Fermentasyon Teknolojisi

Vinegar

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VINEGAR Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The word is from the French vin (wine) and …

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Kefir Production ( Hakan MAVİŞ )

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FE471 FOOD FERMENTATION LABORATORY KEFIR PRODUCTION GROUP = B – 5 HAKAN MAVİŞ M. ALİ KARADAĞ ZEKERİYA IŞIK FE 471 Food Fermentation Laboratory KEFIR PRODUCTION Purpose: The purpose of this …

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Food Preservation Method ( Dr. Salih KARASU )

Food Preservation Method Dr. Salih KARASU Preservation Chemicals and Microorganism Fermantation Fermentation could be described as a process in which microorganisms change the sensory (flavor, odor, etc.) and functional properties …

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Bitkisel Fermentasyonlar ( Prof. Dr. Muhammet ARICI )

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FERMENTASYON TEKNOLOJİSİ Bitkisel Fermentasyonlar Prof. Dr. MUHAMMET ARICI İSTANBUL, 2017 iÇİNDEKİLER 1. GİRİŞ Tarihçe Fermente ürünlerin günümüzdeki durumu 1.1. Fermentasyon Teknolojisinin Çalışma alanları 1.2. Fermentasyon Teknolojisinin Amaçları 1.3. İnsan Beslenmesinde …

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The Benefits of Fermented Foods

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The Benefits of Fermented Foods Our digestive system is composed of a network of beneficial bacteria that are responsible for assisting our digestive system to digest food, absorb nutrients, battle …

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