Fermentasyon Teknolojisi

  • www.foodelphi.com

    Midterm Questions

    FE471 2007 1st MIDTERM QUESTION AND ANSWERS  1) What are the cold break and hot break? – Protein precipitation; to have colloidal…

  • www.foodelphi.com

    Mushroom Production

    Mushroom Production Location of mushrooms and truffles in the classification of fungi Structure of a typical mushroom.                 (a), volva;                 (b), stipe;    …

  • www.foodelphi.com

    Mushroom Production Presentation

    TRUFFLE ( USED FOR TUBERS) Kumi Keme, Domalan, Tombalak, Topalak, Geme They live in close association with the roots of specific…

  • www.foodelphi.com

    Olive Fermentation

    OLIVE FERMENTATION Four fundamental types have been established; 1. green 2. turning color 3. natural black ( for these types they refer to color of fruit as…

  • www.foodelphi.com

    Olive Fermentation Presentation

    •OLIVE FERMENTATION •The main use of raw olives, is as olive oil— •more than 90% of the total worldwide olive…

  • www.foodelphi.com

    Pickling

    PICKLING • An important food preservation system combines salting to selectively control microorganisms and fermentation to stabilize the treated food materials. • Pickling is…

  • www.foodelphi.com

    Pickling Presentation

    PICKLING An important food preservation system combines salting to selectively control microorganisms and fermentation to stabilise the treated food materials.…

  • www.foodelphi.com

    Sofralık Zeytin Fermantasyonu ( MEGEP )

    1. SALAMURA HAZIRLAMA 1.1. Salamura Bileşenleri 1.1.1. Tuz 1.1.2. Su 1.2. Salamura Karışımı 1.2.1. İstenen Yoğunlukta Salamura Hazırlama 1.2.2. Farklı…

Başa dön tuşu