Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry

Información del proyecto

SuChAQuality

Identificador del acuerdo de subvención: 101008228

DOI

10.3030/101008228

Proyecto cerrado

Fecha de la firma de la CE 5 Noviembre 2020

Fecha de inicio 1 Enero 2021

Fecha de finalización 31 Diciembre 2024

Financiado con arreglo a

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coste total

€ 1 531 800,00

Aportación de la UE

€ 1 531 800,00

Coordinado por

MIDDLE EAST TECHNICAL UNIVERSITY
Türkiye

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

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’

Publicaciones

Peer reviewed articles (15)

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

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

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

Autores: Danuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, Karol Kołodziejski, Esmanur Ilhan, Mecit Halil Oztop
Publicado en: Molecules, 2023, ISSN 1420-3049
Editor: 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

Autores: Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley
Publicado en: Foods, 2022, ISSN 2304-8158
Editor: 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

Autores: Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua, Mecit Halil Oztop
Publicado en: ACS Food Science & Technology, Edición 4, 2024, Página(s) 3036-3046, ISSN 2692-1944
Editor: 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

Autores: Cristian A Fuentes , Mecit Halil Öztop , Macarena Rojas-Rioseco , Martín Bravo , Aylin Özgür Göksu , Marena Manley , Rosario Del P Castillo
Publicado en: Food Chemistry, 2023, ISSN 0308-8146
Editor: 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

Autores: Baris Ozel, Berkay Berk, Sirvan Sultan Uguz, Leonid Grunin, Mecit Halil Oztop
Publicado en: Frontiers in Food Science and Technology, Edición 4, 2024, ISSN 2674-1121
Editor: Frontiers
DOI: 10.3389/frfst.2024.1263380

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

Autores: Pelin Pocan; Leonid Grunin; Mecit Halil Oztop
Publicado en: ACS Food Science and Technology, Edición 1, 2022, ISSN 2692-1944
Editor: ACS Food Science and Technology
DOI: 10.1021/acsfoodscitech.2c00222

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

Autores: Hafiz Imran Fakhar, Adam Kasparek, Karol Kolodziejski, Leonid Grunin, Mecit Halil Öztop, Muhammad Qasim Hayat, Hussnain A. Janjua, Danuta Kruk
Publicado en: Molecules, Edición 29, 2024, Página(s) 2422, ISSN 1420-3049
Editor: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules29112422

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

Autores: Hilmi Eriklioglu, Esmanur Ilhan, Mikhail Khodasevich, Darya Korolko, Marena Manley, Rosario Castillo, Mecit Halil Oztop
Publicado en: Journal of Food Science, 2023, ISSN 0022-1147
Editor: 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

Autores: Macarena Rojas‐Rioseco, Hafiz Imran Fakhar, Ivan Smajlovic, Margarita Smajlovic, Stevan Grkavac, Mecit Halil Oztop, Muhammad Qasim Hayat, Rosario del P. Castillo
Publicado en: Food Frontiers, Edición 5, 2024, Página(s) 1709-1721, ISSN 2643-8429
Editor: Food Frontiers
DOI: 10.1002/fft2.418

Spirulina and chlorella derived hard candies as functional food

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

Hard Candy Production and Quality Parameters: A review

Autores: Baris Ozel, Sena Kuzu, Mehmet Ali Marangoz, Sarper Dogdu, Robert H. Morris, Mecit H. Oztop
Publicado en: Open Research Europe, Edición 4, 2024, Página(s) 60, ISSN 2732-5121
Editor: 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

Autores: Sena Kuzu, Baris Ozel, Sirvan Sultan Uguz, Sarper Dogdu, Mehmet Ali Marangoz, Leonid Grunin, Mecit Halil Oztop
Publicado en: Journal of the Science of Food and Agriculture, Edición 105, 2024, Página(s) 489-497, ISSN 0022-5142
Editor: 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

Autores: Jana van Rooyen, Leonid Grunin, Mecit Oztop, Danuta Kruk, Marena Manley
Publicado en: Journal of Food Engineering, Edición 375, 2024, Página(s) 112041, ISSN 0260-8774
Editor: Elsevier BV
DOI: 10.1016/j.jfoodeng.2024.112041

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

Autores: Ozan Tas, Ulku Ertugrul, Leonid Grunin, Mecit Halil Oztop
Publicado en: Foods, 2022, ISSN 2304-8158
Editor: MDPI
DOI: 10.3390/foods11081148