Tez Dosyaları 25
THE USE OF CHITOSAN AEROGELS AS AN ADSORBENT FOR THE REGENERETION OF FRYING OIL
USE OF TIME DOMAIN (TD) AND FAST FIELD CYCLING (FFC) NMR RELAXOMETRY TO DESIGN AND CHARACTERIZE SOFT CANDY PRODUCTS
Formulation and characterization of food simulants for cooling and freezing appliances
Production of black instant tea powder and evaluation of its physicochemical and anticancer properties
CHARACTERIZATION AND IDENTIFICATION OF SUGAR BEET LEAVES PROTEINS AND EFFECT OF HIGH-PRESSURE EXTRACTION IN PROTEIN PROFILES
Formulation and characterization of clove and thyme oil emulsions
Composite polysaccharides and protein hydro-gels for controlled release applications: Formulation, characterization and release studies
Classification and quantification of beet & cane sugar by using optical spectroscopy and chemometrics
Design of a continuous flow magnetic resonance system for rheological characterization
Physical and chemical characterization of sesame seed protein
Investigating physicochemical properties of wet-glycated soy proteins
IMPROVEMENT OF PEA PROTEINS' PROPERTIES BY MICROWAVE GLYCATION
Investigation of surface properties of quince seed extract and assessment of its performance as a novel polymeric surfactant
Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination
Investigating the aqueous behavior of D-glucose, D-fructose and D-allulose by molecular dynamics (MD) simulations and nuclear magnetic resonance (NMR) relaxometry
Use of NMR relaxometry to assess physicochemical characteristics of seeds and grains
Development of a time domain (TD) NMR approach by using the relation between molecular mobility and crystallization behavior to quantify caking in food powders
Production of instant powder green tea enriched with herbal mixtures
Effect of different high-pressure methods on the physicochemical properties of functional tomato juice and sauce
DETERMINATION OF MOISTURE CONTENT AND CRYSTALLINITY OF HARD CANDIES BY TD-NMR
Effect of high hydrotatic pressure (HHP) on the functional properties of pea protein isolate (PPİ)
FORMULATION AND CHARACTERIZATION OF A FUNCTIONALIZED TOMATO SNACK BAR
SUCROSE CRYSTALLIZATION BY USING MICROWAVE-VACUUM EVAPORATION
Use of non-conventional time domain (TD) NMR approachesfor characterisation of gelatin based soft candies
Determination of honey crystallization and adulteration by using time domain NMR relaxometry
Eğitimin/Kursun Program İçeriğini Gösteren Broşür veya Afiş 1
Training School on NMR in Food Science