert durch

MIDDLE EAST TECHNICAL UNIVERSITY
Türkiye

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Leistungen

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’

Veröffentlichungen

Peer reviewed articles (15)

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

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

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

Autoren: Danuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, Karol Kołodziejski, Esmanur Ilhan, Mecit Halil Oztop
Veröffentlicht in: Molecules, 2023, ISSN 1420-3049
Herausgeber: 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

Autoren: Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley
Veröffentlicht in: Foods, 2022, ISSN 2304-8158
Herausgeber: 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

Autoren: Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua, Mecit Halil Oztop
Veröffentlicht in: ACS Food Science & Technology, Ausgabe 4, 2024, Seite(n) 3036-3046, ISSN 2692-1944
Herausgeber: 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

Autoren: Cristian A Fuentes , Mecit Halil Öztop , Macarena Rojas-Rioseco , Martín Bravo , Aylin Özgür Göksu , Marena Manley , Rosario Del P Castillo
Veröffentlicht in: Food Chemistry, 2023, ISSN 0308-8146
Herausgeber: 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

Autoren: Baris Ozel, Berkay Berk, Sirvan Sultan Uguz, Leonid Grunin, Mecit Halil Oztop
Veröffentlicht in: Frontiers in Food Science and Technology, Ausgabe 4, 2024, ISSN 2674-1121
Herausgeber: Frontiers
DOI: 10.3389/frfst.2024.1263380

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

Autoren: Pelin Pocan; Leonid Grunin; Mecit Halil Oztop
Veröffentlicht in: ACS Food Science and Technology, Ausgabe 1, 2022, ISSN 2692-1944
Herausgeber: ACS Food Science and Technology
DOI: 10.1021/acsfoodscitech.2c00222

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

Autoren: Hafiz Imran Fakhar, Adam Kasparek, Karol Kolodziejski, Leonid Grunin, Mecit Halil Öztop, Muhammad Qasim Hayat, Hussnain A. Janjua, Danuta Kruk
Veröffentlicht in: Molecules, Ausgabe 29, 2024, Seite(n) 2422, ISSN 1420-3049
Herausgeber: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules29112422

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

Autoren: Hilmi Eriklioglu, Esmanur Ilhan, Mikhail Khodasevich, Darya Korolko, Marena Manley, Rosario Castillo, Mecit Halil Oztop
Veröffentlicht in: Journal of Food Science, 2023, ISSN 0022-1147
Herausgeber: 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

Autoren: Macarena Rojas‐Rioseco, Hafiz Imran Fakhar, Ivan Smajlovic, Margarita Smajlovic, Stevan Grkavac, Mecit Halil Oztop, Muhammad Qasim Hayat, Rosario del P. Castillo
Veröffentlicht in: Food Frontiers, Ausgabe 5, 2024, Seite(n) 1709-1721, ISSN 2643-8429
Herausgeber: Food Frontiers
DOI: 10.1002/fft2.418

Spirulina and chlorella derived hard candies as functional food

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

Hard Candy Production and Quality Parameters: A review

Autoren: Baris Ozel, Sena Kuzu, Mehmet Ali Marangoz, Sarper Dogdu, Robert H. Morris, Mecit H. Oztop
Veröffentlicht in: Open Research Europe, Ausgabe 4, 2024, Seite(n) 60, ISSN 2732-5121
Herausgeber: 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

Autoren: Sena Kuzu, Baris Ozel, Sirvan Sultan Uguz, Sarper Dogdu, Mehmet Ali Marangoz, Leonid Grunin, Mecit Halil Oztop
Veröffentlicht in: Journal of the Science of Food and Agriculture, Ausgabe 105, 2024, Seite(n) 489-497, ISSN 0022-5142
Herausgeber: 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

Autoren: Jana van Rooyen, Leonid Grunin, Mecit Oztop, Danuta Kruk, Marena Manley
Veröffentlicht in: Journal of Food Engineering, Ausgabe 375, 2024, Seite(n) 112041, ISSN 0260-8774
Herausgeber: Elsevier BV
DOI: 10.1016/j.jfoodeng.2024.112041

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

Autoren: Ozan Tas, Ulku Ertugrul, Leonid Grunin, Mecit Halil Oztop
Veröffentlicht in: Foods, 2022, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods11081148