Zeynep Güzel Seydim

Zeynep Güzel Seydim
Suleyman Demirel University
Engineering Faculty
Department of Food Engineering
Isparta
TURKEY
E-mail: zeyneps@sdu.edu.tr


Expertise:
Functional foods, antimutagenic properties of kefir


Relevant projects and functions:
Effects of apple cider vinegars produced with different techniques on blood lipids and body weight in high cholesterol-fed rats.


Group structure:
5 PhD student, 2 MS students, diploma students (gender balance: 30% male, 70% female).


Selected publications:
Guzel-Seydim, Z. and Ekinci, Y.F. 2007. Bacteriocins of Lactic Acid Bacteria. In:"Metabolism and Applications of Lactic Acid Bacteria". Research Singhpost, 33-63. ISBN 978-81-308-0203-9.

Zeynep Güzel-Seydim, Tugba Kök-Tas, Annel K. Greene. 2010. Kefir and Koumiss: Microbiology and Technology. Development and Manufacture of Yogurt and Other Functional Dairy Products. Edited by Fatih Yildiz. 143-163. CRC Press, Boca Raton, FL.

Annel K. Greene, Zeynep B. Güzel-Seydim, and Atif C. Seydim. 2010. The safety of ready-to-eat dairy products. In Ready-to-Eat Foods: Microbial concerns and control measures. Editors: Andy Hwang, Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania,; Lihan Huang, USDA-ARS, Eastern Regional Research Center, Wyndmoor, PA, US. ISBN: 9781420068627. CRC Press, Boca Raton, FL

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