Dersler
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Recombinant DNA Technology and Biotechnology ( Dr. Çisem Bulut ALBAYRAK )
What is recombinant DNA ? Seedless guava Calorie free sugar DNA structure #1. DNA Structure (an overview) • DNA has three main…
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Experimental Design and Sensory Analysis
Hypothesis hypothesis = tentative assumption to test logical or empirical consequences of applying a variable in a research project null hypothesis =…
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Bial’s Test & Benedict’s Test
Bial Testi ve Benedict Testi bilgi notudur. …
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Gravimetric Analysis and Precipitation Equilibria
GRAVIMETRIC METHODS OF ANALYSIS TYPES 1. Precipitation gravimetry (oldest) 2. Electrogravimetry 3. Volatilization gravimetry and Thermogravimetry 4. Gravimetric titrimetry 5. Particulate gravimetry…
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Gıda Perakendeciliği ve Lojistik ( Prof. Dr. Harun AKSU )
En son bağımsız verilere göre, Türk perakende sektörünün (gıda ve gıda dışı) cirosu 2006 yılında 136,9 milyar ABD Doları olarak gerçekleştirilmiştir ve…
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Functional Attributes of Traditional Foods: The Role of Phytochemicals ( Inês J. Seabra )
1. Why Portuguese cuisine is so rich? 2. Functional foods from plant sources 3. Phytochemicals 4. Solid-liquid extraction methodologies 1. Why Portuguese…
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Biological Agents responsible in Food Fermentations ( Dr. Çisem Bulut ALBAYRAK )
Biological agents responible in Food Fermentations 1. Bacteria a)Lactic acid bacteria b)Types of commercial starter cultures c)Conditions required for bacterial fermentations d)Characteristics of…
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Basic Principles of Food Fermentations
Basic Principles of Food Fermentation • Introduction • Fermentation and Fermenting Microorganisms A)Food Fermentation B)Fermented Foods: An ancient Tradition C)Factors Influencing Fermentation…
