Başlık için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 54-73
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Investigation Of Chemical Reactions In Hazelnut Induced By Roasting
(Fen Bilimleri Enstitüsü, 2017)High lipid content, proteins and their reactive amino side chains, sugars including the reducing sugars as well as vitamins, minerals and the other constituents make hazelnut a complex reaction medium. The constituents of ... -
Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods During Simulated Gastrointestinal Digestion
(Fen Bilimleri Enstitüsü, 2021-06)Oxidative and dicarbonyl stresses generated by the imbalance between the metabolism or the generation of the free radicals and α-dicarbonyl compounds are associated with chronic diseases. Biologically active pure compounds ... -
Investigation of Sugar Reduction in Biscuits Based on Sensory Analysis
(Fen Bilimleri Enstitüsü, 2023)Biscuits are the bakery products frequently preferred by consumers of all ages, as they are easily accessible, ready for consumption, and have a wide variety. Sugar has important effects on taste, texture, and structure. ... -
Investigation of the Effects of Gluten-Green Tea Phenols Interaction on Immunogenic Gluten Peptides
(Fen Bilimleri Enstitüsü, 2023-07-06)Celiac disease is an autoimmune disorder with the prevalence of 1% of the population and triggered by the consumption of gluten. Due to the high proline content of gluten, which makes it resistant to digestive enzymes, ... -
Investigation Of The Reactivities Of Monomeric And Polymeric Components In Some Foods In Digestion Conditions In Vitro
(Fen Bilimleri Enstitüsü, 2017)After foods have entered the digestive tract, they are exposed to various changes as a result of varying pH and enzymatic conditions. The changes in food components during digestion are of importance. Thermal process ... -
Investıgatıon Of Formatıon Of Α-Dıcarbonyl Compounds In Fruıt Based Products
(Fen Bilimleri Enstitüsü, 2021)α-Dicarbonyl compounds and 5-hydroxymethyl-2-furfural (HMF) can be formed from sugars during the processing and storage of fruit products, due to their sugar-rich and acidic nature. Maillard reaction and caramelization are ... -
Isıl İşlem ve Homojenizasyonun UHT Sütlerde Protein Yapısı Üzerine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022-04)Depending on the severity of the heat treatment applied to milk, physicochemical changes such as denaturation of serum proteins, κ-casein/β-lactoglobulin complex formation, calcium phosphate precipitation, Maillard reaction ... -
İn Vitro Şartlarda Laktik Asit Bakterilerinin Ve Yoğurdun Kurşun Ve Kadmiyum Bağlama Özelliğinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018-06)The main purpose of this study is to investigate the heavy metal (Pb and Cd) binding and binding stability properties of lactic acid bacteria (LAB), to examine the heavy metal biosorption potential of yoghurts containing ... -
Kemometrik Yaklaşımlarla Gıda Tağşişlerinin Belirlenmesinde Spektroskopik Yöntemlerin Kullanılması
(Fen Bilimleri Enstitüsü, 2019)Food integrity can be actualised by providing monitorable, safe, high quality and authentic food. The provision of these components reveals the need to develop rapid and precise analysis methods. In recent years, synchronous ... -
KIZILÖTESİ-MİKRODALGA KOMBİNASYONLU FIRINDA PİŞİRİLMEK ÜZERE HAZIRLANAN YER BADEMİ UNU İÇEREN GLUTENSİZ BİSKÜVİ HAMURLARININ REOLOJİK ÖZELLİKLERİ VE BİSKÜVİLERİN KALİTE ÖZELLİKLERİ
(Fen Bilimleri Enstitüsü, 2018-02)Nowadays the most effective treatment of celiac disease is still the lifelong adherence to a gluten-free diet and also the use of nutritious and alternative sources to develop gluten-free food remains a popular topic in ... -
