Some Innovatıve And Sustaınable Approaches In Food Productıon Chaın

CONTENTS- <ol> <li>ROLE AND APPLICATION OF ENZYMES IN THE EGG PROCESSING INDUSTRY -Muhammed YÜCEER - Cengiz CANER <li>PROCESSING FRUIT JUICES AND LIQUID FOODS WITH ION EXCHANGE RESINS AND ADSORBENT POLYMERS: A CASE STUDY OF DATE JUICE -Yaşar Birol SAYGI - Özgür GÖLGE <li>THE USE OF COLLAGEN AND ITS DERIVATIVES IN THE FOOD INDUSTRY -Cansu AĞAN <li>NEXT GENERATION PROBIOTICS -Leyla EREN - Aslı ÇELİKEL GÜNGÖR <li>RARE SUGARS IN THE FOOD INDUSTRY: VARIETIES AND PRODUCTION METHODS -Erva PARILDI - Osman KOLA <li>USING BACTERIAL HYDROGELS AS BIOINKS IN 3D BIOPRINTING APPLICATIONS IN FOOD SYSTEMS -Tuğba KARABEKMEZ ERDEM - Yekta GEZGİNÇ <li>ENZYMES USED IN BAKERY -Mustafa SATOUF - Mehmet KÖTEN <li>A NEW APPROACH TO GASTRONOMY: NEUROGASTRONOMY -Yalçın GÜÇER - Burak İŞÇİMEN <li>INNOVATIVE TECHNOLOGIES IN VEGETABLE OIL EXTRACTION: PRINCIPLES AND APPLICATIONS -Dilşat BOZDOĞAN KONUŞKAN <li>ULTRASOUND TECHNOLOGY AND APPLICATIONS IN FOOD INDUSTRY -Ali YILDIRIM - Mahir Serdar YILMAZ <li>MICROBUBBLES AND THEIR APPLICATION IN THE AREA OF FOOD -Aslı ÇELİKEL GÜNGÖR <li>FUNCTIONALITY OF PLANT PROTEINS IN FOODS -M. Serdar AKIN - Mutlu. B. AKIN <li>NEW GENERATION PROCESSING AND PACKAGING APPLICATIONS IN FOOD: MICROBIOLOGICAL RISKS AND HAZARDS -Muhammed Allam ELNASANELKASIM - Ahmet Doğan DUMAN - Mustafa DİDİN <li>GERMINATED LEGUMES: NUTRITIONAL PROPERTIES, FUNCTIONAL EFFECTS AND POTENTIAL USES -Seher ARSLAN <li>PRESSURIZED LIQUID EXTRACTION (PLE) TECHNOLOGY IN FUNCTIONAL NOVEL FOOD PRODUCTION -Murat KAYA <li>GERMINATION OF CEREAL SEEDS -Mehmet KÖTEN - Ali Mücahit KARAHAN <li>STARCH-DERIVED SWEETENERS: MANUFACTURING PROCESSES, CHARACTERISTICS, AND APPLICATIONS -Osman KOLA - Erva PARILDI - Suat SÖBÜÇOVALI <li>USAGE OF GREEN BANANA AS FUNCTIONAL INGREDIENT IN FOOD PRODUCTION -Osman KILINÇÇEKER - Ali Mücahit KARAHAN <li>USE OF ULTRASOUND PROCESS IN OBTAINING PROTEIN FROM WASTE -Leyla EREN