Yazar "Konar, Nevzat" için Fakülteler listeleme
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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 ... -
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: ...