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Investıgatıon Of Formatıon Of Α-Dıcarbonyl Compounds In Fruıt Based Products
(Fen Bilimleri Enstitüsü, 2021)
α-Dicarbonyl compounds and 5-hydroxymethyl-2-furfural (HMF) can be formed from sugars during the processing and storage of fruit products, due to their sugar-rich and acidic nature. Maillard reaction and caramelization are ...
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 ...
Yulafa Uygulanan Hidrotermal Isıl İşlemin Yulaf Unu ve Kepeğinin Depolama Stabilitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-10-26)
Compared to other grains, oats (Avena sativa L.) have a high dietary fiber, fat and protein contents and are rich in minerals. The high fat content and enzyme (lipase, lipoxygenase, peroxidase) activities of oat cause short ...
Ekşi Hamurlardan İzole Edilen Lactobacıllus Brevis ve Lactobacıllus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)
Nowadays, the interest in safe products is increasing due to the increasing awareness of consumers and the desire of consumers to consume healthier products. Industrially, the long shelf life of foods provides benefits to ...
Evaluatıon of Functıonal Food Ingredıents Produced By Sproutıng and Fermentatıon of Dıfferent Graıns in Terms of Thermal Processıng Contamınants
(Fen Bilimleri Enstitüsü, 2022)
Recently, the sprouted grains have commenced to be attracted progressively by food scientists and food market due to alleged health claims. The grains obtained as a result of the sprouting process, which takes about 2-3 ...
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, ...
Yeşil Çay Polifenollerinin Kazein ile Β- Laktoglobulin Etkileşimleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-09-22)
Within the scope of the thesis, it has been tried to determine the interactions of Betalactoglobulin (BLG) and Kappacasein (KCN), which are aimed at different degrees of denaturation at different heat treatment norms, and ...
Yulaf Islah Örneklerinin Yağ Asidi Kompozisyonu, Lipaz Aktivitesi Ve Termal Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2018)
Oat is relatively new culture plant compared to wheat and barley. Inspite of having an
important role in animal feeding in the past, oat has been gaining importance for human
consumption as well as industrial raw materials. ...
Yulaf Islah Örneklerinin Fitik Asit ve Mineral İçeriklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2018)
This study was conducted to determine some nutritional properties of alternativesummer
and winter oat varieties (Avena sativa L.) desired to be developed in terms
of suitable for human nutrition in 2014-2015 and 2015-2016 ...
Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods During Simulated Gastrointestinal Digestion
(Fen Bilimleri Enstitüsü, 2021-06)
Oxidative and dicarbonyl stresses generated by the imbalance between the metabolism or the generation of the free radicals and α-dicarbonyl compounds are associated with chronic diseases. Biologically active pure compounds ...