Browsing Gıda Mühendisliği Bölümü Tez Koleksiyonu by Subject "Maillard reaction"
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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 ... -
Investigation of Sugar Reduction in Biscuits Based on Sensory Analysis
(Fen Bilimleri Enstitüsü, 2023)Biscuits are the bakery products frequently preferred by consumers of all ages, as they are easily accessible, ready for consumption, and have a wide variety. Sugar has important effects on taste, texture, and structure. ... -
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 ...