Ara
Toplam kayıt 122, listelenen: 71-80
Yumurta Kabuğu Zarı Proteinleri ve Gam Arabik Kompleksinin Emülsiyon Stabilitesi Üzerine Etkisinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021-02-22)
Emulsifiers are surface-active agents promoting the formation and stabilization of emulsions. The formation mechanism of additives used as emulsifiers also plays an important role. The production method of emulsifiers ...
Farklı Bölge Buğday Unlarından Üretilen Ekşi Hamurlardan İzole Edilen Endojen Mayaların Bazı Teknolojik ve İmmünojenik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020)
In this study, yeast colonies were isolated from sourdoughs that were prepared with wheat flours which were collected from Turkey’s different areas meanwhile one of them was readymade sourdough. The isolates that were ...
İn Vitro Şartlarda Laktik Asit Bakterilerinin Ve Yoğurdun Kurşun Ve Kadmiyum Bağlama Özelliğinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018-06)
The main purpose of this study is to investigate the heavy metal (Pb and Cd) binding and binding stability properties of lactic acid bacteria (LAB), to examine the heavy metal biosorption potential of yoghurts containing ...
OKSİDASYON-REDÜKSİYON POTANSİYELİNİN ULTRAFİLTRE BEYAZ PEYNİRİN OLGUNLAŞMA SÜRECİ ÜZERİNE ETKİSİ
(Fen Bilimleri Enstitüsü, 2017)
Oxidation–reduction (redox) potential is a fundamental physicochemical parameter that determines the ability of chemical or biochemical systems to oxidize or reduce. Altering intracellular and extracellular redox potentials ...
Histamine Bağlanan Peptitlerin Faj Gösterim Yöntemi İle Belirlenmesi
(Fen Bilimleri Enstitüsü, 2021)
Histamine, one of the most frequently found biogenic amines in foods, threatens public
health due to its high toxicity. Therefore, rapid, and sensitive quantification of histamine
in food samples has vital importance in ...
Aminoasitlerin Farklı Fermantasyon Koşullarında Ortaya Çıkan Değişimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018)
Fermentation is one of the food processing techniques, which can change the chemical composition of foods. Changes in chemical composition during fermentation stem from metabolism of microorganisms found in fermented foods, ...
Utilization Of Camel Chymosin In The Production Of Reduced Fat Ultrafiltrated White Cheese And Its Effect On Cheese Quality
(Fen Bilimleri Enstitüsü, 2017)
In this study, utilization of camel chymosin in the production of reduced fat ultrafiltrated (UF) white cheese and its effects on the cheese quality was investigated during the ripening period. Animal-calf rennet, ...
Sortaz A Enzimine Karşı İnhibitör Peptitlerin Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2017)
The emergence of pathogenic bacterial strains resistant to antibiotics is a major human health threat. In order to overcome this critical problem, it is in urgent need of developing novel antimicrobial agents those either ...
THE PRODUCTION OF A FUNCTIONAL YOGURT FORTIFIED WITH BROWN RICE
(Fen Bilimleri Enstitüsü, 2018)
In this study, functional yogurt with high γ-aminobutyric acid (GABA) content was produced by using crude extracts of germinated brown rice (GBR). GABA fortification by GBR is considered as easy, applicable and economical ...
Küf dekontaminasyonu için akışkan yatak atmosferik basınç plazma reaktörü tasarımı
(Fen Bilimleri Enstitüsü, 2015)
In this thesis study, an atmospheric pressure fluidized bed plasma system was designed and its decontamination effect on aflatoxigenic fungi (Aspergillus flavus, Aspergillus parasiticus) on the surfaces of hazelnut and ...