Profesör MEDENİ MASKAN
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
YÖK Akademik ORCID WoS
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği Temel İşlemler Meyve ve Sebze Teknolojisi Bitkisel Yağ Teknolojisi
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
1 |
Advances in Food Extrusion Technology
Bölüm Adı: Development of Extruded Foods by Utilizing Food Industry By-Products |
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2 |
TEXTURA PRODUSELOR ALIMENTARE
Bölüm Adı: TEXTURA. METODE INSTRUMENTALE DE DETERMINARE A TEXTURII |
3 |
TEXTURA PRODUSELOR ALIMENTARE
Bölüm Adı: TEXTURA PRODUSELOR ALIMENTARE EXTRUDATE |
1 |
Ultrasound- and Homogenization-Assisted Extraction of Cottonseed Oil Using Ethyl Acetate: Optimization and Evaluation of Oil Quality and Energy Aspect
KALKAN EZGİ,MASKAN MEDENİ
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2 |
Health Impacts and Innovative Extraction Methods of Fish Oil: A Review
KALKAN EZGİ,Keskin Çavdar Hasene,MASKAN MEDENİ
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3 |
Effect of hybrid cooking (ultrasound - ohmic - infrared) method on textural and microbial properties of beefs
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
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4 |
Mucilage from Plantago ovata Forsk seed: Optimization of extraction process conditions and investigation of some functional properties
Assi Abdul Ghani,KALKAN EZGİ,MASKAN MEDENİ
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5 |
Ultrasound-assisted ethanolic extraction of oil from Pistacia vera L. using response surface methodology
KALKAN EZGİ,MASKAN MEDENİ
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6 |
Mucilage in okra: extraction, modelling, optimization and application
KALKAN EZGİ, MASKAN MEDENİ
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7 |
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil
GÜMÜŞ PINAR, A. Decker Eric, MASKAN MEDENİ
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8 |
The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation
GÖKÇE CÜNEYT, BOZKURT HÜSEYİN, MASKAN MEDENİ
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9 |
Optimization of a green tea beverage enriched with honey and bee pollen
YILDIZ RABİA, MASKAN MEDENİ
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10 |
Optimization of neutralization parameters in minimal refining process of sunflower seed oil
GÜMÜŞ PINAR, A. Decker Eric, MASKAN MEDENİ
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11 |
A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures
Uzay Merve, ÖZTÜRK HALE İNCİ, BUZRUL SENCER, MASKAN MEDENİ
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12 |
A study on rheological properties, sensory evaluation and shelf life of ayran\u2013shalgam mixtures
Uzay Merve, ÖZTÜRK HALE İNCİ, BUZRUL SENCER, MASKAN MEDENİ
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13 |
Neutralization of sunflower seed oil by Ca(OH)2, MgO, and Na2SiO3 as an alternative to NaOH
GÜMÜŞ PINAR,DECKER E A,,MASKAN MEDENİ
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14 |
Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy
HORUZ ERHAN,BOZKURT HÜSEYİN,karataş haluk,MASKAN MEDENİ
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15 |
Gıda İşletmelerinde Personel Hijyeni
MASKAN MEDENİ
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16 |
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
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17 |
Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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18 |
Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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19 |
Ultrasonication as Pretreatment for Drying of Tomato Slices in a Hot Air Microwave Hybrid Oven
HORUZ ERHAN,JAWDAT JAAFAR HAWAR,MASKAN MEDENİ
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20 |
Evaluation of antioxidant properties of Za’atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process
MASKAN MEDENİ,HORUZ ERHAN
