Muhammed Yüceer

Canakkale Onsekiz Mart University, Food Processing, Faculty Member

Istanbul Technical University, Food Engineering, M.Sc. Food Science-graduated

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Dr. Muhammed Yuceer is an academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). Yuceer received his bachelor's degree from Yuzuncu Yil University (2002), and his master's degree from Istanbul Technical University's department of food engineering (2007) in Istanbul. Yuceer obtained his PhD in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor Cengiz Caner. His career began in the R&D department of A.B Foods Company, which manufacturers' egg products (liquid, frozen, powder), cakes, pastry products and processing aids for the food industry. Before joining the University of Canakkale Onsekiz Mart, he was a Deputy Director of Factory Manager (Prod. -Quality-R&D Manager) for A.B Foods Company, as an egg-processing expert for 10 years. Dr. Yuceer is on the Editorial Board in Journal of Food Research, International Journal of Agricultural Science and Food Technology, Advances in Food Technology and Nutrition Sciences Open Journal and International Journal of Food Engineering and Technology. He has authored numerous articles and his current research interests include novel processing methods, egg science and shelf life extension of foods as well as functional foods. Yuceer’s research focused on the application of novel techniques (antimicrobial packaging, edible coating, ozone, ultrasound, etc.) in eggs. He has deep knowledge on egg processing with over ten years of experience in egg research. For further information, please visit: www.muhammedyuceer.com
Supervisors: Cengiz Caner and Beraat Ozcelik
Phone: +90 536 457 28 77
Address: Canakkale-TURKEY

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Papers by Muhammed Yüceer

Küresel gıda sorunlarının çözümünde Omik Teknolojilerinin rolü

Catering Guide, 2025

Gıda bilimi disiplini, son yıllarda önemli bir gelişim kaydetmiştir. Bu ilerleme, hammadde menşei... more Gıda bilimi disiplini, son yıllarda önemli bir gelişim kaydetmiştir. Bu ilerleme, hammadde menşei ve kalitesine hem de bu hammaddelerden türetilen gıda ürünlerine yönelik artan bir akademik ve endüstriyel ilgiye yol açmıştır. Moleküler biyolojideki süregelen gelişmeler, gıda maddelerinin orijinini ve izlenebilirliğini yüksek doğrulukla tespit edebilen, etkin ve evrensel omik araçlarının kullanımını mümkün kılmıştır. Bu yazı, gıda bilimi uygulamalarına odaklanarak omik ve multi-omik alanındaki gelişmeleri özetlemektedir. Yazıda, gıda güvenliği ve gıda kalitesi gibi temel hususların yanı sıra, metabolomik, metagenomik, nutrigenomik, transkriptomik ve proteomik gibi yenilikçi omik teknolojiler de ele alınmaktadır. Bilginin sentezi ve akademik tartışma, gıda bilimi alanındaki sürekli araştırmaların ilerlemesi açısından kritik bir öneme sahiptir. Ayrıca, bu yazı; metabolomik, proteomik ve transkriptomik gibi omik disiplinlerinin, gıda bileşenleri, bunların işlevleri ve insan biyolojisiyle etkileşimleri hakkında kapsamlı bir anlayış elde etmedeki önemli rolü vurgulanmaktadır.

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Improving food security as disaster relief using intermediate moisture foods and active packaging technologies

by Emin U Ulugergerli and Muhammed Yüceer

Applied Food Research, 2024

This study aims to present alternative solutions for food aid that meet the needs of disaster vic... more This study aims to present alternative solutions for food aid that meet the needs of disaster victims after significant disasters. Food support in post-disasters period is a vital humanitarian service that enables disaster victims to survive and maintain their health. Providing that, the food must have a long shelf life and be nutritious and safe. Intermediate moisture foods (IMF) are shelf-stable products and have a high potential for use in disasters. Recent developments in active packaging (AP) technologies helps to enhance the quality and extend the storage stability of food, including the IMF. This study shows that AP technologies with antimicrobial agents, oxygen and moisture absorbers can improve the storage stability of food and reduce the risk of microbial contamination. Furthermore, using these technologies in food packaging can provide sustainable alternative to conventional packaging and increase the stability of food in potential future disasters.

Gıda sanayiinde akıllı ambalajlama ve uygulamaları

Gıda ve Yem Bilimi Teknolojisi Dergisi

Amaç: Gıdaların ambalajlanması; kalitenin korunması, çevresel, fiziksel ve mikrobiyolojik faktörl... more Amaç: Gıdaların ambalajlanması; kalitenin korunması, çevresel, fiziksel ve mikrobiyolojik faktörlerden koruma gibi temel işlevleri yerine getirmektedir. Son zamanlarda, değişen tüketici tercihleri ve beklentileri ile ambalajın rolü temel işlevinin de ötesine geçmiştir. Gıda ambalajlama sistemlerindeki yenilikler ve akıllı ambalajlama çözümleri daha güvenli ve yüksek kaliteli gıda ürünlerinin piyasaya sunulmasına yardımcı olmaktadır. Ayrıca yeni gelişmeler etkileşimli ambalajlama sistemlerinin geliştirilmesi ile akıllı ambalajlama sistemlerinin daha da gelişmesine imkân tanımıştır. Bu sistemler, gıda güvenliğini sağlamak için kalite göstergeleri görevi görmekte ve genel olarak doğrudan (nem, zaman-sıcaklık, tazelik ve biyosensör) veya pasif (izlenebilirlik ve izleme) göstergeler olarak sınıflandırılmaktadırlar. Sonuç: Bu derlemede akıllı ambalajlama sistemlerindeki güncel gelişmeler ve ticari uygulamalar değerlendirilmiştir. Akıllı ambalajlama sistemleri ile tüketicilerin ambalajlı g...

