Search Results for İzmir Institute of Technology. Food Engineering.

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Fabrication of colorimetric pH indicator films by electrospinning için kapak resmi
Fabrication of colorimetric pH indicator films by electrospinning
Fabrication of colorimetric pH indicator films by electrospinning
by 
Erez, Elif, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology:Food Engineering.
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads için kapak resmi
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads
by 
Gündüz, Meltem.
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El Yazması
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Thesis (Master)--İzmir Institute of Technology:Food Engineering.
Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils için kapak resmi
Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils
Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils
by 
Yıldız, Gamze, author.
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El Yazması
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Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications için kapak resmi
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
by 
Sözbilen, Gözde Seval, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Preparation, production and industrial application of cheese protective cultures için kapak resmi
Preparation, production and industrial application of cheese protective cultures
Preparation, production and industrial application of cheese protective cultures
by 
Şatana, Elçin, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Polysaccharide based packaging film for fresh cut produce için kapak resmi
Polysaccharide based packaging film for fresh cut produce
Polysaccharide based packaging film for fresh cut produce
by 
Şamlı, Merve, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes için kapak resmi
Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes
Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes
by 
Anggoro, Bayu Meta, author.
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El Yazması
Alıntı: 
Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts için kapak resmi
Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts
Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts
by 
Canal, Canan, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Chemical characterization of olive oils from Karaburun peninsula için kapak resmi
Chemical characterization of olive oils from Karaburun peninsula
Chemical characterization of olive oils from Karaburun peninsula
by 
Uncu, Oğuz, author.
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El Yazması
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Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality için kapak resmi
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality
by 
Kahraman, Gökçen, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Effects of preharvest and postharvest treatments on quality characteristics of grapes için kapak resmi
Effects of preharvest and postharvest treatments on quality characteristics of grapes
Effects of preharvest and postharvest treatments on quality characteristics of grapes
by 
Konuk, Dilara, author.
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El Yazması
Alıntı: 
Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient için kapak resmi
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient
Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient
by 
Çabuk, Burcu, author
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
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