Kurum Yazarı "Palabıyık, İbrahim" İçin Listeleme
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Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
Özdoğan, Ayşe; Güneş, Recep; Palabıyık, İbrahim (Wiley, 2019)BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) ... -
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
Palabıyık, İbrahim; Yıldız, Önder; Toker, Ömer Said; Çavuş, Mustafa; Ceylan, Mehmet Murat; Yurt, Bayram (Elsevier Science Bv, 2016)A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ... -
Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
Atik, Didem Sözeri; Bölük, Esra; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2020)Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ... -
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
Mardani, M.; Kılıçlı, Mahmut; Toker, Ömer Said; Yeganehzad, S.; Niazmand, R.; Palabıyık, İbrahim; Konar, Nevzat (Springer Science and Business Media Deutschland GmbH, 2022)This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, ... -
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
Gözütok Tamdoğan, Zehra; Güneş, Recep; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2022)In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products ... -
Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
Altınok, Emir; Kurultay, Şefik; Bölük, Esra; Sözeri Atik, Didem; Kopuk, Berkay; Güneş, Recep; Toker, Ömer Said; Palabıyık, İbrahim (Wiley, 2022)In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) ... -
İnülin İçerikli Jelly Tipi Yumuşak Şekerleme Üretimi ve Bileşen Optimizasyonu
Tüketicilerin daha kaliteli bir yaşam için sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara olantalep de artış göstermiştir. Bu sebeple, gıda sektöründe çeşitli ürünlerin formülasyonlarında yenilik ... -
Liyofilize Bazı Mikroalg Türlerinin Sakız Bileşiminde Doğal Renklendirici Olarak Kullanımı
Palabıyık, İbrahim (2017)Bu çalışmada, Nannochloropsis sp., Isochrysis galbana ve Tetraselmis sp. türleri kütlece %1 ve %3 oranında kullanılarak şekerli sakız model gıdasında doğal yeşil renklendiricisi olarak kullanılması araştırılmıştır. Sakızların ... -
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
Palabıyık, İbrahim; Yılmaz, Mustafa Tahsin; Fryer, Peter J.; Robbins, Phillip T.; Toker, Ömer Said (Elsevier Sci Ltd, 2015)Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ... -
Model Jellerde Tekstürel Özelliklere Bağlı Olarak Şeker Salınımının Belirlenmesi ve Nümerik Olarak Modellenmesi
Bu projede, model jeller hazırlanarak içerisinde stabilizatör olarak da tanımlanan jelatin (160, 200 ve 250 bloom), düşük metoksilli(dm) pektin ve modifiye mısır(mm) nişasta olmak üzere üç farklı hidrokolloid bileşen ... -
A modeling approach in the interpretation of starch pasting properties
Palabıyık, İbrahim; Toker, Ömer Said; Karaman, Safa; Yıldız, Önder (Academic Press Ltd- Elsevier Science Ltd, 2017)In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ... -
A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Toker, Ömer Said (Springer Science and Business Media B.V., 2019)Functional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food ... -
Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate
Oba, Şirin; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (2021)In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental ... -
Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types
Palabıyık, İbrahim; Atik, Didem Sözeri; Sivri, Göksel Tırpancı; Uzun, Suzan; Kahyaoğlu, Leyla Nesrin; Koç, Yusuf; Bölük, Esra (Institution of Chemical Engineers, 2022)The effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging ... -
Particle morphology and antimicrobial properties of electrosprayed propolis
Atik, Didem Sözeri; Bölük, Esra; Bildik, Fatih; Altay, Filiz; Torlak, Emrah; Kaplan, Abdulkerim Ahmet; Kopuk, Berkay; Palabıyık, İbrahim (Elsevier, 2022)In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface ... -
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Güneş, Recep; Güleri, Tuba; Alaşalvar, Hamza; Çam, Mustafa (Wiley, 2018)In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application ... -
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
Acan, Betül Gizem; Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Bursa, Kübra; Kılıçlı, Mahmut; Konar, Nevzat (Elsevier, 2021)The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Palabıyık, İbrahim; Oba, Şirin; Toker, Ömer Said (Elsevier Sci Ltd, 2020)Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ... -
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
Konar, Nevzat; Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Göktaş, Hamza; Artik, Nevzat; Sağdıç, Osman (Springer, 2017)In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ... -
Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum
Yıldırım-Maviş, Çiğdem; Özmen, Duygu; Akdeniz, Esra; Palabıyık, İbrahim; Toker, Ömer Said (Elsevier Sci Ltd, 2023)In this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic ...