Review AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER

Serkan Selli ^* , Ozlem Kılıc Buyukkurt

January 15, 2020 Page 204-216

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Review GIDA ATIKLARINDAN AKTİF KARBON ÜRETİMİ VE AKTİF KARBONUN GIDA ENDÜSTRİSİNDE UYGULAMALARI

Eda Ülkeryıldız Balçık , Mehmet Torun , Hilal Şahin Nadeem ^*

January 15, 2020 Page 217-229

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Review ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR

Hacer Gürkan ^* , Ali Adnan Hayaloğlu

January 15, 2020 Page 299-314

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Review YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Çiğdem Yüksel , Derya Atalay ^* , Hande Selen Erge

January 15, 2020 Page 340-355

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Review PROBİYOTİK VE PREBİYOTİK TÜKETİMİNİN LAKTOZ İNTOLERANSI ÜZERİNE ETKİLERİ

Ceren Akal ^* , Atilla Yetişmeyen

January 15, 2020 Page 380-389

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Research Article SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ

Nesibe Arslan Burnaz ^* , Müge Hendek Ertop

January 15, 2020 Page 193-203

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Research Article ÇORUM YÖRESİ BALLARININ BAZI KİMYASAL KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ

Nihal Güzel , K. Savaş Bahçeci ^*

January 15, 2020 Page 230-241

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Research Article ÇEŞİTLİ MADEN SULARINDA ANYON VE KATYON MİKTARLARININ BELİRLENMESİ

Yağmur Oruç ^* , Belgin İzgi

January 15, 2020 Page 242-252

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Research Article KARABUĞDAYIN NEM ADSORPSİYON ÖZELLİKLERİNİN BELİRLENMESİ

Sultan Arslan Tontul

January 15, 2020 Page 253-261

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Research Article SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ

Elif Aykın Dinçer ^*

January 15, 2020 Page 262-274

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Research Article BİLECİK BALLARININ MELİSSOPALİNOLOJİK VE KİMYASAL ÖZELLİKLERİ AÇISINDAN DEĞERLENDİRİLMESİ

Şaban Keskin ^* , Nazlı Mayda , Merve Keskin , Aslı Özkök

January 15, 2020 Page 275-289

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Research Article QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER

Hatice Pekmez ^* , Betül Bay Yılmaz

January 15, 2020 Page 2902-298

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Research Article İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ

Duygu Nalbant , Yonca Yüceer ^*

January 15, 2020 Page 315-328

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Research Article CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?

Tugba Ozdal ^*

January 15, 2020 Page 329-339

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Research Article DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU

Seher Kumcuoğlu ^* , Esra Özyiğit , İsmail Eren , Şebnem Tavman

January 15, 2020 Page 356-368

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Research Article DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY

Prof. Dr. Kezban Candoğan ^* , Ebru Deniz , Evrim Güneş Altuntaş , Naşit İğci , Duygu Özel Demiralp

January 15, 2020 Page 369-379

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Research Article EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE

Kamil Gerçekaslan ^* , Hüseyin Boz

January 15, 2020 Page 390-396

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Research Article DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ

Hacer Levent ^*

January 15, 2020 Page 397-407

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