Erişim Hakları "info:eu-repo/semantics/openAccess" Gıda Mühendisliği Bölümü Tez Koleksiyonu için listeleme
Toplam kayıt 85, listelenen: 21-40
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Effect of Roasting on the Formation of Maillard Reaction Products in Sesames
(Fen Bilimleri Enstitüsü, 2019)Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting ... -
Effects of Infrared Treatments on Some Constituents, Functional Properties and Mucilage Properties of Chia Seed
(Fen Bilimleri Enstitüsü, 2023-07-07)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 ... -
Effects of Some Soy Products on Rheological, Functional and Sensory Propertıes of Milk Chocolate
(Fen Bilimleri Enstitüsü, 2019-08-07)Today, different types of diets and food products are of great interest. Soy chocolate, which is one of these products, is produced in various countries and there is not much research on the effect of the soy products on ... -
Ekşi Hamurlardan İzole Edilen Lactobacıllus Brevis ve Lactobacıllus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)Nowadays, the interest in safe products is increasing due to the increasing awareness of consumers and the desire of consumers to consume healthier products. Industrially, the long shelf life of foods provides benefits to ... -
Elektroeğrilmiş Polivinil Alkol/Selüloz Asetat Hibrit Fiberlere Probiyotik Enkapsülasyonu
(Fen Bilimleri Enstitüsü, 2020)The importance of intestinal health has been getting attention in recent years. Probiotic microorganisms are known to be very important for intestinal health. Although these microorganisms affect the health positively, ... -
Evaluation of Functional Food Ingredients Produced By Sprouting and Fermentation of Different Grains in Terms of Bioctive and Neuroactive Compounds
(Fen Bilimleri Enstitüsü, 2022-01-21)Sprouting takes place by keeping the grains at a certain temperature and relative humidity for a certain period after taking a certain amount of water into their structures. It is known that sugar and amino acid concentrations ... -
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 ... -
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 ... -
Farklı Kaynaklardan Elde Edilen Esansiyel Yağlar Ve Baharatlarda Bazı Kalite Özelliklerinin Spektrometrik Yöntemlerle Tespiti
(Fen Bilimleri Enstitüsü, 2017)Spices have own characteristic flavor arises from volatile compounds that they have comprised. Terpenoid compounds constitute a majority of volatile oil (essential) of spices. Terpenoids, which are present in aromatic ... -
Farklı Unlardan Üretilen Ekşi Hamurlardan İzole Edilen Lactobacillus Brevis ve Lactobacillus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)This study aimed to investigate the antimicrobial effect of lactic acid bacteria against some foodborne pathogens. Within the scope of Dr. Gizem KEZER's thesis as "Isolation and identification of lactic acid bacteria from ... -
Geleneksel Yoğurtlardan Starter Bakterilerin İzolasyonu, Moleküler Tanımlaması Ve Bazı Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2018-08-31)The fermentation process of starter cultures is one of the most important factors of chemical, physical and biological changes that occur during the transformation of milk into yoghurt. In this thesis, it was aimed to ... -
GMO Detection with Nanobiosensing System Integration of Artificial Intelligence
(Fen Bilimleri Enstitüsü, 2022)Genetically modified organisms (GMOs) and their products have been in the food and feed sectors for decades. There are almost 32 crops approved in 44 countries. Every country has different legislation regarding the threshold ... -
Gıda Matrisi ve Mikroplastik Etkileşiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)Plastic production has multiplied over the last years and reached 57.9 million tonnes in Europe and 368 million tonnes in World in 2019. Plastic polymers are used in wide areas including packaging, agriculture, household ... -
Gıda ve Yem Ürünlerinde GDO Tespiti İçin Yeterlilik Test Kiti Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2019)Laboratories performing GMO analysis are important components of the monitoring system and the national accreditation system. The most important way of ensuring and maintaining the quality of the experiments, calibration ... -
Gıdalarda Kullanılmak Üzere Bakteriyofaj Temelli Enkapsülasyon Yöntemlerinin İncelenmesi, Optimizasyon ve Depolama Etkinliği Tayini
(Fen Bilimleri Enstitüsü, 2023)It is known that bacteriophages are effective antimicrobial agents in biocontrol applications related to food preservation and safety. While exploiting this potential is an exciting future prospect, there is an urgent need ... -
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 ... -
Hızlı Gıda Analizlerine Yönelik Yakın Kızılötesi Spektroskopisi (NIR) Sistemi Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2018)In the food production chain, provision of food quality and safety from raw material to final consumer becomes compulsory in terms of providing healthy and reliable products to people. The quality of food is ensured by ... -
Identification and Characterization of Some Bioactive Components in Selected Local Wheat (Triticum spp.) Varieties
(Fen Bilimleri Enstitüsü, 2023-10-25)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, ... -
Improvement Of Dietary Fibre Characteristics Of Bran
(Fen Bilimleri Enstitüsü, 2019-01)As the use of dietary fibre (DF) in food formulations is challenging and the intake of DF is lower than the recommended levels, the need for high fibre food ingredients, without deteriorative effects on quality, has been ... -
Investigation Of Chemical Reactions In Hazelnut Induced By Roasting
(Fen Bilimleri Enstitüsü, 2017)High lipid content, proteins and their reactive amino side chains, sugars including the reducing sugars as well as vitamins, minerals and the other constituents make hazelnut a complex reaction medium. The constituents of ...