Dersler
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Stereokimya ( Prof. Dr. Arif ALTINTAŞ )
Stereokimya (moleküllerin üç boyutlu tasarımı) Moleküllerin yapılarının üç boyut içerisinde incelenmesi Stereokimya olarak bilinir. Atomların uzayda bir molekül içinde birbirine göre nasıl…
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Clostridium Botulinum and Botulism
Clostridium Botulinum and Botulism A Caitlin, Farida, Nino, Natalie and Simon Presentation OUTLINE Introduction to C. Botulinum Introduction to Botulism Infant Botulism Food-Borne Botulism Wound…
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Pregelatinezed Starch ( Gamze ÇELİK )
FE-401 FOOD TECHNOLOGY Gamze ÇELİK Rafia ÇETİNTAŞ Rojda DAKAK Zehra DEMİRCİ Simge Deveci Huriye Hazal ERDOĞAN SUPERVISIOR : PROF.DR.ŞENOL İBANOĞLU STARCH Polysaccharide…
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Potato Flake Production ( Fatma ATALAY )
POTATO FLAKE PRODUCTION PROPERTIES OF POTATO IN GENERAL Potato is a starchy root vegetable of Central American origin. Potatoes (Solanum tuberosum L)…
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Refined Olive Pomace Oil ( Ali İNAN )
FE-401 FOOD TECHNOLOGY REFINED OLIVE POMACE OIL INTRODUCTION Olive pomace is the pulpy residue from olives after pressing. The total of olive…
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Ready to Eat Köfte ( Çiğdem ÖKSÜZ )
Definition of product Properties of raw material Process line diagram Control points and parameters Analysis Technologies Alternative technologies Properties of finished product…
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Corn Bread ( Büşra DURAK )
CORN BREAD H.OKAN DOĞAN BÜŞRA DURAK MERVE ETİZ OSKAR DÜZGÜN SEHER HİLOOĞLU BUKET GÜNEŞ HISTORY OF BREAD The first bread produced was…
