Fermentasyon Teknolojisi
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Sirke Üretim Tekniği ( Mehmet GÜLCÜ – GTHB )
Sirke, üzüm ve bünyesinde şeker bulunan diğer yaş veya kurutulmuş meyvelerin veya şıraların çeşitli işlemler uygulanmak suretiyle önce etil alkol…
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Dough Fermentation ( Lab Report )
Purpose: The purpose of this experiment was to monitoring the effect of ingredients and temperature of incubation and room for…
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Oriental Fermented Foods
ORIENTAL FERMENTED FOODS MOLD MODIFIED FOODS Reason for studying oriental fermented foods: Different from western foods interms of taste, texture,…
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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…
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Downstream Processing
DOWNSTREAM PROCESSING Bioseparation and Downstream processing cost: (1) 50% (drug, protein, biological product) (2) 80% (recombinant protein) Ratio of recovery…
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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…
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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…
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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…
