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Toplam kayıt 4, listelenen: 1-4
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 ...
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 ...