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Toplam kayıt 53, listelenen: 11-20
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 ...
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 ...
Investıgatıon Of Formatıon Of Α-Dıcarbonyl Compounds In Fruıt Based Products
(Fen Bilimleri Enstitüsü, 2021)
α-Dicarbonyl compounds and 5-hydroxymethyl-2-furfural (HMF) can be formed from sugars during the processing and storage of fruit products, due to their sugar-rich and acidic nature. Maillard reaction and caramelization are ...
Mitigation of Acrylamide Formation in Bakery Products By Using Asparaginase Enzyme
(Fen Bilimleri Enstitüsü, 2022)
Maillard reaction is a reaction that occurs as a result of the interaction of amino groups
and carbonyl groups. It improves the characteristics of foods such as color, taste, smell
and texture although it causes some ...
Yulafa Uygulanan Hidrotermal Isıl İşlemin Yulaf Unu ve Kepeğinin Depolama Stabilitesi Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2021-10-26)
Compared to other grains, oats (Avena sativa L.) have a high dietary fiber, fat and protein contents and are rich in minerals. The high fat content and enzyme (lipase, lipoxygenase, peroxidase) activities of oat cause short ...
Ekşi Hamurlardan İzole Edilen Lactobacıllus Brevis ve Lactobacıllus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)
Nowadays, the interest in safe products is increasing due to the increasing awareness of consumers and the desire of consumers to consume healthier products. Industrially, the long shelf life of foods provides benefits to ...