Fats and Oils

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Fat Is… The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. Fats that …

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Esterification

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Esterification Introduction: Esters are a class of organic compounds which, unlike many organics, have pleasant odors. In fact, many of the "artificial flavors" used in food products are very pure …

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Food Engineering ( Michael Ganues )

Food Engineering BY: Michael Ganues What is Food Engineering? Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related …

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Işın Dedektörleri ( Prof.Dr. Bilsen BEŞERGİL )

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Dedektör, geniş bir dalga boyu aralığındaki ışın enerjisine karşı duyarlı ve düşük seviyelerdeki ışın güçlerine karşı hassas olmalıdır. Işını hızla algılayabilmeli, kuvvetlendirilebilecek bir elektrik sinyali üretebilmeli, gürültü seviyesi düşük olmalı …

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Sunflower ( Production Guideline )

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Classification Scientific name: Helianthus annuus Common name: Sunflower Origin and distribution Sunflower (Helianthus annuus L.) is one of the few crop species that originated in North America (most originated in …

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Making Yogurt – Lactic Acid Fermentation

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žMaking yogurt žLactic Acid Fermentation       žIntroduction žYogurt production demonstrates fermentation by Streptococcus thermophilus and Lactobaacillus bulgaricus žHeated milk is inoculated and maintained at a given temperature causing bacteria to grow …

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