Başlık için Gıda Mühendisliği Bölümü Tez Koleksiyonu listeleme
Toplam kayıt 122, listelenen: 82-101
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Seçilmiş Yerel Buğday Çeşitlerinin Karşılaştırmalı Transkriptomik Analizi ve Çinko Uygulamasının Bazı Enzim Genlerinin İfade Düzeyine Olan Etkisi
(Fen Bilimleri Enstitüsü, 2022)Wheat is an easy-to-cultivate, high-yielding cereal product and is grown in many places in the world due to its adaptability to different climatic and soil conditions. In order to meet the increasing population demand, ... -
Sert Şekerlemelerde Kontrolsüz İnversiyon ve Soğuk Erime Problemlerinin Araştırılması ve Çözüm Önerileri
(Fen Bilimleri Enstitüsü, 2014)This study was supported by SAN-TEZ Project of Republic of Turkey, Ministry of Science, Industry and Technology (Project no: 01597.STZ.2012-2). In this study, it was aimed to solve uncontrolled inversion and cold melting ... -
Soğuk Plazma Uygulamasının Vitaminler ve Polifenol Oksidaz (Pfo) Enzimi Aktivitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)Within the scope of this thesis, effects of cold plasma application, expected to be used for sterilization purposes in food industry, on vitamins and enzyme activity were investigated. For this purpose two different vitamin ... -
Sortaz A Enzimine Karşı İnhibitör Peptitlerin Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017)The emergence of pathogenic bacterial strains resistant to antibiotics is a major human health threat. In order to overcome this critical problem, it is in urgent need of developing novel antimicrobial agents those either ... -
Sosis Üretiminde Kullanılan Farklı Hidrokolloidlerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this study, the thermal properties and quality of low fat frankfurters containing different hydrocolloids were investigated. The moisture, fat and protein contents, water holding capacity, process yield, colour, texture ... -
Sosis Üretiminde Kullanılan Farklı Yağ İkame Maddelerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)In this study, the thermal properties and quality of low fat frankfurters containing different fat replacers were investigated. The moisture, fat, protein, water holding capacity, process yield, colour, texture profile ... -
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 ... -
SÜNE ZARARININ TESPİTİ İÇİN FLOROMETRİK YÖNTEM GELİŞTİRİLMESİ
(Fen Bilimleri Enstitüsü, 2017)Sunn Pest (Eurygaster spp.) is one of the most common wheat bugs in our country, causing excessive losses of crop yield and decrease in technological properties of wheats. During the feeding of Sunn Pest from wheat grain, ... -
Süne-Kımıl (Eurygaster spp. ve/veya Aelia spp.) Zararı Görmüş Unların Kek, Bisküvi ve Ekmeklerde Akrilamid ve Hidroksimetilfurfural (HMF) Oluşumuna Etkisi
(Fen Bilimleri Enstitüsü, 2013)Grain pests like Pentatomid insects named as wheat bugs (Eurygaster spp., Aelia spp. and Nysius huttoni) or “suni bug” (Eurygaster spp.) have detrimental effects on grains, especially Gramineae. While the insects absorb ... -
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 ...