Tür "info:eu-repo/semantics/doctoralThesis" Gıda Mühendisliği Bölümü Tez Koleksiyonu için listeleme
Toplam kayıt 41, listelenen: 1-20
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Aminoasitlerin Farklı Fermantasyon Koşullarında Ortaya Çıkan Değişimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018)Fermentation is one of the food processing techniques, which can change the chemical composition of foods. Changes in chemical composition during fermentation stem from metabolism of microorganisms found in fermented foods, ... -
Antibiyotik Tayinine Yönelik Biyosensör Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017-06-20)Antibiotics are one of the most used drug type in pharmaceutical. But the efficiency of these drugs comes to a standstill point because of the bacterial resistance fact that has become widespread day after day. Inefficient ... -
Atmosferik Basınç Plazma Uygulamasının Gıdaların Dekontaminasyonu ve Detoksifikasyonu Amacıyla Kullanımı
(Fen Bilimleri Enstitüsü, 2015)This study focuses on the utilization of plasma technique for the reduction of fungal spores,inoculated on model foods (hazelnut, flaked red pepper), to determine whether non-thermal atmospheric and low-pressure plasmas ... -
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 ... -
Ayvalık (Edremit Yağlık) Çeşidi Naturel Sızma Zeytinyağı Uçucu Bileşenlerinin Spme-Gc/Ms Ve Raman Spektroskopisi İle Karakterize Edilmesi
(Fen Bilimleri Enstitüsü, 2018)Olive oil, which has a great importance for Mediterranean diet, and its consumption is rising around the world. Moreover, the "geographic indications", which are considered as an assurance of quality and enhance the product ... -
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 ... -
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 ... -
Chemical Changes Occurring in Nuts and Oilseed Varieties During Roasting
(Fen Bilimleri Enstitüsü, 2022)The consumption of nuts and seeds is considered a part of a healthy diet. They can be consumed raw or as snacks after being roasted generally at 130-200 °C. Roasting provides desirable aroma, color, and also texture, thereby ... -
Determination of Liquid Egg Quality and Effects of Heat Treatment on Egg Proteins
(Fen Bilimleri Enstitüsü, 2017-04)Egg is one of the fundamental food that has been consumed by human beings for many years due to its high nutritional value. Besides high nutrient content, it contributes to textural and sensory properties of food thanks ... -
Determination Of The Interactions Between Bound And Free Antioxidants Naturally Occurring In Foods
(Fen Bilimleri Enstitüsü, 2018)This thesis study aimed at investigating the interactions between free and macromolecule- bound antioxidants naturally occurring in foods, to estimate the possible status of antioxidant environment when they are found ... -
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, ... -
Doğal Esansiyel Yağlar ve Doğal Ekstraktlar ile Emülsifiye Et Ürünleri Üretimi ve Kalite Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)In this study, 12 different salami samples containing different essential oils (thymol and rosemary essential oils) and red beet extract, which is a natural colorant, were experimentally produced in order to reduce the ... -
Ekstrüzyon Pişirmenin Maillard Reaksiyonu Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this study, effects of system parameters and ingredients used in product formulations on Maillard reaction during extrusion cooking were investigated. Different formulations were prepared by using reducing sugars ... -
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 ... -
Gıda ve Biyoaktif Gıda Bileşenlerinin Kaplanması: Proses ve Depolama Stabilitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2015)This PhD study was aimed to extend the shelf-life of minimally processed and fresh-cut fruits by macro-coating and to restrict the chemical reactivity of some food ingredients (ascorbic acid, sodium chloride and vanillin) ... -
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 ... -
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 ...