Yazar "Güneş, Recep" için Fakülteler listeleme
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Cold plasma modification of food macromolecules and effects on related products
Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahim (Elsevier Sci Ltd, 2022)The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) ... -
Determination and numerical modeling of sugar release from model food gels
Göztok, S.P.; Palabıyık, İbrahim; Bölük, Esra; Güneş, Recep; Toker, Ömer Said; Konar, Nevzat (Elsevier Ltd, 2023)In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent ... -
A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
Palabıyık, İbrahim; Güleri, Tuba; Güneş, Recep; Öner, Barış; Toker, Ömer Said; Konar, Nevzat (Elsevier Ltd, 2020)The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ... -
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 ... -
Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Kurultay, Şefik (Elsevier Sci Ltd, 2019)Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted ... -
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) ... -
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) ... -
Konjuge Linoleik Asitlerin Önemi ve Bazı Probiyotik Suşlar Tarafından Üretimi
Güneş, Recep; Demirci, Ahmet Şükrü (2016)Konjuge linoleik asit (KLA), yağ asidi zincirinde iki adet doymamıfl çift bağ içeren linoleik asidin (LA)çeflitli pozisyonel ve geometrik izomerlerini ifade etmektedir. İzomerler, LA'nın gevifl getiren hayvanlarınrumeninde ... -
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 ... -
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 ... -
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 ... -
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 ... -
Vurgulu Elektrik Alan Tekniğinin Natürel Zeytinyağının Üretim Verimi İle Kimyasal ve Duyusal Özellikleri Üzerine Etkisinin Değerlendirilmesi
Güneş, Recep; Kurultay, Şefik; Geçgel, Ümit (2019)Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğerfiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllardastabil ...