H. Ceren Akal

H. Ceren Akal graduated from Food Engineering Department of Selçuk University, in 2008. She received her Masters Degree in Dairy Technology from Ankara University in 2011 and her PhD in Dairy Technology from Ankara University in 2017. She has been working Department of Dairy Technology for seven years. Her areas of expertise include fermented dairy products, enzyme technology and dairy microbiology.

Publications

Microbial Cultures and Enzymes in Dairy Technology
Microbial Cultures and Enzymes in Dairy Technology
Şebnem Öztürkoğlu Budak, H. Ceren Akal. © 2018. 413 pages.
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to...
Transglutaminase Applications in Dairy Technology
Transglutaminase Applications in Dairy Technology
H. Ceren Akal, Celalettin Koçak, H. Barbaros Özer. © 2018. 30 pages.
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with...
Potential Probiotic Microorganisms in Kefir
Potential Probiotic Microorganisms in Kefir
H. Ceren Akal, Şebnem Öztürkoğlu Budak, Atila Yetisemiyen. © 2018. 21 pages.
Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of...