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Protein Patterns and Plasmid Profiles of The Bacterial Strains Isolated From A Poultry Slaughterhouse in Ankara, Turkey
(Faculty Food Technology Biotechnology, 2005)
A total of 65 identified isolates of coliform bacteria Salmonella, including Campylobacter and Staphylococcus isolated from different control points of a poultry slaughterhouse in Ankara, Turkey were characterized by ...
Biyofortifikasyonun Arpa, Yulaf ve Öğütme Fraksiyonlarında Bazı Mineraller ve Fonksiyonel Bileşenler Üzerine Etkisinin Araştırılması
(Fen Bilimleri Enstitüsü, 2020-03-05)
This study was carried out i) to compare fibre rich fraction (FRF) yields of two milling systems from biofortified (+) and non-biofortified (-) hull-less barley cv. Yalin and ii) to compare bran yields of short and long ...
Tip 4 Enzime Dirençli Nişasta İlavesiyle Üretilen Ekmek ve Makarna Örneklerinde Tahmini Glisemik İndeks Değerlerinin ve Bazı Fonksiyonel Özelliklerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2020)
Interest in resistant starch (RS) as a food ingredient has been increasing because of its potential physiological benefits. In comparison with conventional fibers, such as bran, RS generally results in end products with ...
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 ...
Bazı Ekmeklik Buğday Çeşitlerinin Fonksiyonel ve Tam Buğday Ekmeği Özelliklerinin Karşılaştırılması, Kalite ve Fonksiyonel Özellikler Bakımından İyileştirilme Olanaklarının Araştırılması
(Fen Bilimleri Enstitüsü, 2020)
Six bread wheat varieties (modern cultivars) widely grown in Turkey, nine different bread wheat varieties registered in former years prior to 1970 (old cultivars) and three different local wheats grown in Anatolia in the ...
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 ...