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Arama Sonuçlarını Sınırlandır
Author
İzmir Institute of Technology. Food Engineering.
(17)
İzmir Institute of Technology. Biotechnology and Bioengineering.
(13)
Tarı, Canan. Thesis advisor.
(5)
Büyükkileci, Ali Oğuz, thesis advisor.
(4)
Harsa, Şebnem Thesis advisor.
(3)
Material Type
Language
Publication Date
-
Subject
Fermentation.
(11)
Bacterial starter cultures.
(4)
Lactic acid bacteria.
(4)
Polygalacturonase.
(4)
Yogurt.
(4)
Shelf Location
Library
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40 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Production of pectinase from aspergillus sojae by solid-state fermentation için kapak resmi
Production of pectinase from aspergillus sojae by solid-state fermentation
by 
Demir, Hande.
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Alıntı: 
Production of pectinase from aspergillus sojae by solid-state fermentation/ Demir, Hande.
2. 
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet için kapak resmi
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
by 
Kömen, Gökçen.
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Alıntı: 
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten
3. 
Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation için kapak resmi
Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation
by 
Polat, Zelal.
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Alıntı: 
fermentation/ Polat, Zelal.
4. 
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters için kapak resmi
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
by 
Üstok, Fatma Işık.
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Alıntı: 
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation
5. 
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation için kapak resmi
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
by 
Öncü, Şelale
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Alıntı: 
Morphology And Rheology In Submerged Fungal Fermentation/ Öncü, Şelale
6. 
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions için kapak resmi
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
by 
Göğüş, Nihan.
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Alıntı: 
Fermentation Conditions/ Göğüş, Nihan.
7. 
Production and isolation of fungal chitosan by submerged fermentation için kapak resmi
Production and isolation of fungal chitosan by submerged fermentation
by 
Alper, Seda.
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Alıntı: 
Production and isolation of fungal chitosan by submerged fermentation/ Alper, Seda.
8. 
L[+]-lactic acid purification from fermentation broth using ion exchange resins için kapak resmi
L[+]-lactic acid purification from fermentation broth using ion exchange resins
by 
Polat, Zelal.
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L[+]-lactic acid purification from fermentation broth using ion exchange resins/ Polat, Zelal.
9. 
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage için kapak resmi
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
by 
Semiz, Şevval, author.
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techniques to understand the effects of fermentation and glucose fortification to fermentation media on
10. 
Crude pectinolytic enzymes production in fed-batch shake flask cultivation için kapak resmi
Crude pectinolytic enzymes production in fed-batch shake flask cultivation
by 
Esen, Büşra Nur, author.
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fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
11. 
Investigation on the bioactive secondary metabolites of the endophytic fungus Penicillium roseopurpureum için kapak resmi
Investigation on the bioactive secondary metabolites of the endophytic fungus Penicillium roseopurpureum
by 
Dizmen, Berivan, author.
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within the scope of this thesis. Firstly, a fermentation study was carried out in a rotary shaker at 180
12. 
Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity için kapak resmi
Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity
by 
Esen, Berna, author.
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compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and