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EGE UNIVERSITY

Food Engineering Department

Books

Introduction to Toxicology and Food / 2002

Faculty Member: Prof. Dr. Tomris ALTUĞ ONOĞUR

   The first part of this book covers the general concepts and principles in toxicology by describing its history and branches, toxic doses, stages of toxication, effect mechanism of toxins and toxicity tests. In the second part, the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants and food additives are described. The third part involves information about the food components and foods themselves, which can be expressed as “chemopreventers” due to their antimutagenic or carcinogenic effects in vitro and in vivo systems, as well as in epidemiological studies.

 

Pickle Technology / 2003

Staff Member: Prof. Dr. Nihat AKTAN, Prof. Dr. Ufuk YÜCEL, Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: Ege University, Ege Vocational School Publications, III. Edition,  İzmir. ISBN: 975-483-373-7, 148 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

 

Garlic Book (Turkish) / 2006

 

Academic staff: Dr. Eren AKÇİÇEK and Prof. Dr. Semih ÖTLEŞ (Editors)

Description and Publisher Information: Garlic culture, history, usage areas, production characteristics, production areas in our country, festivals, nutritious value of garlic and a detailed review of the effects of health is a book. Guven Publishing House, Izmir, pp. 223. ISBN: 975-6240-09-1

 

Methods of Analysis of Food Components and Additives (Chinese) / 2008

 

Academic staff: Prof. Dr. Semih ÖTLEŞ (Editor)

Description and Publisher Information: A textbook translated into Chinese, where modern methods of analysis of food components and additives are detailed. China Light Industry Press, pp. 333. ISBN: 978-7-5019-6467-3

 

Handbook of Food Analysis Instruments. / 2009

 

Academic staff: Prof. Dr. Semih ÖTLEŞ (Editor)

Description and Publisher Information: A textbook on the principles, parts and techniques of modern analysis instruments used in the analysis of the components and additives in the structure of foodstuffs. CRC Taylor & Francis Group, Boca Raton, pp. 525. ISBN: 978-1-4200-4566-6

 

Zeytinyağı / 2009

 

Academic staff: Prof. Dr. Fahrettin GÖĞÜŞ, Doç. Dr. M.Taha ÖZKAYA, Prof. Dr. Semih ÖTLEŞ (Editors)

Description and Publisher Information: The book's relation with the health of olive oil and its use in the Turkish cuisine is the part of this precious oil, which is consumed less in our country, towards the consumers. The book “Olive Oil” aims to close the Turkish resource gap which is inadequate in our country which has an important place in olive and olive oil industry. Eflatun Publishing House, Ankara, pp. 274. ISBN: 978-605-4160-04-4

 

 

Food Additives (Turkish) / 2009

Faculty Member: Prof. Dr. Tomris ALTUĞ ONOUR (Editor)

The use of food additives is increasing due to the following reasons in nowadays: to offer a wide variety of foods to consumers, to protect foods against spoilage, to prevent food poisoning, to protect the nutritional value, to enhance the various sensory properties of foods such as flavor, texture and appearance, provide a variety of food for people who need to be fed a special diet, make foods easy to prepare and provide help in food processing. Food industry and legal organizations have an important role to play in order to ensure that additives are not used to threaten public health and fulfill their functions in food. With this perspective, general characteristics, and classification of food additives, their toxicological evaluations, their usage areas in different foods and legal regulations are given in this book.

 

Akdeniz Usulü Beslenme. / 2009

Academic staff: Dr.Eren AKÇİÇEK, Prof.Dr.Semih ÖTLEŞ, Dr. Mustafa TAN (Editors)

Description and Publisher Information: The Mediterranean Style starting from the historical development of nutrition, the food products consumed in this diet, the active substances in their structures and the positive effects on health are an important source book based on scientific data. National Olive and Olive Oil Council, Izmir, pp. 332. ISBN: 978-6-05-892151-1

 

İçecekler/Beslenme ve Sağlık / 2010

Academic staff: Prof.Dr. Semih ÖTLEŞ and Dr. Eren AKÇİÇEK (Editors)

Description and Publisher Information: Starting from water and milk, tea, coffee, sherbets, as well as traditional beverages, algal drinks, nutritional values of different beverages such as probiotic drinks and health properties are discussed, a first book in the field is a source. Palme Publishing House, Ankara, pp. 370. ISBN: 978-6055829-82-7

