Yazar "Palabıyık, İbrahim" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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The Effect of Environmental Factors on Heavy Metal and Mineral Compositions of Raw Milk and Water Samples
Bıgucu, Ertuğrul; Kaptan, Binnur; Palabıyık, İbrahim; Öksüz, Ömer (Namık Kemal Üniversitesi, Ziraat Fakültesi, 2016)In this research, the concentrations of essential metals (Mn, Zn, Cr, Cu, Co), toxic metals (Cd, Pb) and some minerals (Al, Ca, K, Na, Fe, Mg) were determined in raw cow's milk and water samples collected from 3 different ... -
Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
Acan, Betül Gizem; Kılıçlı, Mahmut; Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Gülcü, Mehmet; Konar, Nevzat (Academic Press, 2021)In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ... -
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Şener, Sinem; Akçiçek, Alican; Sağdıç, Osman (Walter De Gruyter Gmbh, 2017)In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates ... -
The Effect of Lactic Acid Based Propolis Addition on The Shelf Life of Fresh Strawberry Juice
Albaş, Merve Gözde; Gürbüz, Başak; Boluk, Esra; Sözeri Atik, Didem; Velioğlu, Murat; Palabıyık, İbrahim (Univ Namik Kemal, 2022)Anthocyanins, carotenoids, vitamins, flavonoids, aroma volatiles, and phenolics are among the natural antioxidants and other bioactive phytochemicals found in strawberries. Strawberry and strawberry juice is a perishable ... -
Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach
Karakelle, Burcu; Kian-Pour, Nasim; Toker, Ömer Said; Palabıyık, İbrahim (Academic Press Ltd- Elsevier Science Ltd, 2020)The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and ... -
The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
Şen, Mehmet Akif; Palabıyık, İbrahim; Kurultay, Şefik (Soc Brasileira Ciencia Tecnologia Alimentos, 2019)The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch ... -
Effect of using kefir in the formulation of traditional Tarhana
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Özalp, Seymanur; Tırpancı Sivri, Göksel (Soc Brasileira Ciencia Tecnologia Alimentos, 2019)Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects ... -
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
Taşeri, Levent; Gülcü, Mehmet; Palabıyık, İbrahim; Uysal Seçkin, Gamze; Aktaş, Türkan; Geçgel, Ümit (Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, 2018)Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in ... -
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Konar, Nevzat; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Polat, Derya Genç; Palabıyık, İbrahim; Sağdıç, Osman (Springer India, 2018)In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ... -
Evaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk
Bilgin, Bilal; Kuş, Harun; Palabıyık, İbrahim; Kaptan, Binnur (Biointerface Research Applied Chemistry, 2016)In the present study, L. rhamnosus IF7, L. paracasei ssp. paracasei IF10, L. fermentum IF14 and L. fermentum IF15, isolated from infant faeces, were combined with Streptococcus thermophilus and examined to be used as ... -
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
Yıldırım-Maviş, Çiğdem; Özmen, Duygu; Yakışık, Elif; Toker, Ömer Said; Palabıyık, İbrahim; Kaner, Özlem (Elsevier Sci Ltd, 2022)Small amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing. Large amplitude oscillation ... -
The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum
Kamer, Deniz Damla Altan; Gümüş, Tuncay; Palabıyık, İbrahim; Demirci, A.S.; Oksuz, O. (Elsevier B.V., 2022)The potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan ... -
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
Bursa, Kübra; Kılıçlı, Mahmut; Toker, Ömer Said; Palabıyık, İbrahim; Gülcü, Mehmet; Yaman, Mustafa; Konar, Nevzat (Springer India, 2021)The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ... -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Sağdıç, Osman (Elsevier Sci Ltd, 2018)In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ... -
A fresh outlook
Budde, T.; Sharma, L.; Palabıyık, İbrahim; Bölük, E. (Samedan Ltd, 2019)[No abstract available] -
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 ... -
Grape pomace as a promising source for gellan gum production
Altan Kamer, D.D.; Gümüş, Tuncay; Palabıyık, İbrahim; Demirci, Ahmet Şükrü; Öksüz, Ömer (Elsevier B.V., 2021)The aim of the present study was to determine the potential use of grape pomace, local agricultural waste, as a sole carbon source in the production of gellan gum. For this purpose, optimization of fermentation conditions ... -
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 ... -
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
Bursa, Kübra; Işık, Gökşen; Yıldırım, Ruşen Metin; Özülkü, Görkem; Kian-Pour, Nasim; Toker, Ömer Said; Gülcü, Mehmet; Palabıyık, İbrahim (Walter De Gruyter Gmbh, 2022)This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) ... -
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 ...