Faculty of Agriculture
Selcuk University

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CV PhD. SULTAN ARSLAN TONTUL Date of Birth 02.01.1988 Adress Selçuk University, Agricultural Faculty Food Engineering Department Selçuklu/Konya, TURKEY Telefon 05538612717 e-posta sultan.arslan@selcuk.edu.tr: sltnarslan07@gmail.com Foreign Lanuage English (Advanced) Education University Faculty/Institute Program Degree Date Akdeniz Science and technology Food Engineering PhD 2011-2017 Akdeniz Science and technology Food Engineering Master 2009-2011 Akdeniz Engineering Faculty Food Engineering Bachelor 2004-2009 Work Experience University Faculty/Institute Program Degree Date Selçuk Agricultural Faculty Food Engineering Assist. Prof. Dr 2017- Akdeniz Engineering Faculty Food Engineering Res. Assist PhD. 2014-2017 Fırat Engineering Faculty Food Engineering Res. Assist 2013-2014 Experiences Microencapsulation of probiotics, Functional Foods, Food Chemistry, Cereal Technology THESİS MSc Production of Probiotic Boza and Determination of Some Properties (2011) PhD Microencapsulation of Probiotic Microorganism by Spray Chilling and Drying Techniques and Using Possibilities in Probiotic Cake Production (2017) PROJECTS Project No Project Title Role in Project Start and End Date of Project Amount of Fund (TL) 219O373 TÜBİTAK Production of egg powder by refractance window drying ang determination of storage stability with sorption isotherms Researcher 2020- 250.000 119O134 TÜBİTAK The effect of sourdough fermentation with Jerusalem artichoke on physicochemical, texture and functional properties of bread Researcher 2019-2020 43.000 19401068 University Optimization of bread formulation with retention of staling time PI 2019-2020 29.963 18401175 University Determination of the Effects of Immature Wheat Flour Addition on the Properties of Sourdough Fermentation and Bread Quality PI 2018-2019 25.000 116O711 Determination of carotenoid composition and biavalibility of beekeeping products such as honey, propolis and pollen produced different regions of Turkey and researching health effects of these products via in vitro methods Researcher 2017- 300.900 110O531 Production of Probiotic Boza as a Functional Food for Health and Wellness Determination of its Some Properties and Investigation of Acceptability in Public Researcher 2011- 2012 158.800 0422.STZ.2013-2 Microencapsulation Of Probiotic Microorganism By Spray Chilling And Drying Techniques And Using Possibilities In Probiotic Cake Production Researcher 2013-2016 230.936 BOOK CHAPTERS Arslan, S., Erbas, M., 2016. Probiotic Cereal-Based Fermented Functional Foods. Fermented Foods, Part I: Biochemistry and Biotechnology. Ed. Ray, C. R and Montet, D., CRC Press, Florida, USA.pp 211-228. Arslan-Tontul, S. 2020. Technical Advancement for Retention of Probiotic Count During Spray Drying Process. Handbook on Spray Drying Applications for Food Industries Ed. Selvamuthukumaran, M. CRC Press, Florida, USA. pp 249-269. PAPERS Arslan-Tontul, S. 2020. Moisture sorption isotherm and thermodynamic analysis of quinoa grains. Heat and MAss transfer, doi:10.1007/s00231-020-02978-8. Gülcan, Ü., Candal-Uslu, C., Mutlu, C., Arslan-Tontul, S., Erbaş, M. 2020. Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread, Food Chemistry, 332: 127434. Çetin-Babaoğlu, H., Arslan-Tontul, S., Akın, N. 2020. Effect of immature wheat flour on nutritional and technological quality of sourdough bread. Journal of Cereal Science, 94:103000. Arslan-Tontul, S. 2020. The Combined Usage of β-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12. Probiotics and Antimicrobial Proteins. Probiotics and Antimicrobial Proteins, 12:747–755. Arslan-Tontul, S. 2020. Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds. LWT-Food Science and Technology, 119; 108859. Arslan-Tontul, S., Erbaş, M. 2020. Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza). Journal of the American College of Nutrition, 39 (1): 72-81. Arslan-Tontul, S., Erbaş, M., Görgülü, A. 2019. The use of probiotic-loaded single- and double-layered microcapsules in cake production. Probiotics and Antimicrobial Proteins, 11 (3):840-849. Arslan-Tontul, S., Mutlu, C., Candal, C., Erbas, M. 2018. Microbiological and chemical properties of wet tarhana produced by different dairy products. Journal of Food Science and Technology-Mysore, 55 (12), 4770-4781. Mutlu, C., Arslan-Tontul, S., Erbas, M. 2018. Production of a minimally processed jelly candy for children using honey instead of sugar. LWT-Food Science and Technology, 93, 499-505. Mutlu, C., Arslan-Tontul, S., Candal, C., Kılıç, Ö., Erbas, M. 2018. Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.). Journal of Food Science, 83, (1), 53-59. Arslan-Tontul, S., Erbas, M. 2017. Single and double layered microencapsulation of probiotics by spray drying and spray chilling. LWT-Food Science and Technology, 81, 160-169. Durak, A.N., Erbaş, M., Arslan, S. 2016. Ultrasonication to inactivate the proteolytic enzymes in suni bug-damaged wheat. Journal of Cereal Science. 71, 122-129. Arslan, S., Erbas, M., Candal, C., Mutlu, C. 2016. Effects of Different Process Stages on Chemical Properties of Rice. Quality Assurance and Safety of Crops & Foods. 8(4), 597-608. Erbas, M., Aykın, E., Arslan, S., Durak, A.N. 2016. Adsorption behavior of bulgur. Food Chemistry. 195, 87-90. Aykın, E., Arslan, S., Durak, A.N., Erbas, M. 2016. Effect of bicarbonate salts and sequential using of frying oil on acrylamide and HMF contents in coated fried chicken meat. International Journal of Food Properties. 19(1), 222-232. Arslan, S., Erbas, M., Tontul, I, Topuz, A. 2015. Microencapsulation of probiotic Saccharomyces boulardii with different wall materials by spray drying. LWT-Food Science and Technology, 63(1), 685–690. Arslan, S., Durak, A.N., Erbas, M., Tanriverdi, E., Gulcan, U. 2015. Determination of microbiological and chemical properties of probiotic boza and its consumer acceptability. Journal of the American College of Nutrition, 34 (1), 56-64. Erbas M., Sekerci H., Arslan S., Durak A.N. 2012. Effect of sodium metabisulphite addition and baking temperature on maillard reaction in bread. Journal of Food Quality, 35:2,144-151 CONFERENCES PROCEEDINGS Arslan Tontul, S. 2019. Optimization of Mucilage Extraction from Chia Seeds, International Conference on Agronomy and Food Science and Technology (AgroFood) 20-21 June 2019, İstanbul, Turkey. Pp 210. Arslan Tontul, S. 2019. The Effect Of Ultrasonication And Microwave Treatment On Resistant Starch Content. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16-18 April 2019, Trabzon, Turkey, pp 633. Arslan Tontul, S., Mutlu, C., Candal, C., Erbas, M. 2018. Determination of Functional Properties of Some Pseudocereals. 3rd International Congress on Food Technology, 10-12 October 2018, Nevşehir, Turkey, pp 35. Mutlu, C., Arslan Tontul, S., Candal, C., Erbas, M. 2017. Fatty Acid Composition of Some Pseudocereals. 3rd International Congress on Food Technology, 10-12 October 2018, Nevşehir, Turkey, pp 170. Gülcan, Ü., Durak, A. N., Mutlu, C., Arslan Tontul, S., Candal, C., Erbaş M. 2018. Effects of Baking Atmosphere On Non-Enzymatic Browning Reactions in Bread. 3rd International Congress on Food Technology, 10-12 October 2018, Nevşehir, Turkey, pp 70. Arslan Tontul, S., Mutlu, C., Candal, C., Erbas, M. 2017. The Volatile Compounds Of Kefir Added Wet Tarhana. 31st EFFost International Conference, 13-16 November 2017, Sitges, Spain, pp 70. Mutlu, C., Arslan Tontul, S., Erbas, M. 2017. Production jelly candy by a minimal process using honey instead of sugar. 31st EFFost International Conference, 13-16 November 2017, Sitges, Spain, pp 71. Candal, C., Arslan Tontul, S., Mutlu, C., Erbas, M. 2017. Candied Chestnut produced with sorbitol. 31st EFFost International Conference, 13-16 November 2017, Sitges, Spain, pp 57. Mutlu, C., Arslan Tontul, S., Candal, C., Erbas, M. 2017. Determination of Some Physical and Chemical Properties of Gluten-Free Cake Enriched with Pseudocereals. 6th Internatıonal Congress on Food Technology. 16-18 March 2017, Atheens, Greece, pp 42. Candal, C., Mutlu, C., Arslan Tontul, S, Erbas, M. 2017. Kefir Addition in Production of Wet Tarhana. 