Bahcesehir University

https://bau.edu.tr/
https://www.linkedin.com/in/zeynep-tacer-caba-8a50b611/

Contact by mail
ZEYNEP TACER-CABA, PhD. E-Mail: zeynep.tacercaba@sad.bau.edu.tr zeyneptcaba@gmail.com Education Mar. 2015 PhD.-Istanbul Technical University, Food Engineering Aug. 2008 MSc.-Istanbul Technical University, Food Engineering Research Projects January 2018- Aug. 2019 REPLY – Project Researcher June 2018-Sept. 2018 EIT PROVE (Functionalisation and valorisation of PROteins of VEgetable sources – Project researcher (part-time) Sep. 2008 – Mar. 2015 Evaluating the Effects of Amylose/Protein and Grape Powder Substitution on Selected Properties of Extrudates and Bread PhD -Thesis International Publications Oksuz, T., Tacer-Caba, Z., Nilufer Erdil, D., Boyacıoğlu, D. 2019. Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices. Journal of Food Science and Technololgy, 56(9), 4177-4188. Okumuş, B.N., Tacer-Caba, Z., Nilufer Erdil, D. 2018. Okumuş, B.N., Tacer Caba, Z., Nilufer Erdil, D. 2018. Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids. Food Chemistry, 240, 250-258. Demirkesen-Bicak, H., Tacer-Caba, Z., and Nilufer-Erdil, D., 2018. Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties. International Journal of Biological Macromolecules, 111, 505-513. Tacer-Caba, Z., Nilufer-Erdil, D., Boyacıoğlu, M.H., Ng, P.K.W. 2016. Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates. Quality Assurance and Safety of Crops & Foods, 8 (2), 215 – 230. Tacer-Caba, Z., Nilufer-Erdil, D., Boyacıoğlu, M.H., Ng, P.K.W. 2014. Evaluating the effects of amylose and grape extract powder substitution on physicochemical properties of extrudates produced at different temperatures. Food Chemistry, 157, 476–484. Tacer Caba, Z., Boyacıoğlu, D., Boyacioglu, M.H. 2012. Bioactive healthy components of bulgur. International Journal of Food Sciences and Nutrition, 63(2), 250–256.