Search Results for İzmir Institute of Technology. Food Engineering.

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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
Alıntı: 
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
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.
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.
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
Alıntı: 
Thesis(Master)-- İzmir Institute of Technology: Food Engineering.
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 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.
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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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.
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