Search Results for İzmir Institute of Technology. Food Engineering.

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Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts için kapak resmi
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
by 
Aydemir, Levent Yurdaer, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health için kapak resmi
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
by 
Boyacı, Derya, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Chemical and enzymatic interesterification of tallow with different oils için kapak resmi
Chemical and enzymatic interesterification of tallow with different oils
Chemical and enzymatic interesterification of tallow with different oils
by 
Aktaş, Ayşe Burcu, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Effects of storage on some chemical parameters of olive oils için kapak resmi
Effects of storage on some chemical parameters of olive oils
Effects of storage on some chemical parameters of olive oils
by 
Başak, Nagihan, author.
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El Yazması
Alıntı: 
Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
Differentiation of filamentous fungi by Polymerase Chain Reaction (PCR) and fourier transform infrared (FTIR) spectroscopy için kapak resmi
Differentiation of filamentous fungi by Polymerase Chain Reaction (PCR) and fourier transform infrared (FTIR) spectroscopy
Differentiation of filamentous fungi by Polymerase Chain Reaction (PCR) and fourier transform infrared (FTIR) spectroscopy
by 
Güngör, Sinem, author.
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El Yazması
Alıntı: 
Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars için kapak resmi
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars
by 
Çavdaroğlu, Çağrı, author.
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El Yazması
Alıntı: 
Thesis (Doctoral)-- İzmir Institute of Technology: Food Engineering.
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs için kapak resmi
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs
by 
Yavuzdurmaz, Hatice, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region için kapak resmi
Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region
Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region
by 
Okuklu, Burcu, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Resistance properties and control of Alicyclobacillus acidoterrestris için kapak resmi
Resistance properties and control of Alicyclobacillus acidoterrestris
Resistance properties and control of Alicyclobacillus acidoterrestris
by 
Molva, Çelenk, author.
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El Yazması
Alıntı: 
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.
Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass için kapak resmi
Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass
Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass
by 
Şen, Şevval, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content için kapak resmi
Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content
Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content
by 
Akın, Hilal, author.
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El Yazması
Alıntı: 
İzmir Institute of Technology: Food Engineering--Thesis (Master).
Rheological, textural, physico-chemical and sensory properties of low sugar apple marmalade için kapak resmi
Rheological, textural, physico-chemical and sensory properties of low sugar apple marmalade
Rheological, textural, physico-chemical and sensory properties of low sugar apple marmalade
by 
Şirin, Pınar, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
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