6th Internatıonal Congress on Food Technology. 16-18 March 2017, Atheens, Greece, pp 166. Arslan Tontul S., Erbaş M. 2016. Storage Stability of Single and Double Layered Microcapsules of Probiotic Microorganisms. 2nd Congress On Food Structure Design. 26-28 October 2016, Antalya, Turkey, Pp 164. Erbaş M., Mutlu C., Arslan Tontul S., Candal C., Olcay, N. Some Properties of Wheat Sprouts, International Cereal and Bread Congress, İstanbul, Türkıye, 18-21 Nisan 2016, pp.252-252 Arslan, S., Erbaş, M, 2015. Cereal-based Traditional Fermented Foods. The 3th International Symposium on Traditional Foods From Adriatic To Caucasus, 1-4 October 2015, Sarajevo, Bosnia and Herzegovina. Pp 588. Mutlu, C., Yasar, S., Arslan, S., Candal, C., Erbaş, M, 2015. Production of Traditional Chesnut Candy and Determination of Some Physical and Chemical Properties. The 3th International Symposium on Traditional Foods From Adriatic To Caucasus, 1-4 October 2015, Sarajevo, Bosnia and Herzegovina. Pp 432. Erbaş, M., Candal, C., Arslan, S., Mutlu, C. 2015. Lump Tarhana and Its Production. The 3th International Symposium on Traditional Foods From Adriatic To Caucasus, 1-4 October 2015, Sarajevo, Bosnia and Herzegovina. Pp 121. Arslan, S., Erbaş, M. 2014. Improvement of Boza as a functional food. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods. 14-17 October 2014, Istanbul, Turkey. Pp 250. Erbaş, M., Arslan, S., Durak, A.N., Aykın, E. 2014. Researching of a Indicator for Cake Staling by Using GC-MS. International Food Congress, Novel Approaches in Food Industry. 26-29 May 2014, İzmir, Turkey, Pp 117 Arslan, S., Erbaş, M.,TO Durak, A.N. 2014. Production Of Probiotic Boza As A Functional Food For Health And Wellness, Determination Of Its Some Properties And Investigation Of Acceptability In Public. 1st Congress On Food Structure Design. 15-17 October 2014, Porto, Portugal, Pp 4345. Arslan, S., Erbaş, M. 2014. Production of Probiotic Boza. 2nd International Symposium of Probiotics and Prebiotics in Pediatrics, 7-9 March, Antalya, Turkey. Pp 51. Aykın E., Erbas M., Arslan S., Durak A. N. 2014. Adsorption Behavior of Bulgur. 8th International Conference on Water In Food. May 25- 27, Timisoara, Romania. Pp 9. Durak A.N., Erbaş M., Arslan S. 2014. Ultrasonication to inactivate the proteolytic enzymes in bug-damaged wheat", 13th European Young Cereal Scientists and Technologists Workshop, Freising, Almanya, 14-16 Mayıs 2014, pp.41-41 Arslan, S., Aykin, E, Durak A.N., Erbaş, M, 2013. Volatile Constituents Of Boza In Fermentation And Storage. The 2ndınternational Symposium On Traditional Foods From Adriatic To Caucasus, 24-26th October, Macedonia. Pp 261. Durak A.N., Arslan, S., Aykin, E., Erbaş, M, 2013. Some Physical And Chemical Properties Of Some Turkish Honeys. The 2ndınternational Symposium On Traditional Foods From Adriatic To Caucasus, 24-26th October, Macedonia. Pp 642 Aykin, E., Arslan, S., Durak A.N., Erbaş, M, 2013. Analysis Of Slicing Firmness And Extensibility Of Pastırma Slices. The 2ndınternational Symposium On Traditional Foods From Adriatic To Caucasus, 24-26th October, Macedonia. Ss 328. Erbaş, M., Durak, A. N, Arslan, S., Gül, S. 2011. Effects Of Adding Different Doses Of Yoghurt Starter Culture And Baking At Different Temperatures On Phytic Acid Content Of Whole Wheat Bread. Novel Approaches İn Food Industry, 26-29 May, pp 685İzmir. Erbas, M., Arslan, S., Gulcan, U. 2011. Functional Food Properties Of Fermented Cereals Products. Novel Approaches İn Food Industry, 26-29 May, pp 909, İzmir. Erbaş, M., Arslan, S., Durak, A. N. 2010. Geleneksel Bir Ürün Olan Bozanın Fonksiyonel Gıda Olarak Özellikleri. The First International Symposıum On Tradinional Foods From Adriatic To Caucasus, 552-553, 15-17 April, pp 552-553, Tekirdağ. PATENTS Erbas, M., Arslan, S., Durak, A.N. The design of cold center silo. 2012/10508 Erbas, M., Arslan, S., Mutlu, C. Production of non-heat-treated honey candy. 2014/09247. Erbas, M., Arslan, S., The production of cereal based probiotic food. 2014/08800