 

 

Vinegar Technology / 2011

Staff Member: Prof. Dr. Nihat AKTAN, Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: Sidas  Medya, III Edition, İzmir, ISBN: 978-605-87976-4-2, 83 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Novel Electrical Heating Methods/ 2011

Faculty Member:  Prof. Dr. Taner Baysal, Prof. Dr. Filiz İçier (Editör)

Description and Publisher Information: Living creatures in nature always need food to survive. Because the relationship between nutrition and human health has been much better explained in the last ten years, the human need for nutrition has gone out of the feed not only for satisfying their needs but also for the consumption of high-quality foods with high nutritional properties and high functional characteristics. The increase in consumer demand for foods with high quality and functional characteristics has accelerated the development of food processing technology. This book content, contains the application of novel electrical heating methods (Microwave heating, ohmic heating, Radio-frequency heating, infrared heating), their modeling studies, and their effects on enzymes, microorganisms, and quality of food product.

Contact Address: Sidas Medya Ltd. Şti. Fevzipaşa Blv. Çelik İş Merkezi No:162 K:3 D:302 Çankaya / İzmir

Non-thermal Technologies in Food Engineering /2012

Faculty Member: Prof. Dr. Taner Baysal, Prof. Dr. Filiz İÇİER (Editor)

Description and Publisher Information: The book content, contains non-thermal food process applications and their design properties, mathematical models, effects on food quality characteristics and effects on microorganisms, etc. The chapters prepared by the authors contributing to the writing of the book with valuable information included separately. It is thought that this book will contribute to the relevant engineering branches at the undergraduate and graduate levels as well as to the food industry practitioners and to develop original projects. Nobel Akademik Yayıncılık. ISBN: 978-605-133

Contact Address: Nobel Akademik Yayıncılık, Kültür Mahallesi, Kızılırmak Cd. No: 74, 06420 Çankaya / Ankara


Unit Operations Laboratory Manual / 2012

Faculty Member: Dr. Prof. Dr. Figen KAYMAK ERTEKİN, Prof. Dr. Filiz İÇİER, Assoc. Dr. Seher KUMCUOĞLU, MD Lecturer. Member of Melike SAKİN YILMAZER (Editor)

Description and Publisher Information: This book is intended to be used in the “Unit Operations Laboratory” course given to the undergraduate students of the Food Engineering Department. Sixteen experimental procedures including the applications of momentum, heat and mass transfer mechanisms in the field of food engineering. Also, course content and report writing techniques are included in the book.  Ege Universitesi Basımevi ISBN: 978 975 483 836 7

Contact Address: Ege Üniversitesi Kütüphane ve Dokümantasyon Daire Başkanlığı, 35040 Bornova / İZMİR- TÜRKİYE

Effects of Wine Production Techniques on Wine Phenols (Book: Medicine, Health Life, Wine) Editor: Prof. Dr. Tankut İlter) / 2013

Staff Member: Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: Turkish Gastroenterology Foundation, İzmir, ISBN: 978-9944-5721-0-1, 258 pages

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Methods of Analysis of Food Components and Additives. / 2012

Academic staff: Prof. Dr. Semih ÖTLEŞ (Editor)

Description and Publisher Information: It is a textbook with detailed analysis methods of food components and additives. CRC Taylor & Francis Group, Second Edition, Boca Raton, pp. 519. ISBN: 9780849316470

 

Home Wine Production / 2012

Staff Member: Prof. Dr. Nihat AKTAN, Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: META Publishing press, I Edition, İzmir, ISBN: 978-605-86980-1-7, 214 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Sağlıklı Beslenme ve Zeytinyağı. / 2012

Academic staff: Prof.Dr. Candeğer YILMAZ and Prof. Dr.Semih ÖTLEŞ

Description and Publisher Information: For a healthy life, olive oil dishes should not be missing from our table. ”Healthy Nutrition and Olive Oil“ book; olive oil, olive oil properties, preservation, storage and olive oil dishes, olive oil on the positive effects on our health and points to be considered as a useful resource for our people. Ege University, Faculty of Medicine, Health Series, Public Books 28, Izmir, pp. 59. ISBN: 9789754839777

