Action Ezgi Fadıloğlu
Assistant Professor
Food Technology
Yasar University
Turkey
Biography
Doctorate FOOD ENGINEERING DEPARTMENT / EGE UNIVERSITY FACULTY OF ENGINEERING / DEPARTMENT OF FOOD ENGINEERING / FOOD TECHNOLOGY DEPARTMENT / Thesis Name: Effects of marinade solutions injected at different times after cutting on meat quality (2009) Thesis Advisor: PROF. DR. MELTEM SERDAROÄžLU 2010 - 2014 Doctorate FOOD ENGINEERING DEPARTMENT / EGE UNIVERSITY FACULTY OF ENGINEERING / DEPARTMENT OF FOOD ENGINEERING / FOOD TECHNOLOGY DEPARTMENT / Thesis Name: Effects of marinade solutions injected at different times after cutting on meat quality (2009) Thesis Advisor: FATMA MELTEM SERDAROÄžLU 2002 - 2009 Graduate FOOD ENGINEERING DEPARTMENT / EGE UNIVERSITY FACULTY OF ENGINEERING / DEPARTMENT OF FOOD ENGINEERING / FOOD TECHNOLOGY DEPARTMENT / Thesis Name: Investigation of the effect of nitrite amount, cooking temperature and storage time on pink color formation in turkey meat (2002) Thesis Advisor: FATMA MELTEM SERDAROÄžLU 2000 - 2003 License FOOD ENGINEERING DEPARTMENT / EGE UNIVERSITY FACULTY OF ENGINEERING / FOOD ENGINEERING DEPARTMENT / FOOD ENGINEERING PR./ 1992 - 1997
Research Interest
Gastronomy
Publications
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FADILOĞLU ACTION EZGİ, SERDAROĞLU FATMA MELTEM The Effects Of Pre And Post Rıgor Marınade Injection On Some Qualıty Parameters Of Longıssımus Dorsı Muscles 59 th International Congress of Meat Science and Technology 2013
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SERDAROÄžLU Meltem, SEA Action Melody Chemical Composition and Quality Characteristics of Emulsion Type Turkey Rolls Formulated with Dairy Ingredients Journal of Food Technology, 2 (2), 109-113. Endekste not scanning 2004
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SERDAROÄžLU Meltem, SEA Action Melody Effect of Nitrite Levels Endpoint Temperature and Storage on Pink Color Develpoment in Turkey Rolls European Food Research and Technology, 6 (217), 471-474. (SCI) 2003
