Fermentasyon Teknolojisi

Dough Fermentation ( Lab Report )

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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 …

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Oriental Fermented Foods

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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 …

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Downstream Processing

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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)  …

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Basic Principles of Food Fermentations

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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 …

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Food Fermentation Technology Lab. Rakı

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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 …

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Tempeh Production ( Kenan ÖZ )

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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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