Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Prof.Dr. FAHRETTİN GÖĞÜŞ
HOMEPAGEDEPARTMENT OF FOOD ENGINEERING
Research Interests
M.Sc Theses Supervised
Year
Subject
Name of Student
Düzdemir C. (1997). Effect of Diffusion Resistance on the Rate of Browning in Concentrated Orange Juice, MS Thesis in Food Engineering, Gaziantep University, 96 pages, Gaziantep (Supervised by Göğüş, F. and Eren, S.).
Yaman, A. (2000). The Effect of Salt Concentration on the Stability of Pistachionut. MS Thesis in Food Engineering, Gaziantep University (Supervised by Göğüş, F. and Eren, S.).
Menetlioğlu, E. (2001). Nonenzymatic Browning Reactions in Hazelnut Paste. MS Thesis in Food Engineering, Gaziantep University, 54 pages, Gaziantep (Supervised by Göğüş, F.)
İnce, H. (2001). Drying Characteristics of Olive Pomace and the Effect of Drying on the Quality of Pomace Oil. MS Thesis in Food Engineering, Gaziantep University, 78 pages, Gaziantep (Supervised by Göğüş, F.)

Projects
Year
Subject
Establishment
2001
Kaplama metodu ile bariyer film üretimi
2000
Zeytinyağı üretiminde yağ ayrılma işleminin modifikasyonu ve yağ kalitesinin yük
Design ~GAÜN WebTeam