Başlık için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 91-110
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Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Enzim Modifiye Peynirden Konsantre Peynir Aroması Eldesi
(Fen Bilimleri Enstitüsü, 2022)The aim of this study was to obtain concentrated cheese flavor from Enzyme modified cheese (EMC) by using the Supercritical carbon dioxide extraction (SC-CO2) method. For this purpose, cheese flavor extraction was performed ... -
Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Konsantre Çedar ve Küflü Peynir Aroması Eldesi
(Fen Bilimleri Enstitüsü, 2023-05-17)The increasing awareness of consumers towards the consumption of natural products has led to the focus on obtaining additives in natural ways rather than through chemical/synthetic ways. Although recent studies have focused ... -
Süperkritik Karbondioksit Ekstraksiyon Yöntemiyle Elde Edilen Melocan (Smilax excelsa L.) Ekstraktlarının Tanımlanması ve Köfte Formülasyonunda Kullanılmasının Araştırılması
(Fen Bilimleri Enstitüsü, 2022-06)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 ... -
SÜPERKRİTİK KARBONDİOKSİT EKSTRAKSİYONU İLE EKSTRAKTE EDİLEN MENENGİÇ (Pistacia terebinthus L.) EKSTRAKTININ VE YAĞININ İNCELENMESİ
(Fen Bilimleri Enstitüsü, 2017)In this study, the terebinth fruit oil is used extracted by using supercritical carbondioxide in different conditions such as temperature (30 and 50 o C), pressure (250, 300 ve 350 Bar), co-solvent concentration (% 0, 5, ... -
Süt işletmelerinde biyofilm oluşturan mikroorganizmalar ve biyofilm oluşumunun karakterizasyonu
(Fen Bilimleri Enstitüsü, 2016)Biofilm formation is a common problem in various food industries especially in dairy industry. There are very limited studies about the biofilm forming microorganisms on the surfaces of dairy plants, surface properties of ... -
Süt ve Süt Ürünlerinde Sorunlara Neden Olan Patojen Salmonella SPP. ve Psikrotrof Pseudomonas Fluorescens Suşlarının Biyokontrolünde Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2023)Salmonella spp. and psychrotrophic microorganisms are significant concerns in the dairy industry. Salmonella, a prominent foodborne pathogen, poses substantial health risks and remains a global public health concern. ... -
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 ... -
Sütte Plazmin ve Kimozin Aktivitesi Üzerine Bazı Fenolik Bileşiklerin Etkisi ve Süreçlere Uyarlanabilirliği
(Fen Bilimleri Enstitüsü, 2021-02)Phenolic compounds have been of great interest to food scientists and technologists due to epidemiologically approved health benefits. There are a number of studies investigating possible use of polyphenols in dairy such ... -
Ters Ozmoz Teknolojisinin Beyaz Peynir Üretiminde Kullanımı
(Fen Bilimleri Enstitüsü, 2023)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 ... -
THE PRODUCTION OF A FUNCTIONAL YOGURT FORTIFIED WITH BROWN RICE
(Fen Bilimleri Enstitüsü, 2018)In this study, functional yogurt with high γ-aminobutyric acid (GABA) content was produced by using crude extracts of germinated brown rice (GBR). GABA fortification by GBR is considered as easy, applicable and economical ... -
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 ... -
Titanyum Dioksit Nanopartikülleri ile Gıda Bileşenlerinin Etkileşiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2023-01-30)Engineered nanoparticles have led to their use in a variety of fields, including physics, chemistry, medicine, and agriculture. Some metal nanoparticles (silver, iron, zinc) used as food additives to improve the technological ... -
Trabzon Ekmeği Üretiminin Aflatoksinler ve Fusarium Toksinleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)The aim of this study was to investigate the fate of aflatoxins and Fusarium toxins during the Trabzon bread-making process. Trabzon bread was prepared by baking of fermented dough at 175 - 220oC. During this process, ... -
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 ... -
Unun Kalite Parametrelerinin Yakın ve Orta Kızılötesi Spektroskopisi Kullanılarak Tahmin Edilmesi
(Fen Bilimleri Enstitüsü, 2018)Grain has a big importance in human diet and wheat is the first row among grains. Wheat, which is used in the industry, quality can show significant variance depending on climate, genetic difference, environment, and storage ... -
Utilization Of Camel Chymosin In The Production Of Reduced Fat Ultrafiltrated White Cheese And Its Effect On Cheese Quality
(Fen Bilimleri Enstitüsü, 2017)In this study, utilization of camel chymosin in the production of reduced fat ultrafiltrated (UF) white cheese and its effects on the cheese quality was investigated during the ripening period. Animal-calf rennet, ... -
Utilization of Commercial Adjunct Culture in The Manufacture of Ultrafiltrated White Cheese and its Effects on The Cheese Properties
(Fen Bilimleri Enstitüsü, 2017)In this study, the effect of the commercial adjunct culture of CR-319 containing Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris on the microbiological, chemical, biochemical, textural and sensorial ... -
Utilization of Pectin Produced from Infrared Dried Orange Peel in Development of Electrospun Nanofibers and Characterızation of the Nanofibers
(Fen Bilimleri Enstitüsü, 2023)In recent years, utilization of infrared (IR; Infrared) drying in food industry is increasing, due to its advantages (efficient, energy saving, low cost, direct heat penetration, fast heating rate, short processing time) ... -
Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi
(Fen Bilimleri Enstitüsü, 2013)In this study, evaluation of sour cherry seed generated as a waste material during processing of sour cherries into processed products such as juice and jam was investigated. A juice processing plant located in Mersin ...