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Toplam kayıt 25, listelenen: 1-10
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 ...
Tip 4 Enzime Dirençli Nişasta İlavesiyle Üretilen Ekmek ve Makarna Örneklerinde Tahmini Glisemik İndeks Değerlerinin ve Bazı Fonksiyonel Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2020)
Interest in resistant starch (RS) as a food ingredient has been increasing because of its potential physiological benefits. In comparison with conventional fibers, such as bran, RS generally results in end products with ...
Süt ve Süt Ürünlerinde Tür Tayinin Senkronize Floresans Spektroskopisiyle Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020)
In the dairy industry, the mixing of high-priced milk types such as sheep, goats, and buffalo with low-priced milk types such as cow milk, and therefore the inability to determine the purity of milk types and the fact that ...
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 ...
Farklı Bölge Buğday Unlarından Üretilen Ekşi Hamurlardan İzole Edilen Endojen Mayaların Bazı Teknolojik ve İmmünojenik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020)
In this study, yeast colonies were isolated from sourdoughs that were prepared with wheat flours which were collected from Turkey’s different areas meanwhile one of them was readymade sourdough. The isolates that were ...
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 ...
Development of a peptide substrate for detection of sunn pest damage in wheat flour
(John Wiley, 2018)
BACKGROUND: Since the common protease substrates did not give satisfactory results for the determination of Sunn pestprotease activity in damaged wheat, different peptide substrates derived from the repeated sequences of ...
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 ...
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 ...
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 ...