Melike ÖZER's research while affiliated with Çanakkale Onsekiz Mart Üniversitesi and other places

... Yilmaz et al. [18] investigated the potential use of infrared radiation to unfold the limitation use of immature rice grains due to high rancidity rate compared to mature rice grains. Infrared stabilized immature rice grain flour has been used in preparation of extruded rice products [57], gluten free bread [17], and Tarhana, a cereal based fermented food [58]. Ç etin-Babaoğlu et al. [59] and Pepe et al. [60] evaluated the application of immature wheat flour in straight-dough and sour-dough (fermentation) processes for production of wheat bread. ...

... According to Marshall et al. contamination along processing points could be reduced by the use of innovative technologies such as sorting produce using fluorescence devices and secondary processing [36]. Equally, Ö zer et al. argued that ensuring good agricultural practices and proper storage may not guarantee the reduction of mycotoxin [37], but Boudergue et al. reported that decontamination approaches such as sorting, sieving, washing, and heat treatment may ensure reduction [38]. Additionally, Ö zer et al. noted that chemical treatment using acids, alkalis, oxidizing agents, and microbial agents such as enzymes may also be employed to minimize contamination [37]. ...

... In gluten-free bakery products, to eliminate the poor appearance and taste due to gluten removal, rice flour, rice bran, and brown rice flour that do not contain gluten protein are used rather than whole wheat flour. 23 However, as the need for daily calories and carbohydrates of individuals with celiac disease or gluten allergy is similar to that of the normal population, it is important to prevent problems that may occur as a result of excessive carbohydrate consumption. 24 Therefore, using natural products such as beans, legumes and starchy vegetables as alternatives to grains and using natural carbohydrate sources such as potatoes in lieu of gluten-free flour is recommended. ...