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Now showing items 11-20 of 122
Increasing the Total Antioxidant Capacity Bound to Insoluble Dietary Fiber
(Fen Bilimleri Enstitüsü, 2015)
This study aimed to provide an in-depth investigation of the interaction between insoluble wheat bran and polyphenols.Treatment with tannic acid, but not gallic acid, increased the bound antioxidant capacity of insoluble ...
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. ...
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 ...
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 ...
Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi
(Fen Bilimleri Enstitüsü, 2013)
In this study, evaluation of sour cherry seed generated as a waste material during
processing of sour cherries into processed products such as juice and jam was
investigated. A juice processing plant located in Mersin ...
Fındığın Kavrulması Sırasında Gerçekleşen Maillard Reaksiyonuna Lipit Oksidasyonunun Katkısı
(Fen Bilimleri Enstitüsü, 2013)
n this study, the contribution of lipid oxidation to non enzymatic browning reactions in roasted hazelnuts was investigated. In order to determination of possible lipid oxidation and non enzymatic browning reaction products ...
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 ...
Farklı Orijinden Sütlerin Rennetlenme Kinetiklerinin Yüzey Hidrofobisitesi Yaklaşımıyla İncelenmesi
(Fen Bilimleri Enstitüsü, 2014)
The objective of this study is to investigate the differences in rennetting kinetics of milks from different origins including bovine, ovine, caprine and buffalo via surface hydrophobicity approach. Fmax valueswere found ...
Sosis Üretiminde Kullanılan Farklı Hidrokolloidlerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)
In this study, the thermal properties and quality of low fat frankfurters containing different hydrocolloids were investigated. The moisture, fat and protein contents, water holding capacity, process yield, colour, texture ...
Mısır ve Ürünlerinde Prosesin Fusarium Toksinlerine Etkisi
(Fen Bilimleri Enstitüsü, 2013)
In this study, the effects of heat treatments on some Fusarium toxins in various
corn products were investigated. Within this scope, firstly the natural occurence of
major Fusarium mycotoxins in corn samples collected ...