Arama Sonuçları Whey.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dWhey.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-07-05T08:17:32ZKinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322025-07-05T08:17:32Z2025-07-05T08:17:32Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentationent://SD_ILS/0/SD_ILS:577282025-07-05T08:17:32Z2025-07-05T08:17:32Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L(+)lactic acid production from whey by lactobacillus casei NRRL B-441ent://SD_ILS/0/SD_ILS:250622025-07-05T08:17:32Z2025-07-05T08:17:32Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applicationsent://SD_ILS/0/SD_ILS:4089922025-07-05T08:17:32Z2025-07-05T08:17:32Zby Tarhan, Özgür.<br/><a href="http://hdl.handle.net/11147/2955">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Determination of cadmium bound to whey proteins by laser-induced breakdown spectroscopy at low pressuresent://SD_ILS/0/SD_ILS:23584832025-07-05T08:17:32Z2025-07-05T08:17:32Zby Yaman, İlayda, author.<br/><a href="https://hdl.handle.net/11147/14495">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242025-07-05T08:17:32Z2025-07-05T08:17:32Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of whey protein isolate based nanocomposite food packaging film incorporated with chitosan and zein nanoparticlesent://SD_ILS/0/SD_ILS:4478962025-07-05T08:17:32Z2025-07-05T08:17:32Zby Oymacı, Pelin, author.<br/><a href="http://hdl.handle.net/11147/4171">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredientent://SD_ILS/0/SD_ILS:4682642025-07-05T08:17:32Z2025-07-05T08:17:32Zby Çabuk, Burcu, author<br/><a href="http://hdl.handle.net/11147/4240">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)ent://SD_ILS/0/SD_ILS:23429602025-07-05T08:17:32Z2025-07-05T08:17:32Zby Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format: El Yazması<br/>Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine contentent://SD_ILS/0/SD_ILS:5310182025-07-05T08:17:32Z2025-07-05T08:17:32Zby Akın, Hilal, author.<br/><a href="http://hdl.handle.net/11147/4463">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh productionent://SD_ILS/0/SD_ILS:23426752025-07-05T08:17:32Z2025-07-05T08:17:32Zby Gürkaynak, Dilara, author.<br/><a href="https://hdl.handle.net/11147/13944">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorderent://SD_ILS/0/SD_ILS:21408582025-07-05T08:17:32Z2025-07-05T08:17:32Zby Özer, Merve, author.<br/><a href="https://hdl.handle.net/11147/10910">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics and shelf-i,fe of 'armola' cheeseent://SD_ILS/0/SD_ILS:1407212025-07-05T08:17:32Z2025-07-05T08:17:32Zby Orşahin, Hande.<br/><a href="http://hdl.handle.net/11147/3168">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Protein-enzyme reaction followed by vibrational spectroscopy and dft (density functional theory) characterizationent://SD_ILS/0/SD_ILS:23430912025-07-05T08:17:32Z2025-07-05T08:17:32Zby Öztoprak, Nazlı, author.<br/><a href="https://hdl.handle.net/11147/15570">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Crude pectinolytic enzymes production in fed-batch shake flask cultivationent://SD_ILS/0/SD_ILS:23425702025-07-05T08:17:32Z2025-07-05T08:17:32Zby Esen, Büşra Nur, author.<br/><a href="https://hdl.handle.net/11147/13847">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of kefir from bovine and oat milk mixtureent://SD_ILS/0/SD_ILS:1293512025-07-05T08:17:32Z2025-07-05T08:17:32Zby Kahraman, Cihan.<br/><a href="http://hdl.handle.net/11147/3094">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics of traditional sepet cheeseent://SD_ILS/0/SD_ILS:517342025-07-05T08:17:32Z2025-07-05T08:17:32Zby Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">Access to Electronic Version.</a><br/>Format: El Yazması<br/>B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzymeent://SD_ILS/0/SD_ILS:175572025-07-05T08:17:32Z2025-07-05T08:17:32Zby Çabuk, Burcu.<br/><a href="http://hdl.handle.net/11147/3363">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkeyent://SD_ILS/0/SD_ILS:854012025-07-05T08:17:32Z2025-07-05T08:17:32Zby Aydemir, Levent Yurdaer.<br/><a href="http://hdl.handle.net/11147/3928">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of functional packaging materials by use of biopreservativesent://SD_ILS/0/SD_ILS:165092025-07-05T08:17:32Z2025-07-05T08:17:32Zby Mecitoğlu Güçbilmez, Çiğdem.<br/><a href="http://hdl.handle.net/11147/3214">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strainent://SD_ILS/0/SD_ILS:23423592025-07-05T08:17:32Z2025-07-05T08:17:32Zby Akkuş, Zeynep Aysun, author.<br/><a href="https://hdl.handle.net/11147/13480">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproductsent://SD_ILS/0/SD_ILS:4682232025-07-05T08:17:32Z2025-07-05T08:17:32Zby Aydemir, Levent Yurdaer, author.<br/><a href="http://hdl.handle.net/11147/4237">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of pH-controlled triggering mechanisms for controlled release of lysozymeent://SD_ILS/0/SD_ILS:1407162025-07-05T08:17:32Z2025-07-05T08:17:32Zby Boyacı, Derya.<br/><a href="http://hdl.handle.net/11147/3164">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Preparation of ultrafiltration/ microfiltration ceramic composite membranes for biotechnology applicationsent://SD_ILS/0/SD_ILS:483832025-07-05T08:17:32Z2025-07-05T08:17:32Zby Erdem, İlker.<br/><a href="http://hdl.handle.net/11147/3716">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412025-07-05T08:17:32Z2025-07-05T08:17:32Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>L[+]-lactic acid purification from fermentation broth using ion exchange resinsent://SD_ILS/0/SD_ILS:975472025-07-05T08:17:32Z2025-07-05T08:17:32Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format: El Yazması<br/>