Yazar "Palabıyık, İbrahim" için listeleme
-
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 ... -
Propolisle kaplanan düşük yoğunluklu polietilen filmlerin antibakteriyel aktivitelerinin incelenmesi
Bayatbalay, Gizem (Tekirdağ Namık Kemal Üniversitesi, 2021)Propolis, antibakteriyel ve antioksidan etkisinden dolayı ilaç, kozmetik, gıda sanayi ile apiterapi merkezlerinde çok yönlü olarak kullanılan bir maddedir. Son yıllarda gıdalarda mikrobiyel gelişmeyi kontrol altına alabilmek ... -
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 ... -
Removal of Yield-Stress Fluids from Pipework Using Water
Palabıyık, İbrahim; Lopez Quiroga, Estefania; Robbins, Phillip T.; Goode, Kylee R.; Fryer, Peter J. (Wiley, 2018)The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, ... -
Rheological and melting properties of sucrose-free dark chocolate
Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat; Göktaş, Hamza; Çukur, Yusuf; Sağdıç, Osman (Taylor & Francis Inc, 2017)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ... -
Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Gümüş, Tuncay; Mırık, Mustafa; Arıcı, Muhammet (2019)Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L ... -
A rheometer-based method to determine the crystal types of cocoa butter in white chocolate
Yücel, Emel; Tırpancı Sivri, Göksel; Palabıyık, İbrahim; Taşan, Murat (Springer Science and Business Media Deutschland GmbH, 2022)Understanding of cocoa butter crystallization mechanism throughout chocolate production is an important part to achieve the desired quality of chocolate. The alterations in the polymorphic composition of cocoa butter have ... -
Sakız mayası (özü) hammaddelerinin nane aroması bileşenleri salınımına etkisi
Alaçam, Mümin (Tekirdağ Namık Kemal Üniversitesi, 2022)Sakız yapısı itibariyle çözünebilen ve çözünemeyen kısım olan iki ana kısımdan oluşmaktadır. Çözünemeyen kısım dediğimiz bilinen adıyla sakız mayası (özü), ana fonksiyon olarak kontrollü salınım ile yararlı çözünebilen ... -
Soft confectionery products: Quality parameters, interactions with processing and ingredients
Güneş, Recep; Palabıyık, İbrahim; Konar, Nevzat; Toker, Ömer Said (Elsevier Sci Ltd, 2022)The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the ... -
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
Toker, Ömer Said; Genç Polat, Derya; Gülfidan, Osman Gökhan; Konar, Nevzat; Palabıyık, İbrahim; Akçiçek, Alican; Sağdıç, Osman (Taylor & Francis Inc, 2017)In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ... -
Şekerleme Teknolojisinde Fonksiyonel Ürün Üretimi
Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık vesusuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Sözkonusu ürünlerin ... -
Ultrason destekli kristalizasyon ile çiğnenebilir şekerleme prosesi geliştirilmesi
Kopuk, Berkay (Tekirdağ Namık Kemal Üniversitesi, 2022)Bu tez çalışmasında, geleneksel çiğnenebilir yumuşak şekerleme üretiminde, sakarozun kısmi kristalizasyonunu tamamlamayı amaçlayan ve nihai ürünün kalite özellikleri üzerinde kritik öneme sahip olan bir proses için alternatif ... -
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
Gök, Silan; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2020)The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ... -
Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat (Springer, 2020)Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ... -
Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat (Springer, 2022)In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and ...