Yayın tarihi için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 21-40
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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 ... -
Atmosferik Basınç Plazma Uygulamasının Gıdaların Dekontaminasyonu ve Detoksifikasyonu Amacıyla Kullanımı
(Fen Bilimleri Enstitüsü, 2015)This study focuses on the utilization of plasma technique for the reduction of fungal spores,inoculated on model foods (hazelnut, flaked red pepper), to determine whether non-thermal atmospheric and low-pressure plasmas ... -
Sosis Üretiminde Kullanılan Farklı Yağ İkame Maddelerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)In this study, the thermal properties and quality of low fat frankfurters containing different fat replacers were investigated. The moisture, fat, protein, water holding capacity, process yield, colour, texture profile ... -
Arpa Unu ve Çavdar Unu İlavesinin Buğday Unlarının Bazı Fiziksel, Kimyasal, Reolojik ve Ekmek Kalite Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)The aim of this study was to investigate dough rheological properties and bread quality characteristics of wheat flour supplemented with hulless barley and rye flours at different ratios. Hulless barley and rye flours were ... -
Gıda ve Biyoaktif Gıda Bileşenlerinin Kaplanması: Proses ve Depolama Stabilitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2015)This PhD study was aimed to extend the shelf-life of minimally processed and fresh-cut fruits by macro-coating and to restrict the chemical reactivity of some food ingredients (ascorbic acid, sodium chloride and vanillin) ... -
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 ... -
Süt işletmelerinde biyofilm oluşturan mikroorganizmalar ve biyofilm oluşumunun karakterizasyonu
(Fen Bilimleri Enstitüsü, 2016)Biofilm formation is a common problem in various food industries especially in dairy industry. There are very limited studies about the biofilm forming microorganisms on the surfaces of dairy plants, surface properties of ... -
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 ... -
Gıda Kaynaklı Patojen Bakterilerin Biyokontrolünde Faj Terapi Ve Fitoterapinin Birlikte
(Fen Bilimleri Enstitüsü, 2017)Nowadays, the antibiotic resistance in pathogenic bacteria is rapidly increasing, which makes it difficult to prevent and treat bacterial infections. This led researchers to seek alternative treatment methods for antibiotics. ... -
Utilization of Commercial Adjunct Culture in The Manufacture of Ultrafiltrated White Cheese and its Effects on The Cheese Properties
(Fen Bilimleri Enstitüsü, 2017)In this study, the effect of the commercial adjunct culture of CR-319 containing Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris on the microbiological, chemical, biochemical, textural and sensorial ... -
SÜPERKRİTİK KARBONDİOKSİT EKSTRAKSİYONU İLE EKSTRAKTE EDİLEN MENENGİÇ (Pistacia terebinthus L.) EKSTRAKTININ VE YAĞININ İNCELENMESİ
(Fen Bilimleri Enstitüsü, 2017)In this study, the terebinth fruit oil is used extracted by using supercritical carbondioxide in different conditions such as temperature (30 and 50 o C), pressure (250, 300 ve 350 Bar), co-solvent concentration (% 0, 5, ... -
Farklı Kaynaklardan Elde Edilen Esansiyel Yağlar Ve Baharatlarda Bazı Kalite Özelliklerinin Spektrometrik Yöntemlerle Tespiti
(Fen Bilimleri Enstitüsü, 2017)Spices have own characteristic flavor arises from volatile compounds that they have comprised. Terpenoid compounds constitute a majority of volatile oil (essential) of spices. Terpenoids, which are present in aromatic ... -
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 ... -
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 ... -
Utilization Of Camel Chymosin In The Production Of Reduced Fat Ultrafiltrated White Cheese And Its Effect On Cheese Quality
(Fen Bilimleri Enstitüsü, 2017)In this study, utilization of camel chymosin in the production of reduced fat ultrafiltrated (UF) white cheese and its effects on the cheese quality was investigated during the ripening period. Animal-calf rennet, ... -
Sortaz A Enzimine Karşı İnhibitör Peptitlerin Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017)The emergence of pathogenic bacterial strains resistant to antibiotics is a major human health threat. In order to overcome this critical problem, it is in urgent need of developing novel antimicrobial agents those either ... -
SÜNE ZARARININ TESPİTİ İÇİN FLOROMETRİK YÖNTEM GELİŞTİRİLMESİ
(Fen Bilimleri Enstitüsü, 2017)Sunn Pest (Eurygaster spp.) is one of the most common wheat bugs in our country, causing excessive losses of crop yield and decrease in technological properties of wheats. During the feeding of Sunn Pest from wheat grain, ... -
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 ... -
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 ...