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21 |
Drying kinetics of apricot halves in a microwave‑hot air hybridoven
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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22 |
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries
HORUZ ERHAN,BOZKURT HÜSEYİN,karataş haluk,MASKAN MEDENİ
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23 |
Drying kinetics of apricot halves in a microwave-hot air hybrid oven
HORUZ ERHAN,BOZKURT HÜSEYİN,karataş haluk,MASKAN MEDENİ
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24 |
Influence of three different concentration techniques on evaporation rate color and phenolics content of blueberry juice
ELİK AYSEL,KOÇAK YANIK DERYA,MASKAN MEDENİ,GÖĞÜŞ FAHRETTİN
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25 |
Hot air and microwave drying of pomegranate Punica granatum L arils
Horuz Erhan,MASKAN MEDENİ
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26 |
Effect of the phytochemicals curcumin cinnamaldehyde thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures
Horuz Tuğba İnanç,MASKAN MEDENİ
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27 |
Effect of cinnamaldehyde on oxidative stability of several fats and oils at elevated temperatures
Horuz Tuğba İnanç,MASKAN MEDENİ
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28 |
Effect of carvacrol on the oxidative stability of palm oil during frying
İnanç Tuğba,MASKAN MEDENİ
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29 |
Testing the Antioxidant Effect of Essential Oils and BHT on Corn Oil at Frying Temperatures a Response Surface Methodology
İnanç Tuğba,MASKAN MEDENİ
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30 |
Spray Drying and Process Optimization of Unclarified Pomegranate Punica granatum Juice
HORUZ ERHAN,MASKAN MEDENİ
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31 |
The Potential Application of Plant Essential Oils Extracts as Natural Preservatives in Oils during Processing A Review
İNANÇ TUĞBA,MASKAN MEDENİ
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32 |
Effect of screw configuration and raw material on some properties of barley extrudates
Altan Aylin,McCarthy Kathryn L,MASKAN MEDENİ
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33 |
Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley Based Extrudates from Fruit and Vegetable By Products
Altan Aylin,Kathryn L McCarthy,MASKAN MEDENİ
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34 |
Effect of extrusion process on antioxidant activity total phenolics and glucan content of extrudates developed from barley fruit and vegetable by products
Altan Aylin,McCarthy Kathryn L,MASKAN MEDENİ
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35 |
Meyve ve Sebze Posasından Çerez Üretildi
MASKAN MEDENİ,ALTAN METE AYLİN
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36 |
Twin screw extrusion of barley grape pomace blends Extrudate characteristics and determination of optimum processing conditions
Altan Aylin,McCarthy Kathryn L,MASKAN MEDENİ
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37 |
Evaluation of snack foods from barley tomato pomace blends by extrusion processing
Altan Aylin,Kathryn L McCarthy,MASKAN MEDENİ
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38 |
Extrusion cooking of barley flour and process parameter optimization by using response surface methodology
Altan Aylin,Kathryn L McCarthy,MASKAN MEDENİ
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39 |
Production of pomegranate Punica granatum L juice concentrate by various heating methods colour degradation and kinetics
MASKAN MEDENİ
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40 |
Air drying characteristics of solid waste pomace of olive oil processing
GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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41 |
Effect of thermal processing on tristimulus colour changes of fruits
MASKAN MEDENİ
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42 |
