Yazar "Palabıyık, İbrahim" için Fakülteler listeleme
-
Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
Toker, Ömer Said; Oba, Şirin; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (Walter De Gruyter Gmbh, 2019)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ... -
Antibacterial Activities of Propolis-Sprayed Packaging Films
Bayatbalay, Gizem; Karpuz, Ezgi; Palabıyık, İbrahim (Sidas Medya A.S., 2021)In this study, the adhesion properties and antibacterial activity of propolis extracts produced by using different solvents were determined. Wax-oil, oil, glycerol, film solution, ethanol, ethyl acetate and propylene glycol ... -
Bioactive Properties of Commercial Reishi Mushroom Products in Powder Form
Demirci, Ahmet Şükrü; Sözeri Atik, Didem; Palabıyık, İbrahim; Gülcü, Mehmet (Univ Namik Kemal, 2021)Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism ... -
Bread wastage and recycling of waste bread by producing biotechnological products
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay (Elsevier Science Bv, 2016)[No Abstract Available] -
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Sağdıç, Osman (Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Chocolate aroma: Factors, importance and analysis
Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, Nevzat (Elsevier Science London, 2020)Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ... -
Chocolate flow behavior: Composition and process effects
Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat (Taylor & Francis Inc, 2021)Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ... -
Chocolate quality and conching
Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier Science London, 2019)Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ... -
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) ... -
Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples
Kolaylı, Sevgi; Palabıyık, İbrahim; Atik, Didem Sözeri; Keskin, M.; Bozdeveci, A.; Karaoglu, S.A. (Akademiai Kiado Rt., 2020)Honey is the most important bee product. There are many secondary metabolites, carbohydrates, enzymes, and vitamins in honey, thus, honey has antimicrobial activity. In this study, in vitro antimicrobial activity of forty-two ... -
Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species
Şen, Mehmet Akif; Palabıyık, İbrahim; Kurultay, Şefik (Springer, 2018)The quality of salep depends on its chemical composition, especially its glucomannan content, which varies according to the species. Saleps from 20 different orchid species collected from various regions in Turkey were ... -
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Sağdıç, Osman (Elsevier Science Bv, 2018)This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, ... -
Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
Bölük, Esra; Atik, Didem Sözeri; Kolaylı, Sevgi; Demirci, Ahmet Şükrü; Palabıyık, İbrahim (Elsevier, 2021)Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to ... -
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 ... -
Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
Kurt, A.; Palabıyık, İbrahim; Güneş, R.; Konar, Nevzat; Toker, Ömer Said (Springer, 2020)In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup ... -
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Palabıyık, İbrahim; Sağdıç, Osman (Elsevier Science Bv, 2018)In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ... -
Development of a Natural Chewing Gum from Plant Based Polymer
Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Öner, Barış; Demirci, Ahmet Şükrü (Springer/Plenum Publishers, 2018)In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural ... -
Development of a novel rheological method for determining melting properties of gelatin-based gummies
Atik, Didem Sözeri; Demirci, Mehmet; Toker, Ömer Said; Palabıyık, İbrahim (Elsevier, 2022)In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid ... -
Development of vegan kefir fortified with Spirulina platensis
Atik, Didem Sözeri; Gürbüz, Başak; Bölük, Esra; Palabıyık, İbrahim (Elsevier, 2021)The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ... -
Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
Kamer, Deniz Damla Altan; Palabıyık, İbrahim; Işık, Nuray Olcay; Akyuz, Fazli; Demirci, Ahmet Şükrü; Gümüş, Tuncay (Elsevier Science Bv, 2019)In this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an ...