Yayın tarihi için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 176, listelenen: 21-40
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Purification And Characterization Of Polyphenol Oxidase, Peroxidase And Lipoxygenase From Freshly Cut Lettuce (L. Sativa)
(Faculty Food Technology Biotechnology, 2011)Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (FPO), peroxidase (POD) and lipoxygenase ... -
Identification And Enzymatic Characterization Of The Yeasts Isolated From Erzincan Tulum Cheese
(Croatian Dairy Union, 2012)In this study, 146 yeast isolates were obtained from 45 Erzincan tulum cheese samples. By using API ID 32C test system and some complementary morphological, physiological and biochemical tests, 121 of the isolates could ... -
Dietary Salt Intake Is Related To Inflammation And Albuminuria In Primary Hypertensive Patients
(Nature Publishing Group, 2012)BACKGROUND/OBJECTIVES: In this study, we hypothesized that dietary salt intake may be related with inflammation and albuminuria independently from blood pressure (BP) in non-diabetic hypertensive patients. SUBJECTS/METHODS: ... -
Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi
(Fen Bilimleri Enstitüsü, 2013)In this study, evaluation of sour cherry seed generated as a waste material during processing of sour cherries into processed products such as juice and jam was investigated. A juice processing plant located in Mersin ... -
Fındığın Kavrulması Sırasında Gerçekleşen Maillard Reaksiyonuna Lipit Oksidasyonunun Katkısı
(Fen Bilimleri Enstitüsü, 2013)n this study, the contribution of lipid oxidation to non enzymatic browning reactions in roasted hazelnuts was investigated. In order to determination of possible lipid oxidation and non enzymatic browning reaction products ... -
Sosis Üretiminde Kullanılan Farklı Hidrokolloidlerin Termal Özellikleri ve Ürün Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this study, the thermal properties and quality of low fat frankfurters containing different hydrocolloids were investigated. The moisture, fat and protein contents, water holding capacity, process yield, colour, texture ... -
Mısır ve Ürünlerinde Prosesin Fusarium Toksinlerine Etkisi
(Fen Bilimleri Enstitüsü, 2013)In this study, the effects of heat treatments on some Fusarium toxins in various corn products were investigated. Within this scope, firstly the natural occurence of major Fusarium mycotoxins in corn samples collected ... -
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 ... -
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 ... -
Gold-Coated Iron Composite Nanospheres Targeted The Detection Of Escherichia Coli
(2013)We report the preparation and characterization of spherical core-shell structured Fe3O4–Au magnetic nanoparticles, modified with two component self-assembled monolayers (SAMs) consisting of 3–mercaptophenylboronic acid ... -
Characterization Of Antibiotic Resistance In Salmonella Enterica Isolates Determined From Ready-To-Eat (Rte) Salad Vegetables
(2013)In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, ... -
Phenolic Composition and Antioxidant Activity of Salvia Tomentosa Miller: Effects of Cultivation, Harvesting Year, and Storage
(Tubitak Scientific & Technical Research Council Turkey, 2013)Salvia tomentosa is a common medicinal plant, and it is consumed as an herbal tea in some Mediterranean countries. It has been extensively collected from its natural habitat, and careless collection has caused the recent ... -
Yüzeyde Güçlendirilmiş Raman Spektroskopisi Tekniği Kullanılarak Hedef Dna Dizi Tayini
(Fen Bilimleri Enstitüsü, 2013)Within the scope of this study, development of a sensitive deoxyribonucleic acid (DNA) biosensor by using surface enhance Raman spectroscopy (SERS) technique was studied. For this purpose two kinds of magnetic nanoparticles ... -
Süne-Kımıl (Eurygaster spp. ve/veya Aelia spp.) Zararı Görmüş Unların Kek, Bisküvi ve Ekmeklerde Akrilamid ve Hidroksimetilfurfural (HMF) Oluşumuna Etkisi
(Fen Bilimleri Enstitüsü, 2013)Grain pests like Pentatomid insects named as wheat bugs (Eurygaster spp., Aelia spp. and Nysius huttoni) or “suni bug” (Eurygaster spp.) have detrimental effects on grains, especially Gramineae. While the insects absorb ... -
Besinsel Liflere Bağlı Biyoaktif Maddelerin Antioksidan Kapasitesi ve Rejenerasyon Davranışının Quencher Metoduyla Belirlenmesi
(Fen Bilimleri Enstitüsü, 2013)This study aimed to investigate the regeneration potential of antioxidants bound to insoluble food matrix. Studies were performed in vitro with several food matrices rich in dietary fiber (DF) and bound antioxidants. After ... -
Menengiç (Pistacia Terebinhus L.) ve Bazı Ekmek Katkı Maddelerinin Hamur Reolojik Özellikleri ve Ekmek Kalitesi Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this research, potential utilization of menengic (Pistacia terebinthus) in bread and its use in combination with other bread additives (ascorbic acid, amylase, lipase, hemicellulase and DATEM) were investigated. For ... -
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), ... -
Farklı Orijinden Sütlerin Rennetlenme Kinetiklerinin Yüzey Hidrofobisitesi Yaklaşımıyla İncelenmesi
(Fen Bilimleri Enstitüsü, 2014)The objective of this study is to investigate the differences in rennetting kinetics of milks from different origins including bovine, ovine, caprine and buffalo via surface hydrophobicity approach. Fmax valueswere found ... -
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 ...