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Toplam kayıt 24, listelenen: 11-20
Seçilmiş Yerel Buğday Çeşitlerinin Karşılaştırmalı Transkriptomik Analizi ve Çinko Uygulamasının Bazı Enzim Genlerinin İfade Düzeyine Olan Etkisi
(Fen Bilimleri Enstitüsü, 2022)
Wheat is an easy-to-cultivate, high-yielding cereal product and is grown in many places in the world due to its adaptability to different climatic and soil conditions. In order to meet the increasing population demand, ...
Isıl İşlem ve Homojenizasyonun UHT Sütlerde Protein Yapısı Üzerine Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022-04)
Depending on the severity of the heat treatment applied to milk, physicochemical changes such as denaturation of serum proteins, κ-casein/β-lactoglobulin complex formation, calcium phosphate precipitation, Maillard reaction ...
Farklı Unlardan Üretilen Ekşi Hamurlardan İzole Edilen Lactobacillus Brevis ve Lactobacillus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2022)
This study aimed to investigate the antimicrobial effect of lactic acid bacteria against some foodborne pathogens. Within the scope of Dr. Gizem KEZER's thesis as "Isolation and identification of lactic acid bacteria from ...
Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Enzim Modifiye Peynirden Konsantre Peynir Aroması Eldesi
(Fen Bilimleri Enstitüsü, 2022)
The aim of this study was to obtain concentrated cheese flavor from Enzyme modified
cheese (EMC) by using the Supercritical carbon dioxide extraction (SC-CO2) method.
For this purpose, cheese flavor extraction was performed ...
Evaluation of Functional Food Ingredients Produced By Sprouting and Fermentation of Different Grains in Terms of Bioctive and Neuroactive Compounds
(Fen Bilimleri Enstitüsü, 2022-01-21)
Sprouting takes place by keeping the grains at a certain temperature and relative humidity for a certain period after taking a certain amount of water into their structures. It is known that sugar and amino acid concentrations ...
Saccharomyces cerevisiae ve Metschnikowia pulcherrima İçeren Sıralı Fermantasyonda Karışık Başlangıç Kültürünün Kullanılmasına Yönelik Transkripsiyonel Yanıt
(Fen Bilimleri Enstitüsü, 2022)
Yeast has played a role in the production of basic foods for mankind throughout history. With the development of science and technology, the knowledge about yeasts has increased day by day. Today, problems encountered in ...
Titanyum Dioksit Nanopartikülleri ile Gıda Bileşenlerinin Etkileşiminin İncelenmesi
(Fen Bilimleri Enstitüsü, 2023-01-30)
Engineered nanoparticles have led to their use in a variety of fields, including physics, chemistry, medicine, and agriculture. Some metal nanoparticles (silver, iron, zinc) used as food additives to improve the technological ...
Potentıal of Raman Spectroscopy To Assess the Adulteratıon of Cocoa Butter
(Fen Bilimleri Enstitüsü, 2023-01-04)
Cocoa butter (CB) has unique physicochemical properties and is the main ingredient in chocolate formulations. However, due its low availability and high price, modified fats called cocoa butter alternatives (CBAs) which ...
Chemical Changes Occurring in Nuts and Oilseed Varieties During Roasting
(Fen Bilimleri Enstitüsü, 2022)
The consumption of nuts and seeds is considered a part of a healthy diet. They can be consumed raw or as snacks after being roasted generally at 130-200 °C. Roasting provides desirable aroma, color, and also texture, thereby ...
Gıdalarda Kullanılmak Üzere Bakteriyofaj Temelli Enkapsülasyon Yöntemlerinin İncelenmesi, Optimizasyon ve Depolama Etkinliği Tayini
(Fen Bilimleri Enstitüsü, 2023)
It is known that bacteriophages are effective antimicrobial agents in biocontrol applications related to food preservation and safety. While exploiting this potential is an exciting future prospect, there is an urgent need ...