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In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design and some physicochemical, rheological, bioactive and sensory properties of final blends were studied to create the optimum formulation for the final product. The results showed that the mixture components had significant change on the studied parameters (P < 0.05). Sugar composition of samples changed significantly by the addition of grape molasses and honey which resulted an increase in fructose and glucose. Grape molasses increase in the blend provided a significant increment in total phenolic content and antiradical activity. The blends had viscoelastic character and the mixtures containing higher honey showed more viscous behavior. The highest complex viscosity values were recorded for the blends of sesame paste and honey. Regression models having quite high determination of coefficients (R 2 > 0.71) were constructed for the studied parameters. Multiple response optimization results showed that the most preferred blend should contain 34.66% of grape molasses, 34.11% of sesame paste and 31.23% of honey. PRACTICAL APPLICATIONSGrape molasses, honey and sesame paste are commonly consumed food products which are rich in energy and many functional components. The people generally consume them in their daily diets especially in their breakfasts. To combine their functionality and sensory properties, an optimization procedure was applied and the mostly desired blend was determined. Blending affected the rheological, textural and bioactive properties of the sample significantly. The results of the study are very important for food industry.Journal of Food Process Engineering ISSN 1745-4530 X 1 , X 2 and X 3 were the mixture components; grape molasses, sesame paste and honey, respectively. b By applying BER "backward elimination regression" procedure, non-significant interactions were removed from the equations. Only the variables significant at P<0.01, P<0.05 and P<0.1 levels were selected for the predicted model construction. † These were parameters whose ratios of maximum response to minimum one were greater than 10, which means that a transformation was required. Therefore, a logarithmic transformation, Y 5 log 10 (y1k) was performed for these parameters.GRAPE MOLASSES/SESAME PASTE/HONEY BLENDS S. KARAMAN ET AL.

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In this study, simulation of a DC-DC buck converter and DC-AC converter have been created by using single phase matrix converter topology. Controller and single phase matrix converter circuit are the main parts of system. Controller determines the type of converter according to switching algorithms in its structure. Results and oscilloscope images have been obtained for different parameters.

Nowadays, increasing sensitivity to the environment leads to the development of sustainable agricultural policies. In this respect, it has become important to transform agricultural waste products into value-added products. Hazelnut, which has a significant trade volume worldwide, is processed into products, and some waste materials can be emerge. These waste products could transform into high added-value to food, cosmetics, and pharmaceutical industries due to possessing the bioactive compounds such as phenolics and, dietary fibre in them. This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.