Diyarbakır İl Sınırları İçerisinde Doğal Olarak Yayılış Gösteren Bazı Medicago L. Türlerinin Protein Düzeylerinin Belirlenmesi
DEMİR RAMAZAN,Yılmaz Hayrullah,MASKAN MEDENİ
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43 |
RHEOLOGICAL BEHAVIOR OF POMEGRANATE PUNICA GRANATUM L JUICE AND CONCENTRATE
Altan Aylin,MASKAN MEDENİ
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44 |
Microwave assisted drying of short cut ditalini macaroni Drying characteristics and effect of drying processes on starch properties
Altan Aylin,MASKAN MEDENİ
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45 |
Microwave Assisted Drying of Short Cut Ditalini Macaroni Cooking Process and Textural Properties
Altan Aylin,MASKAN MEDENİ
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46 |
Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil
MASKAN MEDENİ
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47 |
Effect of different adsorbents on purification of used sunflower seed oil utilized for frying
MASKAN MEDENİ,Bağcı Halil İ
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48 |
The recovery of used sunflower seed oil utilized in repeated deep fat frying process
MASKAN MEDENİ,Bağcı Halil İbrahim
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49 |
Effect of cooking on the drying behaviour of tarhana dough a wheat flour yoghurt mixture
İBANOĞLU ŞENOL,MASKAN MEDENİ
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50 |
Effect of concentration and drying processes on color change of grape juice and leather pestil
Maskan Aysun,KAYA SEVİM,MASKAN MEDENİ
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51 |
Hot air and sun drying of grape leather pestil
Maskan Aysun,KAYA SEVİM,MASKAN MEDENİ
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52 |
Effect of processing on hydration kinetics of three wheat products of the same variety
MASKAN MEDENİ
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53 |
Moisture sorption isotherms of grape pestil and foamed grape pestil
KAYA AHMET,GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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54 |
Hot air drying of cooked and uncooked tarhana dough a wheat flour yoghurt mixture
MASKAN MEDENİ,İBANOĞLU ŞENOL
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55 |
Drying shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
MASKAN MEDENİ
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56 |
Effect of maturation and processing on water uptake characteristics of wheat
MASKAN MEDENİ
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57 |
Kinetics of colour change of kiwifruits during hot air and microwave drying
MASKAN MEDENİ
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58 |
Drying of olive pomace by a combined microwave fan assisted convection oven
GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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59 |
Pişirme İşleminin Tarhana Hamurunun Kuruma Özellikleri Üzerine Etkileri
İBANOĞLU ŞENOL,MASKAN MEDENİ
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60 |
Microwave air and microwave finish drying of banana
MASKAN MEDENİ
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61 |
Effect of sugar on the rheological properties of sunflower oil water emulsions
MASKAN MEDENİ,GÖĞÜŞ FAHRETTİN
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62 |
Storage stability of whole split pistachio nuts Pistachia vera L at various conditions
MASKAN MEDENİ,KARATAŞ ŞÜKRÜ
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63 |
Rheological behaviour of liquorice Glycyrrhiza glabra
MASKAN MEDENİ
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64 |
WATER ADSORPTION AND DRYING CHARACTERISTICS OF OKRA Hibiscus Esculentus L
GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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65 |
WATER ADSORPTION PROPERTIES of COATED and NONCOATED POPCORNS
MASKAN MEDENİ,GÖĞÜŞ FAHRETTİN
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66 |
Sorption isotherms and drying characteristics of mulberry Morus alba
MASKAN MEDENİ,GÖĞÜŞ FAHRETTİN
