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Author

M. Oztop

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Open access Aug 2026

Optimization of fermentation parameters for the valorization of tomato pomace into biomass to produce single cell protein using Saccharomyces cerevisiae

Tomato pomace, a byproduct of tomato processing industry, can be utilized through fermentation to produce single cell protein (SCP). In this study, fermentation parameters were optimized in a 3-L bioreactor using a full factorial design (FFD), to which a second order polynomial regression model was subsequently fitted...

A. S. Akgun, Deniz Çabuk, Dila Cinar et al. · 0 citations
Open access Aug 2026

Electrospun gelatin nanofibers as food-grade carriers for stabilizing tomato pomace phenolics during baking.

Electrospun gelatin nanofibers were developed as food-grade carriers to improve the stability of tomato pomace phenolics during thermal processing and their functionality in a cake system. Nanofibers were prepared as uncrosslinked (UC-NF), chemically crosslinked with citric acid (CC-NF), and chemically and thermally cr...

A. E. Ince, Gulum Sumnu, M. Oztop · 0 citations

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