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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 ...
SÜNE ZARARININ TESPİTİ İÇİN FLOROMETRİK YÖNTEM GELİŞTİRİLMESİ
(Fen Bilimleri Enstitüsü, 2017)
Sunn Pest (Eurygaster spp.) is one of the most common wheat bugs in our country, causing excessive losses of crop yield and decrease in technological properties of wheats. During the feeding of Sunn Pest from wheat grain, ...
Gıda Kimyası
(Hacettepe Üniversitesi Yayınları, 2017)
Yeşil Çay Polifenollerinin Kazein ile Β- Laktoglobulin Etkileşimleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-09-22)
Within the scope of the thesis, it has been tried to determine the interactions of Betalactoglobulin (BLG) and Kappacasein (KCN), which are aimed at different degrees of denaturation at different heat treatment norms, and ...
Yulaf Islah Örneklerinin Yağ Asidi Kompozisyonu, Lipaz Aktivitesi Ve Termal Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2018)
Oat is relatively new culture plant compared to wheat and barley. Inspite of having an
important role in animal feeding in the past, oat has been gaining importance for human
consumption as well as industrial raw materials. ...
Yulaf Islah Örneklerinin Fitik Asit ve Mineral İçeriklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2018)
This study was conducted to determine some nutritional properties of alternativesummer
and winter oat varieties (Avena sativa L.) desired to be developed in terms
of suitable for human nutrition in 2014-2015 and 2015-2016 ...
Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods During Simulated Gastrointestinal Digestion
(Fen Bilimleri Enstitüsü, 2021-06)
Oxidative and dicarbonyl stresses generated by the imbalance between the metabolism or the generation of the free radicals and α-dicarbonyl compounds are associated with chronic diseases. Biologically active pure compounds ...
Gıda ve Yem Ürünlerinde GDO Tespiti İçin Yeterlilik Test Kiti Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2019)
Laboratories performing GMO analysis are important components of the monitoring system and the national accreditation system. The most important way of ensuring and maintaining the quality of the experiments, calibration ...
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, ...
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 ...