Başlık için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 17-36
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Determination of Liquid Egg Quality and Effects of Heat Treatment on Egg Proteins
(Fen Bilimleri Enstitüsü, 2017-04)Egg is one of the fundamental food that has been consumed by human beings for many years due to its high nutritional value. Besides high nutrient content, it contributes to textural and sensory properties of food thanks ... -
Determination Of The Interactions Between Bound And Free Antioxidants Naturally Occurring In Foods
(Fen Bilimleri Enstitüsü, 2018)This thesis study aimed at investigating the interactions between free and macromolecule- bound antioxidants naturally occurring in foods, to estimate the possible status of antioxidant environment when they are found ... -
Development of Jak1 Sirna Medıated Nanotherapeutıcs for Non-Melanoma Skın Cancer Therapy
(Fen Bilimleri Enstitüsü, 2021)Polyvinyl alcohol (PVA)/Lignin composite nano fibers were fabricated from lignin obtained from olive mill solid waste (OMSW). Deep eutectic solvent (DES) prepared with choline chloride, glycerol, and aluminum chloride ... -
Doğal Ekşi Hamurlardan Laktik Asit Bakterilerinin İzolasyonu ve Tanımlanması ile Bazı Probiyotik Özelliklerinin Saptanması
(Fen Bilimleri Enstitüsü, 2019)The use of starters in bread making is an essential and important step. Commercial starters used for this purpose provide saving of time and breads have different properties as compared to conventional breads. Recently, ... -
Doğal Esansiyel Yağlar ve Doğal Ekstraktlar ile Emülsifiye Et Ürünleri Üretimi ve Kalite Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)In this study, 12 different salami samples containing different essential oils (thymol and rosemary essential oils) and red beet extract, which is a natural colorant, were experimentally produced in order to reduce the ... -
Durum Buğdayı Çeşitlerinin Fitik Asit Miktarları, Makarnaya İşleme Sırasındaki Değişiklikler ve Fitik Asitin Azaltılması
(Fen Bilimleri Enstitüsü, 2018-06)In the first part in this study, samples of eight durum wheat (Tritucum durum L.) cultivars (Çeşit-1252, Eminbey, Güney Yıldızı, Kızıltan 91, Maestrale, Mirzabey, Svevo and Zenith) commonly grown in Turkey were used to ... -
Düşük Laktozlu Probiyotik Ultrafiltre Beyaz Peynir Üretimi
(Fen Bilimleri Enstitüsü, 2023)In this study, low-lactose probiotic ultrafiltrated (UF) white cheese was produced by using Lactobacillus acidophilus (LA), Lacticaseibacillus casei (LC) and Bifidobacterium bifidum (BB) probiotic strains as adjunct culture. ... -
Effect of Double Emulsion Technique and Utılızatıon of Buttermilk Powder as Emulsifier on Ice Cream Quality
(Fen Bilimleri Enstitüsü, 2023)Ice cream product is a remarkably intricate physicochemical system emerges, comprising partially frozen foam, ice crystals, emulsified oil, a blend of true and colloidal solutions, and a liquid phase. This multifaceted ... -
Effect of Proteın Polyphenol Interaction on The Physicochemical Properties of Set Type Yogurt and on the Digestibility of Milk Proteins
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect Of Proteın Polyphenol Interaction On The Physicochemical Propertıes Of Set Type Yogurt And On The Digestibility Of Milk Proteıns
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect of Roasting on the Formation of Maillard Reaction Products in Sesames
(Fen Bilimleri Enstitüsü, 2019)Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting ... -
Effects of Infrared Treatments on Some Constituents, Functional Properties and Mucilage Properties of Chia Seed
(Fen Bilimleri Enstitüsü, 2023-07-07)Chia seed (Salvia hispanica) has high nutritional value and positive effect on health due to its protein and total dietary fiber contents, phenolic compounds, and essential oils. Mucilage extracted from chia can be used ... -
Effects of Some Soy Products on Rheological, Functional and Sensory Propertıes of Milk Chocolate
(Fen Bilimleri Enstitüsü, 2019-08-07)Today, different types of diets and food products are of great interest. Soy chocolate, which is one of these products, is produced in various countries and there is not much research on the effect of the soy products on ... -
Ekstrüzyon Pişirmenin Maillard Reaksiyonu Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this study, effects of system parameters and ingredients used in product formulations on Maillard reaction during extrusion cooking were investigated. Different formulations were prepared by using reducing sugars ... -
Ekşi Hamurlardan İzole Edilen Lactobacıllus Brevis ve Lactobacıllus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)Nowadays, the interest in safe products is increasing due to the increasing awareness of consumers and the desire of consumers to consume healthier products. Industrially, the long shelf life of foods provides benefits to ... -
Elektroeğrilmiş Polivinil Alkol/Selüloz Asetat Hibrit Fiberlere Probiyotik Enkapsülasyonu
(Fen Bilimleri Enstitüsü, 2020)The importance of intestinal health has been getting attention in recent years. Probiotic microorganisms are known to be very important for intestinal health. Although these microorganisms affect the health positively, ... -
Enzime Dirençli Nişasta İlavesinin Galeta Unundan Üretilen Ekstrüzyon Ürünlerinin Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2018-06)In the first part of this study, extrudates were produced from both bread wheat flour and bread crumbs obtained from the breads produced by using the same wheat flour. Three different feed moisture contents (13, 15 or 17%) ... -
Escherichia coli O157:H7 Eliminasyonu İçin Doğal Antimikrobiyal Bileşenlerin ve Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2019-07-18)In recent years, with the development of antibiotic resistance, difficulties have been experienced in the control of pathogenic bacteria. Therefore, new methods need to be examined in the context of the fight against ... -
Evaluation of Functional Food Ingredients Produced By Sprouting and Fermentation of Different Grains in Terms of Bioctive and Neuroactive Compounds
(Fen Bilimleri Enstitüsü, 2022-01-21)Sprouting takes place by keeping the grains at a certain temperature and relative humidity for a certain period after taking a certain amount of water into their structures. It is known that sugar and amino acid concentrations ... -
Evaluatıon of Functıonal Food Ingredıents Produced By Sproutıng and Fermentatıon of Dıfferent Graıns in Terms of Thermal Processıng Contamınants
(Fen Bilimleri Enstitüsü, 2022)Recently, the sprouted grains have commenced to be attracted progressively by food scientists and food market due to alleged health claims. The grains obtained as a result of the sprouting process, which takes about 2-3 ...