Başlık için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 47-66
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Gıda ve Yem Ürünlerinde GDO Tespiti İçin Yeterlilik Test Kiti Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2019)Laboratories performing GMO analysis are important components of the monitoring system and the national accreditation system. The most important way of ensuring and maintaining the quality of the experiments, calibration ... -
Gıdalarda Kullanılmak Üzere Bakteriyofaj Temelli Enkapsülasyon Yöntemlerinin İncelenmesi, Optimizasyon ve Depolama Etkinliği Tayini
(Fen Bilimleri Enstitüsü, 2023)It is known that bacteriophages are effective antimicrobial agents in biocontrol applications related to food preservation and safety. While exploiting this potential is an exciting future prospect, there is an urgent need ... -
Histamine Bağlanan Peptitlerin Faj Gösterim Yöntemi İle Belirlenmesi
(Fen Bilimleri Enstitüsü, 2021)Histamine, one of the most frequently found biogenic amines in foods, threatens public health due to its high toxicity. Therefore, rapid, and sensitive quantification of histamine in food samples has vital importance in ... -
Hızlı Gıda Analizlerine Yönelik Yakın Kızılötesi Spektroskopisi (NIR) Sistemi Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2018)In the food production chain, provision of food quality and safety from raw material to final consumer becomes compulsory in terms of providing healthy and reliable products to people. The quality of food is ensured by ... -
Identification and Characterization of Some Bioactive Components in Selected Local Wheat (Triticum spp.) Varieties
(Fen Bilimleri Enstitüsü, 2023-10-25)This study was carried out to determine some bioactive compounds and their antioxidant properties in whole wheat grains of selected on-farm conserved Turkish wheat genotypes (including 4 monococcum, 3 dicoccum, 4 durum, ... -
Improvement Of Dietary Fibre Characteristics Of Bran
(Fen Bilimleri Enstitüsü, 2019-01)As the use of dietary fibre (DF) in food formulations is challenging and the intake of DF is lower than the recommended levels, the need for high fibre food ingredients, without deteriorative effects on quality, has been ... -
Increasing the Total Antioxidant Capacity Bound to Insoluble Dietary Fiber
(Fen Bilimleri Enstitüsü, 2015)This study aimed to provide an in-depth investigation of the interaction between insoluble wheat bran and polyphenols.Treatment with tannic acid, but not gallic acid, increased the bound antioxidant capacity of insoluble ... -
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), ...