Kurum Yazarı "Palabıyık, İbrahim" Ziraat Fakültesi Koleksiyonu İçin Listeleme
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Removal of Yield-Stress Fluids from Pipework Using Water
Palabıyık, İbrahim; Lopez Quiroga, Estefania; Robbins, Phillip T.; Goode, Kylee R.; Fryer, Peter J. (Wiley, 2018)The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, ... -
Rheological and melting properties of sucrose-free dark chocolate
Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat; Göktaş, Hamza; Çukur, Yusuf; Sağdıç, Osman (Taylor & Francis Inc, 2017)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ... -
Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Gümüş, Tuncay; Mırık, Mustafa; Arıcı, Muhammet (2019)Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L ... -
A rheometer-based method to determine the crystal types of cocoa butter in white chocolate
Yücel, Emel; Tırpancı Sivri, Göksel; Palabıyık, İbrahim; Taşan, Murat (Springer Science and Business Media Deutschland GmbH, 2022)Understanding of cocoa butter crystallization mechanism throughout chocolate production is an important part to achieve the desired quality of chocolate. The alterations in the polymorphic composition of cocoa butter have ... -
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 ... -
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
Toker, Ömer Said; Genç Polat, Derya; Gülfidan, Osman Gökhan; Konar, Nevzat; Palabıyık, İbrahim; Akçiçek, Alican; Sağdıç, Osman (Taylor & Francis Inc, 2017)In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ... -
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 ... -
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
Gök, Silan; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2020)The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ... -
Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat (Springer, 2020)Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ... -
Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat (Springer, 2022)In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and ... -
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 ... -
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
Acan, Betül Gizem; Toker, Ömer Said; Aktar, Tuğba; Tamtürk, Faruk; Palabıyık, İbrahim; Konar, Nevzat (Wiley, 2020)In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ... -
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 ... -
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 ... -
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay; Özalp, Seymanur (Elsevier Science Bv, 2016)[No Abstract Available] -
Utilization of waste foods for the production of xanthan gum
Apaydın, Demet; Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay (Elsevier Science Bv, 2016)[No Abstract Available] -
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 ... -
Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Yaman, Mustafa; Kian-Pour, Nasim; Konar, Nevzat; Kılıçlı, Mahmut (Elsevier, 2021)The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ... -
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 ...