RESEARCH ASSISTANT MERYEM NUR KANTEKİN ERDOĞAN    
Name : MERYEM NUR
Surname : KANTEKİN ERDOĞAN
E-Mail : nkantekin@ankara.edu.tr
Phone Number : (0312) 203 33 00- 3641
Title : RESEARCH ASSISTANT
Unit : GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
Department : FOOD ENGINEERING
Personal Information

Educational Background

 Ph.D., Food Engineering Department, Ankara University (April’14- on going).  

M.Sc., Food Engineering Department, Ankara University (February ’14).   

·      Research Grant, Iowa State University, Department of Food Science and Human Nutrition, USA (June-September ’12).

        B.Sc., Food Engineering Department, Ankara University (June, ’11).  

·  Erasmus Student Exchange Programme, University of Copenhagen, Department of Food Science, Denmark (August ’09- February’10).

         

 Language

 Turkish (Native)

  English (Fluent)

 

M.Sc. Thesis

 Effect of Partial Glycerides on the Stability and Rheology of Mayonnaise.

 

Projects

Effect of Partial Glycerides on the Stability and Rheology of Mayonnaise. Ankara University Scientific Research Projects Office, 2013-2014.

 

Publications

 

Published articles in international refereed journals (SCI, SSCI, Arts, and Humanities)

 

· Montalbo-Lomboy, M., Kantekin, M.N., Wang, T (2014). Lipid Estimation of Surfactant-Extracted Microalgae Oil Using Nile Red.Journal of American Oil Chemists Society, 91(4):665-680.

 

·    Ozdemir, N., Kantekin-Erdogan, M.N., Tat, T., Tekin. A (2018). Effect of Black Cumin Oil on the Oxidative Stability and Sensory Characteristics of Mayonnaise. Journal of Food Science and Technology (Accepted).


Presented and printed studies in abstract books at international scientific meetings

 

·    Kantekin-Erdogan, M.N., Montalbo-Lomboy, M., Wang, T. 2017. Optimization of Surfactant Assisted Extraction of Microalgae. 15th Euro Fed Lipid Congress. 27-30 August 2017, Uppsala, Sweden.

 

·     Ozdemir, N., Kantekin-Erdogan, M.N.,  Tat, T., Tekin, A. 2016. Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise. 14th Euro Fed Lipid Congress. 18-21 September 2016, Gent Belgium. 

 

·    Kantekin-Erdogan, M.N., Ketenoglu, O., Tekin, A. 2014. Mono and Diglyceride Production by Transesterification of Refined Olive Oil. 12th Euro Fed Lipid Congress, 14-17 September 2014, Montpellier, France.

 

 

Presentations and printed studies in abstract books at national scientific meetings

 

·  Kantekin-Erdogan, M.N.,  Tekin, A. 2017. Bitkisel Yağlarda 3-MCPD ve GE'lerin Azaltılması Üzerine Yapılan Çalışmalar. Yabited III. Bitkisel Yağ Kongresi, 12-15 Nisan 2017, İzmir. 

 

·   Kantekin-Erdogan, M.N., Ketenoglu, O., Tekin, A. 2015. Kısmi Gliseritlerin Mayonezin Emülsiyon Stabilitesi ve Reolojisi Üzerine Etkisi. Yabited II. Bitkisel Yağ Kongresi, 7-9 Mayıs 2015, Tekirdağ. (Sözlü Sunum)

 

·    Kantekin-Erdogan, M.N., Şahin Özkan, K., Ketenoğlu, O., Ünal, G., Moldabay, A., Karabacak, B.Z., Yalçın, M., Tekin, A. 2015. Doğal ve Yapay Antioksidanların Rafine Ayçiçek Yağının Oksidatif Stabilitesi Üzerine Etkisi.Yabited II. Bitkisel Yağ Kongresi, 7-9 Mayıs 2015, Tekirdağ. 

 

· Kantekin, M.N., 2012. Fenolik Maddelerce Zenginleştirilmiş Sızma Zeytinyağlarının Depolama Stabilitesi. 3. Ulusal Zeytin Öğrenci Kongresi, 16-18 Mayıs 2012, Aydın.

 

·    Kantekin, M.N., 2012. Zeytin ve Zeytinyağında Doğal Olarak Bulunan Fenolik Bileşiklerin Yağ/Su Emülsiyonlarındaki Arayüzey Davranışları ve Antioksidan Aktiviteleri. Yabited I. Bitkisel Yağ Kongresi, 12-14 Nisan 2012, Adana.

 

Fellowships and Memberships

 

·     YABITED (Turkish Lipid Group).

 

·      EUROFED (European Federation for the Science and Technology of Lipids).

 

Work Experience

Research Assistant, Food Engineering Department, Ankara University (August’11- on going).