PROF.DR. NURAY KOLSARICI    
Name : NURAY
Surname : KOLSARICI
E-Mail : kolsari@eng.ankara.edu.tr
Phone Number : +90-312-2033300-3646
Title : PROF.DR.
Unit : FACULTY OF ENGINEERING
Department : FOOD ENGINEERING
Personal Information

Education

Graduation degree

University

Year

Bachelor of Science

Ankara

1976

Doctor of Philosophy

Ankara

1981

 

Professional experience

Title

University

Year

Assistant Professor

Ankara University Faculty of Agriculture

 

1987 - 1991

Associate Professor

Ankara University Faculty of Agriculture



1991-1997

Professor

Ankara University Faculty of Engineering

1997-

 

Administrative duties

Duty

University

Year

Members of the faculty board         

Professor representative

Ankara University Faculty of Engineering

2007-2010

Members of the faculty board         

Associate professor representative

Ankara University Faculty of Agriculture

1994-1997

Vice chairman

Ankara University Faculty of Agriculture

1998-1999

 

Other Administrative Duties

Duty

Institution

Year

M.Sc. Agricultural Engineer

Ministry of Agriculture and Rural Affairs

1976-1978

 

Membership

The association of food technology

The World’s Poultry Science Association


Research Interests

Meat science and technology, nutrition, Aquaculture technology, Poultry meat technology


Course Taught

Undergraduate:

GDM 484 Meat technology

GDM 421 Seafood Products Technology

GDM 425 Food Engineering Laboratory Operations I

GDM 426 Food Engineering Laboratory Operations II

GDM 413 Food Engineering Design Operations I

GDM 414 Food Engineering Design Operations II

GDM 388 Nutrition principles


Graduate:

809534 Quality control in meat technology

809535 Poultry meat technology

809607 Selected Topics

 

Other Duties

Duty

Organization

Year

Organizing Committee in the Second Student Competition on Product Development

 

GaziOsmanPaşa University

2009

Member of program qualifications and curriculum development commission 

Ankara University

2010-

Scientific commitee in 1st international poultry meat congress 

Ankara University

2011

Scientific commitee in 2nd meat products workshop "processed poultry meat products"

Celal Bayar University

2012

Scientific member in 3rd meat products workshop "Innovation in meat products production"

GaziOsmanPaşa University

2014


Awards

 Ankara University, Research Encouragement Award in Applied Science, 1995-1996.


Number of graduate students

 

Master of Science

Doctor of philosophy

Completed

                    23

                        8

Ongoing

                     3

                         1


Selected Publications

Haskaraca, G., Juneja, V.K., Muh-khopadhyay, S., Kolsarici, N. 2019. The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sosu-vide processed doner kebabs. Food Control, 95, 71-76.

Haskaraca, G., Kolsarici, N. 2019. An assessment of the microbial quality of doner kebab during cold storage: Effects of different packaging methods and microwave heating before consumption. Journal of Food Safety, 39, e12592.

Demirok Soncu, E., Kolsarıcı, N. 2019. “Sucuk” In: Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık. Eds: Anlı, R.E. & Şanlıbaba P.  Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. ISBN: 978-605-7846-35-8, pages 271-293 (in Turkish).

Kolsarıcı, N., Demirok Soncu, E. 2019. “Fermente sosis” in: Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık. Eds: Anlı, R.E. & Şanlıbaba P. Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. ISBN: 978-605-7846-35-8, pages 295-340 (in Turkish).

Özsaraç, N., Kolsarici, N., Demirok Soncu, E., Haskaraca, G. 2019. Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. Food Additives and Contaminants: Part A-Chemistry Analysis Control Exposure & Risk Assessment, 36(2), 225-235

Demiralp, Ş.Y., Demirok Soncu, E., Kolsarıcı, N. 2017. Oleogels and their utilization in emulsified meat products. Gıda. 42(5); 505-513.

Demirok Soncu, E., Haskaraca, G., Davarcıoğlu, E.S., Kolsarıcı, N. 2016. The effect of green tea extract against lypolitic changes and inhibition of microbial activity in frozen stored chicken burger. Gıda41(5); 329-336.

Demirok Soncu E., Haskaraca, G., Kolsarıcı, N. 2017. Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study. European Food Research and Technology, 244(3), 501-511.