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67 |
Fatty acid oxidation of pistachio nuts stored under various atmospheric conditions and different temperatures
MASKAN MEDENİ,KARATAŞ ŞÜKRÜ
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68 |
AN APPROACH FOR ESTIMATION OF CRITICAL POINTS OF WATER SORPTION ISOTHERMS OF FOODS
MASKAN MEDENİ,KARATAŞ ŞÜKRÜ,Voschinin Alexander P
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69 |
WATER TRANSFER IN POTATO DURING AIR DRYING
GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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70 |
Sorption isotherms of Turkish delight
GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ,KAYA AHMET
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71 |
The fitting of various models to water sorption isotherms of pistachio nut paste
MASKAN MEDENİ,GÖĞÜŞ FAHRETTİN
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72 |
Sorption Characteristics of Whole Pistachio Nuts Pistacia Vera L
MASKAN MEDENİ,KARATAŞ ŞÜKRÜ
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73 |
STORAGE STABILITY AND ACCELERATED SHELF LIFE TESTING OF MARGARINE SAMPLES
MASKAN MEDENİ,ÖNER MEHMET DURDU,KAYA AHMET
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74 |
Palamut Balığından Balık Protein Konsantresi Elde Edilmesi
MASKAN MEDENİ,AYRANCI EROL
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1 |
Optimization of ultrasound-assisted solvent extraction of cottonseed oil using RSM
KALKAN EZGİ,MASKAN MEDENİ
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2 |
Optimization of Ultrasound-Assisted Extraction Of Cottonseed Oil Using Ethyl Acetate
KALKAN EZGİ,MASKAN MEDENİ
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3 |
RHEOLOGICAL PROPERTIES OF DIFFERENT AYRAN-SHALGAM MIXTURES
Uzay Şerife Merve,Kervan Seniha,GEZGİN KELEKÇİ SERPİL,BUZRUL SENCER,MASKAN MEDENİ
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4 |
Some quality characteristics of the minimal refined sunflower oil
GÜMÜŞ PINAR, DECKER E. A., MASKAN MEDENİ
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5 |
Mathematical Modelling and Optimization of Variables in a Green Tea-Honey-Bee Pollen Formulation
YILDIZ RABİA,HORUZ ERHAN,MASKAN MEDENİ
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6 |
PREDICTION OF SHELF –LIFE OF MID-OLEIC SUNFLOWER OIL BY ACCELERATED METHODS
ALAK HİLAL,MASKAN MEDENİ
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7 |
Extraction of mucilage from okra.
Soğancı Ezgi,MASKAN MEDENİ
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8 |
AN INVESTIGATION ON CONSUMPTION OF GREEN TEA WITH HONEY AND POLLEN
YILDIZ RABİA,HORUZ ERHAN,MASKAN MEDENİ
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9 |
Effect of Drying Method On Drying Time and Total Phenolics Content and Antioxidant Activity of Organic Blueberries
ŞAHİN GÜLŞAH,BELİBAĞLI KADİR BÜLENT,GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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10 |
Effect of hybrid (microwave-convectional) drying conditions on drying kinetics, modeling, temperature profile, energy consumption, antioxidant capacity and vitamin C content of tomato slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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11 |
Comparison of drying kinetics and physico-chemical properties of convectional and hybrid dried pepper slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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12 |
Effect of Ohmic Cooking Alone on Moisture Content and Total Aerobic Mesophilic Count of Beef Muscle
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
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13 |
An Investigation of Increase the Effectiveness of Ohmic Cooking of Meat by Using with Ultrasound Treatment
UZUN ÖZCAN ANIL,MASKAN MEDENİ,BEDİR METİN,BOZKURT HÜSEYİN
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14 |
Convectional Drying Characteristics, Kinetics and Some Properties of Apple Slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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15 |
