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Toplam kayıt 122, listelenen: 61-70
Besinsel Liflere Bağlı Biyoaktif Maddelerin Antioksidan Kapasitesi ve Rejenerasyon Davranışının Quencher Metoduyla Belirlenmesi
(Fen Bilimleri Enstitüsü, 2013)
This study aimed to investigate the regeneration potential of antioxidants bound to insoluble food matrix. Studies were performed in vitro with several food matrices rich in dietary fiber (DF) and bound antioxidants. After ...
Soğuk Plazma Uygulamasının Vitaminler ve Polifenol Oksidaz (Pfo) Enzimi Aktivitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)
Within the scope of this thesis, effects of cold plasma application, expected to be used for sterilization purposes in food industry, on vitamins and enzyme activity were investigated. For this purpose two different vitamin ...
Trabzon Ekmeği Üretiminin Aflatoksinler ve Fusarium Toksinleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2014)
The aim of this study was to investigate the fate of aflatoxins and Fusarium toxins during the Trabzon bread-making process. Trabzon bread was prepared by baking of fermented dough at 175 - 220oC. During this process, ...
Çölyak Hastaları İçin Baklagil Unları ile Zenginleştirilmiş Mısır Eriştesi
(Fen Bilimleri Enstitüsü, 2014)
Celiac disease is one of the most common food intolerances. People genetically predisposed to celiac disease cannot tolerate the gliadin fraction of wheat and similar alcohol-soluble proteins (prolamines) of barley, oats ...
Menengiç (Pistacia Terebinhus L.) ve Bazı Ekmek Katkı Maddelerinin Hamur Reolojik Özellikleri ve Ekmek Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)
In this research, potential utilization of menengic (Pistacia terebinthus) in bread and its use in combination with other bread additives (ascorbic acid, amylase, lipase, hemicellulase and DATEM) were investigated. For ...
Gıda ve Biyoaktif Gıda Bileşenlerinin Kaplanması: Proses ve Depolama Stabilitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2015)
This PhD study was aimed to extend the shelf-life of minimally processed and fresh-cut fruits by macro-coating and to restrict the chemical reactivity of some food ingredients (ascorbic acid, sodium chloride and vanillin) ...
Laktik Asit Bakterileri ve Şerbetçiotu (Humulus Lupulus) Kullanılarak Süne ve Kımıl (Eurygaster Spp. ve/veya Aelia spp.)Zararı Görmüş Unların Ekmeklik Kalitesinin İyileştirilmesi
(Fen Bilimleri Enstitüsü, 2013)
In this study, the breadmaking quality of heavily bugs damaged wheat flour (50%,
70%) was tried to improve by using sourdough prepared with Lactic acid bacteria
(Lactobacillus sanfrancissensis and Lactobacillus plantarum), ...
Rhodotorula Cinsine Ait Bazı Maya Türlerinin Beta-Karoten Üretimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)
ABSTRACT
INVESTIGATION OF BETA-CAROTENE
PRODUCTIONS OF SOME YEAST SPECIES
THAT BELONG TO Rhodotorula GENUS
Fazilet MIDIK
Doctor of Philosophy, Department of Food Engineering
Supervisor: Prof. Dr. Z. ...
Development of Jak1 Sirna Medıated Nanotherapeutıcs for Non-Melanoma Skın Cancer Therapy
(Fen Bilimleri Enstitüsü, 2021)
Polyvinyl alcohol (PVA)/Lignin composite nano fibers were fabricated from lignin obtained from olive mill solid waste (OMSW). Deep eutectic solvent (DES) prepared with choline chloride, glycerol, and aluminum chloride ...
Sütte Plazmin ve Kimozin Aktivitesi Üzerine Bazı Fenolik Bileşiklerin Etkisi ve Süreçlere Uyarlanabilirliği
(Fen Bilimleri Enstitüsü, 2021-02)
Phenolic compounds have been of great interest to food scientists and technologists due to epidemiologically approved health benefits. There are a number of studies investigating possible use of polyphenols in dairy such ...