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Now showing items 51-60 of 122
Beyaz Peynir ve Süt İşleme Tesisinden İzole Edilen Mikrobiyotanın Karakterizasyonu
(Fen Bilimleri Enstitüsü, 2020-06-25)
In this study, it was aimed to determine the microbiota of industrially produced white cheese, dairy products that occur during production and equipment using in production by culturomics based on Matrix Assisted Laser ...
Türkiye Koşullarında Yetiştirilen Teff Tahılı (Eragrostis tef)’nın Kompozisyonunun ve Teknolojik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020-06)
In this study, the chemical composition and some technological properties of Eragrostis tef (teff) seeds obtained in the climate, soil and agronomic conditions of our country were determined. Their nutritional values and ...
Geleneksel Yoğurtlardan Starter Bakterilerin İzolasyonu, Moleküler Tanımlaması Ve Bazı Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2018-08-31)
The fermentation process of starter cultures is one of the most important factors of chemical, physical and biological changes that occur during the transformation of milk into yoghurt. In this thesis, it was aimed to ...
Determination of Liquid Egg Quality and Effects of Heat Treatment on Egg Proteins
(Fen Bilimleri Enstitüsü, 2017-04)
Egg is one of the fundamental food that has been consumed by human beings for many years due to its high nutritional value. Besides high nutrient content, it contributes to textural and sensory properties of food thanks ...
Antibiyotik Tayinine Yönelik Biyosensör Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017-06-20)
Antibiotics are one of the most used drug type in pharmaceutical. But the efficiency of these drugs comes to a standstill point because of the bacterial resistance fact that has become widespread day after day. Inefficient ...
Yüzeyde Güçlendirilmiş Raman Spektroskopisi Tekniği Kullanılarak Hedef Dna Dizi Tayini
(Fen Bilimleri Enstitüsü, 2013)
Within the scope of this study, development of a sensitive deoxyribonucleic acid
(DNA) biosensor by using surface enhance Raman spectroscopy (SERS) technique
was studied. For this purpose two kinds of magnetic nanoparticles ...
Effect of Proteın Polyphenol Interaction on The Physicochemical Properties of Set Type Yogurt and on the Digestibility of Milk Proteins
(Fen Bilimleri Enstitüsü, 2017-01)
The subject of protein-polyphenol interaction is of great interest to food science
because of causing the physicochemical changes in protein structure, which results
possibly in not only enhance the food product quality ...
Investigation Of Chemical Reactions In Hazelnut Induced By Roasting
(Fen Bilimleri Enstitüsü, 2017)
High lipid content, proteins and their reactive amino side chains, sugars including the reducing sugars as well as vitamins, minerals and the other constituents make hazelnut a complex reaction medium. The constituents of ...
Effect Of Proteın Polyphenol Interaction On The Physicochemical Propertıes Of Set Type Yogurt And On The Digestibility Of Milk Proteıns
(Fen Bilimleri Enstitüsü, 2017-01)
The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ...
Süne-Kımıl (Eurygaster spp. ve/veya Aelia spp.) Zararı Görmüş Unların Kek, Bisküvi ve Ekmeklerde Akrilamid ve Hidroksimetilfurfural (HMF) Oluşumuna Etkisi
(Fen Bilimleri Enstitüsü, 2013)
Grain pests like Pentatomid insects named as wheat bugs (Eurygaster spp., Aelia
spp. and Nysius huttoni) or “suni bug” (Eurygaster spp.) have detrimental effects
on grains, especially Gramineae. While the insects absorb ...