Haskaraca G., Demirok Soncu E., Kolsarıcı N., Öz F., Juneja VK. 2017. Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. Journal of Food Processing and Preservation, 41(6), 1-10.

Demirok Soncu, E., Kolsarıcı, N. 2017. Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets. Journal of the Science of Food and Agriculture, 97, 1790-1797.

Demirok Soncu, E., Kolsarıcı, N., Çiçek, N., Salman Öztürk, G., Akoğlu, İ.T., Kaşko Arıcı, Y. 2015. The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburger. Korean Journal for Food Science of Animal Resources, 35(3), 370-381.

Demirok,S. E., kolsarıcı, N., Akoğlu, İ. T., bektaş, G. 2014. The effects of vacuum tumbling combined with sodium tripolyphosphate on lipolytic and okidative changes in beef döner. Gıda, 39(5): 259-266

Demirok, E., Kolsarıcı, N. 2014. Effect of gren tea extract and microwave pre-cooking on the formation of  acrylamide in fried chicken drumsticks and wings. Food Research International, doi: 10.1016/j.foodres.2014.04.003.

Haskaraca, G., Demirok, E., Kolsarıcı, N., Öz, F., Özsaraç, N. 2014. Effect of gren tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International, doi: 10.1016/j.foodres.2014.04.001.

Karslıoğlu,B., Ensoy Ç. Ü., Kolsarıcı, N., Candogan, K., 2014. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat:Effects of Starter Culture and Heat Treatment. Korean J. Food Sci.  An.Vol. 34, No. 1, pp. 40~48. DOI http://dx.do.org/10.5851/kosfa.2014.34.1.40.

Demirok E., Kolsarıcı N., Çelik S., Doğan Z., Hamdan S., Öztürk F. 2013. Proteolytic and sensory changes during marination of rainbow trout (Oncorhynchus mykiss) flesh in pomegranate juice. Journal of Aquatic Food Products and Technology. DOI:10.1080/10498850.2012.752425

Demirok, E., Kolsarıcı, N., Akoğlu, İ. T. , Özden, E. 2011. The Effects of Tumbling and Sodium Tripolyphosphate on the Proteins of Döner. Meat Science, 89, 154-159.

Ensoy, Ü., Kolsarıcı, N., Candoğan, K., Karslıoğlu, B. 2010. Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. Journal of Muscle Foods, 21: 142-165.

Kolsarıcı, N., Demirok, E. Akoğlu, İ.T., Özden, E. 2010. The Effect Of Sodium Tripolyphosphate And Tumbling On Binding Properties And  Cooking Yield Of Döner. The First International Symposium On Tarditional Foods From Adriatic To Caucasus. P.81. Tekirdağ.

Kolsarıcı, N., Candoğan, K., Akoğlu, İ. T. 2010 Effect Of Frozen Storage On Alterations In Lipids Of Mechanically Deboned Chicken Meats. Gıda. 35 (6).

Demirok, E. N. Kolsarıcı. 2010. Conjugated linoleic acid in meat and meat products and its importance. Gıda, 35 (1) 71-77.

Candoğan, K., Ensoy, Ü., Tağı, Ş., Kolsarıcı, N., Halkman, K. 2009. Quality characteristics of Turkish raw meat balls produced from turkey meat. Fleischwirtschaft Int.3 (60-63)

Ensoy, Ü., Kolsarıcı, N., Karslıoğlu, B., Candoğan, K. 2007. Starter Culture And Processing Effects On Microbiological Characteristics Of Sucuk Produced With Turkey Meat. Proceedings of 5th International Congress On Food Technology, Vol:3, 285-295. 9-11 Mart, 2007. Selanik, Yunanistan..,

Ensoy, Ü., Kolsarıcı, N., Candoğan, K. 2004. Quality characteristics of spent layer surimi during frozen storage. European Food Research and  Technology, 219(1):14-19

Candoğan, K., Kolsarıcı, N. 2003. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Science, 64:207-214.

Candoğan, K., Kolsarıcı, N.. 2003. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science, 64:199-206.

Ayhan, K.,Kolsarıcı, N., Özkan, G. 1999. The Effects of a Starter Culture on the Formatıon of Biogenic Amines in Turkish Soudjoucks. Meat Science, 53,183-189.