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Gıda ve Biyoaktif Gıda Bileşenlerinin Kaplanması: Proses ve Depolama Stabilitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2015)
This PhD study was aimed to extend the shelf-life of minimally processed and fresh-cut fruits by macro-coating and to restrict the chemical reactivity of some food ingredients (ascorbic acid, sodium chloride and vanillin) ...
Laktik Asit Bakterileri ve Şerbetçiotu (Humulus Lupulus) Kullanılarak Süne ve Kımıl (Eurygaster Spp. ve/veya Aelia spp.)Zararı Görmüş Unların Ekmeklik Kalitesinin İyileştirilmesi
(Fen Bilimleri Enstitüsü, 2013)
In this study, the breadmaking quality of heavily bugs damaged wheat flour (50%,
70%) was tried to improve by using sourdough prepared with Lactic acid bacteria
(Lactobacillus sanfrancissensis and Lactobacillus plantarum), ...
Rhodotorula Cinsine Ait Bazı Maya Türlerinin Beta-Karoten Üretimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)
ABSTRACT
INVESTIGATION OF BETA-CAROTENE
PRODUCTIONS OF SOME YEAST SPECIES
THAT BELONG TO Rhodotorula GENUS
Fazilet MIDIK
Doctor of Philosophy, Department of Food Engineering
Supervisor: Prof. Dr. Z. ...
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 ...
Sütte Plazmin ve Kimozin Aktivitesi Üzerine Bazı Fenolik Bileşiklerin Etkisi ve Süreçlere Uyarlanabilirliği
(Fen Bilimleri Enstitüsü, 2021-02)
Phenolic compounds have been of great interest to food scientists and technologists due to epidemiologically approved health benefits. There are a number of studies investigating possible use of polyphenols in dairy such ...
Yumurta Kabuğu Zarı Proteinleri ve Gam Arabik Kompleksinin Emülsiyon Stabilitesi Üzerine Etkisinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021-02-22)
Emulsifiers are surface-active agents promoting the formation and stabilization of emulsions. The formation mechanism of additives used as emulsifiers also plays an important role. The production method of emulsifiers ...
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 ...
İn Vitro Şartlarda Laktik Asit Bakterilerinin Ve Yoğurdun Kurşun Ve Kadmiyum Bağlama Özelliğinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018-06)
The main purpose of this study is to investigate the heavy metal (Pb and Cd) binding and binding stability properties of lactic acid bacteria (LAB), to examine the heavy metal biosorption potential of yoghurts containing ...
OKSİDASYON-REDÜKSİYON POTANSİYELİNİN ULTRAFİLTRE BEYAZ PEYNİRİN OLGUNLAŞMA SÜRECİ ÜZERİNE ETKİSİ
(Fen Bilimleri Enstitüsü, 2017)
Oxidation–reduction (redox) potential is a fundamental physicochemical parameter that determines the ability of chemical or biochemical systems to oxidize or reduce. Altering intracellular and extracellular redox potentials ...
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 ...