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Toplam kayıt 11, listelenen: 1-10
Rhodotorula Cinsine Ait Bazı Maya Türlerinin Beta-Karoten Üretimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)
ABSTRACT
INVESTIGATION OF BETA-CAROTENE
PRODUCTIONS OF SOME YEAST SPECIES
THAT BELONG TO Rhodotorula GENUS
Fazilet MIDIK
Doctor of Philosophy, Department of Food Engineering
Supervisor: Prof. Dr. Z. ...
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 ...
Sütte Plazmin ve Kimozin Aktivitesi Üzerine Bazı Fenolik Bileşiklerin Etkisi ve Süreçlere Uyarlanabilirliği
(Fen Bilimleri Enstitüsü, 2021-02)
Phenolic compounds have been of great interest to food scientists and technologists due to epidemiologically approved health benefits. There are a number of studies investigating possible use of polyphenols in dairy such ...
Yumurta Kabuğu Zarı Proteinleri ve Gam Arabik Kompleksinin Emülsiyon Stabilitesi Üzerine Etkisinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021-02-22)
Emulsifiers are surface-active agents promoting the formation and stabilization of emulsions. The formation mechanism of additives used as emulsifiers also plays an important role. The production method of emulsifiers ...
Histamine Bağlanan Peptitlerin Faj Gösterim Yöntemi İle Belirlenmesi
(Fen Bilimleri Enstitüsü, 2021)
Histamine, one of the most frequently found biogenic amines in foods, threatens public
health due to its high toxicity. Therefore, rapid, and sensitive quantification of histamine
in food samples has vital importance in ...
Investıgatıon Of Formatıon Of Α-Dıcarbonyl Compounds In Fruıt Based Products
(Fen Bilimleri Enstitüsü, 2021)
α-Dicarbonyl compounds and 5-hydroxymethyl-2-furfural (HMF) can be formed from sugars during the processing and storage of fruit products, due to their sugar-rich and acidic nature. Maillard reaction and caramelization are ...
Yulafa Uygulanan Hidrotermal Isıl İşlemin Yulaf Unu ve Kepeğinin Depolama Stabilitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-10-26)
Compared to other grains, oats (Avena sativa L.) have a high dietary fiber, fat and protein contents and are rich in minerals. The high fat content and enzyme (lipase, lipoxygenase, peroxidase) activities of oat cause short ...
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 ...
Yeşil Çay Polifenollerinin Kazein ile Β- Laktoglobulin Etkileşimleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-09-22)
Within the scope of the thesis, it has been tried to determine the interactions of Betalactoglobulin (BLG) and Kappacasein (KCN), which are aimed at different degrees of denaturation at different heat treatment norms, and ...
Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods During Simulated Gastrointestinal Digestion
(Fen Bilimleri Enstitüsü, 2021-06)
Oxidative and dicarbonyl stresses generated by the imbalance between the metabolism or the generation of the free radicals and α-dicarbonyl compounds are associated with chronic diseases. Biologically active pure compounds ...