RESEARCH ASSISTANT FATMAGÜL HAMZAOĞLU    
Name : FATMAGÜL
Surname : HAMZAOĞLU
E-Mail : hamzaogluf@ankara.edu.tr
Phone Number : 0312 203 33 00/3692
Title : RESEARCH ASSISTANT
Unit :
Department : Food Engineering
Personal Information

PERSONAL INFORMATION 

Date of Birth             : 13/09/1990

Nationality                 : Turkish

Driving License        : B (2010)

EDUCATION

Ph.D.                           Food Engineering, Ankara University                                         2016 - Present 

M. Sc.                         Food Engineering, Ankara University                                         2013 - 2016

University                  Food Engineering, Ankara University                                         2008 - 2013

High School              Lüleburgaz Anatolian High School                                              2004 - 2008

RESEARCH INTEREST

Mass and Energy Equations and Reaction Kinetics 

THESIS & PROJECTS

M. Sc. Thesis: Effect of SO2 concentration on the changes of sugar, amino acid, HMF and furosine contents in dried apricots during storage, AU

    2013-2016

Graduation Project: Drying of meats with lyophilization method, AU                                2013

 

Projects, Supported by The Scientific and Technological Research Council of Turkey. (Scholar)

The effects of SO2 concentration, polyphenol oxidase activity and apricot contents on the browning of apricots during sun-drying and storage at various temperatures.           

    2014-2015


Increasing the color intensity and stability of sour cherry nectars by copigmentation and changes in color during storage

PUBLICATIONS

  • Türkyılmaz, M., Hamzaoğlu, F. and Özkan, M. Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation. International Journal of Food Science & Technology. (Accepted)
  • Türkyılmaz, M., Hamzaoğlu, F. and Özkan, M. 2019. Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries. Food Chemistry281, 242-250.
  • Hamzaoğlu, F., Türkyılmaz, M. and Özkan, M. (2018) Effect of SO2 on sugars, indicators of Maillard reaction and browning in dried apricots during storage. Journal of the Science of Food and Agriculture, 98(13), 4988-4999.
  • Hamzaoğlu, F., Türkyılmaz, M. and Özkan, M. (2018) Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage. Quality Assurance and Safety of Crops & Foods, 10(4), 361-369.

PRESENTATIONS & CONFERENCES

  • Hamzaoğlu, F., Türkyılmaz, M., Özkan, M. Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots. 4th International Conference and Exhibition on Food Processing & Technology, p. 153, 10-12 August 2015, London, UK. (Presented by Fatmagül Hamzaoğlu.)
  • Hamzaoğlu, F., Altındağ, M., Salur, A., Türkyılmaz, M., Özkan, M. Effects of organic acids, sugars and amino acids on browning of dried apricots containing SO2 at different concentrations during storage. 30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, 28-30 November 2016, Vienna, Austria.   (Presented by Mehmet Özkan.)
  • Sevindik, H., Hamzaoğlu, F., Özkan, M.,  Türkyılmaz, M.  Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp.  19th International Conference on Food Processing & Technology, p. 120, 23–25 October 2017, Paris, France. (Presented by Fatmagül Hamzaoğlu.)
  • Hamzaoğlu, F., Türkyılmaz, M.,  Özkan, M.  Use of hydrogen peroxide to remove sulfur dioxide from oversulfitted dried apricots.  19th International Conference on Food Processing & Technology, p. 121, 23–25 October 2017, Paris, France. (Presented by Fatmagül Hamzaoğlu.)
  • Bay, A., Güney, H.G., Gülseven, E., Emektar, K., Ayhan, M., Hamzaoğlu, F., Özkan, M., Türkyılmaz, M. Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices duiring storage. 31st Effost International Conference, 13–16 November 2017, Barcelona, Spain. (Presented by Mehmet Özkan.)
  • Hamzaoğlu, F., Türkyılmaz, M., Özkan, M. Effect of various copigment sources on the stabilities of anthocyanins isolated from sour cherry juice concentrates during storage. 31st Effost International Conference,13–16 November 2017, Barcelona, Spain. (Presented by Mehmet Özkan.)
  • Erdal, E., Soysal, H., Öztürk, A., Sarı, E., Göçmen, M., Hamzaoğlu, F., Türkyılmaz, M. ve Özkan, M. Effect of various amino acids and pHs on the therma stability of anthocyanins in strawberry juice. 3rd International Congress on Food Tecnology. 10–12 October 2018, Cappadocia, Turkey. (Presented by Fatmagül Hamzaoğlu.)
  • Dıblan, S., Menevşeoğlu, A., Türkyılmaz, M., Hamzaoğlu, F. ve Özkan, M. Changes in polyphenols and antioxidant activity in strawberry juice concentrates during storage at various temperatures. 3rd International Congress on Food Tecnology. 10–12 October 2018, Cappadocia, Turkey. (Presented by Fatmagül Hamzaoğlu.)
  • Özkan, M., Hamzaoğlu, F. ve Türkyılmaz, M. Exposure of oversulfitted dried apricots to hot-air flow for the removal of sulphur dioxide. 4th International Conference on Food Chemistry and Technology. 5–7 November 2018, Berlin, Germany. (Presented by Mehmet Özkan.)
  • Türkyılmaz, M., Yemiş, O., Hamzaoğlu, F. ve Özkan, M. Changes in anthocyanins in black carrot juice concentrate storage at various temperatures. 4th International Conference on Food Chemistry and Technology. 5–7 November 2018, Berlin, Germany. (Presented by Mehmet Özkan.)

2015-2017