PROF.DR. RECAİ ERCAN    
Name : RECAİ
Surname : ERCAN
E-Mail : rercan@ankara.edu.tr
Phone Number : (312) 596 11 56
Title : PROF.DR.
Unit : FACULTY OF ENGINEERING
Department : FOOD ENGINEERING
Personal Information
Education :
B.S.:Department of Food Science and Fermentation Technology, Ankara University, 1977
M.S.:Department of Food Science and Fermentation Technology, Ankara University, 1977
Ph.D.:Department of Food Science and Technology. Ankara University. 1985.

Research interests :

Cereal Technolog, Food Chemistry, Food Quality Control

Academic careers :

Associate Prof., Ankara University, 1988
Prof., Ankara University, 1995

Administrative Duties :
  • Vice Chairperson, Ankara University, Faculty of Agriculture, Department of Food Science and Technology, 1993-1995
  • Vice Chairperson, Ankara University, Faculty of Agriculture, Department of Food Engineering, 1995-1998
  • Chairperson, Ankara University, Faculty of Agriculture, Department of Food Engineering, 2000-2004
  • Member of faculty board, Ankara University, Faculty of Agriculture, 2000-2004
  • Chairperson, Ankara University, Faculty of Engineering, Department of Food Engineering. 2004 –2006,
  • Member of Faculty Board, Ankara University, Faculty of Engineering, 2004-
  • Member of Ankara University Scientific Research Projects Evaluation Group, 2005

Courses :
  • GDM 109 Introduction to Food Engineering
  • GDM 411 Cereal Technology
  • Biochemistry
  • 809529 Wheat Chemistry and Technology
  • 809522 Starch Chemistry and Technology

Projects :
Project TitleProject No.Principle and co-investigatorsBeginning - completion datesSupportBudget
Isolation and identification of Lactobacilli from sourdough used in the production of bread and determination of their antibacterial activites.2003-07-11-079

Recai Ercan

Özay Menteş
2003-2005BAP25,000.-TRY
Adsorption isotherms of traditional foods2004-K-120-900

Recai ERCAN
Mehmet ÖZKAN
Ayla SOYER

Ayşegül KIRCA
2004-DPT64,000.-TRY

*Ankara University, Scientific Research Project (BAP) , Turkish Scientific and Technical Research Council (TÜBİTAK)

State Planning Organisation (DPT)
** Turkish New Lira (TRY)

Recent Publications : (2000- )

Denli, E., Ercan, R., 2001. Effect of added pentosans ısolated from wheat and rye grain on some properties of. bread. Eurropean Food Research and Technology. 212 (3):374-376.

 

Coşkuner, Y., Ercan, R., Karababa E. and Nazlıcan A. N., 2002. Physical and chemical properties of chufa (Cyperus esculentus L.) tubers grown in the çukurova region of Turkey. Journal of the Science of Food and Agriculture, 82 (6): 625-631.

 

Coşkun, E. ve Ercan, R., 2003. Makarnalık buğdaylarda lipoksigenaz enzim aktivitesinin belirlenmesi. Gıda, 28 (3): 221-226.

 

Yıldırım, Z., Ercan, R., 2004. Ekstrüzyon Koşullarının Farklı Buğday Unları Kullanılarak Üretilen Tarhanaların Çözünürlüğüne ve Su Absorbsiyonuna Etkileri. Ankara Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi. 10(4): 428-434.

 

Menteş, Ö., Ercan, R., Akçelik, M., 2005. Türkiye'de üretilen ekşi hamurlardan elde edilen Lactobasillus suşlarının anti-bakteriyel aktivitelerinin belirlenmesi. Gıda, 30(3) : 155-164.

 

Mentes, Ö., Ercan, R. and Akçelik, M. 2007. Inhibitor activities of two Lactobacillus strains, isolated from sourdough, against rope-forming Bacillus strains. Food Control, 18:359-363.

 

Mentes, Ö., Bakkalbaşı, E. and Ercan, R. 2008. Effect of the use of ground flaxseed on oulityand composition of bread. Food Science and Technology International, 14:299-306.

 

Sungur, B., Ercan, R. 2011. Effects of some hydrocolloids and surfactant on the rheological properties of hard wheat flour by using surface methodology. The Journal of Food, 36(2): 77-82.

 

Yılmaz, O.M., Bakkalbaşı, E., Ercan, R. 2011. Effect of pomegranade husk extract on the antioxidant activity and quality of bread. International Congress of Food Technologists, Biotechnologists and Nutritionist. 20-23 September.

 

Karaduman, Y., Ercan, R., Çakmak, M. 2011. Mumsu buğday hatlarında bazı kalite özelliklerinin araştırılması. 7. Gıda Mühendisliği Kongresi, 24-26 Kasım, Antalya.

 

Karaduman, Y., Ercan, R. 2011. Bisküvilik için seçilmiş ileri kademe yumuşak ekmeklik buğday hatlarının kuru ve sulu koşullarda verim ve bazı tane özellikleri. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 20(2):1-9.

 

Menteş, Ö.Y., Bakkalbaşı, E., Ercan, R. 2012. Türkiye'de yetiştirilen başlıca buğday çeşitlerinin toplam fenolik madde içerikleri, antioksidan aktiviteleri ve fenolik asit dağılımı. Türkiye 11. Gıda Kongresi, 10-12 Ekim, Hatay. (Poster)

 

Menteş, Ö.Y., Bakkalbaşı, E., Sungur, B., Ercan, R. 2012. Un veriminin ekmeğin kalitesi, toplam fenolik madde miktarı ve antioksidan aktivitesi üzerine etkisi. Türkiye 11. Gıda Kongresi, 10-12 Ekim, Hatay. (Poster)

Awards :

  • Second place in article competition at Turkish 4th Food Congress
  • Winner of article competition at Turkish 5th Food Congress

Students :

Asiye Seis Subaşı, Ph.D
Ebru Keleşoğlu, Ph.D
Mustafa Yörük, Ph.D

Yaşar Karaduman, Ph.D

Yusuf Ülker, M.Sc

Zeynep Cansız, M.Sc