Search Results for İzmir Institute of Technology. Food Engineering.

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Development of strained yogurt ıce cream with aronia and hydrolyzed collagen için kapak resmi
Development of strained yogurt ıce cream with aronia and hydrolyzed collagen
Development of strained yogurt ıce cream with aronia and hydrolyzed collagen
by 
Güler, Sevda, author.
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El Yazması
Alıntı: 
Thesis (Master)-- İzmir Institute of Technology: Food Engineering.
Development of pectin-wax composite edible films with high moisture barrier properties için kapak resmi
Development of pectin-wax composite edible films with high moisture barrier properties
Development of pectin-wax composite edible films with high moisture barrier properties
by 
Çakıtlı, Gamze, author.
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Alıntı: 
Thesis (Master) -- İzmir Institute of Technology: Food Engineering.
Development of aronia based vegan nutritional supplementation için kapak resmi
Development of aronia based vegan nutritional supplementation
Development of aronia based vegan nutritional supplementation
by 
Oruç, Yaren Tuğba, author.
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İzmir Institute of Technology: Food Engineering --Thesis (Master).
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis için kapak resmi
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis
Year-to-year differentiation of black tea through spectroscopic and chemometric analysis
by 
Yorulmaz, Hilal, author.
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İzmir Institute of Technology: Food Engineering --Thesis (Master).
Effect of edible film and allicin on shelf life of chicken meat için kapak resmi
Effect of edible film and allicin on shelf life of chicken meat
Effect of edible film and allicin on shelf life of chicken meat
by 
Cancı, Şeyda, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage için kapak resmi
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
by 
Semiz, Şevval, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production için kapak resmi
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production
by 
Gürkaynak, Dilara, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Techno-functional properties of bakery products containing legume and nut flours için kapak resmi
Techno-functional properties of bakery products containing legume and nut flours
Techno-functional properties of bakery products containing legume and nut flours
by 
Doğruer, Ilgın, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba) için kapak resmi
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
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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Alıntı: 
Thesis (Doctoral)-- İzmir Institute of Technology: Food Engineering.
Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties için kapak resmi
Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties
Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties
by 
Çavdaroğlu, Elif, author.
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El Yazması
Alıntı: 
Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.
Physical and spectroscopic characterization of bakery products made from different flour mixtures için kapak resmi
Physical and spectroscopic characterization of bakery products made from different flour mixtures
Physical and spectroscopic characterization of bakery products made from different flour mixtures
by 
Tuna, Ayça, author.
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El Yazması
Alıntı: 
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
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