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Toplam kayıt 13, listelenen: 1-10
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 ...
Yer Bademi Sütü (Horchata) Yan Ürünlerinin Ekmek Üretiminde Değerlendirilmesi Üzerine Bir Çalışma
(Fen Bilimleri Enstitüsü, 2019)
Functional foods are not only necessary for nutrition but also contribute our mental and physical well-being and help prevention or reduction of risk factors for several diseases. In recent years, tigernut has potential ...
Melocan (Smilax excelsa L.) Bitkisinin Farklı Kısımlarının Ultrason ve Mikrodalga Destekli Ekstraksiyon İle Elde Edilen Bileşenlerinin Tanımlanması
(Fen Bilimleri Enstitüsü, 2019)
Melocan (Smilax excelsa L.) is a plant that grown in the Black Sea Region, whose leaves, fruits and sprouts are consumed in the daily diet and which is used as a folk medicine. In this study, leaves, fruits and sprouts of ...
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 ...
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 ...
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 ...
Çeşitli Doğal Substratların Yerel Bir Aureobasidium Pullulans Suşunun Pullulan Üretimine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)
In this thesis, effects of the usage of various natural substrates as fermentation media on production of pullulan by domestic A. pullulans AZ-6 strain were investigated. For this purpose various citrus peels (orange, ...
Saccharomyces cerevisiae DNA Barkodunun Belirlenmesi ve Veri Tabanının Oluşturulması
(Fen Bilimleri Enstitüsü, 2019)
The aim of this project was to isolate and identify DNA barcodes of S. cerevisiae , which a model microorganism used in many traditional products, biotechnological processes and many researches, by using DNA barcoding ...
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 ...
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 ...