The Effect of Drying Conditions on Drying Kinetics, Characteristics, Total Phenolics Content, Antioxidant Capacity, Lycopene content and Color Properties of Tomato Slices
HORUZ ERHAN,BOZKURT HÜSEYİN,KARATAŞ HALUK,MASKAN MEDENİ
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16 |
Minimal Refining Method for Sunflower Seed Oil
GÜMÜŞ PINAR,MASKAN MEDENİ
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17 |
Örneklerle Gıdaların Kurutulmasına Genel Bir Bakış
MASKAN MEDENİ
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18 |
Effect of cinnamaldehyde on oxidative stability of some fats and oils
İNANÇ HORUZ TUĞBA,MASKAN MEDENİ
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19 |
Effect of ultrasound pre treatment on drying behavior lycopene total phenolic contents and color of tomato slices
Jaafar Hawar Jawdat,HORUZ ERHAN,MASKAN MEDENİ
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20 |
Effect of carvacrol on oxidative stability of corn and palm oils during frying
İNANÇ HORUZ TUĞBA,MASKAN MEDENİ
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21 |
Spray Drying of Unclarified Pomegranate (Punica granatum) Juice
HORUZ ERHAN,MASKAN MEDENİ
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22 |
INFLUENCE OF MICROWAVE POWER ON DRYING OF TOMATO SLICES
Jaafar Hawar Jawdat,HORUZ ERHAN,MASKAN MEDENİ
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23 |
Effect of Plant Based Active Components on Stability of Corn and Palm Oils at Frying Temperatures
İNANÇ HORUZ TUĞBA,MASKAN MEDENİ
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24 |
Effect of Some Essential Oils on Stability of Corn Oil at Frying Temperatures
İNANÇ HORUZ TUĞBA,MASKAN MEDENİ
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25 |
Production of pomegranate juice powder by spray drying process
HORUZ ERHAN,ALTAN METE AYLİN,MASKAN MEDENİ
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26 |
Effect of Essential Oils of Thymbra Spicata on Stability of Palm Oil During Deep-Fat Frying
MASKAN MEDENİ,Nacaroğlu Sibel,İNANÇ HORUZ TUĞBA
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27 |
Use of Natural Antioxidants in Frying of Foods: A Review
İNANÇ HORUZ TUĞBA,MASKAN MEDENİ
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28 |
Drying and Textural Characteristics of Microwave-Assisted Dried Short-Cut Macaroni (Ditalini)
ALTAN METE AYLİN,MASKAN MEDENİ
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29 |
Barley Based Nutritious Extruded Snacks and Their Functional and Digestive Properties
ALTAN METE AYLİN,McCarthy Kathryn L McCarthy,MASKAN MEDENİ
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30 |
Production Of Healthy Extruded Snacks From Composite Of Barley And Fruit By-Products
ALTAN METE AYLİN,MASKAN MEDENİ,McCarthy Kathryn L McCarthy
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31 |
Domates Posasının Arpa Bazlı Çerez Gıda Üretiminde Değerlendirilmesi
ALTAN METE AYLİN,MASKAN MEDENİ,McCarthy Kathryn L McCarthy
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32 |
Ekstrüzyon Proses Değişkenlerinin Sistem Parametreleri Üzerine Olan Etkileri
ALTAN METE AYLİN,MASKAN MEDENİ,McCarthy Kathryn L McCarthy
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33 |
Kızartma İşleminde Kullanılan Ayçiçek Yağının Renginin Çeşitli Adsorbantlar Yardımıyla Açılması.
MASKAN MEDENİ,Bağcı Halil İbrahim
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34 |
Generation of new snack foods by extrusion of barley and grape pomace
ALTAN METE AYLİN,MASKAN MEDENİ,McCarthy Kathryn L McCarthy
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35 |
Value-Added Extruded Products: Barley and Fruit Pomace Blends
Vandeven J.C.,ALTAN METE AYLİN,MASKAN MEDENİ,McCarthy Kathryn L McCarthy
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36 |
Vida Konfigürasyonlarının Ekstrüde Arpa Ürünleri Üzerine Etkileri
ALTAN METE AYLİN,McCarthy Kathryn L McCarthy,MASKAN MEDENİ
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37 |
