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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, ...
Effects of Some Soy Products on Rheological, Functional and Sensory Propertıes of Milk Chocolate
(Fen Bilimleri Enstitüsü, 2019-08-07)
Today, different types of diets and food products are of great interest. Soy chocolate, which is one of these products, is produced in various countries and there is not much research on the effect of the soy products on ...
Protein Primer Yapısının Fenolik Bileşiklerle Modifikasyonu Aracılığıyla Protein Bazlı Fonksiyonel İngrediyen Eldesi
(Fen Bilimleri Enstitüsü, 2020)
Proteins are vital food ingrediens due to their nutritional value and functional properties. Changing the protein structure with modifications is important in terms of providing food safety, corresponding nutritional demands ...
Makarnalık Buğday ve Makarnada Ekmeklik Buğdayın Tespit Edilmesi için Bazı Spektroskopik Analiz Yöntemlerinin Kullanılması
(Fen Bilimleri Enstitüsü, 2020-09)
Although common wheat (Triticum aestivum) has poor pasta making qulity, some pasta producers blend common whea with durum wheat (Triticum durum) in pasta production because of economic concerns and lower price of common ...
Farklı Kaynaklardan Elde Edilen Esansiyel Yağlar Ve Baharatlarda Bazı Kalite Özelliklerinin Spektrometrik Yöntemlerle Tespiti
(Fen Bilimleri Enstitüsü, 2017)
Spices have own characteristic flavor arises from volatile compounds that they have comprised. Terpenoid compounds constitute a majority of volatile oil (essential) of spices. Terpenoids, which are present in aromatic ...
Doğal Esansiyel Yağlar ve Doğal Ekstraktlar ile Emülsifiye Et Ürünleri Üretimi ve Kalite Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)
In this study, 12 different salami samples containing different essential oils (thymol and
rosemary essential oils) and red beet extract, which is a natural colorant, were
experimentally produced in order to reduce the ...
Arpa Unu ve Çavdar Unu İlavesinin Buğday Unlarının Bazı Fiziksel, Kimyasal, Reolojik ve Ekmek Kalite Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)
The aim of this study was to investigate dough rheological properties and bread quality characteristics of wheat flour supplemented with hulless barley and rye flours at different ratios. Hulless barley and rye flours were ...
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 ...
Çeşitli Doğal Substratların Yerel Bir Aureobasidium Pullulans Suşunun Pullulan Üretimine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)
In this thesis, effects of the usage of various natural substrates as fermentation media on production of pullulan by domestic A. pullulans AZ-6 strain were investigated. For this purpose various citrus peels (orange, ...
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 ...