SOME INNOVATIVE AND SUSTAINABLE APPROACHES IN FOOD PRODUCTION CHAIN

CONTENTS

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