Kara Kekik Uçucu Yağının Mısır Yağı Oksidatif Stabilitesi Üzerine Etkisi
Yağcı Erdinç,GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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38 |
Kara Kekik (Thymbra spicata) Uçucu Yağının Kızartma İşleminde Kullanılan Mısır Özü Yağının Kalite Değerleri Üzerine Etkisi
MASKAN MEDENİ,Nacaroğlu Sibel,GÖĞÜŞ FAHRETTİN
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39 |
Kızartma İşleminde Kullanılan Ayçiçek Yağının Çeşitli Adsorbantlar Yardımıyla Arındırılması
MASKAN MEDENİ,Bağcı Halil İbrahim
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40 |
Arpanın Ürün Bazında Değerlendirilmesi
ALTAN METE AYLİN,YAĞCI SİBEL,MASKAN MEDENİ,GÖĞÜŞ FAHRETTİN
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41 |
Gıda Atıklarının Alternatif Kullanım Alanları
YAĞCI SİBEL,ALTAN METE AYLİN,GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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42 |
Meyve ve Sebze Atıklarının Hububat Bazlı Ekstrude Gıdaların Üretiminde Kullanımı
ALTAN METE AYLİN,YAĞCI SİBEL,GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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43 |
Omega Yağları; Kaynakları, Faydaları ve Gıdaların Zenginleştirilmesinde Kullanımı
MASKAN MEDENİ
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44 |
Mikrodalga Yardımıyla Kurutulan Kısa Kesme (ditalini) Makarnanın Pişme ve Tekstürel Özellikleri
ALTAN METE AYLİN,MASKAN MEDENİ
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45 |
Farklı Yöntemlerle Nar Ekşisi Üretimi ve Üretim Sırasında Meydana Gelen Renk Değişimi
MASKAN MEDENİ,ALTAN METE AYLİN
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46 |
Gilaboru (Viburnum Opulus L.) Meyvesinden Hazır İçecek Tozu Eldesi Üzerine Çalışmalar
ALTAN METE AYLİN,MASKAN MEDENİ
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47 |
Makarnanın Mikrodalga Yardımıyla Kurutulması
ALTAN METE AYLİN,MASKAN MEDENİ
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48 |
Microwave Drying of Apricots
GÖĞÜŞ FAHRETTİN,MASKAN MEDENİ
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49 |
İnfrared Yöntemiyle Kurutulan Tarhana Hamurunun Kuruma Özellikleri
MASKAN MEDENİ,İBANOĞLU ŞENOL
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50 |
Margarinlerin Oksidasyon Dayanılırlığı ve Raf Ömürlerinin Hızlandırılmış Test Metodu ile Bulunması
MASKAN MEDENİ,ÖNER MEHMET DURDU,KAYA AHMET
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1 |
NAR SUYU TOZU ÜRETİMİ
nar suyu
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2 |
Innovative and eco sustainable processing and packaging for safe high quality and healthy organic berry products başlıklı
fgöjç
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3 |
ANTEPFISTIĞI KURUMA METOTLARININ GELİŞTİRİLMESİ, KURUMA VE DEPOLAMA SÜRESİNCE AFLATOKSİN OLUŞUMUNUN İZLENMESİ
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4 |
ANTEPFISTIĞI'NIN DEPOLAMA KOŞULLARININ ARAŞTIRILMASI
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5 |
Şeker ikamesi olarak keçiboynuzu unu ve stevia kullanarak kek üretimi ve buğday rüşeymi ile zenginleştirilmesi
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6 |
Innovative and eco-sustainable processing and packaging for safe and high quality organic berry products with enhanced nutritional value
Organik üzümsü meyvelerden katma değerli ürünler üretmek
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7 |
Wine Pomace Based Extrusion Products
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8 |
BAZI BAHARATLARIN UÇUCU YAĞLARININ HIZLANDIRILMIŞ YÖNTEMLE OKSİDASYON DAYANIKLILIĞININ OPTİMİZASYONU MISIRÖZÜ VE PALM YAĞINDA KIZARTMA İŞLEMİNDE ANTİOKSİDAN OLARAK KULLANILMASI
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9 |
GAÜN GIDA MÜHENDİSLİĞİ BÖLÜMÜ Kuruluşunun 40. Yılı Etkinlikleri ve Geleneksel Mezunlar Toplantı
Gıda Mühendisliği Bölüm Başkanları Çalıştayı Gıda Mühendisliği Eğitimi, Müfredatı, Araştırma Alanları, Yeni Hedefler. Mezunlar Toplantısı Eğitim Programımızın Sanayiye katkısı, güncellenmesi, Gıda Mühendisi Gözüyle Sanayiden Üniversiteye Bakış.
