ORCID "0000-0001-8850-1819" Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed için listeleme
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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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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) ... -
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
Palabıyık, İbrahim; Yıldız, Önder; Toker, Ömer Said; Çavuş, Mustafa; Ceylan, Mehmet Murat; Yurt, Bayram (Elsevier Science Bv, 2016)A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ... -
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) ... -
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
Palabıyık, İbrahim; Yılmaz, Mustafa Tahsin; Fryer, Peter J.; Robbins, Phillip T.; Toker, Ömer Said (Elsevier Sci Ltd, 2015)Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ... -
A modeling approach in the interpretation of starch pasting properties
Palabıyık, İbrahim; Toker, Ömer Said; Karaman, Safa; Yıldız, Önder (Academic Press Ltd- Elsevier Science Ltd, 2017)In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Palabıyık, İbrahim; Oba, Şirin; Toker, Ömer Said (Elsevier Sci Ltd, 2020)Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ... -
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
Konar, Nevzat; Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Göktaş, Hamza; Artik, Nevzat; Sağdıç, Osman (Springer, 2017)In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ... -
Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
Palabıyık, İbrahim; Durmaz, Yaşar; Öner, Barış; Toker, Ömer Said; Çoksarı, Gülay; Konar, Nevzat; Tamtürk, Faruk (Springer, 2018)Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts ... -
Utilization of the barberry extract in the confectionery products
Çoban, Begum; Bilgin, Bilal; Yurt, Bayram; Kopuk, Berkay; Atik, Didem Sözeri; Palabıyık, İbrahim (Elsevier, 2021)In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ... -
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 ... -
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay; Özalp, Seymanur (Springer, 2017)Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Mırık, Mustafa; Gümüş, Tuncay (Elsevier Science Bv, 2019)Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ...