İÇİNDEKİLER

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