Publications by authors named "O Toker"
Article Synopsis
- Food-grade bigels are innovative gel systems that combine the benefits of oleogels and hydrogels, offering enhanced functionality for the food industry.
- They serve various purposes such as fat replacements, encapsulation of bioactives, active packaging, and have potential applications in 3D/4D food printing and nanotechnology.
- Sustainable ingredients like plant-based and insect proteins can be used in bigel production, promoting ecological benefits, while ongoing research focuses on optimizing these systems for better sustainability.
Article Synopsis
- Allergic rhinitis (AR) affects 5% to 50% of the population worldwide, but specific studies on sensitization in Israeli patients have been limited.* -
- A study of 1,308 AR patients in Israel revealed an 86% overall positive skin prick test rate, with indoor allergens affecting 76% of participants; the most common allergens identified were mites, olive tree pollen, grass pollen, and cat dander.* -
- The findings can help allergists customize skin prick test panels and improve immunotherapy by focusing on the most prevalent aeroallergens in different climate zones.*
The aim of this study was to fabricate a carnauba wax oleogel with improved nutritional characteristics including reduced ω6:ω3 ratio and heightened alpha-linolenic acid through sunflower (SO): linseed oil (LO) in various ratios (100:0, 80:20, 70:30, 50:50, 30:70, 20:80, and 0:100 %), for potential shortening substitution in cakes. Combining LO with SO up to 50 % improved oleogel properties considering intra- or intermolecular hydrogen bonding and crystallinity. These oleogels had similar thermal behavior and better morphological structure than oleogel prepared exclusively with SO (100 SO), with reasonable oil binding capacity and oxidation stability.
View Article and Find Full Text PDFThe main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation.
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