Prof.Dr. Mehmet HAYTA
Birim
:
MÜHENDİSLİK FAKÜLTESİ
Bölüm
:
GIDA MÜHENDİSLİĞİ
Ana Bil. Dalı
:
GIDA BİLİMLERİ
Sabit Telefon
:
327 55
E-posta Adresi
:
mhaytaerciyes.edu.tr
Web Adresi
:
http://aves.erciyes.edu.tr/mhayta/cv  
 
Güncelleme Tarihi
:
09.02.2017 13:42:53  

Eğitim Bilgileri
Doktora, University of Reading, Food Science, , INGILTERE, 1995-1999

Yabancı Diller
İngilizce, İyi

Akademik Unvanlar/Görevler
Prof.Dr., ERCİYES ÜNİVERSİTESİ, MÜHENDİSLİK, 2009 - Devam Ediyor
Doç.Dr., ERCİYES ÜNİVERSİTESİ, MÜHENDİSLİK, 2008 - 2009
Doç.Dr., İNÖNÜ ÜNİVERSİTESİ, MÜHENDİSLİK, 2003 - 2006
Arş.Gör., İNÖNÜ ÜNİVERSİTESİ, MÜHENDİSLİK, 1991 - 2003

Jüri Üyelikleri
Doçentlik, JÜRİ, HACETTEPE, Kasım, 2009

Araştırma Alanları
Gıda Kimyası
Hububat Teknolojisi

Desteklenen Projeler
""Bayat ekmeklerin çerez gıda üretiminde değerlendirilmesi: Fizikokimyasal, reolojik, duyusal, tekstürel ve fonksiyonel etkiler "", TÜBITAK Projesi, 112O778, Araştırmacı, Devam Ediyor

Atıflar
ISI Web of Science Dizinlerinde Taranan Dergilerdeki Atıflar:
Diğer Uluslararası Yayınlardaki Atıflar:
Ulusal Yayınlardaki Atıflar:

