Yayın tarihi için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 61-80
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Saccharomyces cerevisiae DNA Barkodunun Belirlenmesi ve Veri Tabanının Oluşturulması
(Fen Bilimleri Enstitüsü, 2019)The aim of this project was to isolate and identify DNA barcodes of S. cerevisiae , which a model microorganism used in many traditional products, biotechnological processes and many researches, by using DNA barcoding ... -
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 ... -
Kemometrik Yaklaşımlarla Gıda Tağşişlerinin Belirlenmesinde Spektroskopik Yöntemlerin Kullanılması
(Fen Bilimleri Enstitüsü, 2019)Food integrity can be actualised by providing monitorable, safe, high quality and authentic food. The provision of these components reveals the need to develop rapid and precise analysis methods. In recent years, synchronous ... -
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, ... -
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 ... -
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 ... -
Escherichia coli O157:H7 Eliminasyonu İçin Doğal Antimikrobiyal Bileşenlerin ve Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2019-07-18)In recent years, with the development of antibiotic resistance, difficulties have been experienced in the control of pathogenic bacteria. Therefore, new methods need to be examined in the context of the fight against ... -
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 ... -
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 ... -
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 ... -
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, ... -
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 ... -
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 ... -
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 ... -
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 ... -
Yöresel Ekşi Hamurlardan Saccharomyces Cerevisiae Suşlarının İzolasyonu, Tanımlanması ve Multifonksiyonel Özelliklerinin Belirlenerek Endüstriyel Öneme Sahip Suşların Saptanması
(Fen Bilimleri Enstitüsü, 2020-02-05)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 ... -
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 ... -
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 ... -
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 ... -
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 ...