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10 |
Ham ayçiçek yağının minimal rafinasyon işlemi: proses optimizasyonu, yağın minör bileşenleri ve oksidasyon dayanıklılığı üzerine etkisi
sdww
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11 |
HİBRİT PİŞİRME İŞLEMİNİN ETİN KALİTE VE GÜVENLİK ÖZELLİKLERİ ÜZERİNE ETKİSİ
pişirme
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12 |
MUSKAT TİPİ ARJENTİN KIRMIZI ÜZÜMLERİNDE FENOLİK BİLEŞİKLERİNİN DEPOLAMA DAYANIKLILIĞININ ARAŞTIRILMASI
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13 |
Hububatlara Meyve ve Sebze Atıklarının Eklenmesiyle Ekstrüde Gıdaların Üretilmesi ve Kalite Parametrelerinin İncelenmesi
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14 |
ÇEŞİTLİ ADSORBANTLAR KULLANARAK KIZARTMALARDA KULLANILAN YAĞLARIN RAFİNE EDİLMESİ
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HIZLI GIDA KURUTMA YAPABİLEN EV TİPİ HİBRİD (KONVANSİYONEL-MİKRODALGA) FIRIN TASARIMININ GELİŞTİRİLMESİ
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Hızlı Gıda Kurutma Yapabilen Ev Tipi Hibrid Konvansiyonel Mikrodalga Fırın Tasarımının Geliştirilmesi
Bu çalışmada hemen her evde bulunan pişirme fırınları mikrodalga ilavesiyle modifiye edilerek meyve ve sebzelerin de kurutulabileceği çok amaçlı kurutma pişirme hibrid fırınların geliştirilmesi hedeflenmiştir Bu bağlamda projede çeşitli meyve
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(Gizli) …. İLE ZENGİNLEŞTİRİLMİŞ SÜRÜLEBİLİR MARGARİNLERİN ÜRETİLMESİ
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DİYARBAKIR İL SINIRLARI İÇERİSİNDE DOĞAL OLARAK YETİŞEN MEDİCAGO L. (YONCA) TÜRLERİ ÜZERİNE FİZYOLOJİK VE BİYOKİMYASAL BİR ÇALIŞMA
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Advances in Food Extrusion Technology
Yazar Adı: MASKAN MEDENİ,Altan Aylin
, Yayın Yeri: CRC Press Taylor and Francis Group
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| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2015-2016 | Advanced Food Dehydration | İngilizce | 3 |
| 2 | 2014-2015 | Advanced Food Dehydration | İngilizce | 3 |
| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2017-2018 | Advanced Food Dehydration | İngilizce | 3 |
| 2 | 2016-2017 | Advanced Food Dehydration | İngilizce | 3 |
| 3 | 2015-2016 | Advanced Food Dehydration | İngilizce | 3 |
| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2018-2019 | Introduction to Statistics | İngilizce | 3 |
| 2 | 2018-2019 | Food Operations Laboratory | İngilizce | 4 |
| 3 | 2018-2019 | Food Engineering Design II | İngilizce | 3 |
| 4 | 2018-2019 | Graduation Project | İngilizce | 3 |
| 5 | 2017-2018 | Food Engineering Design I | İngilizce | 3 |
| 6 | 2017-2018 | Graduation Project | İngilizce | 3 |
| 7 | 2015-2016 | Food Operations Laboratory | İngilizce | 4 |
| 8 | 2014-2015 | Food Operations Laboratory | İngilizce | 4 |
| 9 | 2017-2018 | Food Operations Laboratory | İngilizce | 4 |
| 10 | 2016-2017 | Food Operations Laboratory | İngilizce | 4 |
| 11 | 2015-2016 | Graduation Project | İngilizce | 3 |
| 12 | 2014-2015 | Graduation Project | İngilizce | 3 |
| 13 | 2016-2017 | Graduation Project | İngilizce | 3 |
| 14 | 2014-2015 | Introduction to Statistics | İngilizce | 3 |
| 15 | 2016-2017 | Introduction to Statistics | İngilizce | 3 |
