Başlık için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 176, listelenen: 31-50
-
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 ... -
Determination Of The Interactions Between Bound And Free Antioxidants Naturally Occurring In Foods
(Fen Bilimleri Enstitüsü, 2018)This thesis study aimed at investigating the interactions between free and macromolecule- bound antioxidants naturally occurring in foods, to estimate the possible status of antioxidant environment when they are found ... -
Development of a peptide substrate for detection of sunn pest damage in wheat flour
(John Wiley, 2018)BACKGROUND: Since the common protease substrates did not give satisfactory results for the determination of Sunn pestprotease activity in damaged wheat, different peptide substrates derived from the repeated sequences of ... -
Development Of Fats Based On Olive Oil By Chemical Interesterification And Its Utilization In Cookie Production
(Akademiai Kiado Zrt, 2018)Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified ... -
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 ... -
Dietary Salt Intake Is Related To Inflammation And Albuminuria In Primary Hypertensive Patients
(Nature Publishing Group, 2012)BACKGROUND/OBJECTIVES: In this study, we hypothesized that dietary salt intake may be related with inflammation and albuminuria independently from blood pressure (BP) in non-diabetic hypertensive patients. SUBJECTS/METHODS: ... -
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, ... -
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 ... -
Durum Buğdayı Çeşitlerinin Fitik Asit Miktarları, Makarnaya İşleme Sırasındaki Değişiklikler ve Fitik Asitin Azaltılması
(Fen Bilimleri Enstitüsü, 2018-06)In the first part in this study, samples of eight durum wheat (Tritucum durum L.) cultivars (Çeşit-1252, Eminbey, Güney Yıldızı, Kızıltan 91, Maestrale, Mirzabey, Svevo and Zenith) commonly grown in Turkey were used to ... -
Düşük Laktozlu Probiyotik Ultrafiltre Beyaz Peynir Üretimi
(Fen Bilimleri Enstitüsü, 2023)In this study, low-lactose probiotic ultrafiltrated (UF) white cheese was produced by using Lactobacillus acidophilus (LA), Lacticaseibacillus casei (LC) and Bifidobacterium bifidum (BB) probiotic strains as adjunct culture. ... -
Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch
(Taylor & Francis Inc, 2007)In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were ... -
Effect Of Chitosan-Ascorbic Acid Coatings On The Refrigerated Storage Stability Of Fresh-Cut Apples
(2019)Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve ... -
Effect of Double Emulsion Technique and Utılızatıon of Buttermilk Powder as Emulsifier on Ice Cream Quality
(Fen Bilimleri Enstitüsü, 2023)Ice cream product is a remarkably intricate physicochemical system emerges, comprising partially frozen foam, ice crystals, emulsified oil, a blend of true and colloidal solutions, and a liquid phase. This multifaceted ... -
Effect of High Hydrostatic Pressure on Background Microflora and Furan Formation in Fruit Pur,E Based Baby Foods
(Springer India, 2018)The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a ... -
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 ... -
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 ... -
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 ... -
Effects Of Different Fermentation Conditions On Growth And Citric Acid Production Kinetics Of Two Yarrowia Lipolytica Strains
(Croatian Soc Chemical Engineering Technology, 2010)In this study, effects of initial pH, temperature, initial ammonium chloride concentration and initial concentration of various minerals on growth and citric acid production kinetics of two Yarrowia lipolytica strains were ... -
Effects Of Fatty Acid Addition On The Physicochemical Properties Of Corn Starch
(Taylor & Francis Inc, 2014)The effect of addition of six fatty acids (stearic, palmitic, myristic, oleic, palmitoleic, and myristoleic acid) on the gelatinization, glass transition, and retrogradation properties of corn starch as well as their ... -
Effects Of Filtration Process And Storage Time On The Chemical Changes And Sensory Properties Of Olive Oil Extracted From Turkish Uslu Cultivar
(2019)Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from ...