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Toplam kayıt 122, listelenen: 101-110
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 ...
Evaluation of Functional Food Ingredients Produced By Sprouting and Fermentation of Different Grains in Terms of Bioctive and Neuroactive Compounds
(Fen Bilimleri Enstitüsü, 2022-01-21)
Sprouting takes place by keeping the grains at a certain temperature and relative humidity for a certain period after taking a certain amount of water into their structures. It is known that sugar and amino acid concentrations ...
Saccharomyces cerevisiae ve Metschnikowia pulcherrima İçeren Sıralı Fermantasyonda Karışık Başlangıç Kültürünün Kullanılmasına Yönelik Transkripsiyonel Yanıt
(Fen Bilimleri Enstitüsü, 2022)
Yeast has played a role in the production of basic foods for mankind throughout history. With the development of science and technology, the knowledge about yeasts has increased day by day. Today, problems encountered in ...
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 ...
Aureobasidium pullulans ile Liamocin (Ağır Yağ) Üretiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2023-01-20)
In this thesis, the effects of various fermentation parameters on liamocin production of Aureobasidium pullulans NBRC 100716 were investigated. In the study, all fermentation experiments were carried out in batch system, ...
Bazı Probiyotik Bakterilerin Mikroenkapsülasyonu ve Meyve Suyunda Kullanımının Araştırılması
(Eğitim Bilimleri Enstitüsü, 2021)
Probiotic microorganisms have many positive effects on human health. In order for these
effects to be observed in humans, a certain amount of probiotics should be consumed
regularly everyday. Therefore, the presence ...
Titanyum Dioksit Nanopartikülleri ile Gıda Bileşenlerinin Etkileşiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2023-01-30)
Engineered nanoparticles have led to their use in a variety of fields, including physics, chemistry, medicine, and agriculture. Some metal nanoparticles (silver, iron, zinc) used as food additives to improve the technological ...
Potentıal of Raman Spectroscopy To Assess the Adulteratıon of Cocoa Butter
(Fen Bilimleri Enstitüsü, 2023-01-04)
Cocoa butter (CB) has unique physicochemical properties and is the main ingredient in chocolate formulations. However, due its low availability and high price, modified fats called cocoa butter alternatives (CBAs) which ...
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. ...
Utilization of Pectin Produced from Infrared Dried Orange Peel in Development of Electrospun Nanofibers and Characterızation of the Nanofibers
(Fen Bilimleri Enstitüsü, 2023)
In recent years, utilization of infrared (IR; Infrared) drying in food industry is increasing, due to its advantages (efficient, energy saving, low cost, direct heat penetration, fast heating rate, short processing time) ...