Başlık için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 62-81
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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 ... -
KIZILÖTESİ-MİKRODALGA KOMBİNASYONLU FIRINDA PİŞİRİLMEK ÜZERE HAZIRLANAN YER BADEMİ UNU İÇEREN GLUTENSİZ BİSKÜVİ HAMURLARININ REOLOJİK ÖZELLİKLERİ VE BİSKÜVİLERİN KALİTE ÖZELLİKLERİ
(Fen Bilimleri Enstitüsü, 2018-02)Nowadays the most effective treatment of celiac disease is still the lifelong adherence to a gluten-free diet and also the use of nutritious and alternative sources to develop gluten-free food remains a popular topic in ... -
Küf dekontaminasyonu için akışkan yatak atmosferik basınç plazma reaktörü tasarımı
(Fen Bilimleri Enstitüsü, 2015)In this thesis study, an atmospheric pressure fluidized bed plasma system was designed and its decontamination effect on aflatoxigenic fungi (Aspergillus flavus, Aspergillus parasiticus) on the surfaces of hazelnut and ... -
Kırmızı Lahana Antosiyaninlerinin Mikrodalga Ve Konvansiyonel Yöntemler İle Özütlenmesi
(Fen Bilimleri Enstitüsü, 2018)Red cabbage (Brassica oleracea L.) is a vegetable, which is unique in its anthocyanins and has a positive effect on health because of its high antioxidant capacity, which is used in the coloring of foods due to its color ... -
Laktik Asit Bakterileri ve Şerbetçiotu (Humulus Lupulus) Kullanılarak Süne ve Kımıl (Eurygaster Spp. ve/veya Aelia spp.)Zararı Görmüş Unların Ekmeklik Kalitesinin İyileştirilmesi
(Fen Bilimleri Enstitüsü, 2013)In this study, the breadmaking quality of heavily bugs damaged wheat flour (50%, 70%) was tried to improve by using sourdough prepared with Lactic acid bacteria (Lactobacillus sanfrancissensis and Lactobacillus plantarum), ... -
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 ... -
Melocan (Smilax excelsa L.) Bitkisinin Farklı Kısımlarının Ultrason ve Mikrodalga Destekli Ekstraksiyon İle Elde Edilen Bileşenlerinin Tanımlanması
(Fen Bilimleri Enstitüsü, 2019)Melocan (Smilax excelsa L.) is a plant that grown in the Black Sea Region, whose leaves, fruits and sprouts are consumed in the daily diet and which is used as a folk medicine. In this study, leaves, fruits and sprouts of ... -
Menengiç (Pistacia Terebinhus L.) ve Bazı Ekmek Katkı Maddelerinin Hamur Reolojik Özellikleri ve Ekmek Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this research, potential utilization of menengic (Pistacia terebinthus) in bread and its use in combination with other bread additives (ascorbic acid, amylase, lipase, hemicellulase and DATEM) were investigated. For ... -
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 ... -
Mitigation of Thermal Process Contaminants by Alternative Technologies
(Fen Bilimleri Enstitüsü, 2014)Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, hydroxymethylfurfural (HMF), free and bound chloropropanols, and furan are also ... -
Mısır ve Ürünlerinde Prosesin Fusarium Toksinlerine Etkisi
(Fen Bilimleri Enstitüsü, 2013)In this study, the effects of heat treatments on some Fusarium toxins in various corn products were investigated. Within this scope, firstly the natural occurence of major Fusarium mycotoxins in corn samples collected ... -
OKSİDASYON-REDÜKSİYON POTANSİYELİNİN ULTRAFİLTRE BEYAZ PEYNİRİN OLGUNLAŞMA SÜRECİ ÜZERİNE ETKİSİ
(Fen Bilimleri Enstitüsü, 2017)Oxidation–reduction (redox) potential is a fundamental physicochemical parameter that determines the ability of chemical or biochemical systems to oxidize or reduce. Altering intracellular and extracellular redox potentials ... -
Polistiren Nanopartiküllerin Süt İle Etkileşiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)Although plastics at the micrometer level are still the subject of many researches, studies on nanoplastics are limited. There are few studies reporting the effects of nanoplastics on humans and mammals. In this study, ... -
Potentıal of Raman Spectroscopy To Assess the Adulteratıon of Cocoa Butter
(Fen Bilimleri Enstitüsü, 2023-01-04)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 ... -
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 ... -
Resveratrolün Yoğurtta Tekstürel Nitelikleri Geliştirme Olanakları
(Fen Bilimleri Enstitüsü, 2014)The scope of this thesis is to determine the effect of the interaction between milk proteins and natural polyphenol resveratrol on the textural properties and water holding capacity, which are important parameters in the ... -
Rhodotorula Cinsine Ait Bazı Maya Türlerinin Beta-Karoten Üretimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)ABSTRACT INVESTIGATION OF BETA-CAROTENE PRODUCTIONS OF SOME YEAST SPECIES THAT BELONG TO Rhodotorula GENUS Fazilet MIDIK Doctor of Philosophy, Department of Food Engineering Supervisor: Prof. Dr. Z. ... -
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 ... -
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 ...