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Toplam kayıt 8, listelenen: 1-8
Farklı Orijinden Sütlerin Rennetlenme Kinetiklerinin Yüzey Hidrofobisitesi Yaklaşımıyla İncelenmesi
(Fen Bilimleri Enstitüsü, 2014)
The objective of this study is to investigate the differences in rennetting kinetics of milks from different origins including bovine, ovine, caprine and buffalo via surface hydrophobicity approach. Fmax valueswere found ...
Resveratrolün Yoğurtta Tekstürel Nitelikleri Geliştirme Olanakları
(Fen Bilimleri Enstitüsü, 2014)
The scope of this thesis is to determine the effect of the interaction between milk proteins and natural polyphenol resveratrol on the textural properties and water holding capacity, which are important parameters in the ...
Yüzeyde Güçlendirilmiş Raman Spektroskopisi ile Dna Hassas Tayini ve Nanopartiküller Arası Mesafelerin Optimizasyonu
(Fen Bilimleri Enstitüsü, 2014)
In this study, the selective and sensitivie bioanalysis methods based on surface enhanced Raman spectroscopy (SERS) were developed. The sandwich structure was established with using preferences of nanoparticles. The target ...
Sert Şekerlemelerde Kontrolsüz İnversiyon ve Soğuk Erime Problemlerinin Araştırılması ve Çözüm Önerileri
(Fen Bilimleri Enstitüsü, 2014)
This study was supported by SAN-TEZ Project of Republic of Turkey, Ministry of Science, Industry and Technology (Project no: 01597.STZ.2012-2). In this study, it was aimed to solve uncontrolled inversion and cold melting ...
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 ...
Soğuk Plazma Uygulamasının Vitaminler ve Polifenol Oksidaz (Pfo) Enzimi Aktivitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)
Within the scope of this thesis, effects of cold plasma application, expected to be used for sterilization purposes in food industry, on vitamins and enzyme activity were investigated. For this purpose two different vitamin ...
Trabzon Ekmeği Üretiminin Aflatoksinler ve Fusarium Toksinleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)
The aim of this study was to investigate the fate of aflatoxins and Fusarium toxins during the Trabzon bread-making process. Trabzon bread was prepared by baking of fermented dough at 175 - 220oC. During this process, ...
Çölyak Hastaları İçin Baklagil Unları ile Zenginleştirilmiş Mısır Eriştesi
(Fen Bilimleri Enstitüsü, 2014)
Celiac disease is one of the most common food intolerances. People genetically predisposed to celiac disease cannot tolerate the gliadin fraction of wheat and similar alcohol-soluble proteins (prolamines) of barley, oats ...