Personal Information
Entreprise/Lieu de travail
Canakkale, Turkey, Choose a State or Province Turkey
Secteur d’activité
Consulting / Advisory
Site Web
www.muhammedyuceer.com
À propos
Dr. Muhammed Yuceer is an academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received his bachelor's degree from Yuzuncu Yil University’s department of food engineering (2002) in Van, and his master's degree from Istanbul Technical University's department of food engineering (2007) in Istanbul where his research involved studying cholesterol reduced liquid egg yolk, in particular, its rheology and characterization. Yuceer obtained his Ph.D. in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor Cengiz Caner on the subject of extending the shelf life of egg.
Mots-clés
egg product
egg processing
gıda ürünleri - egg
yumurta
yumurta işleme
yumurta ürünleri
muhammed yuceer
egg powder
yumurta tozu
pastörize sıvı yumurta
sıvı yumurta
liquid egg
pasteurized egg
egg processing plant
bioactive compounds
fonksiyonel gıdalar
egg yolk
egg albumen
yumurta sarısı
yumurta akı
value-added new food product research and developm
yeni gıda
sporcu ürünleri
sport
sports
gıda ürünleri - egg
functional food
food product.
Tout plus
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(1)Effective solutions through the application of ozone
Robert Rojas
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il y a 11 ans
Personal Information
Entreprise/Lieu de travail
Canakkale, Turkey, Choose a State or Province Turkey
Secteur d’activité
Consulting / Advisory
Site Web
www.muhammedyuceer.com
À propos
Dr. Muhammed Yuceer is an academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received his bachelor's degree from Yuzuncu Yil University’s department of food engineering (2002) in Van, and his master's degree from Istanbul Technical University's department of food engineering (2007) in Istanbul where his research involved studying cholesterol reduced liquid egg yolk, in particular, its rheology and characterization. Yuceer obtained his Ph.D. in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor Cengiz Caner on the subject of extending the shelf life of egg.
Mots-clés
egg product
egg processing
gıda ürünleri - egg
yumurta
yumurta işleme
yumurta ürünleri
muhammed yuceer
egg powder
yumurta tozu
pastörize sıvı yumurta
sıvı yumurta
liquid egg
pasteurized egg
egg processing plant
bioactive compounds
fonksiyonel gıdalar
egg yolk
egg albumen
yumurta sarısı
yumurta akı
value-added new food product research and developm
yeni gıda
sporcu ürünleri
sport
sports
gıda ürünleri - egg
functional food
food product.
Tout plus