SCI,SSCI,AHCI Indekslerine Giren Dergilerde Yayımlanan Makaleler
Seker I.T., Ertop M.H., Hayta M., "Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace ", QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, pp.261-266, 2016
Üçok G., Hayta M., "Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality", QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.7, pp.643-649, 2015
Hayta M., Ozugur G., Etgu H., Seker I.T., "Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread", JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.38, pp.980-986, 2014
Karaman S., Toker O.S., Çam M., Hayta M., Doğan M., Kayacier A., "Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods", DRYING TECHNOLOGY, vol.32, pp.258-267, 2014
Öztürk İ., Sağdiç O., Hayta M., Yetim H., "ALTERATION IN alpha-TOCOPHEROL, SOME MINERALS, AND FATTY ACID CONTENTS OF WHEAT THROUGH SPROUTING", CHEMISTRY OF NATURAL COMPOUNDS, vol.47, pp.876-879, 2012
Yalçın H., Öztürk İ., Hayta M., Sağdiç O., Gümüş T., "Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed", JOURNAL OF MEDICINAL FOOD, vol.1223, pp.1223-1228, 2011
Alpaslan M., Hayta M., "EFFECT OF SOY FLOUR, RICE FLOUR AND SEMOLINA SUPPLEMENTATION ON THE TEXTURAL AND SENSORY PROPERTIES OF DOUGH AND A DEEP-FRIED PRODUCT", JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.34, pp.490-500, 2010
Eyidemir E., Hayta M., "The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle", AFRICAN JOURNAL OF BIOTECHNOLOGY, vol.8, pp.85-90, 2009
Boydak E., Karabulut I., Alpaslan M., Hayta M., Karaaslan D., "Effect of varieties and years on seed composition of sesame (Sesamum indicum L.) grown in semi-arid area", ASIAN JOURNAL OF CHEMISTRY, vol.20, pp.3907-3912, 2008
Boydak E., Karabulut I., Alpaslan M., Hayta M., Karaarslan D., "Effect of varieties and years on seed composition of sesame (sesamum indicum l.) grown in semi-arid area", ASIAN JOURNAL OF CHEMISTRY, vol.20, pp.3907-3912, 2008
Alpaslan M., Hayta M., "Effect of soymilk substitution on the rheological and sensory properties of salep, a traditional Turkish milk beverage", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.10, pp.413-420, 2007
Alpaslan M., Hayta M., "The effects of flaxseed, soy and corn flours on the textural and sensory propertıes of a bakery product", JOURNAL OF FOOD QUALITY, vol.29, pp.617-627, 2006
Alpaslan M., Hayta M., "Apricot kernel: physical and chemical properties", JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.83, pp.469-471, 2006
Hayta M., Schofield J.D., "Dynamic-rheological behavior of wheat glutens during heating", Journal of the Science of Food and Agriculture, vol.85, pp.1992-1998, 2005
Hayta M., Schofield J.D., "Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats", JOURNAL OF CEREAL SCIENCE, vol.40, pp.245-246, 2004
Hayta M., Alpaslan M., Cakmaklı U. , "Physicochemical and sensory properties of soymilk incorporated bulgur", JOURNAL OF FOOD SCIENCE, vol.68, pp.2800-2803, 2003
Boydak E., Alpaslan M., Hayta M., Gerçek S., Şimşek M., "Seed composition of soybean grown in harran region (turkey) as affected by row spacing and irrigation", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.50, pp.1478-1480, 2002
Hayta M., "Bulgur quality as affected by drying methods", JOURNAL OF FOOD SCIENCE, vol.67, pp.2241-2244, 2002
Alpaslan M., Hayta M., "Hydration properties, soymilk and okara yields of soybean affected by agronomic factors", NAHRUNG-FOOD, vol.46, pp.141-143, 2002
Hayta M., Alpaslan M., Baysar A., "Effect of drying on functional properties of tarhana, a wheat flour-yogurt mixture", JOURNAL OF FOOD SCIENCE, vol.67, pp.740-744, 2002
Alpaslan M., Hayta M., "Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends", JOURNAL OF FOOD ENGINEERING, vol.54, pp.89-93, 2002
Hayta M., Alpaslan M., "Effects of processing on biochemical and rheological properties of wheat gluten proteins", NAHRUNG-FOOD, vol.45, pp.304-308, 2001
Hayta M., Alpaslan M., Köse E., "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.213, pp.335-337 , 2001
Hayta M., Cakmaklı U. , "Optimization of wheat blending to produce breadmaking flour", Journal of Food Process Engineering, vol.24, pp.179-192, 2001
Alpaslan M., Boydak E., Hayta M., Gerçek S., Şimşek M., "Effect of row space and irrigation on seed composition of Turkish sesame (Sesamum Indicum L.) ", Journal of American Oil Chemist's Society, vol.78, pp.933-935, 2001

Diğer Dergilerde Yayımlanan Makaleler
Otağ F.B., Hayta M., "Nohut Protein Hidrolizatlarinin Anjiyotensin Dönüştürücü Enzim (Ade) Inhibitör Aktivitesi Üzerine Ultrason, Mikrodalga, Fermantasyon Ve Pişirmenin Etkileri", GIDA, cilt.41, ss.9-14, 2016
Otağ F.B., Hayta M., "Gıdalarda biyoaktif peptit oluşumu ve aktivitesi üzerine ısıl işlem ve fermantasyonun etkileri", Gıda, cilt.38, ss.307-314, 2013
Uçar B., Hayta M., "Kek Kalitesinin ve Raf Ömrünün İyileştirilmesi", GIDA, cilt.37, no.6, ss.355 - 362, 2012
Ertop M.H., Etgü H. , Hayta M., "Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri", Gıda, cilt.37, ss.55-62, 2012
Özuğur G., Hayta M., "Tahıl esaslı glutensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi", GIDA, cilt.36, ss.287-294, 2011
Yetim H., Öztürk İ., Törnük F., Sağdiç O., Hayta M., "Yenilebilir bitki ve tohum filizlerinin fonksiyonel özellikleri", Gıda, cilt.35, ss.205-210, 2010
Hayta M., Alpaslan M., "Unlu mamüllerde proteaz, pentozanaz ve lipaz uygulamaları", Unlu Mamüller Teknolojisi, cilt.55, ss.34-38, 2002
Hayta M., Alpaslan M., "Tahıl proteinlerinin fonksiyonel özellikleri", Unlu Mamüller Teknolojisi, cilt.6, ss.58-65, 2001

