Gıda Mühendisliği Bölümü: Güncel gönderi
Toplam kayıt 182, listelenen: 121-140
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Escherichia coli O157:H7 Eliminasyonu İçin Doğal Antimikrobiyal Bileşenlerin ve Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2019-07-18)In recent years, with the development of antibiotic resistance, difficulties have been experienced in the control of pathogenic bacteria. Therefore, new methods need to be examined in the context of the fight against ... -
Çeşitli Doğal Substratların Yerel Bir Aureobasidium Pullulans Suşunun Pullulan Üretimine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2019)In this thesis, effects of the usage of various natural substrates as fermentation media on production of pullulan by domestic A. pullulans AZ-6 strain were investigated. For this purpose various citrus peels (orange, ... -
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 ... -
Kemometrik Yaklaşımlarla Gıda Tağşişlerinin Belirlenmesinde Spektroskopik Yöntemlerin Kullanılması
(Fen Bilimleri Enstitüsü, 2019)Food integrity can be actualised by providing monitorable, safe, high quality and authentic food. The provision of these components reveals the need to develop rapid and precise analysis methods. In recent years, synchronous ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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%) ... -
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 ... -
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 ... -
Durum Buğdayı Çeşitlerinin Fitik Asit Miktarları, Makarnaya İşleme Sırasındaki Değişiklikler ve Fitik Asitin Azaltılması
(Fen Bilimleri Enstitüsü, 2018-06)In the first part in this study, samples of eight durum wheat (Tritucum durum L.) cultivars (Çeşit-1252, Eminbey, Güney Yıldızı, Kızıltan 91, Maestrale, Mirzabey, Svevo and Zenith) commonly grown in Turkey were used to ... -
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 ... -
Küf dekontaminasyonu için akışkan yatak atmosferik basınç plazma reaktörü tasarımı
(Fen Bilimleri Enstitüsü, 2015)In this thesis study, an atmospheric pressure fluidized bed plasma system was designed and its decontamination effect on aflatoxigenic fungi (Aspergillus flavus, Aspergillus parasiticus) on the surfaces of hazelnut and ... -
THE PRODUCTION OF A FUNCTIONAL YOGURT FORTIFIED WITH BROWN RICE
(Fen Bilimleri Enstitüsü, 2018)In this study, functional yogurt with high γ-aminobutyric acid (GABA) content was produced by using crude extracts of germinated brown rice (GBR). GABA fortification by GBR is considered as easy, applicable and economical ...