Table Olive Technology / 2012

Staff Member: Prof. Dr. Nihat AKTAN, Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: META Publishing press, II Edition, İzmir, ISBN: 978-605-86980-0-0, 146 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir   Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com 

 

Reaction and Fermentation Kinetics in Food Engineering / 2014

Staff Member:  Prof. Dr. Yekta GÖKSUNGUR

Description and Publisher information: Sidas Medya Ltd.Şti., İzmir, 143 pages

The aim of the book is to introduce appropriate kinetic models and modeling techniques that can be applied in food engineering. The book describes the use of mathematical models for modeling of quality attributes of foods. The determination of reaction orders, reaction rate constants and reaction rates by mathematical and graphical methods are described. A special emphasis is given to food reactions. Examples given in the book are solved by using graphical solutions. The variables are found by calculating the slope and intercepts of the derived graphs. The book also teaches enzyme kinetics and enzyme inhibition kinetics. The last part of the book is dedicated to fermentation kinetics including, batch, continuous and fed-batch culture kinetics. The book was written to be helpful as a textbook in BSc as well as MSc and PhD courses.

Distilled Alcoholic Beverages Technology / 2014

Staff Member: Prof. Dr. Nihat AKTAN, Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: META Publishing press, , II Edition, İzmir, ISBN: 978-605-86980-2-4, 169 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Wine Technology / 2014

Staff Member: Prof. Dr. Nihat AKTAN, Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: Kavaklıdere Education Publication, No.4, Ankara, ISBN:978-975-95139-6-2,615, 584 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

 
Probiotics and Prebiotics in Food, Nutrition and Health / 2014

Academic staff: Prof. Dr. Semih ÖTLEŞ (Editor)

Description and Publisher Information: A book on probiotics and prebiotics in terms of food, nutrition and health. CRC Taylor & Francis Group, Boca Raton, pp. 512.

Supply address: https://www.crcpress.com/

 

 
Food Chemistry / 2015

Academic staff: Prof. Dr. Semih ÖTLEŞ, Assoc.Prof.Dr.Özgül ÖZDESTAN, Dr.Emine NAKİLCİOĞLU TAŞ, Res.Assist.Canan KARTAL, Assist.Prof.Dr.Vasfiye Hazal ÖZYURT

Description and Publisher Information: Textbook about food components that are handled separately, their chemical structures, properties and functions. Ege University Library, pp. 368. ISBN: 9786053382232

 
 
 Inctroduction to Food Engineering (Turkish version) /2015

Faculty Members: Prof. Dr. Taner Baysal, Prof. Dr. Filiz İÇİER (Editor)

Description and Publisher Information:  This textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. This book has been translated into Turkish to use food engineering students who study at the undergraduate level. Also, it will help to understand the basic principles of food processing which works in the field of food processing from a wide range of employees. Nobel Akademik Yayıncılık ISBN: 6053201519

Contact Adress: Nobel Akademik Yayıncılık, Kültür Mahallesi, Kızılırmak Cd. No:74, 06420 Çankaya/Ankara

Sensory Evaluation in Foods / 2015

Faculty member Prof. Dr. Tomris ALTUĞ ONOĞUR, Prof. Dr. Yeşim ELMACI

In this book; sensory evaluation characteristic in food, definition and history of sensory evaluation, significance and uses of sensory evaluation in food industry, human senses in sensory evaluation, sensory perception cycle, design of sensory evaluation laboratory, selection and training of panelists, sensory evaluation techniques as well as use of sensory evaluation in consumer preference studies and use of sensory evaluation programs in food industry are explained in detail.

Olive, Nutrition and Health (Book: Olive Oil and Health, Editor: Akçiçek E., Oran N.T.) / 2015

Staff Member: Prof. Dr. Hatice KALKAN YILDIRIM

Description and Publisher information: Sidas Medya, İzmir, ISBN: 978-605-5267-27-8, 206 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Olive and Health / 2015

Staff Member: Prof. Dr. Hatice KALKAN YILDIRIM, Prof. Dr. Nihat AKTAN, Prof. Dr. Candestan YILMAZ, Prof. Dr. Semih ÖTLEŞ

Description and Publisher information: Ege University, Faculty of Medicine, Health Series, Public Books 62, İzmir, ISBN:978-605-338-131-0, 50 pages. 

