ORCID "0000-0002-7304-2071" Ziraat Fakültesi Koleksiyonu 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 ... -
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
Toker, Ömer Said; Sağdıç, Osman; Şener, Dilek; Konar, Nevzat; Zorlucan, Tuğçe; Dağlıoğlu, Orhan (Springer, 2016)Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim ... -
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) ... -
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
Toker, Ömer Said; Zorlucan, Fatma Tuğçe; Konar, Nevzat; Dağlıoğlu, Orhan; Sağdıç, Osman; Şener, Dilek (Wiley, 2017)Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ... -
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 ... -
Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems
Yıldız, Önder; Yurt, Bayram; Baştürk, Ayhan; Toker, Ömer Said; Yılmaz, Mustafa Tahsin; Karaman, Safa; Dağlıoğlu, Orhan (Elsevier Science Bv, 2013)The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on theological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture ... -
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 ... -
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 ...