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Toplam kayıt 16, listelenen: 1-10
Mitigation of Acrylamide Formation in Bakery Products By Using Asparaginase Enzyme
(Fen Bilimleri Enstitüsü, 2022)
Maillard reaction is a reaction that occurs as a result of the interaction of amino groups
and carbonyl groups. It improves the characteristics of foods such as color, taste, smell
and texture although it causes some ...
Evaluatıon of Functıonal Food Ingredıents Produced By Sproutıng and Fermentatıon of Dıfferent Graıns in Terms of Thermal Processıng Contamınants
(Fen Bilimleri Enstitüsü, 2022)
Recently, the sprouted grains have commenced to be attracted progressively by food scientists and food market due to alleged health claims. The grains obtained as a result of the sprouting process, which takes about 2-3 ...
Seçilmiş Yerel Buğday Çeşitlerinin Karşılaştırmalı Transkriptomik Analizi ve Çinko Uygulamasının Bazı Enzim Genlerinin İfade Düzeyine Olan Etkisi
(Fen Bilimleri Enstitüsü, 2022)
Wheat is an easy-to-cultivate, high-yielding cereal product and is grown in many places in the world due to its adaptability to different climatic and soil conditions. In order to meet the increasing population demand, ...
Isıl İşlem ve Homojenizasyonun UHT Sütlerde Protein Yapısı Üzerine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022-04)
Depending on the severity of the heat treatment applied to milk, physicochemical changes such as denaturation of serum proteins, κ-casein/β-lactoglobulin complex formation, calcium phosphate precipitation, Maillard reaction ...
Gıda Matrisi ve Mikroplastik Etkileşiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)
Plastic production has multiplied over the last years and reached 57.9 million tonnes in Europe and 368 million tonnes in World in 2019. Plastic polymers are used in wide areas including packaging, agriculture, household ...
Farklı Unlardan Üretilen Ekşi Hamurlardan İzole Edilen Lactobacillus Brevis ve Lactobacillus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)
This study aimed to investigate the antimicrobial effect of lactic acid bacteria against some foodborne pathogens. Within the scope of Dr. Gizem KEZER's thesis as "Isolation and identification of lactic acid bacteria from ...
Salmonella Spp. ve Escherıchıa colı’ye Etkili Bakteriyofajların Karakterizasyonu ve Gıda Uygulamaları
(Fen Bilimleri Enstitüsü, 2022)
There are many biological and chemical methods to combat with foodborne pathogens. Improvements or alternatives are required about the use of antimicrobial chemicals, namely antibiotics, due to the acceleration of the ...
Yerel Emmer Buğdayının (Gacer) Kompozisyonunun ve Teknolojik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2022-05-06)
In the thesis study; some chemical properties such as moisture, ash, protein, oil, phytic acid, minerals (Na, K, Fe, Zn, Ca, Mg), phenolics (bound, free, total phenolic) contents, fatty acid composition and antioxidant ...
GMO Detection with Nanobiosensing System Integration of Artificial Intelligence
(Fen Bilimleri Enstitüsü, 2022)
Genetically modified organisms (GMOs) and their products have been in the food and feed sectors for decades. There are almost 32 crops approved in 44 countries. Every country has different legislation regarding the threshold ...
Tüketicilerin Gıda Tercihlerine Yardımcı Olmak Üzere Yakın Kızılötesi Spektroskopisi’nin Kullanılması
(Fen Bilimleri Enstitüsü, 2022)
In sustainable food systems, innovations using new technology are needed to facilitate consumers' food choices. Near infrared spectroscopy is a spectroscopic method used in the analysis of organic compounds of foods, ...