Kitap veya Kitaplarda Bölümler
Hayta M., Alpaslan M., "Apricot kernel flour and its use in maintaining health ", in: Flour and Breads and Their Fortification in Health and Disease Prevention, Preedy V. R., Watson R. R., Patel V. B. , Eds., Academic Press, Elsevier, London, pp.213-221-, 2011
Hayta M., Özuğur G. , "Phytochemical fortification of flour and bread", in: Flour and breads and their fortification in health and disease prevention, V. R. Preedy, R. R. Watson, & V. B. Patel, Eds., Academic Pres, Elsevier, London, pp.293-300-, 2011

Hakemli Kongre/Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
Hayta M., Schofield J.D., "Rheological and biochemical differences between good and poor breadmaking quality glutens", Blacksea and Central Asian Symposium on Food Technology, ANKARA, TÜRKIYE, - , pp.--
Hayta M., Schofield J.D., "Dynamic rheological behavior of wheat glutens during heating", The Fourth International Conference on Agro and Food Physics, İSTANBUL, TÜRKIYE, - , pp.--
Ertop M.H., Hayta M., "Evaluation of traditional sourdough micro-textural properties of wheat bread using scanning electron microscopy (SEM) and image analysis (IA)", The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, BOSNA HERSEK, 1-4 Ekim 2015, ss.124-124
Ertop M.H., Hayta M., "Some physical and quality properties of traditional kolot bread produced with chickpea sourdough.", The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga-Ohrid, MAKEDONYA, 24-26 Ekim 2013, vol.-, pp.---
Ertop M.H., Hayta M., "Traditional chickpea sourdough and production methods", The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga-Ohrid, MAKEDONYA, 24-26 Ekim 2013, pp.---
Etgü H. , Uçar B., Özuğur G. , Sivrioğlu S., Hayta M., "Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 2011, pp.---
Ertop M.H., Hayta M., "Antioxidant and Antimicrobial Plant Extracts for Active Packaging of Bakery Products", 4th International Congress on Food and Nutrition, İSTANBUL, TÜRKIYE, 12-14 Ekim 2011, pp.---
Özuğur G. , Uçar B., Etgü H. , Hayta M., "Enrichment of gluten-free bread with lupin flour", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 2011, pp.---
Hayta M., Şeker İ.T. , "Use of viburnum opulus in cake formulation", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 2011, pp.---
Etgü H. , Ertop M.H., Hayta M., "A review: Effects of sourdough on nutritional properties of bakery products", 4th International Congress on Food and Nutrition, İSTANBUL, TÜRKIYE, 12-14 Ekim 2011, pp.---
Özuğur G., Hayta M., ""Enrichment of gluten-free bread with lupin flour" ", The International Food Congress "Novel Approaches in Food Industry, TÜRKIYE, 26-29 May 2011, pp.25-26
Etgü H. , Sivrioğlu S., Uçar B., Özuğur G. , Hayta M., "Effect of drying methods on color, antioxidant and textural properties of soymilk enriched bulgur", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 2011, pp.---
Gül T., Sağdiç O., Hayta M., "The effect of stale bread flour addition on microfauna and other characteristics of Tarhana, a traditional fermented flour-yogurt product", Kiel Food Science Symposium, Kiel, ALMANYA, 18-19 Mayıs 2010, pp.---
