Zeynep Güzel Seydim

Zeynep Güzel Seydim participates in the Mitofood project; a research community for nutritional optimization of mitochondrial function for health promotion and disease resistance.

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

  1. 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.
  2. 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.
  3. 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.