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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 ...
Streptococcus salivarius subsp. thermophilus’UN CRISPR-CAS TİP II SİSTEMİNİN TESPİTİ VE TANIMLAMASI
(Fen Bilimleri Enstitüsü, 2024)
Lactic acid bacteria (LAB) are a group of bacteria characterized by their ability to produce lactic acid as the final product. They are fermentative, acid-tolerant bacteria. Lactic acid bacteria can be Gram-positive cocci ...
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 ...
Süt ve Süt Ürünlerinde Sorunlara Neden Olan Patojen Salmonella SPP. ve Psikrotrof Pseudomonas Fluorescens Suşlarının Biyokontrolünde Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2023)
Salmonella spp. and psychrotrophic microorganisms are significant concerns in the dairy industry. Salmonella, a prominent foodborne pathogen, poses substantial health risks and remains a global public health concern. ...
Effect of Double Emulsion Technique and Utılızatıon of Buttermilk Powder as Emulsifier on Ice Cream Quality
(Fen Bilimleri Enstitüsü, 2023)
Ice cream product is a remarkably intricate physicochemical system emerges, comprising partially frozen foam, ice crystals, emulsified oil, a blend of true and colloidal solutions, and a liquid phase. This multifaceted ...
Düşük Laktozlu Probiyotik Ultrafiltre Beyaz Peynir Üretimi
(Fen Bilimleri Enstitüsü, 2023)
In this study, low-lactose probiotic ultrafiltrated (UF) white cheese was produced by using Lactobacillus acidophilus (LA), Lacticaseibacillus casei (LC) and Bifidobacterium bifidum (BB) probiotic strains as adjunct culture. ...
Effects of Infrared Treatments on Some Constituents, Functional Properties and Mucilage Properties of Chia Seed
(Fen Bilimleri Enstitüsü, 2023-07-07)
Chia seed (Salvia hispanica) has high nutritional value and positive effect on health due to its protein and total dietary fiber contents, phenolic compounds, and essential oils. Mucilage extracted from chia can be used ...
Investigation of the Effects of Gluten-Green Tea Phenols Interaction on Immunogenic Gluten Peptides
(Fen Bilimleri Enstitüsü, 2023-07-06)
Celiac disease is an autoimmune disorder with the prevalence of 1% of the population and triggered by the consumption of gluten. Due to the high proline content of gluten, which makes it resistant to digestive enzymes, ...
Ters Ozmoz Teknolojisinin Beyaz Peynir Üretiminde Kullanımı
(Fen Bilimleri Enstitüsü, 2023)
Due to technological developments and economic reasons, the use of membrane filtration systems in the dairy industry has been increasing in recent years. Especially in cheese production, microfiltration and ultrafiltration ...
Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Konsantre Çedar ve Küflü Peynir Aroması Eldesi
(Fen Bilimleri Enstitüsü, 2023-05-17)
The increasing awareness of consumers towards the consumption of natural products has led to the focus on obtaining additives in natural ways rather than through chemical/synthetic ways. Although recent studies have focused ...