Purpose: The purpose of this experiment was to monitoring the effect of ingredients and temperature of incubation and room for rising ability on dough. Theory: A prerequisite to a controlled …
Devamı »Fermentasyon Teknolojisi
Oriental Fermented Foods
ORIENTAL FERMENTED FOODS MOLD MODIFIED FOODS Reason for studying oriental fermented foods: Different from western foods interms of taste, texture, flavor and appearance. Different from western foods interms of microbiological …
Devamı »Fermentasyon ve Bazı Fermente Süt Ürünleri ( Doç.Dr.Özge ÖZGEN ARUN )
Fermentasyon Fermentasyon organik bileşenlerin Karbonhidrat gibi) oksidasyonu yolu ile enerji elde edilmesi prosesisidir. Şekerler en yaygın fermentasyon bileşiğidir ve tipik fermentasyon ürünleri de etanol, laktik asit ve hidrojendir. Bunun yanında …
Devamı »Downstream Processing
DOWNSTREAM PROCESSING Bioseparation and Downstream processing cost: (1) 50% (drug, protein, biological product) (2) 80% (recombinant protein) Ratio of recovery to fermentation cost (1) 2.0 (enzyme) (2) 1.0 penicillin (3) …
Devamı »Biological Agents responsible in Food Fermentations ( Dr. Çisem Bulut ALBAYRAK )
Biological agents responible in Food Fermentations 1. Bacteria a)Lactic acid bacteria b)Types of commercial starter cultures c)Conditions required for bacterial fermentations d)Characteristics of important genera 2.Yeasts 3.Molds Micro-organisms cause changes in …
Devamı »Basic Principles of Food Fermentations
Basic Principles of Food Fermentation • Introduction • Fermentation and Fermenting Microorganisms A)Food Fermentation B)Fermented Foods: An ancient Tradition C)Factors Influencing Fermentation D)Biological Agents Responsible in Food Fermentation “fermentation, far …
Devamı »Food Fermentation Technology Lab. Rakı
DISCUSSION In this experiment we examined the production of raki and its quality parameters during its production. Rakı is produced by the redistillation of raisin distillate in the presence of …
Devamı »Tempeh Production ( Kenan ÖZ )
OBJECTION The purpose of this experiment is to produce tempeh which is a mold modified food and observation of the action of Rhizopus oligosporus on the soybean when the production …
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