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Toplam kayıt 185, listelenen: 1-10
KIZILÖTESİ-MİKRODALGA KOMBİNASYONLU FIRINDA PİŞİRİLMEK ÜZERE HAZIRLANAN YER BADEMİ UNU İÇEREN GLUTENSİZ BİSKÜVİ HAMURLARININ REOLOJİK ÖZELLİKLERİ VE BİSKÜVİLERİN KALİTE ÖZELLİKLERİ
(Fen Bilimleri Enstitüsü, 2018-02)
Nowadays the most effective treatment of celiac disease is still the lifelong adherence to a gluten-free diet and also the use of nutritious and alternative sources to develop gluten-free food remains a popular topic in ...
Enzime Dirençli Nişasta İlavesinin Galeta Unundan Üretilen Ekstrüzyon Ürünlerinin Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2018-06)
In the first part of this study, extrudates were produced from both bread wheat flour and bread crumbs obtained from the breads produced by using the same wheat flour. Three different feed moisture contents (13, 15 or 17%) ...
Kırmızı Lahana Antosiyaninlerinin Mikrodalga Ve Konvansiyonel Yöntemler İle Özütlenmesi
(Fen Bilimleri Enstitüsü, 2018)
Red cabbage (Brassica oleracea L.) is a vegetable, which is unique in its anthocyanins and has a positive effect on health because of its high antioxidant capacity, which is used in the coloring of foods due to its color ...
Unun Kalite Parametrelerinin Yakın ve Orta Kızılötesi Spektroskopisi Kullanılarak Tahmin Edilmesi
(Fen Bilimleri Enstitüsü, 2018)
Grain has a big importance in human diet and wheat is the first row among grains. Wheat, which is used in the industry, quality can show significant variance depending on climate, genetic difference, environment, and storage ...
Yüzeyde Güçlendirilmiş Raman Spektroskopisi (SERS) Temelli Platformların Geliştirilmesi ve Biyoanalizlerde Kullanımı
(Fen Bilimleri Enstitüsü, 2018-06)
Surface enhanced Raman spectroscopy (SERS) is a powerful technique that enables the determination of analytes at low concentrations. Using the high plasmon resonance of the metallic nanostructures, the signals of the ...
Improvement Of Dietary Fibre Characteristics Of Bran
(Fen Bilimleri Enstitüsü, 2019-01)
As the use of dietary fibre (DF) in food formulations is challenging and the intake of DF is lower than the recommended levels, the need for high fibre food ingredients, without deteriorative effects on quality, has been ...
Yer Bademi Sütü (Horchata) Yan Ürünlerinin Ekmek Üretiminde Değerlendirilmesi Üzerine Bir Çalışma
(Fen Bilimleri Enstitüsü, 2019)
Functional foods are not only necessary for nutrition but also contribute our mental and physical well-being and help prevention or reduction of risk factors for several diseases. In recent years, tigernut has potential ...
Ayvalık (Edremit Yağlık) Çeşidi Naturel Sızma Zeytinyağı Uçucu Bileşenlerinin Spme-Gc/Ms Ve Raman Spektroskopisi İle Karakterize Edilmesi
(Fen Bilimleri Enstitüsü, 2018)
Olive oil, which has a great importance for Mediterranean diet, and its consumption is rising around the world. Moreover, the "geographic indications", which are considered as an assurance of quality and enhance the product ...
Investigation Of The Reactivities Of Monomeric And Polymeric Components In Some Foods In Digestion Conditions In Vitro
(Fen Bilimleri Enstitüsü, 2017)
After foods have entered the digestive tract, they are exposed to various changes as a result of varying pH and enzymatic conditions. The changes in food components during digestion are of importance. Thermal process ...
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 ...