Gıda Sistemleri

Current Status and Options for Biotechnologies in Food Processing and in Food Safety in Developing Countries ( FAO )

Acknowledgments This background document is the result of the joint effort of many contributors. The initial key contributions were made by Olusola B. Oyewole from University of Agriculture, Abeokuta, Nigeria and Ruud Valyasevi from the National Center for Genetic Engineering and Biotechnology (Biotec), Biotec, Bangkok, Thailand. Sections relevant to biotechnology applications in food processing: Coordination was done by Rosa Rolle (Senior Agro-Industries and Post-harvest Officer, FAO Regional Office for Asia and the Pacific) who also made significant contributions to the document. Sections relevant to biotechnology applications in food safety: Coordination…
Gıda Atıklarının Alternatif Kullanım Alanları ( Dr. Sibel YAĞCI )

Özet Bu derlemede hububat işleme atıkları, peynir altı suyu, meyve ve sebze atıkları gibi gıda atıklarının veya bu atıklardan ekstrakt edilen ve insan sağlığı ve beslenmesi açısından büyük önem taşıyan bazı bileşenlerin gıda endüstrisindeki kullanım alanları incelenmiştir. Gıda atıklarının değerlendirilmesi ekonomik açıdan katma değer sağlamasının yanı sıra gıdaların zenginleştirilmesi ve içerdikleri değerli bileşenlerin insan metabolizmasına girmesi nedeniyle sağlık açısından ve beslenme bakımından da ilave bir fayda sağlayacaktır. Anahtar kelimeler: Gıda atıkları, peynir altı suyu, antioksidan, diyet lif, kitin …
FE 218 Exams Pdf

Old FE-218 exams… …
Food System Soruları

Gaziantep Üniversitesi Gıda Mühendisliği Bölümü çıkmış FE 218 Food System dersi soruları …
Food Systems and Food Dispersions ( Dr. Çiğdem SOYSAL )

FOOD SYSTEMS AND FOOD DISPERSIONS FOOD SYSTEMS -Edible tissue a) fruits b) vegetables c) meat FOOD DISPERSIONS: is a continuous phase with one or more dispersed phases. a) milk b) tomato juice c) mayonnaise Breakdown of Emulsions -Creaming: formation of two emulsion layers -Flocculence: agglomeration of droplets -Coalescence: irreversible union of small droplets leading to the separation of two phases. …
Introduction to Food Science and Technology ( Dr. Çiğdem SOYSAL )

•FE 122 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY •Dr. Çiğdem Soysal •Reference Books •1. P. Fellows, Food Processing Technology •2. R. Paul Sing, Introduction to Food Engineering •3. Romeo T. Toledo, Fundamentals of Food Process Engineering •Course Content •Historical development of food science and technology • Principles of biological and physical sciences related to the human food system. • Structure and properties of food materials • Unit operations in food processing • Food legislation • Environmental considerations LEARNING OBJECTIVES: •Introducing historical development of food engineering •Learn about various unit operations…
Fe 218 Exams Full

Ders Adı: Food Systems Ders Kodu: FE 218 Ders Açıklama: Engineering Properties of biological materials in food systems. Physical, thermal, mechanical, rheological, electrical, optical properties and water retention characteristics. Use of these properties as they are necessary in the evaluation, synthesis and design of biological systems. Use of biopolymers in food systems. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents. …
Food System Lecture Note

Covalent bond : electron pairs are shared between atoms. Non – Covalent bonds : 1) Ionic bonds : result from the electrostatic attraction between two ionized groups of opposite charge. 2) Hydrogen bounding : is an attraction between hydrogen atom covalently bounded to highly electronegative atom on a second electronegative atom 3) Vander Waals Forces : are short range attractive forces. Vander Waals forces are weaker than ionic and hydrogen bonding. Intermolecular force : is an attraction. The net attraction is the sum of pair of interactions between the molecules. 4) Hydrophobic Interactions : Molecules such as proteins have polar and nonpolar groups.…