Academic Studies

Universities and research institutes use Kurucum Food products and our machine company EKSİS dryers in their studies. We have gathered the publications by topic.

Studies Conducted with Kurucum Food Products

Publications by researchers using Kurucum products such as rose petal flour, tomato powder, dried vegetables, onion, garlic, mushroom, and pomegranate peel.

Isparta Rose Leaf Flour

Rose‑leaf flour added to gluten‑free cookies and ice‑cream cones; nutritional value, antioxidant capacity and sensory quality were examined.

  • 2018

    Evaluation of Nutritional, Physical, Textural and Sensorial Properties of Gluten Free Cookies Supplemented with Dried Rosa damascena Mill. Petals

    Gül H., Tekeli S.G. · Scientific Bulletin. Series F. Biotechnologies

    Effect of dried rose‑petal flour on the nutrition, texture and sensory attributes of gluten‑free cookies.

  • 2019

    Inclusion of Rosa damascena Mill. Powder into Cookies: Nutritional, Antioxidant and Quality Characteristics

    Gül H., Tekeli S.G. · International Journal of Agriculture, Forestry and Life Sciences, 3(2), 301–306

    Effect of vacuum‑packaged rose powder on antioxidant capacity and phenolic compounds in cookies.

  • 2024

    Development of Gluten-Free Ice Cream Cone Enriched with Isparta Rose (Rosa damascena Mill.) for Celiac Patients

    Gül E.E., Uğurel Biçici A., Gül H., Acun S. · Journal of Engineering Sciences and Design, 12(2), 345–356

    Development of gluten‑free ice‑cream cone enriched with rose‑leaf flour for celiac patients.

Tomato powder and dried vegetables

Dried vegetable blends and tomato powder; used in noodle, extruded snack, dried soup and ready‑meal studies.

Onion, garlic and mushroom in animal feed

Effects of dried onion, garlic and mushroom products on quail and guinea fowl feed were examined.

Mushroom powder and meat products

Oyster and other mushroom powders were used in meatball, sausage, sucuk and coated chicken products.

  • 2024

    Effects of Using Dried Oyster Mushroom on the Quality of Butcher's Meatballs

    Çelebi Y. · 8th International Çukurova Agriculture and Veterinary Congress

    Dried oyster mushroom at 3%, 6% and 9% in meatballs; chemical composition, oxidation and microbial quality.

    Conference Paper
  • 2025

    Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating

    Ateş Çakıroğlu K. ve ark. · International Journal of Food Science

    Gluten‑free crispy chicken coated with oyster mushroom, spinach, carrot and onion powders.

  • 2025

    The Effect of Different Cooking Techniques on the Sensory Properties of Heat-Treated Hybrid Sausage Analogs: TOPSIS Application

    Tutun S., Göksel Saraç M., Yurdakul Ö. · Turkish Journal of Agriculture – Food Science and Technology, 13(12), 4273–4279

    Sensory evaluation of hybrid sausage analogs containing 5%, 8%, and 10% mushroom powder under different cooking methods.

  • 2025

    Oyster Mushroom (Pleurotus ostreatus) as a Natural Salt Substitute in Fermented Sausages (Sucuk): Effects on Texture and Quality

    Şenol F. ve ark. · 71st International Congress of Meat Science and Technology (ICoMST)

    Partial replacement of salt with oyster mushroom powder in sucuk and its effect on texture.

    Conference Paper

Bioactive properties of edible mushrooms

Non-food use

Studies Conducted with EKSİS Machines

Publications in which our machine company EKSİS’s laboratory and pilot‑scale dryers (TK‑LAB, TK‑10) appear in the methods section.

Drying kinetics of fruit, vegetables and plants

Effect of temperature, air speed and pre‑treatments on drying time and product quality; compared hot‑air microwave, vacuum and freeze‑drying.

Persimmon Research

Processing of starfruit into dried product, jam, powder and biscuits; research project and articles.

  • 2017

    Kamkat (Fortunella margarita Swing) meyvesinin farklı ürünlere işlenmesi ve elde edilen ürünlerin bazı kalite özelliklerinin belirlenmesi

    Yıldız Turgut D. · Batı Akdeniz Tarımsal Araştırma Enstitüsü (BATEM), TAGEM/HSGYAD/17/A03/P06/138

    Drying of starfruit slices at 60 °C and 1,3 m/s, with and without blanching; production of dried fruit, jam and fruit powder; color, moisture, phenolic content and antioxidant properties.

    Research Project
  • 2019

    Determination of Functional Properties of Kumquat (Fortunella margarita Swing.) Powders Obtained by Different Methods

    Yıldız Turgut D., Çınar O., Seçmen T. · GIDA – The Journal of Food, 44(4), 605–617

    Phenolic compounds, flavonoids, carotenoids, ascorbic acid and antioxidant properties of starfruit powders (65 °C, 7 h drying).

  • 2019

    Kamkat Tozunun Fizikokimyasal Özellikleri Üzerine Farklı Kurutma Uygulamalarının Etkisi

    Yıldız Turgut D., Bayır Yeğin A. · Harran Tarım ve Gıda Bilimleri Dergisi, 23(4), 477–488

    Effect of hot‑air and freeze‑drying on amaranth powder moisture, water activity, color, solubility and flow properties.

  • 2020

    The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in the Production of Biscuits

    Olcay N., Demir M.K. · Electronic Letters on Science & Engineering, 16(2), 108–120

    Preparation of starfruit powder by different drying methods (70 °C) and its use in biscuit production.

By‑product and waste valorization

Drying by‑products such as pulp, peel and seed for use in food and material applications.

Bioactive Component and Extraction

Studies on drying plant raw materials and extracting phenolic and antioxidant compounds.

Foam‑mat drying and powder production

Fruit juice, puree and vegetables were converted to powder by foam‑mat drying using an EKSİS hot‑air dryer.

New Product Development

Use of dried herbs and fruits in ice cream, beverages, noodles, snacks and cereals.

This list is limited to the publications we have been able to identify. It is updated as new studies are added. The content of the articles is subject to the copyright of the respective authors and journals; the links in the titles lead to the publications' own pages.