Erişim Hakları "info:eu-repo/semantics/restrictedAccess" Gıda Mühendisliği Bölümü Tez Koleksiyonu için listeleme
Toplam kayıt 12, listelenen: 1-12
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Effect of Proteın Polyphenol Interaction on The Physicochemical Properties of Set Type Yogurt and on the Digestibility of Milk Proteins
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect Of Proteın Polyphenol Interaction On The Physicochemical Propertıes Of Set Type Yogurt And On The Digestibility Of Milk Proteıns
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Enzime Dirençli Nişasta İlavesinin Galeta Unundan Üretilen Ekstrüzyon Ürünlerinin Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2018-06)In the first part of this study, extrudates were produced from both bread wheat flour and bread crumbs obtained from the breads produced by using the same wheat flour. Three different feed moisture contents (13, 15 or 17%) ... -
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 ... -
Gıda Kaynaklı Patojen Bakterilerin Biyokontrolünde Faj Terapi Ve Fitoterapinin Birlikte
(Fen Bilimleri Enstitüsü, 2017)Nowadays, the antibiotic resistance in pathogenic bacteria is rapidly increasing, which makes it difficult to prevent and treat bacterial infections. This led researchers to seek alternative treatment methods for antibiotics. ... -
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 ... -
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 ... -
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, ... -
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 ... -
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 ... -
Utilization of Commercial Adjunct Culture in The Manufacture of Ultrafiltrated White Cheese and its Effects on The Cheese Properties
(Fen Bilimleri Enstitüsü, 2017)In this study, the effect of the commercial adjunct culture of CR-319 containing Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris on the microbiological, chemical, biochemical, textural and sensorial ...