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Isıl İşlem ve Homojenizasyonun UHT Sütlerde Protein Yapısı Üzerine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022-04)Depending on the severity of the heat treatment applied to milk, physicochemical changes such as denaturation of serum proteins, κ-casein/β-lactoglobulin complex formation, calcium phosphate precipitation, Maillard reaction ... -
Makarnalık Buğday ve Makarnada Ekmeklik Buğdayın Tespit Edilmesi için Bazı Spektroskopik Analiz Yöntemlerinin Kullanılması
(Fen Bilimleri Enstitüsü, 2020-09)Although common wheat (Triticum aestivum) has poor pasta making qulity, some pasta producers blend common whea with durum wheat (Triticum durum) in pasta production because of economic concerns and lower price of common ... -
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 ... -
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 ... -
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 ... -
Streptococcus salivarius subsp. thermophilus’UN CRISPR-CAS TİP II SİSTEMİNİN TESPİTİ VE TANIMLAMASI
(Fen Bilimleri Enstitüsü, 2024)Lactic acid bacteria (LAB) are a group of bacteria characterized by their ability to produce lactic acid as the final product. They are fermentative, acid-tolerant bacteria. Lactic acid bacteria can be Gram-positive cocci ... -
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 ... -
Tüketicilerin Gıda Tercihlerine Yardımcı Olmak Üzere Yakın Kızılötesi Spektroskopisi’nin Kullanılması
(Fen Bilimleri Enstitüsü, 2022)In sustainable food systems, innovations using new technology are needed to facilitate consumers' food choices. Near infrared spectroscopy is a spectroscopic method used in the analysis of organic compounds of foods, ... -
Türkiye Koşullarında Yetiştirilen Teff Tahılı (Eragrostis tef)’nın Kompozisyonunun ve Teknolojik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020-06)In this study, the chemical composition and some technological properties of Eragrostis tef (teff) seeds obtained in the climate, soil and agronomic conditions of our country were determined. Their nutritional values and ... -
Yerel Emmer Buğdayının (Gacer) Kompozisyonunun ve Teknolojik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2022-05-06)In the thesis study; some chemical properties such as moisture, ash, protein, oil, phytic acid, minerals (Na, K, Fe, Zn, Ca, Mg), phenolics (bound, free, total phenolic) contents, fatty acid composition and antioxidant ... -
Yeşil Çay Polifenollerinin Kazein ile Β- Laktoglobulin Etkileşimleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-09-22)Within the scope of the thesis, it has been tried to determine the interactions of Betalactoglobulin (BLG) and Kappacasein (KCN), which are aimed at different degrees of denaturation at different heat treatment norms, and ... -
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 ... -
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 ...