| 16 | 2015-2016 | Introduction to Statistics | İngilizce | 3 |
| 17 | 2017-2018 | Introduction to Statistics | İngilizce | 3 |
| 18 | 2015-2016 | Food Engineering Design II | İngilizce | 3 |
| 19 | 2014-2015 | Food Engineering Design II | İngilizce | 3 |
| 20 | 2016-2017 | Food Engineering Design II | İngilizce | 3 |
| 21 | 2017-2018 | Food Engineering Design II | İngilizce | 3 |
| 22 | 2014-2015 | Food Engineering Design I | İngilizce | 3 |
| 23 | 2015-2016 | Food Engineering Design I | İngilizce | 3 |
| 24 | 2016-2017 | Food Engineering Design I | İngilizce | 3 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Effect of minimal refining on the minor constituents and oxidation stability of sunflower seed oil | PINAR GÜMÜŞ | TezMerkezi | 2020 |
| 2 | Tamamlandı | Investigation of drying and quality parameters of some fruits and vegetables in home type hybrid (convectional-microwave) oven | ERHAN HORUZ | TezMerkezi | 2018 |
| 3 | Tamamlandı | Production and properties of snack foods developed by extrusion from composite of barley, and tomato and grape pomaces | AYLİN ALTAN | TezMerkezi | 2008 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Effect of carvacrol on oxidative stability of sunflower seed oil during storage | HİLAL ALAK | TezMerkezi | 2020 |
| 2 | Tamamlandı | Effect of various drying techniques on quality properties of organic blueberry fruit | GÜLŞAH GÖK | TezMerkezi | 2020 |
| 3 | Tamamlandı | Ayran-shalgam mixture: A study on rheological properties, shelf life, and sensory evaluation | ŞERİFE MERVE UZAY | TezMerkezi | 2020 |
| 4 | Tamamlandı | Extraction and food application of mucilage from okra | EZGİ KALKAN | TezMerkezi | 2020 |
| 5 | Devam Ediyor | Zeytinin Acılığının Giderilmesi | ESMA TEKİN | TezMerkezi | 2020 |
| 6 | Devam Ediyor | Extraction Of B- Glucan From Barley And its Use in Some Food Systems | ABDULGHANI ASSI | TezMerkezi | 2020 |
| 7 | Tamamlandı | The use of carob flour and stevia as sugar substitutes for cake production and enrichment with wheat germ | CÜNEYT GÖKÇE | TezMerkezi | 2019 |
| 8 | Tamamlandı | Investigation of consumption of honey and pollen together with green tea | RABİA YILDIZ | TezMerkezi | 2019 |
| 9 | Tamamlandı | Microwave application of pistachio nuts | SELMA KULPU | TezMerkezi | 2019 |
| 10 | Tamamlandı | Effect of ultrasound pre treatment on drying behavior, ascorbic acid, lycopene, color and other related properties of tomato slices | HAWAR JAWDAT JAAFAR JAAFAR | TezMerkezi | 2014 |
| 11 | Tamamlandı | Antioxidative effects of various herbal extracts on corn and palm oils during frying process | TUĞBA İNANÇ | TezMerkezi | 2012 |
| 12 | Tamamlandı | Pomegranate aril drying and juice powder production | ERHAN HORUZ | TezMerkezi | 2011 |
| 13 | Tamamlandı | Effect of butylated hydroxtoluene and essential oils of thymbra spicata on stability of corn and palm oils during deep-fat frying | SİBEL NACAROĞLU | TezMerkezi | 2006 |
| 14 | Tamamlandı | Microwave assisted drying of short-cut (ditalini) macaroni | AYLİN ALTAN | TezMerkezi | 2003 |
| 15 | Tamamlandı | Refinement of sunflower seed oil used in deep fat frying by different adsorbents | HALİL İBRAHİM BAĞCI | TezMerkezi | 2002 |
1 |
Lidersan A.Ş.
Danışman 2015 |
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