Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry

Informations projet

SuChAQuality

N° de convention de subvention: 101008228

DOI

10.3030/101008228

Projet clôturé

Date de signature de la CE 5 Novembre 2020

Date de début 1 Janvier 2021

Date de fin 31 Decembre 2024

Financé au titre de

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coût total

€ 1 531 800,00

Contribution de l’UE

€ 1 531 800,00

Coordonné par

MIDDLE EAST TECHNICAL UNIVERSITY
Türkiye

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

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

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

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

Auteurs: Danuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, Karol Kołodziejski, Esmanur Ilhan, Mecit Halil Oztop
Publié dans: Molecules, 2023, ISSN 1420-3049
Éditeur: 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

Auteurs: Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley
Publié dans: Foods, 2022, ISSN 2304-8158
Éditeur: 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

Auteurs: Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua, Mecit Halil Oztop
Publié dans: ACS Food Science & Technology, Numéro 4, 2024, Page(s) 3036-3046, ISSN 2692-1944
Éditeur: 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

Auteurs: Cristian A Fuentes , Mecit Halil Öztop , Macarena Rojas-Rioseco , Martín Bravo , Aylin Özgür Göksu , Marena Manley , Rosario Del P Castillo
Publié dans: Food Chemistry, 2023, ISSN 0308-8146
Éditeur: 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

Auteurs: Baris Ozel, Berkay Berk, Sirvan Sultan Uguz, Leonid Grunin, Mecit Halil Oztop
Publié dans: Frontiers in Food Science and Technology, Numéro 4, 2024, ISSN 2674-1121
Éditeur: Frontiers
DOI: 10.3389/frfst.2024.1263380

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

Auteurs: Pelin Pocan; Leonid Grunin; Mecit Halil Oztop
Publié dans: ACS Food Science and Technology, Numéro 1, 2022, ISSN 2692-1944
Éditeur: ACS Food Science and Technology
DOI: 10.1021/acsfoodscitech.2c00222

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

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

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

Auteurs: Hilmi Eriklioglu, Esmanur Ilhan, Mikhail Khodasevich, Darya Korolko, Marena Manley, Rosario Castillo, Mecit Halil Oztop
Publié dans: Journal of Food Science, 2023, ISSN 0022-1147
Éditeur: 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

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

Spirulina and chlorella derived hard candies as functional food

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

Hard Candy Production and Quality Parameters: A review

Auteurs: Baris Ozel, Sena Kuzu, Mehmet Ali Marangoz, Sarper Dogdu, Robert H. Morris, Mecit H. Oztop
Publié dans: Open Research Europe, Numéro 4, 2024, Page(s) 60, ISSN 2732-5121
Éditeur: 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

Auteurs: Sena Kuzu, Baris Ozel, Sirvan Sultan Uguz, Sarper Dogdu, Mehmet Ali Marangoz, Leonid Grunin, Mecit Halil Oztop
Publié dans: Journal of the Science of Food and Agriculture, Numéro 105, 2024, Page(s) 489-497, ISSN 0022-5142
Éditeur: 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

Auteurs: Jana van Rooyen, Leonid Grunin, Mecit Oztop, Danuta Kruk, Marena Manley
Publié dans: Journal of Food Engineering, Numéro 375, 2024, Page(s) 112041, ISSN 0260-8774
Éditeur: Elsevier BV
DOI: 10.1016/j.jfoodeng.2024.112041

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

Auteurs: Ozan Tas, Ulku Ertugrul, Leonid Grunin, Mecit Halil Oztop
Publié dans: Foods, 2022, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11081148