International Journal of Food Science and Nutrition Engineering

International Journal of Food Science and Nutrition Engineering is devoted to the publication of original manuscripts and review articles relevant to the topics of food science and nutrition. It is an international peer-reviewed journal that includes peer-reviewed research covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Papers based on fundamental and interdisciplinary research will be particularly encouraged. The research described should be innovative either in the approach or in the methods used. The significance of the results for the food science and food industry communities should be specified.

Yalçın Coskuner

Editorial Board Member of International Journal of Food Science and Nutrition Engineering

Associate Professor, Karamanoğlu Mehmetbey Universitesi, Turkey

Research Areas

Food Science and Technology

Education

1998-2003Ph.DDepartment of Food Engineering, University of Ankara, Faculty of Agriculture, Ankara
1994-1997M.ScDepartment of Food Engineering, University of Mersin, Faculty of Engineering, Mersin

Experience

2011-presentAssistant Prof., University of Karamanoglu Mehmetbey, Engineering Faculty, Department of Food Engineering, Mersin
2003-2011Research Assistant, niversity of Mersin, Engineering Faculty, Department of Food Engineering, Mersin
1999-2003Research Assistant, University of Ankara, Engineering Faculty, Department of Food Engineering, Ankara
1995-1999Research Assistant, University of Mersin, Engineering Faculty, Department of Food Engineering, Mersin

Publications: Conferences/Workshops/Symposiums/Journals/Books

[1]  Coşkuner Y. and Özdemir Y. 1997. Effects of Canning Processes on The Elements Content of Cultivated Mushrooms (Agaricus bisporus). Food Chemistry Vol. 60, No. 4, pp. 559-562. 2. Coşkuner Y., Turker N., Ekiz H.I., Aksay S. and Karababa E. 2000. Effect of pH and Temperature on the Thermostability of Prickly Pear (Opuntia ficus-indica) Yellow-orange Pigments. Nahrung Vol 44 No. 4 263-265.
[2]  Coşkuner Y. and Özdemir Y. 2000. Acid and EDTA Blanching Effects on the Essential Element Content of Mushrooms (Agaricus bisporus). Journal of the Science of Food and Agriculture Vol. 80, No.14, pp. 2074-2076.
[3]  Turker N., Coşkuner Y., Ekiz H.I., Aksay S. and Karababa E. 2001. The Effect of Fermentation on the Thermostability of the Yellow-orange Pigments Extracted from Cactus Pear (Opuntia ficus-indica). European Food Research and Technology Vol. 212, No. 2, pp.213-216.
[4]  Coşkuner Y., Ercan R. Karababa E. and Nazlican 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 Vol. 82, No. 6 pp. 625-631.
[5]  Coşkuner Y. and Tekin A. 2003. Monitoring of Seed Composition of Prickly Pear (Opuntia ficus-indica L.) Fruits During Maturation Period. Journal of the Science of Food and Agriculture Vol. 83, pp. 846-849.
[6]  Coşkuner Y. and Karababa E. 2003. Effect of Location and Soaking Treatments on the Cooking Quality of Some Chickpea Breeding Lines. International Journal of Food Science and Technology Vol. 38, pp. 751-757.
[7]  Bilgen S., Coşkuner Y. and Karababa E. 2004. Effects of Baking Parameters on the White Layer Cake Quality by Combined Use of Conventional and Microwave Ovens. Journal of Food Processing and Preservation Vol. 28, pp.89-102.
[8]  Coşkuner Y. and Karababa E. 2004. Leblebi: A Roasted Product of Chickpea as a Traditional Turkish Snack Food. Food Reviews International Vol. 20, No. 3, pp. 257-274.
[9]  Karababa E., Coşkuner Y. and Aksay S. 2004. Some Physical Properties of Cactus Pear (Opuntia spp.) that Grown Wild in the Eastern Mediterranean Region of Turkey. Journal of Professional Association of Cactus Development Vol.5, pp. 1-8.
[10]  Coşkuner Y. and Karababa E. 2005. Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour. International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.
[11]  Karababa E. and Coşkuner Y. 2007. Moisture dependent physical properties of dry sweet corn kernels. International Journal of Food Properties Vol. 10, Issue 3, 549-560.
[12]  Coşkuner Y. and Karababa E. 2007. Some physical properties of flaxseed (Linum usitatissimum L.) Journal of Food Engineering Vol. 78, No. 3, pp. 1067-1073.
[13]  Coşkuner Y. and Karababa E. 2007. Physical properties of coriander seed (Coriandrum sativum L.) Journal of Food Engineering Vol. 80, No. 2, pp. 408-416 .
[14]  Coşkuner Y. and Karababa E. 1998. Potato Chips Production Technology. Dünya Yayincilik Gida Dergisi Sayi 28 (Mart): s. 36-41.
[15]  Coşkuner Y. and Karababa E. 1998. Production Potential and Processing Technology of Lentil in Turkey. Gida 23 (3): 201-209.
[16]  Coşkuner Y. and Karababa E. 1999. Persimmon Fruit (Diospyros kaki L.) and Evaluation Possibilities in Food Technology. Dünya Yayincilik Gida Dergisi Sayi 38 (Ocak), s. 47-50.
[17]  Coşkuner Y., Karababa E. and Ercan R. 1999. Technology of Flat Breads Production Düz ekmeklerin üretim teknolojisi. Gida 24 (2): 89-97.
[18]  Karababa E., Coşkuner Y. and Nazlican A.N. 2001. Chemical composition and technological evaluation of chufa tuber (Cyperus esculentus L.) Gida 26 (4): 243-246.
[19]  Coşkuner Y., Kadakal Ç., Ercan R. and Artik N. 2002. A research on determination of Hydroxymethylfurfural (HMF) and color indeks value (100-L*) in Selected Bakery Products. Gida Teknolojisi 6 (11): 36-40.
[20]  Coşkuner Y., Ceylan M. and Karababa E. 2003. Structural Changes During Potato Chips Production. TSE Standard Dergisi 496: 79-85.
[21]  Coşkuner Y., 2008. Exotic fruit of South Coastal areas of Turkey: Cactus Pear. AGROSKOP Tarim-Gida-Hayvancilik Dergisi, Mayis-Haziran, Yil:1 Sayi:4, Sayfa : 57-59.