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 ...

Chia seed (Salvia hispanica) has high nutritional value and positive effect on health due to its protein and total dietary fiber contents, phenolic compounds, and essential oils. Mucilage extracted from chia can be used ...

This study was carried out to determine some bioactive compounds and their antioxidant properties in whole wheat grains of selected on-farm conserved Turkish wheat genotypes (including 4 monococcum, 3 dicoccum, 4 durum, ...

The omics approach in food science provides researchers with robust, efficient, and sensitive analytical tools for characterizing and evaluating food components and nutrients. The application of processing technologies, ...

Cocoa butter (CB) has unique physicochemical properties and is the main ingredient in chocolate formulations. However, due its low availability and high price, modified fats called cocoa butter alternatives (CBAs) which ...

With the increase in consumer awareness of healthy nutrition in recent years, the demand for plant-based foods, seen as new and environmentally friendly alternatives, has also increased. To meet this demand, the progress ...

In the current study, different parts of the plant called melocan (sprout, fruit and leaf) have been extracted under two different pressure levels (250 and 350 bar), two different temperatures (30 and 50 °C), two different ...

Due to technological developments and economic reasons, the use of membrane filtration systems in the dairy industry has been increasing in recent years. Especially in cheese production, microfiltration and ultrafiltration ...

In this thesis research, it was aimed to determine industrially important indigenous Saccharomyces cerevisiae strains isolated from local sourdoughs by examining strains’ multifunctional properties. For this purpose, 38 ...