Taşkırdı Y., Etgü H. , Uçar B., Hayta M., "Effect of buckwheat supplementation on phenolic content and antioxidant capacity of tarhana, a wheat-yogurt based fermented product", Kiel Food Science Symposium, Kiel, ALMANYA, 18-19 Mayıs 2010, pp.---
Törnük F., Yetim H., Sağdiç O., Hayta M., "Wheat sprout Production and Mitigation of Microbial Load", TUBITAK 3rd International Congress on Food and Nutrition, TÜRKIYE, 22-25 April 2009
Hayta M., Schofield J.D., "Thermal transitions in gluten proteins differing in their breadmaking performance", American Association of Cereal Chemist's (AACC) Annual Meeting, San Diego, A.B.D., 12-16 Ekim 1997, pp.---
Göncü A., Etgü H. , Özuğur G. , Uçar B., Hayta M., "The effect of baking conditions on quality parameters of wheat chips", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 11, pp.---
Uçar B., Özuğur G. , Etgü H. , Hayta M., "Effect of soymilk and okara on total phenolic content and antioxidant activity and quality of cup cakes", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 11, pp.---
Hayta M., Özuğur G. , Etgü H. , Şeker İ.T. , "Quality assessment of bread enriched with grape pomace obtained from cv. "Kalecik Karası"", The International Food Congress, Novel Approaches in Food Industry, İZMİR, TÜRKIYE, 26-29 Mayıs 11, pp.---
Özuğur G. , Hayta M., "Effects of sourdough fermentation on cereal starch and proteins", 1st International Congress on Food Technology, ANTALYA, TÜRKIYE, 3-6 Kasım 10, pp.---
Hayta M., Kayacıer A., Karaman S., "Reduction of acrylamide formation in cereal products", Food Science, Engineering and Technologies, Plovdiv, BULGARISTAN, 23-24 Ekim 9, pp.---
Törnük F., Yetim H., Hayta M., "Wheat sprout production and mitigation of microbial load", 3. International Congress on Food and Nutrition, ANTALYA, TÜRKIYE, 22-25 Nisan 9, pp.---
Aydın Z., Etgü H. , Akşit H., Demirtaş I., Hayta M., Fincan M., "A comparative study for pulsed electric field induced cellular permeabilization of different plant tissues", International Conference on Bio and Food Electrotechnologies, Compigne, FRANSA, 22-23 Ekim 9, pp.---
Öztürk İ., Sağdiç O., Hayta M., "Changes in functional components of wheat grain during the germination", 3. International Congress on Food and Nutrition, ANTALYA, TÜRKIYE, 22-25 Nisan 9, pp.---
Şeker İ.T. , Hayta M., "Enzyme application in cereal products", 3. International Congress on Food and Nutrition, ANTALYA, TÜRKIYE, 22-25 Nisan 9, pp.---

Yaptığı Tezler
Doktora, "Thermal Transitions in Wheat Gluten ", University of Reading Biosciences Food Science Aralık, 1999.,

Yönetilen Tezler
Yüksek Lisans, A.Göncü, "Farklı Tahıl Unları İlavesi İle Elde Edilen Fırınlanmış Buğday Cipsinin Kalite Niteliklerinin İyileştirilmesi", ERCİYES ÜNİVERSİTESİ , Aralık, 2011.
Yüksek Lisans, B.Uçar, "Pandispanya Kek Kalitesi Üzerine Yabani Meyvelerin Fonksiyonel Etkileri", ERCİYES ÜNİVERSİTESİ , Aralık, 2011.
Yüksek Lisans, G.Özuğur, "Glutensiz ekmeklerde ekşi hamur kullanımının kaliteye etkileri", ERCİYES ÜNİVERSİTESİ , Aralık, 2011.