Yazar "Palabıyık, İbrahim" için listeleme
-
Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
Palabıyık, İbrahim; Durmaz, Yaşar; Öner, Barış; Toker, Ömer Said; Çoksarı, Gülay; Konar, Nevzat; Tamtürk, Faruk (Springer, 2018)Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts ... -
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
Acan, Betül Gizem; Toker, Ömer Said; Aktar, Tuğba; Tamtürk, Faruk; Palabıyık, İbrahim; Konar, Nevzat (Wiley, 2020)In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ... -
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
Altınok, Emir; Kurultay, Şefik; Konar, Nevzat; Toker, Ömer Said; Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahim (Wiley, 2022)In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ... -
Utilization of the barberry extract in the confectionery products
Çoban, Begum; Bilgin, Bilal; Yurt, Bayram; Kopuk, Berkay; Atik, Didem Sözeri; Palabıyık, İbrahim (Elsevier, 2021)In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ... -
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay; Özalp, Seymanur (Elsevier Science Bv, 2016)[No Abstract Available] -
Utilization of waste foods for the production of xanthan gum
Apaydın, Demet; Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay (Elsevier Science Bv, 2016)[No Abstract Available] -
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
Altinok, Emir; Palabıyık, İbrahim; Güneş, Recep; Toker, Ömer Said; Konar, Nevzat; Kurultay, Şefik (Elsevier, 2020)Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ... -
Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Yaman, Mustafa; Kian-Pour, Nasim; Konar, Nevzat; Kılıçlı, Mahmut (Elsevier, 2021)The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ... -
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay; Özalp, Seymanur (Springer, 2017)Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Mırık, Mustafa; Gümüş, Tuncay (Elsevier Science Bv, 2019)Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ... -
Xanthan gum characterization and production kinetics from pomace of Vitis vinifera
Şen, Ebru; Demirci, Ahmet Şükrü; Palabıyık, İbrahim (Wiley, 2022)Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio-based products such as xanthan gum. The aim of the present study was to determine ... -
Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Altan, Deniz Damla; Apaydın, Demet; Gümüş, Tuncay (Univ Catolica De Valparaiso, 2017)Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to ...