Dersler
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Midterm Questions
FE471 2007 1st MIDTERM QUESTION AND ANSWERS 1) What are the cold break and hot break? – Protein precipitation; to have colloidal stability of…
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Mushroom Production
Mushroom Production Location of mushrooms and truffles in the classification of fungi Structure of a typical mushroom. (a), volva; (b), stipe; (c), annulus; (d), gills;…
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Mushroom Production Presentation
TRUFFLE ( USED FOR TUBERS) Kumi Keme, Domalan, Tombalak, Topalak, Geme They live in close association with the roots of specific trees. Their…
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Olive Fermentation
OLIVE FERMENTATION Four fundamental types have been established; 1. green 2. turning color 3. natural black ( for these types they refer to color of fruit as a raw…
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Olive Fermentation Presentation
•OLIVE FERMENTATION •The main use of raw olives, is as olive oil— •more than 90% of the total worldwide olive production is…
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Pickling
PICKLING • An important food preservation system combines salting to selectively control microorganisms and fermentation to stabilize the treated food materials. • Pickling is one of…
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Pickling Presentation
PICKLING An important food preservation system combines salting to selectively control microorganisms and fermentation to stabilise the treated food materials. the oldest,…
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Sofralık Zeytin Fermantasyonu ( MEGEP )
1. SALAMURA HAZIRLAMA 1.1. Salamura Bileşenleri 1.1.1. Tuz 1.1.2. Su 1.2. Salamura Karışımı 1.2.1. İstenen Yoğunlukta Salamura Hazırlama 1.2.2. Farklı Yoğunlukta Salamuranın…
