ORCID "Konar, Nevzat/0000-0002-7383-3949" için listeleme
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Health conscious consumers and sugar confectionery: Present aspects and projections
Konar, Nevzat; Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said (Elsevier Science London, 2022)Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ... -
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
Özmen, Duygu; Yıldırım, Rüsen Metin; Burşa, Kübra; Kian-pour, Nasim; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2023)Induced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the ... -
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 ... -
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 ...