RESEARCH ASSISTANT BETÜL ARSLAN    
Name : BETÜL
Surname : ARSLAN
E-Mail : arslanb@ankara.edu.tr
Phone Number : 0312 203 33 00 / 3655
Title : RESEARCH ASSISTANT
Unit :
Department : Food Engineering
Personal Information



Education




B.S.

Department of food engineering, Atatürk University

2009 - 2013

M.S.

Department of food engineering, Ankara University

2013 - 2016

Ph.D

Department of food engineering, Ankara University

2016 -


Academic Experiences

Research Assistant

Erzincan University

2017 - 2018

Research Assistant

Ankara University

2018 -


Research Articles (SCI,SSCI,Arts and Humanities)

Arslan, B., Soyer, A. 2018. Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Meat Science.

Oral and Poster Presentations in International Meeting

Arslan, B., Soyer, A. 2016. Effect of varying chitosan concentrations as a surface fungus inhibitor on microbial quality of fermented turkish sausage (sucuk). Proceedings Vol. II, pp: 325-332, The 62nd International Congress of Meat Science and Technology, 14-19 August, 2016, Bangkok, Thailand. (Betül Arslan tarafından sözlü olarak sunulmuştur.)

Soncu, E.D., Arslan, B., Ertürk, D., Çınar, G., Küçükkaya, S., Soyer, A. 2016. Microbiological, physicochemical and sensorial characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. 18th World Congress of Food Science and Technology, 21-25 August, 2016, Dublin, Ireland. Congress Proceedings, Abstract no. 1697. (Ayla Soyer tarafından poster olarak sunulmuştur.)

Soncu, E.D., Arslan, B., Ertürk, D., Çınar, G., Küçükkaya, S., Soyer, A. 2017. Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils. 19th International Congress on Food Processing and Technology, 23-25 October, 2017, Paris, France. Congress Proceedings, Abstract no. 85. (Eda D. Soncu tarafından sözlü olarak sunulmuştur.)

Arslan, B., Soyer, A. 2017. Physicochemical, oxidative and sensory changes in chitosan coated fermented Turkish sausage (sucuk) during processing and storage. 19th International Congress on Food Processing and Technology, 23-25 October, 2017, Paris, France. Congress Proceedings, Abstract no. 85. (Betül Arslan tarafından poster olarak sunulmuştur.)

Soyer, A., Ozdemir, N., Erturk, D., Demirok S. E., Arslan, B. Effects of chitosan-essential oil coating on lypolytic, proteolytic and oxidative characteristics of dry fermented sausages during storage. 31th EFFoST International Conference, 13-16 November, 2017, Sitges, Spain. (Ayla Soyer tarafından poster olarak sunulmuştur.)

Projects


Usage of Chitosan as Surface Mold Inhibitor in Sucuk Processing (BAP), 2015-2016