Gıda Mühendisliği Bildiri ve Sunum Koleksiyonu
Recent Submissions
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Traditional Turkish fermented sucuk: learning from the tradition to inform the future
(2018)Traditional Turkish Fermented Soudjouk, which has been known since ancient times are consumed with appreciation by the people of our country. Soudjouk is an important food product for nutrition and health due to its valuable ... -
Determination of textural, rheological properties and SFC, SMP values of oleogels prepared using sunflower oil
(2016)In Recent years, food products which is designed to provide development for human health and researches is to improve such products have been intensively carried out all over the World. Oils Reduced Trans and saturated ... -
Beslenme ile bilişim teknolojilerinin entegrasyonu: bir oyun senaryosunun geliştirilmesi
(2016)Gelişen teknoloji hayatımızın tümüne etki etmektedir. Bu etkinin bir sonucu olarak, teknoloji ile diğer alanların disiplinler arası çalışmalarda buluşması bir ihtiyaç olarak ortaya çıkmıştır. Beslenme ve bilişim ... -
Recent and advanced techniques for encapsulation of probiotic bacteria to maintain their biofunctionality
(ELSEVIER SCIENCE BV, 2016) -
MTL genotypes, phenotypic switching, and susceptibility profiles of Candida parapsilosis species group compared to Lodderomyces elongisporus
(Wiley, 2017)Reference isolates of Candida parapsilosis (n = 8), Candida metapsilosis (n = 6), Candida orthopsilosis (n = 7), and Lodderomyces elongisporus (n = 11) were analyzed to gain insight into their pathobiology and virulence ... -
Nanoemulsion-based delivery systems to improve functionality of oregano essential oil: Molecular characterization and in vitro antifungal activity
(Elsevier Science BV, 2017)In this work, nanoemulsion-based delivery system was developedby encapsulation of oregano essential oil (OEO) at different con-centrations (0.5%, 0.75% and 1%, v/v) in poly-vinyl alcohol solution.The nanoemulsion systems ...
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