Ara
Toplam kayıt 14, listelenen: 1-10
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 ...
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 ...
Antibiyotik Tayinine Yönelik Biyosensör Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017-06-20)
Antibiotics are one of the most used drug type in pharmaceutical. But the efficiency of these drugs comes to a standstill point because of the bacterial resistance fact that has become widespread day after day. Inefficient ...
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 ...
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 ...
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 ...