Pınar BALKIR
Ege Meslek Yüksekokulu, Gıda İşleme Bölümü, Gıda Teknolojisi Programı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Süt ve Süt Ürünleri Teknolojisi, Kimya Mühendisliği ve Teknolojisi, Tarımsal Bilimler, Ziraat, Tarım Alet ve Makineleri, Tarım Makineleri, Zootekni ve Hayvan Besleme
Yayınlar
- Artichoke leaf extract powder: Sustainable production and potential culinary applications (2025)
- Development of Soy Protein Isolate‐Based Antimicrobial Edible Film Enhanced With Sage Essential Oil in Fresh Kashar Cheese Coating (2025)
- DIABETIC, KETOGENIC, AND FIBER-ENRICHED MOUSSE DEVELOPED USING STEVIA AND ARTICHOKE POWDER: SENSORY EVALUATION AND CONSUMER PREFERENCES (2025)
- FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER (2022)
- Foodomics: A new approach in food quality and safety (2020)
- Bilgisayarlı Görüntüleme Sistemi: Gıda Endüstrisinde Kullanımı ve Uygulamaları (2019)
- Machine Vision System: Food Industry Application and Practices (2019)
- Gıda Sanayiinde Bitkisel Proteinlerin Süt Proteinlerine AlternatifOlarak Kullanımı (2018)
- Stevia; Fonksiyonel Özellikleri ve Gıdalarda Kullanım Olanakları (2016)
- Steviol Glycosides, Functional Properties and Use in Food and Beverages (2014)
- Rheological behavior of reconstituted yoghurt powder—An optimization study (2014)
- Physical properties of yoghurt powder produced by spray drying (2012)
- Lactic acid bacteria as food biopreservatives (2011)
- PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF IMITATION FRESH KASHAR CHEESES PREPARED FROM CASEIN, CASEINATES AND SOY PROTEIN (2011)
- Yoğurt tozunun kinetik özelliklerinin ve raf ömrünün belirlenmesi (2011)
- Storage stability of spray-dried yoghurt powder (2011)
- Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage (2011)
- Physicochemical and textural properties of imitation fresh kashar cheeses prepared from casein, caseinates and soy protein. (2011)
- Applıcatıons Of Hıgh Hydrostatıc Pressure On Mılk And Daıry Products (2010)
- Spray Drying of Yogurt: Optimization of Process Conditions for Improving Viability and Other Quality Attributes (2010)
- Moisture Sorption Isotherms and Storage Stability of Spray-Dried Yogurt Powder (2010)
- Süt Sanayiinde Hijyen Ve Sanitasyon Uygulamalarında Elektrolize Su Kullanımı (2009)
- Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere (2009)
- Yoğurt Tozunun Depolama Sırasında Bazi Kalite Özelliklerinin Değişiminin Belirlenmesi (2009)
- Kurutma Koşullarının Yoğurdun Fonksiyonel ve Bazı Fiziksel Özellikleri Üzerine Etkisi (2009)
- Yoğurt Tozu İşleme Teknolojisi Depolama ve Kullanım Alanları (2009)
- The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese (2009)
- Moisture sorption characteristics of spray dried yoghurt powder (2008)
- Rheological behaviour of reconstituted yoghurt powder (2008)
- The Effect of Using Inulin and Oligofructose on Physical, Chemical, Rheological and Sensorial Properties of Set-Type Yoghurt, (2008)
- Extending Shelf life of Crottin de Chavignol Type Goat Cheese Under Different Packaging Conditions (2007)
- Imitation cheeses, International Dairy Symposium (2004)
- İnülin ve Oligofruktozun fonksiyonel gıda olarak önemi ve sağlık üzerine etkisi (2003)
- Physicochemical and Microbiological Changes Throughout Ripening of Crottin de Chavignol Type Lactic Goat Cheese, Gıda Teknolojisi (2003)
- Effect of curd freezing on the physicochemical and microbiological characteristics of Crottin de Chavignol type lactic goat cheese (2003)
- The use of some protein based fat replacers in the production of set-type non-fat yoghurt (2001)
- The use of some fat replacers in the production of set-type non-fat yoghurt (2001)
- Süt ürünlerinin demir ve kalsiyum ile zenginleştirilmesi ve yaşanan sorunlar (2000)
- Protein kaynaklı bazı yağ ikame maddelerinin set-tip yağsız yoğurt üretiminde kullanımı (2000)