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Propolis / Health with Bees / 2015

Staff Member: Ozan Aldemir, Prof. Dr. Hatice KALKAN YILDIRIM, Prof.Dr.Eser SÖZMEN

Description and Publisher information: Ege University, Faculty of Medicine, Health Series, Public Books 63, İzmir, ISBN: 978-605-338-139-6, 42 pages.

Contact Address: Prof. Dr. Hatice KALKAN YILDIRIM

Ege University, Faculty of Engineering, Department of Food Engineering

35100 Bornova, Izmir

Tel: 0-232-3113045, Mail: hatice.kalkan.y@gmail.com

Sofralık Zeytin ve Zeytinyağı Teknolojisi / 2016

Faculty Member: Dr.Erkan SUSAMCI, Prof. Dr. Semih ÖTLEŞ, Doç.Dr.Harun Dıraman

 

Foods and Nutrition in Cancer Prevention / 2016

Academic staff: Prof. Dr. Semih ÖTLEŞ and Dr.Eren AKÇİÇEK (Editors)

Description and Publisher Information: A book that addresses separately the food products and their components that are effective in protecting cancer. SİDAS Publishing, İzmir, pp. 481. ISBN: 9786055267308

 

Functional Properties of Traditional Foods/ 2016

Academic staff: Prof.Dr.Kristberg KRISBERGSSON and Prof. Dr. Semih ÖTLEŞ (Editors)

Description and Publisher Information: A source book of traditional foods produced in the world. Springer Verlag, New York, pp. 384. ISBN: 9781489976628

 

Acetic Acid Bacteria: Fundamentals and Food Applications / 2017

Faculty Member: Doç. Dr. İlkin YÜCEL ŞENGÜN (Edıtor)

Açıklama ve Yayınevi bilgisi: This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in the food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book will be an essential reference for scientists, technologists, engineers, students and all those working in the field of food science and technology.CRC Press

Food Chemistry Laboratory Experiments / 2017

Academic staff: Prof. Dr. Semih ÖTLEŞ, Assoc.Prof.Dr.Özgül ÖZDESTAN, Dr.Emine NAKİLCİOĞLU TAŞ, Res.Assist.Canan KARTAL

Description and Publisher information: Textbook of analysis of food components in detail. Ege University Library, pp. 92. ISBN: 9786053380856

 

 

Food Quality Assurance / 2017

Staff Member: Prof. Dr. Tomris ALTUĞ ONOĞUR, Prof. Dr. Yeşim ELMACI, Dr. Ögr. Üyesi Kemal DEMİRAĞ

Quality and Quality Assurance activities are of great importance in food sector as well as in every sector. While producing safe food, sensory and economic design of products and services that meet current and future consumer demands is also an important part of food quality assurance activities. From this point of view, Quality, Food Quality and Food Quality Assurance, Food Quality Assurance Systems, Food Analysis, Food Contaminants, Food Additives, Sensory Attributes of Foods, Sensory Evaluation in Foods, Statistical Process Control Techniques are the topics included in this book.

Instrumental Food Analysis Laboratory Manual / 2018

 

Academic staff: Prof. Dr. Semih ÖTLEŞ, Assoc.Prof.Dr.Özgül ÖZDESTAN, Dr.Emine NAKİLCİOĞLU TAŞ, Res. Assist..Canan KARTAL

Description and Publisher information: Textbook in which the instrumental analysis methods of food components are examined in detail. Ege University Library, pp. 58. ISBN: 9786053382485

Pomegranate / Star in Health / 2018

 

Academic staff: Dr.Eren AKÇİÇEK, Prof.Dr.Hüsniye KAYALAR, Prof.Dr.Semih ÖTLEŞ

Description and Publisher information: A book that addresses the pomegranate characteristics, place and components of history and culture separately. Night Publishing, Ankara, pp. 392. ISBN: 9786052883464

Technological Approaches for Novel Applications in Diary Processing/ 2018

Academic Staff: Nurcan KOCA (Ed)

Publisher: Intech Open

Purchase Link: https://www.intechopen.com/books/technological-approaches-for-novel-applications-in-dairy-processing

Address: Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

35100 Bornova, İzmir