Küf dekontaminasyonu için akışkan yatak atmosferik basınç plazma reaktörü tasarımı
(Fen Bilimleri Enstitüsü, 2015)In this thesis study, an atmospheric pressure fluidized bed plasma system was designed and its decontamination effect on aflatoxigenic fungi (Aspergillus flavus, Aspergillus parasiticus) on the surfaces of hazelnut and ... -
Kırmızı Lahana Antosiyaninlerinin Mikrodalga Ve Konvansiyonel Yöntemler İle Özütlenmesi
(Fen Bilimleri Enstitüsü, 2018)Red cabbage (Brassica oleracea L.) is a vegetable, which is unique in its anthocyanins and has a positive effect on health because of its high antioxidant capacity, which is used in the coloring of foods due to its color ... -
Laktik Asit Bakterileri ve Şerbetçiotu (Humulus Lupulus) Kullanılarak Süne ve Kımıl (Eurygaster Spp. ve/veya Aelia spp.)Zararı Görmüş Unların Ekmeklik Kalitesinin İyileştirilmesi
(Fen Bilimleri Enstitüsü, 2013)In this study, the breadmaking quality of heavily bugs damaged wheat flour (50%, 70%) was tried to improve by using sourdough prepared with Lactic acid bacteria (Lactobacillus sanfrancissensis and Lactobacillus plantarum), ... -
Makarnalık Buğday ve Makarnada Ekmeklik Buğdayın Tespit Edilmesi için Bazı Spektroskopik Analiz Yöntemlerinin Kullanılması
(Fen Bilimleri Enstitüsü, 2020-09)Although common wheat (Triticum aestivum) has poor pasta making qulity, some pasta producers blend common whea with durum wheat (Triticum durum) in pasta production because of economic concerns and lower price of common ... -
Melocan (Smilax excelsa L.) Bitkisinin Farklı Kısımlarının Ultrason ve Mikrodalga Destekli Ekstraksiyon İle Elde Edilen Bileşenlerinin Tanımlanması
(Fen Bilimleri Enstitüsü, 2019)Melocan (Smilax excelsa L.) is a plant that grown in the Black Sea Region, whose leaves, fruits and sprouts are consumed in the daily diet and which is used as a folk medicine. In this study, leaves, fruits and sprouts of ... -
Menengiç (Pistacia Terebinhus L.) ve Bazı Ekmek Katkı Maddelerinin Hamur Reolojik Özellikleri ve Ekmek Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this research, potential utilization of menengic (Pistacia terebinthus) in bread and its use in combination with other bread additives (ascorbic acid, amylase, lipase, hemicellulase and DATEM) were investigated. For ... -
Mitigation of Acrylamide Formation in Bakery Products By Using Asparaginase Enzyme
(Fen Bilimleri Enstitüsü, 2022)Maillard reaction is a reaction that occurs as a result of the interaction of amino groups and carbonyl groups. It improves the characteristics of foods such as color, taste, smell and texture although it causes some ... -
Mitigation of Thermal Process Contaminants by Alternative Technologies
(Fen Bilimleri Enstitüsü, 2014)Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, hydroxymethylfurfural (HMF), free and bound chloropropanols, and furan are also ... -
Mısır ve Ürünlerinde Prosesin Fusarium Toksinlerine Etkisi
(Fen Bilimleri Enstitüsü, 2013)In this study, the effects of heat treatments on some Fusarium toxins in various corn products were investigated. Within this scope, firstly the natural occurence of major Fusarium mycotoxins in corn samples collected ... -
OKSİDASYON-REDÜKSİYON POTANSİYELİNİN ULTRAFİLTRE BEYAZ PEYNİRİN OLGUNLAŞMA SÜRECİ ÜZERİNE ETKİSİ
(Fen Bilimleri Enstitüsü, 2017)Oxidation–reduction (redox) potential is a fundamental physicochemical parameter that determines the ability of chemical or biochemical systems to oxidize or reduce. Altering intracellular and extracellular redox potentials ...