Konu "Gıda mühendisliği" için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 25, listelenen: 1-20
-
Chemical Changes Occurring in Nuts and Oilseed Varieties During Roasting
(Fen Bilimleri Enstitüsü, 2022)The consumption of nuts and seeds is considered a part of a healthy diet. They can be consumed raw or as snacks after being roasted generally at 130-200 °C. Roasting provides desirable aroma, color, and also texture, thereby ... -
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 ... -
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. ... -
Evaluation of Functional Food Ingredients Produced By Sprouting and Fermentation of Different Grains in Terms of Bioctive and Neuroactive Compounds
(Fen Bilimleri Enstitüsü, 2022-01-21)Sprouting takes place by keeping the grains at a certain temperature and relative humidity for a certain period after taking a certain amount of water into their structures. It is known that sugar and amino acid concentrations ... -
Evaluatıon of Functıonal Food Ingredıents Produced By Sproutıng and Fermentatıon of Dıfferent Graıns in Terms of Thermal Processıng Contamınants
(Fen Bilimleri Enstitüsü, 2022)Recently, the sprouted grains have commenced to be attracted progressively by food scientists and food market due to alleged health claims. The grains obtained as a result of the sprouting process, which takes about 2-3 ... -
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 ... -
Farklı Unlardan Üretilen Ekşi Hamurlardan İzole Edilen Lactobacillus Brevis ve Lactobacillus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)This study aimed to investigate the antimicrobial effect of lactic acid bacteria against some foodborne pathogens. Within the scope of Dr. Gizem KEZER's thesis as "Isolation and identification of lactic acid bacteria from ... -
Gıdalarda Kullanılmak Üzere Bakteriyofaj Temelli Enkapsülasyon Yöntemlerinin İncelenmesi, Optimizasyon ve Depolama Etkinliği Tayini
(Fen Bilimleri Enstitüsü, 2023)It is known that bacteriophages are effective antimicrobial agents in biocontrol applications related to food preservation and safety. While exploiting this potential is an exciting future prospect, there is an urgent need ... -
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 ... -
Investigation of the Effects of Gluten-Green Tea Phenols Interaction on Immunogenic Gluten Peptides
(Fen Bilimleri Enstitüsü, 2023-07-06)Celiac disease is an autoimmune disorder with the prevalence of 1% of the population and triggered by the consumption of gluten. Due to the high proline content of gluten, which makes it resistant to digestive enzymes, ... -
Isıl İşlem ve Homojenizasyonun UHT Sütlerde Protein Yapısı Üzerine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022-04)Depending on the severity of the heat treatment applied to milk, physicochemical changes such as denaturation of serum proteins, κ-casein/β-lactoglobulin complex formation, calcium phosphate precipitation, Maillard reaction ... -
Mitigation of Acrylamide Formation in Bakery Products By Using Asparaginase Enzyme
(Fen Bilimleri Enstitüsü, 2022)Maillard reaction is a reaction that occurs as a result of the interaction of amino groups and carbonyl groups. It improves the characteristics of foods such as color, taste, smell and texture although it causes some ... -
Potentıal of Raman Spectroscopy To Assess the Adulteratıon of Cocoa Butter
(Fen Bilimleri Enstitüsü, 2023-01-04)Cocoa butter (CB) has unique physicochemical properties and is the main ingredient in chocolate formulations. However, due its low availability and high price, modified fats called cocoa butter alternatives (CBAs) which ... -
Protein Primer Yapısının Fenolik Bileşiklerle Modifikasyonu Aracılığıyla Protein Bazlı Fonksiyonel İngrediyen Eldesi
(Fen Bilimleri Enstitüsü, 2020)Proteins are vital food ingrediens due to their nutritional value and functional properties. Changing the protein structure with modifications is important in terms of providing food safety, corresponding nutritional demands ... -
Saccharomyces cerevisiae ve Metschnikowia pulcherrima İçeren Sıralı Fermantasyonda Karışık Başlangıç Kültürünün Kullanılmasına Yönelik Transkripsiyonel Yanıt
(Fen Bilimleri Enstitüsü, 2022)Yeast has played a role in the production of basic foods for mankind throughout history. With the development of science and technology, the knowledge about yeasts has increased day by day. Today, problems encountered in ... -
Seçilmiş Yerel Buğday Çeşitlerinin Karşılaştırmalı Transkriptomik Analizi ve Çinko Uygulamasının Bazı Enzim Genlerinin İfade Düzeyine Olan Etkisi
(Fen Bilimleri Enstitüsü, 2022)Wheat is an easy-to-cultivate, high-yielding cereal product and is grown in many places in the world due to its adaptability to different climatic and soil conditions. In order to meet the increasing population demand, ... -
Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Enzim Modifiye Peynirden Konsantre Peynir Aroması Eldesi
(Fen Bilimleri Enstitüsü, 2022)The aim of this study was to obtain concentrated cheese flavor from Enzyme modified cheese (EMC) by using the Supercritical carbon dioxide extraction (SC-CO2) method. For this purpose, cheese flavor extraction was performed ... -
Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Konsantre Çedar ve Küflü Peynir Aroması Eldesi
(Fen Bilimleri Enstitüsü, 2023-05-17)The increasing awareness of consumers towards the consumption of natural products has led to the focus on obtaining additives in natural ways rather than through chemical/synthetic ways. Although recent studies have focused ... -
Süt ve Süt Ürünlerinde Sorunlara Neden Olan Patojen Salmonella SPP. ve Psikrotrof Pseudomonas Fluorescens Suşlarının Biyokontrolünde Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2023)Salmonella spp. and psychrotrophic microorganisms are significant concerns in the dairy industry. Salmonella, a prominent foodborne pathogen, poses substantial health risks and remains a global public health concern. ... -
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 ...