Browsing by Author "Konar, Nevzat"
Now showing items 1-4 of 4
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Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study
( Elsevier , 2024 , Article)This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the ... -
Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples
( Elsevier , 2025 , Article)With growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred ... -
Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery
( John Wiley & Sons , 2025 , Article)ABSTRACT: Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses ... -
Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies
( Elsevier , 2025 , Article)The aim of this study was to develop a recycling process for black carrot colorant liquid waste (BCLW) and to investigate the potential use of BCLW as a sugar source for glucose syrup substitution in gummy candy production. ...
