Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry

Informazioni relative al progetto

SuChAQuality

ID dell’accordo di sovvenzione: 101008228

DOI

10.3030/101008228

Progetto chiuso

Data della firma CE 5 Novembre 2020

Data di avvio 1 Gennaio 2021

Data di completamento 31 Dicembre 2024

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 1 531 800,00

Contributo UE

€ 1 531 800,00

Coordinato da

MIDDLE EAST TECHNICAL UNIVERSITY
Türkiye

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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’

Pubblicazioni

Peer reviewed articles (15)

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

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

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

Autori: Danuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, Karol Kołodziejski, Esmanur Ilhan, Mecit Halil Oztop
Pubblicato in: Molecules, 2023, ISSN 1420-3049
Editore: 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

Autori: Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley
Pubblicato in: Foods, 2022, ISSN 2304-8158
Editore: 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

Autori: Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua, Mecit Halil Oztop
Pubblicato in: ACS Food Science & Technology, Numero 4, 2024, Pagina/e 3036-3046, ISSN 2692-1944
Editore: 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

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

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

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

Autori: Pelin Pocan; Leonid Grunin; Mecit Halil Oztop
Pubblicato in: ACS Food Science and Technology, Numero 1, 2022, ISSN 2692-1944
Editore: ACS Food Science and Technology
DOI: 10.1021/acsfoodscitech.2c00222

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

Autori: Hafiz Imran Fakhar, Adam Kasparek, Karol Kolodziejski, Leonid Grunin, Mecit Halil Öztop, Muhammad Qasim Hayat, Hussnain A. Janjua, Danuta Kruk
Pubblicato in: Molecules, Numero 29, 2024, Pagina/e 2422, ISSN 1420-3049
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules29112422

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

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

Autori: Macarena Rojas‐Rioseco, Hafiz Imran Fakhar, Ivan Smajlovic, Margarita Smajlovic, Stevan Grkavac, Mecit Halil Oztop, Muhammad Qasim Hayat, Rosario del P. Castillo
Pubblicato in: Food Frontiers, Numero 5, 2024, Pagina/e 1709-1721, ISSN 2643-8429
Editore: Food Frontiers
DOI: 10.1002/fft2.418

Spirulina and chlorella derived hard candies as functional food

Autori: Shafia Maryam, Mecit Halil Oztop, Sarper Doğdu, Mehmet Ali Marangoz, Zeshan Zeshan, M. Qasim Hayat, Ramish Riaz, Muhammad Waqas Alam Chattha, Hussnain Ahmed Janjua
Pubblicato in: Journal of Functional Foods, Numero 123, 2024, Pagina/e 106565, ISSN 1756-4646
Editore: Elsevier BV
DOI: 10.1016/j.jff.2024.106565

Hard Candy Production and Quality Parameters: A review

Autori: Baris Ozel, Sena Kuzu, Mehmet Ali Marangoz, Sarper Dogdu, Robert H. Morris, Mecit H. Oztop
Pubblicato in: Open Research Europe, Numero 4, 2024, Pagina/e 60, ISSN 2732-5121
Editore: 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

Autori: Sena Kuzu, Baris Ozel, Sirvan Sultan Uguz, Sarper Dogdu, Mehmet Ali Marangoz, Leonid Grunin, Mecit Halil Oztop
Pubblicato in: Journal of the Science of Food and Agriculture, Numero 105, 2024, Pagina/e 489-497, ISSN 0022-5142
Editore: 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

Autori: Jana van Rooyen, Leonid Grunin, Mecit Oztop, Danuta Kruk, Marena Manley
Pubblicato in: Journal of Food Engineering, Numero 375, 2024, Pagina/e 112041, ISSN 0260-8774
Editore: Elsevier BV
DOI: 10.1016/j.jfoodeng.2024.112041

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

Autori: Ozan Tas, Ulku Ertugrul, Leonid Grunin, Mecit Halil Oztop
Pubblicato in: Foods, 2022, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11081148