Arş.Gör. SONGÜL ŞAHİN ERCAN
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
FE 101 LAB STUDENTS If you want to ask anything about lab, I will make office hour for you on tuesday, 11 January 2022, between 10-11 am. |
| The density reports of the following groups have not yet reached to me. Please prepare and send within a week.
A27 A40 A41 A42 A55 A59 A61 A63 B1 B13
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| If you are unable to attend the laboratory due to a serious health problem, you must submit your medical report to the department. Otherwise, you will not be able to make up for the experiment you missed!!! |
FE 101 DENSITY OF LIQUID DATA SHEET. TAKE PRINT AND BRING IT WITH YOU WHEN YOU COME TO DENSITY EXPERIMENT!!!!! https://akbis.gantep.edu.tr/yonetim/upload/files/148498-4682.pdf
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FE 101 Lab. Announcement!!!!
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You can control your final exam paper on 09.01.2019 (Wednesday/Çarşamba) at between 09:30 am and 15:00 pm. |
| Döküman/Dosya fe-361-first-edu12677.xls fe-361-second-edu12677.xls |
FE 361 SECOND MID. TERM EXAM RESULTS |
| Döküman/Dosya fe-361-first-edu12660.xls fe-361-second-edu12660.xls |
FE 361 MAKE UP |
| Döküman/Dosya fe-361-make-up12660.docx |
FE 361 First exam results |
| Döküman/Dosya fe-361-first-edu12633.xls fe-361-second-edu12633.xls |
FE 361 SUNUM |
1 |
Impact of Proteolytic Enzymes on Formation of Biogenic
Amine In Sucuk During the Storage Period
ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN, AYKAÇ ÇİĞDEM
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2 |
BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHARCHEESES DURING REFRIGERATED STORAGE
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN
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3 |
The importance of food sector in celiac disease
ŞAHİN TUTAK AYŞE,ŞAHİN ERCAN SONGÜL
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4 |
BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM,BOZKURT HÜSEYİN
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5 |
Properties of Tomato Peroxidase
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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6 |
Gıdalarda Bulunan Biyojen Aminlerin İnsan Sağlığı Üzerine Etkileri
ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN, AYKAÇ ÇİĞDEM
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7 |
Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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8 |
Safety and Quality Attributes of Sucuk-Like Product
Made with Mechanically Deboned Broiler/Beef
ŞAHİN ERCAN SONGÜL, AYKAÇ ÇİĞDEM, BOZKURT HÜSEYİN
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9 |
Significance of Biogenic Amines in Foods and TheirReduction Methods
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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10 |
Use of ultrasound in food preservation
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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11 |
Effect of ultrasound and temperature on tomato peroxidase
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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12 |
Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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1 |
Kefir as Alternative Choice in Many Health Disorders
ALHSSAN Eiman, ŞAHİN ERCAN SONGÜL, BOZKURT HÜSEYİN
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2 |
Properties of tomato peroxidase
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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3 |
Formation of biogenic amines in sausage
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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4 |
Sucuk
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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5 |
Effect of oregano essentıal oıl on the qualıty of sucuk
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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6 |
Essentıal oıls as natural preservatıves ın meat and meat products
ŞAHİN ERCAN SONGÜL,BOZKURT HÜSEYİN,SOYSAL ÇİĞDEM
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7 |
Effect of ultrasound and temperature on food process
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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8 |
Hububatların işlenmesinde enzilerin kullanılması
ŞAHİN ERCAN SONGÜL,SOYSAL ÇİĞDEM
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1 |
Biyojen Amin Oluşumunun Azaltılması Üzerine Araştırma
Proteolitik enzimlerin model sistemde biyojen amin oluşumuna etkileri araştırılmıştır
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| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Effect of flaxseed mucilage and gum Arabic on kefir properties | EIMAN ALHSSAN | TezMerkezi | 2021 |