Prof. Dr. Özlem Özmutlu Karslioglu

Adresse: H1.318
Am Staudengarten 13
85354 Freising
Funktionen: Beauftragte für die praktischen Studiensemester im Studiengang Lebensmitteltechnologie (Praxiszeit und Praxisbegleitende Lehrveranstaltung)
Leitung Institut für Lebensmitteltechnologie
Fakultät: Fakultät Gartenbau und Lebensmitteltechnologie

Publikationen

Zeitschriftenbeiträge (peer-reviewed)
- Patricia Maag, Simon Dirr, Prof. Dr. Özlem Özmutlu Karslioglu
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying (2022) Foods 11 (13), S. 1-12. DOI: 10.3390/foods11131922
  
  Mehr
- Christoph Hartmann, Prof. Dr. Özlem Özmutlu Karslioglu, Hannes Petermeier, Johannes Fried, Antonio Delgado
  
  Berechtigungen: Peer Reviewed
  
  Analysis of the flow field induced by the sessile peritrichous ciliate Opercularia asymmetrica (2007) Journal of Biomechanics 40 (1), S. 137-148. DOI: 10.1016/j.jbiomech.2005.11.006
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  Berechtigungen: Peer Reviewed
  
  Momentum and energy transfer during phase change of water under high hydrostatic pressure (2006) Innovative Food Science and Emerging Technologies 7 (3), S. 161-168. DOI: 10.1016/j.ifset.2006.02.004
Patente
- Prof. Dr. Özlem Özmutlu Karslioglu
  
  Method For Manufacturing A Confectionery Product (2014) US Application of Weers et al. App. No. 14/131,194 Filed January 6, 2014 .
Vorträge
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Albert Baars, Antonio Delgado
  
  Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure (2004) High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil .
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2004) GVC-Fachausschusssitzung "Lebensmittelverfahrenstechnik", 22-24 March 2004, Baden-Baden, Germany .
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2003) GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany .
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany .
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy .
Wissenschaftliche Poster
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado, Albert Baars
  
  Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure (2004) ICTAM, Warschau 2004 .
- Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) PAMM 3, Issue 1, Section 13 2003 , S. 398-399.
- Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu, S. Sahin
  
  Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads (2001) Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001 , S. 127.
- G. Sumnu, Prof. Dr. Özlem Özmutlu Karslioglu, S. Sahin
  
  Effects of microwave proofing on quality of microwave baked breads (2000) Proceedings of 3rd International Conference on Predictive Modeling of Foods, Leuven-Belgium 2000 , S. 301-302.
- S. Sahin, Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu
  
  Optimization of microwave baking of bread (2000) Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000 , S. 329-330.
Beiträge in Monografien, Sammelwerken, Schriftenreihen
- S. Esterl, Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado
  
  A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor (2003) Biotechnology and Bioengineering 2003 (83), S. 780-789.
- Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu, S. Sahin
  
  Assessment of proofing of bread dough in the microwave oven (2001) European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S. 487-490.
- Prof. Dr. Özlem Özmutlu Karslioglu
  
  Effects of different formulations on the quality of microwave baked bread (2001) European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.

Aktuelle Forschungsprojekte

Laufzeit: 01.04.2023 – 30.04.2027

Schwerpunkt: Ernährung
Exploration and Implementation of Products with Alternative Proteins in Mediterranean Region (ProxIMed)
The objective of ProxIMed is to introduce proteins from sustainable sources into the Mediterranean food and feed systems to promote and establish the use of alternative proteins. …
Mehr
- Verbundprojektleitung: Prof. Dr. Özlem Özmutlu Karslioglu
Laufzeit: 01.09.2022 – 31.08.2026

Schwerpunkt: Landnutzung
Green Digital Degree (GreDigree)
Im Rahmen dieses Digitalisierungskollegs sollen technologisch, ökonomisch, ökologisch und gesellschaftlich relevante Themengebiete für Studierende aus unterschiedlichen Fachrichtungen aufbereitet, …
Mehr
- Projektleitung und Koordination HSWT: Prof. Dr. Patrick Noack

Zeige weitere 4 Forschungsprojekte dieser Person

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Prof. Dr. Özlem Özmutlu Karslioglu

Publikationen

Zeitschriftenbeiträge (peer-reviewed)

Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying (2022) Foods 11 (13), S. 1-12. DOI: 10.3390/foods11131922

Analysis of the flow field induced by the sessile peritrichous ciliate Opercularia asymmetrica (2007) Journal of Biomechanics 40 (1), S. 137-148. DOI: 10.1016/j.jbiomech.2005.11.006

Momentum and energy transfer during phase change of water under high hydrostatic pressure (2006) Innovative Food Science and Emerging Technologies 7 (3), S. 161-168. DOI: 10.1016/j.ifset.2006.02.004

Patente

Method For Manufacturing A Confectionery Product (2014) US Application of Weers et al. App. No. 14/131,194 Filed January 6, 2014 .

Vorträge

Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure (2004) High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil .

Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2004) GVC-Fachausschusssitzung "Lebensmittelverfahrenstechnik", 22-24 March 2004, Baden-Baden, Germany .

Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2003) GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany .

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany .

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy .

Wissenschaftliche Poster

Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure (2004) ICTAM, Warschau 2004 .

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) PAMM 3, Issue 1, Section 13 2003 , S. 398-399.

Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads (2001) Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001 , S. 127.

Effects of microwave proofing on quality of microwave baked breads (2000) Proceedings of 3rd International Conference on Predictive Modeling of Foods, Leuven-Belgium 2000 , S. 301-302.

Optimization of microwave baking of bread (2000) Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000 , S. 329-330.

Beiträge in Monografien, Sammelwerken, Schriftenreihen

A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor (2003) Biotechnology and Bioengineering 2003 (83), S. 780-789.

Assessment of proofing of bread dough in the microwave oven (2001) European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S. 487-490.

Effects of different formulations on the quality of microwave baked bread (2001) European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.

Aktuelle Forschungsprojekte

Exploration and Implementation of Products with Alternative Proteins in Mediterranean Region (ProxIMed)

Green Digital Degree (GreDigree)