Yazar "Toker, Ömer Said" için PubMed İndeksli Yayın Koleksiyonu listeleme
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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 ... -
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 ... -
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, ... -
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 ... -
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
Karaman, Safa; Karasu, Salih; Tornuk, Fatih; Toker, Ömer Said; Geçgel, Ümit; Sağdıç, Osman; Gül, Osman (Amer Chemical Soc, 2015)Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content ... -
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 ...