Browsing Gıda Mühendisliği Bölümü by Title
Now showing items 116-135 of 176
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Production Of Glycerol By Two Endogenic Wine Yeast Strains At Different Inoculum Size
(Faculty Food Technology Biotechnology, 2006)In this study, effects of inoculum size on growth and batch glycerol production kinetics of two endogenic wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Saccharomyces cerevisiae Narince 3 were investigated. ... -
Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
(De Gruyter Poland Sp Zoo, 2018)Proximate composition, profiles of amino acids, sugars, organic acids, vitamins and minerals of fourteen Turkish hazelnut varieties harvested in 2013 and 2014 were investigated. Glutamic acid, arginine and aspartic acid ... -
Protein Patterns and Plasmid Profiles of The Bacterial Strains Isolated From A Poultry Slaughterhouse in Ankara, Turkey
(Faculty Food Technology Biotechnology, 2005)A total of 65 identified isolates of coliform bacteria Salmonella, including Campylobacter and Staphylococcus isolated from different control points of a poultry slaughterhouse in Ankara, Turkey were characterized by ... -
Protein Primer Yapısının Fenolik Bileşiklerle Modifikasyonu Aracılığıyla Protein Bazlı Fonksiyonel İngrediyen Eldesi
(Fen Bilimleri Enstitüsü, 2020)Proteins are vital food ingrediens due to their nutritional value and functional properties. Changing the protein structure with modifications is important in terms of providing food safety, corresponding nutritional demands ... -
Punica Granatum Peel Extract Protects Against Ionizing Radiation-Induced Enteritis and Leukocyte Apoptosis in Rats
(Oxford Univ Press, 2009)Apoptosis/Cytokine/Enteritis/Ileum/Irradiation/Punica granatum/Pomegranate/Radioprotective. Radiation-induced enteritis is a well-recognized sequel of therapeutic irradiation. Therefore we examined the radioprotective ... -
Purification And Characterization Of Polyphenol Oxidase, Peroxidase And Lipoxygenase From Freshly Cut Lettuce (L. Sativa)
(Faculty Food Technology Biotechnology, 2011)Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (FPO), peroxidase (POD) and lipoxygenase ... -
Raman Spectroscopy Coupled With Chemometric Methods For The Discrimination Of Foreign Fats And Oils In Cream And Yogurt
(2019)The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination ... -
Rapid Detection of Salmonella in Milk by Combined Immunomagnetic Separation-Polymerase Chain Reaction Assay
(Elsevier Science Inc, 2009)During the past few years, milk has presented a risk of Salmonella contamination; it has been implicated as the cause in several outbreaks of salmonellosis. Because conventional detection methods require 5 to 7 d for ... -
Resveratrolün Yoğurtta Tekstürel Nitelikleri Geliştirme Olanakları
(Fen Bilimleri Enstitüsü, 2014)The scope of this thesis is to determine the effect of the interaction between milk proteins and natural polyphenol resveratrol on the textural properties and water holding capacity, which are important parameters in the ... -
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. ... -
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 ... -
Saccharomyces cerevisiae ve Metschnikowia pulcherrima İçeren Sıralı Fermantasyonda Karışık Başlangıç Kültürünün Kullanılmasına Yönelik Transkripsiyonel Yanıt
(Fen Bilimleri Enstitüsü, 2022)Yeast has played a role in the production of basic foods for mankind throughout history. With the development of science and technology, the knowledge about yeasts has increased day by day. Today, problems encountered in ... -
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 ... -
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, ... -
Sert Şekerlemelerde Kontrolsüz İnversiyon ve Soğuk Erime Problemlerinin Araştırılması ve Çözüm Önerileri
(Fen Bilimleri Enstitüsü, 2014)This study was supported by SAN-TEZ Project of Republic of Turkey, Ministry of Science, Industry and Technology (Project no: 01597.STZ.2012-2). In this study, it was aimed to solve uncontrolled inversion and cold melting ... -
Sieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. I. The Preliminary Approach
(Elsevier Science Inc, 2005)The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is ... -
Soğuk Plazma Uygulamasının Vitaminler ve Polifenol Oksidaz (Pfo) Enzimi Aktivitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)Within the scope of this thesis, effects of cold plasma application, expected to be used for sterilization purposes in food industry, on vitamins and enzyme activity were investigated. For this purpose two different vitamin ... -
Sortaz A Enzimine Karşı İnhibitör Peptitlerin Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017)The emergence of pathogenic bacterial strains resistant to antibiotics is a major human health threat. In order to overcome this critical problem, it is in urgent need of developing novel antimicrobial agents those either ... -
Sosis Üretiminde Kullanılan Farklı Hidrokolloidlerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this study, the thermal properties and quality of low fat frankfurters containing different hydrocolloids were investigated. The moisture, fat and protein contents, water holding capacity, process yield, colour, texture ... -
Sosis Üretiminde Kullanılan Farklı Yağ İkame Maddelerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)In this study, the thermal properties and quality of low fat frankfurters containing different fat replacers were investigated. The moisture, fat, protein, water holding capacity, process yield, colour, texture profile ...