Search Results for Acrylamide.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dAcrylamide.$0026ps$003d300?2024-09-13T05:54:45ZChemistry and Safety of Acrylamide in Foodent://SD_ILS/0/SD_ILS:1650722024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Friedman, Mendel. editor. Mottram, Don. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b106417">http://dx.doi.org/10.1007/b106417</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Makrogözenekli poli (akrilamid-metakrilamidohistidin) kriyojellerin sentezi, karakterizasyonu ve antibadi saflaştırılması için kullanılması = Synthesis and characterization of macroporous poly (acrylamide-methacrylamido histidine) cryogels and their use in antibody purificationent://SD_ILS/0/SD_ILS:1105102024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Koç, İlker<br/>Preferred Shelf Number TEZ/8192 .K63 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Acrylamide in food : analysis, content, and potential health effectsent://SD_ILS/0/SD_ILS:4227472024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Gökmen, Vural.<br/>Preferred Shelf Number RA1242.A33 A28 2016<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Biyoaktif KarbonillerinAkrilamid Oluşumu Üzerine Etkisinin İncelenmesi = Investigation of the Effect of Bioactive Carbonlys on Acrylamide Formationent://SD_ILS/0/SD_ILS:1396972024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Hamzalıoğlu, Berat Aytül.<br/>Preferred Shelf Number TEZ 10071 .H36 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Farklı Pişirme Uygulamaları İle Fırıncılık Ürünlerinde Akrilamid Oluşumunun Sınırlandırılması = Mitigation of Acrylamide Formation in Bakery Products by Different Baking Applicationsent://SD_ILS/0/SD_ILS:1400252024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Kocadağlı, Tolgahan.<br/>Preferred Shelf Number TEZ 10201 .K63 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Model ortamda ve patates kızartmasında gerçekleşen maillard reaksiyonunun akrilamid, renk ve antioksidan kapasite açısından yapay sinir ağı kullanılarak modellenmesi = Modelling the maillard reaction in model systems and fried potatos by using artificial neural network with respect to acrylamide, color and antioxidant capacityent://SD_ILS/0/SD_ILS:1309212024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Serpen, Arda.<br/>Preferred Shelf Number TEZ 9335 .S47 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Malt üretiminde akrilamid oluşumunun sınırlandırılması = Mitigation of acrylamide formation during malt processingent://SD_ILS/0/SD_ILS:1311162024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Basıncı, Fatma.<br/>Preferred Shelf Number TEZ 9388 .B37 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Amino Asit Zenginleştirmesinin Bisküvi ve Benzeri Ürünlerde Akrilamid Oluşumuna Etkisi = Effect of Amino Acid Enrichment on Acrylamide Formation in Cookies and Cookie- Like Productsent://SD_ILS/0/SD_ILS:1360772024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Yıldırım, Aslı.<br/>Preferred Shelf Number TEZ 9713 .Y55 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Patateslerde ön ıslatma işleminin kızartılmış üründe akrilamid oluşumuna etkisi üzerinde araştırmalar = Researches on the effect of soaking process on the acrylamide formation in fried potatoesent://SD_ILS/0/SD_ILS:1053122024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Karakul, Deniz.<br/>Preferred Shelf Number TEZ/7873 .K1815 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Synthesis and characterization of poly(acrylamide/N-vinylimidazole) hydrogels = Poli(akrilamid/N-vinilimidazol) hidrojellerinin sentezi ve karakterizasyonuent://SD_ILS/0/SD_ILS:998502024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Doğantekin, Banu.<br/>Preferred Shelf Number TEZ/7190 D654 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Synthesis and characterization of (sodium alginate/acrylamide) semi-interpenetrating polymer networks and their usability on removal of lead, cadmium, nickel ionsent://SD_ILS/0/SD_ILS:883902024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Torun, Murat.<br/>Preferred Shelf Number TEZ/6357 T639 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Sentetik peptid kütüphaneleri için çözünür destek malzemesi olarak N-izopropilamid/akrilik asit kopolimerlerinin ve amino asitlerle konjugatlarının üretimi ve karakterizasyonu = Production and characterization of N-isopropyl acrylamide/acrylic acid copolymers and their conjugates with amino acids as a soluble support material for synthetic peptide librariesent://SD_ILS/0/SD_ILS:442932024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Bulmuş, Esma Volga.<br/>Preferred Shelf Number TEZ 4697 .B85 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Synthesis, characterization of acrylamide-acrylic acid hydrogels and adsorption of some textile dyes = Akrilamid -akrilik asit hidrojellerinin sentezi, karakterizasyonu ve bazı tekstil boyalarının adsorpsiyonuent://SD_ILS/0/SD_ILS:713212024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Duran, Sibel. Prepared in the Chemistry Department According to the Regulations Thesis.<br/>Preferred Shelf Number TEZ 4850 .D87 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Monodispers poli (Akrilamid) jel mikrokürelere a-Kemotripsin immobilizasyonu ve immobilize enzim sisteminin kesikli ve sürekli sistem performansı = Immobilization of a-chymotrypsin within monodisperse poly (acrylamide) gel microspheres and the performance of immobilized enzyme system in the batch and continuous reactor systemsent://SD_ILS/0/SD_ILS:267172024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Özkaya, Alptekin.<br/>Preferred Shelf Number TEZ 3654 .O95 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Thermal processing of food potential health benefits and risks : symposiument://SD_ILS/0/SD_ILS:3035212024-09-13T05:54:45Z2024-09-13T05:54:45ZAuthor Eisenbrand, Gerhard. Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783527611492">http://dx.doi.org/10.1002/9783527611492</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482305">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482305</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>