Department of Food Engineering, Book / Book chapter

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Publication (24)

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Author
Şahin, Serpil (6)
Şümnü, Servet Gülüm (6)
Alpas, Hami (5)
Soyer, Yeşim (3)
Köker, Alperen (2)

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Controlled atmosphere (1)
Detection (1)
Food preservation (1)
Food safety (1)
Food Science (1)

Date Issued
2001 - 2009 (5)
2010 - 2020 (19)

Recent Submissions

Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects
Alpas, Hami; Okur, İlhami; Köker, Alperen; Öztürkoğlu Budak, Şebnem (IGI Global, 2020-01-01)
Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects
Köker, Alperen; Okur, İlhami; Ozturkoğlu Budak, Şebnem; Alpas, Hami (IGI Global, 2020-01-01)
In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of variou...
Enzymes in the Beverage Industry
Uzuner, Sibel; Çekmecelioğlu, Deniz (Academic Press, 2019-01-01)
Bioreactor Scale Up
Mahdinia, Ehsan; Çekmecelioğlu, Deniz; Demirci, Ali (null, Springer, 2019-01-01)
İklim Değişikliğinin Tarımsal Üretim ve Gıda Fiyatları Üzerine Etkisi
Alpas, Hami; Saçlı, Yurdakul; Kıymaz, Taylan (T.C. Cumhurbaşkanlığı Strateji ve Bütçe Başkanlığı, 2018-01-01)
Sustainability of Food Security in the New Era
Alpas, Hami; Kıymaz, Taylan (CRC Press, 2018-01-01)
Microbial Control of Milk and Milk Products
Soyer, Yeşim (Springer-Verlag New York, 2017-06-01)
Microwave-Assisted Baking
Yolaçaner, Elif; Şümnü, Servet Gülüm; Şahin, Serpil (Woodhead Publishing, 2017-01-01)
Advances in Food Rheology and Its Applications.
Tatar, Betül; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier, 2017-01-01)
Recent Outbreaks of Human Pathogens on Plants (HPOPs)on Fresh Produce – Lessons Learned from the Practice
Fletcher, Jacquilene; Alpas, Hami; Henry, Christne M; Haynes, Edward; Dehne, Heinz W; Ma, Li Maria; Soyer, Yeşim; Yeni, Filiz; Colla, Paula; Robb, Paul (2017-01-01)
Rheology of Emulsion
Şahin, Serpil; Çilek Tatar, Betül; Şümnü, Servet Gülüm (Woodhead Publishing Limited, 2017-01-01)
Antimikrobiyal Koruyucular ve Bakteriyofajlar ile Kontrol
Bulut, Ece; Soyer, Yeşim (Nobel, 2016-01-01)
Fluid flow heat and mass transfer in food systems
Şahin, Serpil; Şümnü, Servet Gülüm; Hamamcı, Haluk; İşci Yakan, Aslı; Şakıyan Demirkol, Özge (Nobel yayınevi, 2016-01-01)
The Use of Vibration Principles to Characterize the Mechanical Properties of Biomaterials
Mert, Behiç; Osvaldo, Campanella; Hartono, Sumali; Patel, Bhavesh (IntechOpen, 2016-01-01)
Modified Atmosphere Packaging of Foods
Kırtıl, Emrah; Kilercioğlu, Mete; Öztop, Halil Mecit (2015-10-01)
In this article, modified atmosphere packaging (MAP) is discussed briefly. The need for MAP, types of MAP systems, MAP gases, and their uses are described. Application of MAP on meat, poultry, fresh produce, and seafood pr...
Supercritical Fluid Processing for the Recovery of Biactive Compounds from Food Industry By-Products
Yener, Meryem Esra (Springer, 2015-01-01)
By-products of food industry, especially wine industry, fruit and vegetable processing industry, oil industry, milling industry, seafood processing industry are rich in bioactive compounds. These compounds are mainly polyu...
New approaches in microbial pathogen detection
Kahyaoğlu, Leyla Nesrin; İrudayaraj, Joseph (Woodhead Publishing, 2013-01-01)
Viruses are common causes of foodborne outbreaks. Viral diseases have low fatality rates but transmission to humans via food is important due to the high probability of consuming fecally contaminated food or water because ...
Design of Ohmic Heating Processes
Şensoy, İlkay (Blackwell Publishing Ltd., 2012-01-01)
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications
Bayındırlı, Alev (CRC, New York , 2010-05-01)
The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables...
Cookie Dough Rheology
Yener, Meryem Esra (CRC Press, 2008-01-01)
Cookies and biscuits are products made from soft flours. Low content of protein (8 to 10% in the grain), low water absorption, and low resistance to deformation are the characteristics that describe the suitability of whea...
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