Bölüm "Gıda Mühendisliği" Gıda Mühendisliği Bölümü Tez Koleksiyonu için listeleme
Toplam kayıt 101, listelenen: 1-20
-
Aminoasitlerin Farklı Fermantasyon Koşullarında Ortaya Çıkan Değişimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018)Fermentation is one of the food processing techniques, which can change the chemical composition of foods. Changes in chemical composition during fermentation stem from metabolism of microorganisms found in fermented foods, ... -
Antibiyotik Tayinine Yönelik Biyosensör Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017-06-20)Antibiotics are one of the most used drug type in pharmaceutical. But the efficiency of these drugs comes to a standstill point because of the bacterial resistance fact that has become widespread day after day. Inefficient ... -
Arpa Unu ve Çavdar Unu İlavesinin Buğday Unlarının Bazı Fiziksel, Kimyasal, Reolojik ve Ekmek Kalite Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)The aim of this study was to investigate dough rheological properties and bread quality characteristics of wheat flour supplemented with hulless barley and rye flours at different ratios. Hulless barley and rye flours were ... -
Aureobasidium pullulans ile Liamocin (Ağır Yağ) Üretiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2023-01-20)In this thesis, the effects of various fermentation parameters on liamocin production of Aureobasidium pullulans NBRC 100716 were investigated. In the study, all fermentation experiments were carried out in batch system, ... -
Aureobasidium Pullulans İle Pullulan Üretimine Etki Eden Çeşitli Parametrelerin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019-12)In this thesis, the effects of various fermentation parameters on the pullulan production of Aureobasidium pullulans AZ-6 strain were investigated. Fermentation experiments in the study were carried out in the batch ... -
Ayvalık (Edremit Yağlık) Çeşidi Naturel Sızma Zeytinyağı Uçucu Bileşenlerinin Spme-Gc/Ms Ve Raman Spektroskopisi İle Karakterize Edilmesi
(Fen Bilimleri Enstitüsü, 2018)Olive oil, which has a great importance for Mediterranean diet, and its consumption is rising around the world. Moreover, the "geographic indications", which are considered as an assurance of quality and enhance the product ... -
Bazı Ekmeklik Buğday Çeşitlerinin Fonksiyonel ve Tam Buğday Ekmeği Özelliklerinin Karşılaştırılması, Kalite ve Fonksiyonel Özellikler Bakımından İyileştirilme Olanaklarının Araştırılması
(Fen Bilimleri Enstitüsü, 2020)Six bread wheat varieties (modern cultivars) widely grown in Turkey, nine different bread wheat varieties registered in former years prior to 1970 (old cultivars) and three different local wheats grown in Anatolia in the ... -
Bazı Probiyotik Bakterilerin Mikroenkapsülasyonu ve Meyve Suyunda Kullanımının Araştırılması
(Eğitim Bilimleri Enstitüsü, 2021)Probiotic microorganisms have many positive effects on human health. In order for these effects to be observed in humans, a certain amount of probiotics should be consumed regularly everyday. Therefore, the presence ... -
Beyaz Peynir ve Süt İşleme Tesisinden İzole Edilen Mikrobiyotanın Karakterizasyonu
(Fen Bilimleri Enstitüsü, 2020-06-25)In this study, it was aimed to determine the microbiota of industrially produced white cheese, dairy products that occur during production and equipment using in production by culturomics based on Matrix Assisted Laser ... -
Biyofortifikasyonun Arpa, Yulaf ve Öğütme Fraksiyonlarında Bazı Mineraller ve Fonksiyonel Bileşenler Üzerine Etkisinin Araştırılması
(Fen Bilimleri Enstitüsü, 2020-03-05)This study was carried out i) to compare fibre rich fraction (FRF) yields of two milling systems from biofortified (+) and non-biofortified (-) hull-less barley cv. Yalin and ii) to compare bran yields of short and long ... -
BÜTÜNLEŞİK OMİK YAKLAŞIMI İLE GELENEKSEL TARHANA FERMANTASYONU MİKROBİYOMUNUN ARAŞTIRILMASI
(Fen Bilimleri Enstitüsü, 2024)Tarhana is a traditional product prepared by mixing cereals, dairy products, various vegetables, and spices, followed by the lactic and alcoholic fermentation of the resulting dough. Commercially or mostly in households, ... -
Chemical Changes Occurring in Nuts and Oilseed Varieties During Roasting
(Fen Bilimleri Enstitüsü, 2022)The consumption of nuts and seeds is considered a part of a healthy diet. They can be consumed raw or as snacks after being roasted generally at 130-200 °C. Roasting provides desirable aroma, color, and also texture, thereby ... -
Çeşitli Doğal Substratların Yerel Bir Aureobasidium Pullulans Suşunun Pullulan Üretimine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)In this thesis, effects of the usage of various natural substrates as fermentation media on production of pullulan by domestic A. pullulans AZ-6 strain were investigated. For this purpose various citrus peels (orange, ... -
Determination of Liquid Egg Quality and Effects of Heat Treatment on Egg Proteins
(Fen Bilimleri Enstitüsü, 2017-04)Egg is one of the fundamental food that has been consumed by human beings for many years due to its high nutritional value. Besides high nutrient content, it contributes to textural and sensory properties of food thanks ... -
Determination Of The Interactions Between Bound And Free Antioxidants Naturally Occurring In Foods
(Fen Bilimleri Enstitüsü, 2018)This thesis study aimed at investigating the interactions between free and macromolecule- bound antioxidants naturally occurring in foods, to estimate the possible status of antioxidant environment when they are found ... -
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 ... -
Doğal Ekşi Hamurlardan Laktik Asit Bakterilerinin İzolasyonu ve Tanımlanması ile Bazı Probiyotik Özelliklerinin Saptanması
(Fen Bilimleri Enstitüsü, 2019)The use of starters in bread making is an essential and important step. Commercial starters used for this purpose provide saving of time and breads have different properties as compared to conventional breads. Recently, ... -
Doğal Esansiyel Yağlar ve Doğal Ekstraktlar ile Emülsifiye Et Ürünleri Üretimi ve Kalite Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)In this study, 12 different salami samples containing different essential oils (thymol and rosemary essential oils) and red beet extract, which is a natural colorant, were experimentally produced in order to reduce the ... -
Durum Buğdayı Çeşitlerinin Fitik Asit Miktarları, Makarnaya İşleme Sırasındaki Değişiklikler ve Fitik Asitin Azaltılması
(Fen Bilimleri Enstitüsü, 2018-06)In the first part in this study, samples of eight durum wheat (Tritucum durum L.) cultivars (Çeşit-1252, Eminbey, Güney Yıldızı, Kızıltan 91, Maestrale, Mirzabey, Svevo and Zenith) commonly grown in Turkey were used to ... -
Düşük Laktozlu Probiyotik Ultrafiltre Beyaz Peynir Üretimi
(Fen Bilimleri Enstitüsü, 2023)In this study, low-lactose probiotic ultrafiltrated (UF) white cheese was produced by using Lactobacillus acidophilus (LA), Lacticaseibacillus casei (LC) and Bifidobacterium bifidum (BB) probiotic strains as adjunct culture. ...
