Browsing Gıda Mühendisliği Bölümü Kitap Bölümü Koleksiyonu by Title
Now showing items 1-20 of 22
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Adhesion of food powders
(Springer, 2021)This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials ... -
Bioactive component analysis
(Elsevier, 2020)Bioactive compounds including polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols have attracted great attention due to their role in prevention of several ... -
Dietary Flavonols and O-Glycosides
(Springer, Singapore, 2020)Flavonols are the most widespread subgroup of the flavonoids. Quercetin, kaempferol, myricetin, and isorhamnetin are the major dietary flavonol aglycones, which most commonly occur as O-glycosides in dietary sources including ... -
Encapsulation by nanoliposomes
(Academic press ltd-elsevier science ltd, 2017)Nanoliposomes are among the most commonly investigated colloidal delivery systems in food and nutraceuticals research. Since they have the capacity to encapsulate and deliver both hydrophilic and hydrophobic bioactives, ... -
Endüstriyel Atık Sulardan Modifiye Zeolit ile Bazı Ağır Metallerin Giderilmesi
(Sidas Medya, 2024)Endüstriyel atıklar deyince ilk akla gelen elbette atmosfere yayılan gazlar, kanalizasyonlara ve toprağa karışan atık sulardır. Bu tezin amacı ise metal kaplama endüstrisi ile ortaya çıkan atık sulardaki ağır metallerin ... -
Food nanotechnology applications to the beverage industry
(CRC Press, 2019)Health-conscious consumers are looking for foods that impart benefits beyond simple nutrition. Beverages are seen by consumers as the most active food category for their convenience in usage and distribution, and they have ... -
Freeze‐Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties
(John Wiley & Sons Ltd., 2024)Food industry faces challenges in developing stable dried functional food components and foods incorporating live probiotic cultures that maintain high viable cell loads at the time of consumption. The freeze-drying technique ... -
Influence of food processing operations on vitamins
(Elsevier, 2018)Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a ... -
Influence of Juice Processing on Food Bioactives
(Springer, Cham, 2022)Juices are processed from several fruits and vegetables, which are excellent sources of bioactive compounds. One of the key importance of bioactive compounds comes from their health-promoting effects, which depend not only ... -
Introduction to nutraceuticals, medicinal foods, and herbs
(Elsevier, 2021)The attention in nutraceuticals and functional foods keeps growing, driven by progressive research efforts to identify the properties and potential applications of nutraceuticals. The current population and health trends ... -
Mikrobiyal Gıda Biyoteknolojisinde Omik Yaklaşımlar
(Türkiye Klinikleri, 2021)Omik teknolojiler, son yıllarda bilimsel literatürde adından sıkça söz edilen kapsamlı analizlerdir. Bunlardan bazılarına örnek olarak, bir organizmanın tüm DNAsı ve genlerinin (genom) çalışıldığı genomik, oluşturduğu tüm ... -
Multifonksiyonel Akıllı Nanofiber Malzemeler: Elektrospin ile Elde Edilen Silisyum QD Modifiye Selüloz Asetat Nanofiberlerin Kolorimetrik Sensör Olarak Kullanılması
(Sidas Medya, 2024)Akıllı malzemeler, nanoteknolojik sistemlerin bottom-up veya top-down metotları kullanılarak bir araya getirilmesiyle sıcaklık, basınç, pH, görünür bölge emisyon özellikleri, fotokataliz, sensör özellikleri gibi farklı ... -
Multifonksiyonel Akıllı Nanokompozit Kaplamalar: Eu Katkılı Hibrit Poliüretanların Yapı Malzemelerinde Görünür Bölge Emisyonu Sağlayan Yüzey Kaplaması Uygulamaları
(Sidas Medya, 2024)Akıllı malzemelerin özellikle yapı ve inşaat ürünlerinde kullanımı bu sektörde bir çok yenilik meydana getirebilecek potansiyele sahiptir. Özellikle çimento, beton, seramik, tuğla gibi inorganik polimerik yapıların yanında ... -
Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients
(Elsevier, 2019)β-Lactoglobulin (β-LG) constitutes approximately 10% of all the milk proteins becoming the major whey protein. β-LG nanofibrils (β-LG-N) have been prepared as based on various physicochemical or enzymatic processes. ... -
Narirutin: Advances on Resources, Biosynthesis Pathway, Bioavailability, Bioactivity, and Pharmacology
(Springer, Cham, 2023)Even though the modern pharmaceutical industry has made significant progress in recent years, phytochemicals from herbal sources are being widely used since ancient times thanks to their low toxicity. Especially in the ... -
Oleogels for food applications
(Elsevier, 2020)Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including ... -
Optical analysis of nanoencapsulated food ingredients by color measurement
(ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 2020)Nanoencapsulation is widely used in the food industry and the currently there is a focus on the processing and formulation of food ingredients to form nanostructures. For example, nanocarriers can deliver functional food ... -
Polietilen Tereftalat (PET) Polimerinin Termal Özelliklerinin Programlanması İçin İnorganik Katkıların Değerlendirilmesi
(Sidas Medya, 2024)Polietilen tereftalat (PET) polimerleri her geçen yıl artan bir oranla günlük hayatta kullanılan polimerik yapılardandır. Yüksek bariyer özelliklerinin yanı sıra daha sonra kullanılmak üzere batch halinde kolay taşınması, ... -
Possible health risks associated with nanostructures in food
(Elsevier, 2021)Both organic and inorganic nanostructures have the potential to improve the quality, nutritional values, and safety of food. However, nanostructures have unique properties that induce potential health risks. Nanostructures ... -
Sol-Jel Reaksiyonu ile Elde Edilen Tio2’in Akıllı Ambalajlarda Oksijen Sensörü Olarak Kullanılması
(Sidas Medya, 2024)Gıda ürünlerinde paketleme sonrası, son yıllardaki yenilikçi gelişmelerden biri de, farklı nanopartikül veya moleküler modifikasyon ile belirli bir matriks (etiket, kağıt, polimer malzeme) üzerine yerleştirilen sensörik ...
