Yazar "Palabıyık, İbrahim" için listeleme
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Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
Kurt, Abdullah; Palabıyık, İbrahim; Güneş, Recep; Konar, Nevzat; Toker, Ömer Said (Springer, 2020)In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup ... -
Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
Açan, Betül Gizem; Kılıçlı, Mahmut; Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Gülçü, Mehmet; Konar, Nevzat (Elsevier, 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 ... -
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, 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 ... -
Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Kurultay, Sefik (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) ... -
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Güneş, Recep; Guleri, Tuba; Alasalvar, Hamza; Cam, Mustafa (Wiley, 2018)In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application ... -
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
Altınok, Emir; Palabıyık, İbrahim; Güneş, Recep; Toker, Ömer Said; Konar, Nevzat; Kurultay, Sefik (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 ...
