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Toplam kayıt 180, listelenen: 21-30
Ekstrüzyon Pişirmenin Maillard Reaksiyonu Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)
In this study, effects of system parameters and ingredients used in product formulations
on Maillard reaction during extrusion cooking were investigated. Different formulations
were prepared by using reducing sugars ...
Çimlendirilmiş Esmer Pirinç Keki Üretiminin Biyoaktif Bileşenlere Etkisi
(Fen Bilimleri Enstitüsü, 2013)
In this study, cereal cakes from paddy, brown rice, white rice, wheat, bulgur, corn and brown rice germinated for 24, 48 and 72-hour at 250°C were prepared by using pressure drop method. In addition, brown rice cakes were ...
Resveratrolün Yoğurtta Tekstürel Nitelikleri Geliştirme Olanakları
(Fen Bilimleri Enstitüsü, 2014)
The scope of this thesis is to determine the effect of the interaction between milk proteins and natural polyphenol resveratrol on the textural properties and water holding capacity, which are important parameters in the ...
Yüzeyde Güçlendirilmiş Raman Spektroskopisi Kullanılarak Ağır Metal Tayinine Yönelik Yeni Sistemleri Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2013)
(SERS) was aimed in the present study for the detection of heavy metal ions. Five heavymetal ions have been chosen which are essential for the protection of human health.Dendrimer molecules from first and second generations ...
Yüzeyde Güçlendirilmiş Raman Spektroskopisi ile Dna Hassas Tayini ve Nanopartiküller Arası Mesafelerin Optimizasyonu
(Fen Bilimleri Enstitüsü, 2014)
In this study, the selective and sensitivie bioanalysis methods based on surface enhanced Raman spectroscopy (SERS) were developed. The sandwich structure was established with using preferences of nanoparticles. The target ...
Sert Şekerlemelerde Kontrolsüz İnversiyon ve Soğuk Erime Problemlerinin Araştırılması ve Çözüm Önerileri
(Fen Bilimleri Enstitüsü, 2014)
This study was supported by SAN-TEZ Project of Republic of Turkey, Ministry of Science, Industry and Technology (Project no: 01597.STZ.2012-2). In this study, it was aimed to solve uncontrolled inversion and cold melting ...
Mitigation of Thermal Process Contaminants by Alternative Technologies
(Fen Bilimleri Enstitüsü, 2014)
Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, hydroxymethylfurfural (HMF), free and bound chloropropanols, and furan are also ...
Sosis Üretiminde Kullanılan Farklı Yağ İkame Maddelerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)
In this study, the thermal properties and quality of low fat frankfurters containing different fat replacers were investigated. The moisture, fat, protein, water holding capacity, process yield, colour, texture profile ...
Hızlı Gıda Analizlerine Yönelik Yakın Kızılötesi Spektroskopisi (NIR) Sistemi Geliştirilmesi
(Fen Bilimleri Enstitüsü, 2018)
In the food production chain, provision of food quality and safety from raw material to final consumer becomes compulsory in terms of providing healthy and reliable products to people. The quality of food is ensured by ...
Melocan (Smilax excelsa L.) Bitkisinin Farklı Kısımlarının Ultrason ve Mikrodalga Destekli Ekstraksiyon İle Elde Edilen Bileşenlerinin Tanımlanması
(Fen Bilimleri Enstitüsü, 2019)
Melocan (Smilax excelsa L.) is a plant that grown in the Black Sea Region, whose leaves, fruits and sprouts are consumed in the daily diet and which is used as a folk medicine. In this study, leaves, fruits and sprouts of ...