Dersler
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Kinesthetics and Texture
Why do we measure food texture? Texture is an index of ripeness To evaluate the resistance of products against mechanical action Such as…
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Laboratory > Analysis of Dairy Products ( Berrin CANTÜRK )
In this experiment we examined with milk. We used different types of milk such as light UHT, raw milk, UHT (half-fat), UHT (full-fat), pasteurized…
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Laboratory > Analysis of Flour
Theory: Wheat quality and methods in wheat quality determination is important. Determination of the quality of bakery products which have significant position…
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Laboratory > Analysis of Flour ( Hüsametin KİRAZ )
FE 376 FOOD QUALITY CONTROL LABORATORY REPORT Experiment: Analysis of Flour · Determination of Ash in Wheat Flour · Determination of Crude…
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Laboratory > Analysis of Meat
Purpose : Our purpose is analysing the meat and meat products and their quality parameters which are determination of total fat content…
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Laboratory > Analysis of Oils and Fats ( Hakan MAVİŞ )
FE475 FOOD QUALITY CONTROL LABORATORY ANALYSIS OF OILS AND FATS GROUP = B – 2 M. HAKAN MAVİŞ Purpose: The purpose of…
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Laboratory > Analysis of Wheat Flour ( Ahmet DEMİRCAN )
FE 376 FOOD QUALITY CONTROL ANALYSIS OF WHEAT FLOUR Submitted to: Emine ERÇELEBİ Submitted by: Ahmet DEMİRCAN PURPOSE: The aim of this…
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Laboratory > Fats & Oils
Purpose: In this experiment we tried to analyze fats and oil to observe some quality parameters and interpreted the some differences between…
