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Toplam kayıt 122, listelenen: 41-50
Effect of Roasting on the Formation of Maillard Reaction Products in Sesames
(Fen Bilimleri Enstitüsü, 2019)
Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting ...
Kemometrik Yaklaşımlarla Gıda Tağşişlerinin Belirlenmesinde Spektroskopik Yöntemlerin Kullanılması
(Fen Bilimleri Enstitüsü, 2019)
Food integrity can be actualised by providing monitorable, safe, high quality and authentic food. The provision of these components reveals the need to develop rapid and precise analysis methods. In recent years, synchronous ...
Elektroeğrilmiş Polivinil Alkol/Selüloz Asetat Hibrit Fiberlere Probiyotik Enkapsülasyonu
(Fen Bilimleri Enstitüsü, 2020)
The importance of intestinal health has been getting attention in recent years. Probiotic microorganisms are known to be very important for intestinal health. Although these microorganisms affect the health positively, ...
Aureobasidium Pullulans İle Pullulan Üretimine Etki Eden Çeşitli Parametrelerin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019-12)
In this thesis, the effects of various fermentation parameters on the pullulan production
of Aureobasidium pullulans AZ-6 strain were investigated. Fermentation experiments in
the study were carried out in the batch ...
Doğal Ekşi Hamurlardan Laktik Asit Bakterilerinin İzolasyonu ve Tanımlanması ile Bazı Probiyotik Özelliklerinin Saptanması
(Fen Bilimleri Enstitüsü, 2019)
The use of starters in bread making is an essential and important step. Commercial
starters used for this purpose provide saving of time and breads have different properties
as compared to conventional breads. Recently, ...
Yöresel Ekşi Hamurlardan Saccharomyces Cerevisiae Suşlarının İzolasyonu, Tanımlanması ve Multifonksiyonel Özelliklerinin Belirlenerek Endüstriyel Öneme Sahip Suşların Saptanması
(Fen Bilimleri Enstitüsü, 2020-02-05)
In this thesis research, it was aimed to determine industrially important indigenous Saccharomyces cerevisiae strains isolated from local sourdoughs by examining strains’ multifunctional properties. For this purpose, 38 ...
Biyofortifikasyonun Arpa, Yulaf ve Öğütme Fraksiyonlarında Bazı Mineraller ve Fonksiyonel Bileşenler Üzerine Etkisinin Araştırılması
(Fen Bilimleri Enstitüsü, 2020-03-05)
This study was carried out i) to compare fibre rich fraction (FRF) yields of two milling systems from biofortified (+) and non-biofortified (-) hull-less barley cv. Yalin and ii) to compare bran yields of short and long ...
Tip 4 Enzime Dirençli Nişasta İlavesiyle Üretilen Ekmek ve Makarna Örneklerinde Tahmini Glisemik İndeks Değerlerinin ve Bazı Fonksiyonel Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2020)
Interest in resistant starch (RS) as a food ingredient has been increasing because of its potential physiological benefits. In comparison with conventional fibers, such as bran, RS generally results in end products with ...
Süt ve Süt Ürünlerinde Tür Tayinin Senkronize Floresans Spektroskopisiyle Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020)
In the dairy industry, the mixing of high-priced milk types such as sheep, goats, and buffalo with low-priced milk types such as cow milk, and therefore the inability to determine the purity of milk types and the fact that ...
Bazı Ekmeklik Buğday Çeşitlerinin Fonksiyonel ve Tam Buğday Ekmeği Özelliklerinin Karşılaştırılması, Kalite ve Fonksiyonel Özellikler Bakımından İyileştirilme Olanaklarının Araştırılması
(Fen Bilimleri Enstitüsü, 2020)
Six bread wheat varieties (modern cultivars) widely grown in Turkey, nine different bread wheat varieties registered in former years prior to 1970 (old cultivars) and three different local wheats grown in Anatolia in the ...