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Yumurta Akından Lizozim Ekstraksiyonu, Saflaştırılması ve Kurutulması: Güncel Gelişmeler ve Uygulamaları

International Journal of Life Sciences and Biotechnology

Gıdalarda doğal koruyucu olarak kullanılan lizozim ticari olarak değerli bir enzim olup, günümüzd... more Gıdalarda doğal koruyucu olarak kullanılan lizozim ticari olarak değerli bir enzim olup, günümüzde çeşitli gıdalarda doğal bir antimikrobiyal ajan olarak, peynir, bira ve şarap üretiminde koruyucu ya da mikrobiyal prosesleri kontrol etmek amacıyla kullanılmaktadır. Ayrıca lizozim doğal ve güvenli biyolojik antiseptik olarak kabul edilmekte ve tıp, ilaç gibi alanlarda da yaygın olarak tercih edilmektedir. Lizozimin moleküler büyüklüğü (14,3 kDa) göz önüne alındığında moleküler boyuta göre ayrım yapan ultrafiltrasyon prosesinin lizozimin ayrıştırılmasında kullanılması son zamanlarda çokça çalışılan bir konu haline gelmiştir. Ultrafiltrasyon yöntemi ile protein fraksiyonu işletme koşulları ve fizikokimyasal koşullardan oldukça etkilenmektedir ve bu nedenle proses ihtiyaçlarının açıkça belirlenmesi gerekmektedir. Bu derleme çalışması ile lizozim ekstraksiyon, saflaştırma ve kurutma proseslerindeki güncel gelişmeler ve uygulamaları ele alınmıştır.

Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen

European Food Research and Technology, Jun 21, 2020

This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %)... more This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A 2 (PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 ± 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 ± 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 ± 0.01; 0.429 ± 0.01; 0.429 ± 0.01, and 0.420 ± 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue's specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability.

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Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Journal of Food Processing and Preservation, Jun 23, 2020

Eggs are all-natural and inexpensive sources of high-quality protein and well-balanced essential ... more Eggs are all-natural and inexpensive sources of high-quality protein and well-balanced essential nutrients (Yüceer & Caner, 2014). Thus, eggs are processed into a liquid for uses in food-service industry or ingredients in the baking industry (such as cakes, meringues, noodles, angel food cakes, and bakery products) due to its excellent functional properties such as whipping, emulsifying, binding, leavening ability, and gelling properties (Lechevalier,

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Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

The Journal of applied poultry research, Dec 1, 2016

Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifie... more Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with βcyclodextrine-treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.

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The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

International Journal of Food Science and Technology, Apr 1, 2020

The objective of this research is to investigate and compare the effect of different treatments i... more The objective of this research is to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450W/4-min), and coating of shellac, lysozymechitosan (L-C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight-loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble-solids, albumen and yolk's pH were monitored. Control groups had the Accepted Article This article is protected by copyright. All rights reserved. worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa•s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa•s)] and sonication (albumen pH: 8.22). Thus, the shellac-coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf-life of eggs.

format_quoteWeight loss percentages varied significantly: control (8.35%), shellac (1.37%), lysozyme-chitosan (4.10%), ozone (7.22%), ultrasound (6.32%).format_quote

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Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage

International Journal of Gastronomy and Food Science, Oct 1, 2021

This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of ... more This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of protease hydrolyzed liquid egg white (LEW) on meringues batter and cookies. The color (L*, a*, b*, ΔE), physical and aeration properties (batter specific density (BSD), cooked meringues specific volume (MSV)), water activity, texture analysis and sensorial profiles of the meringues during three months of extended storage at ambient temperature (23 ± 2 • C) was investigated. Additionally, the creep recovery compliance parameters, colors, and physicochemical characteristics of freshly whipped meringue batter were also evaluated. Protease hydrolyzed samples exhibited higher L* and lower b* parameter. The BSD values (g/cm 3) for control-0 % (0.51 ± 0.01) was significantly decreased (p &lt; 0.05) after enzymatic treatment, lower values obtained in 1 % (0.37 ± 0.01) and 1.5 % (0.35 ± 0.01). The MSV values of cooked meringue was significantly increased (p &lt; 0.05) depends on the protease concentrations. The strength of the meringue batter is increased after hydrolysis. However, the enzymatic hydrolysis reduced consumer satisfaction. This research points out the optimum (1.0 %) hydrolyzed LEW in preparation of meringue improved functionality, such as BSD and MSV parameters.

Fenolikler ve Renk Maddeleri

The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage

Acta Alimentaria, Feb 28, 2022

In this research, the impacts of various enzymes (phospholipase-A 2 (0.3% v/v), lipase (0.03% w/v... more In this research, the impacts of various enzymes (phospholipase-A 2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L p , a p , b p , and ΔE p), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 8C. The protease (1,000 ± 60.82) and lipase (790 ± 41.63) increased RFC values significantly (control: 616 ± 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 ± 0.10 (control) to-0.30 ± 0.05 (lipase) and-0.35 ± 0.03 (protease), whereas it was increased by phospholipase-A 2 (0.53 ± 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L p and b p values.

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