{"id":972,"date":"2021-09-02T09:59:14","date_gmt":"2021-09-02T06:59:14","guid":{"rendered":"http:\/\/ijfer.aydin.edu.tr\/?page_id=972"},"modified":"2021-09-02T10:01:45","modified_gmt":"2021-09-02T07:01:45","slug":"2020-ekim-cilt-6-sayi-2","status":"publish","type":"page","link":"https:\/\/ijfer.aydin.edu.tr\/en\/2020-ekim-cilt-6-sayi-2\/","title":{"rendered":"2020 OCTOBER VOLUME 6 ISSUE 2"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>\u0130STANBUL AYDIN UNIVERSITY<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0<\/strong><\/p>\n<p class=\"paragraph_style_2\" style=\"text-align: center;\"><strong>IJFER OCTOBER 2020<\/strong><\/p>\n<p class=\"paragraph_style_2\" style=\"text-align: center;\"><strong>ISSN:\u00a0<\/strong>2149-5777<\/p>\n<p class=\"paragraph_style_2\" style=\"text-align: center;\"><strong>Volume:<\/strong> 6\u00a0 &#8211;\u00a0 <strong>Issue:<\/strong> 2<\/p>\n<div id=\"id13\" class=\"style_SkipStroke_1 shape-with-text\" style=\"text-align: center;\">\n<div class=\"text-content graphic_textbox_layout_style_default_External_202_121\">\n<div class=\"graphic_textbox_layout_style_default\">\n<p class=\"paragraph_style_2\"><strong>DOI:\u00a0<\/strong>10.17932\/IAU.IJFER.2015.003\/2020.602<\/p>\n<a href=\"\/wp-content\/uploads\/2021\/09\/10.17932IAU.IJFER_.2015.0032020.602.pdf\" class=\"su-button ss-custom-btn\" style=\"display: inline-block; padding: 10px 20px; background-color: #0073aa; color: #fff; text-decoration: none; border-radius: 4px; font-weight: 600;\"><i class=\"fa fa-file-pdf-o\" style=\"margin-right: 8px;\"><\/i>IJFER October 2020<\/a>\n<a href=\"\/wp-content\/uploads\/2021\/09\/editor-mesaji-602.pdf\" class=\"su-button ss-custom-btn\" style=\"display: inline-block; padding: 10px 20px; background-color: #0073aa; color: #fff; text-decoration: none; border-radius: 4px; font-weight: 600;\"><i class=\"fa fa-file-pdf-o\" style=\"margin-right: 8px;\"><\/i>Editor's Message<\/a>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Research Articles<\/strong><\/p>\n<div class=\"su-table-responsive\" style=\"overflow-x: auto; margin-bottom: 1.5em; width: 100%;\"><\/p>\n<table style=\"width: 100%; border-collapse: collapse;\">\n<tbody>\n<tr>\n<td><b>Use of Different Essential Oils in Concentrated Yogurt as Natural Preservative<\/b><\/p>\n<p>Mohanad ALAYOUBI<\/p>\n<p>Avni \u00c7AKICI<\/p>\n<p>Fuad RIMAWI<\/td>\n<td><a href=\"\/wp-content\/uploads\/2021\/09\/ijfer_v06i2001.pdf\" class=\"su-button ss-custom-btn\" style=\"display: inline-block; padding: 10px 20px; background-color: #0073aa; color: #fff; text-decoration: none; border-radius: 4px; font-weight: 600;\"><i class=\"fa fa-file-pdf-o\" style=\"margin-right: 8px;\"><\/i>PDF<\/a><\/td>\n<\/tr>\n<tr>\n<td><b>Alternative Extraction Techniques of Curcuminoids from Turmeric<\/b><\/p>\n<p>Tu\u011f\u00e7e CEYHAN<\/p>\n<p>Furkan ERDEM<\/td>\n<td><a href=\"\/wp-content\/uploads\/2021\/09\/ijfer_v06i2002.pdf\" class=\"su-button ss-custom-btn\" style=\"display: inline-block; padding: 10px 20px; background-color: #0073aa; color: #fff; text-decoration: none; border-radius: 4px; font-weight: 600;\"><i class=\"fa fa-file-pdf-o\" style=\"margin-right: 8px;\"><\/i>PDF<\/a><\/td>\n<\/tr>\n<tr>\n<td><b>Chocolate Production, Nutrients and Health Benefits<\/b><\/p>\n<p>Beyza G\u00dcRSOY<\/p>\n<p>Z. Dilek HEPERKAN<\/td>\n<td><a href=\"\/wp-content\/uploads\/2021\/09\/ijfer_v06i2003.pdf\" class=\"su-button ss-custom-btn\" style=\"display: inline-block; padding: 10px 20px; background-color: #0073aa; color: #fff; text-decoration: none; border-radius: 4px; font-weight: 600;\"><i class=\"fa fa-file-pdf-o\" style=\"margin-right: 8px;\"><\/i>PDF<\/a><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><strong>IJFER OCTOBER 2020 VOLUME 6 ISSUE 2 DOI LIST<\/strong><\/td>\n<td><a href=\"\/wp-content\/uploads\/2021\/09\/doi-numaralari-602.pdf\" class=\"su-button ss-custom-btn\" style=\"display: inline-block; padding: 10px 20px; background-color: #0073aa; color: #fff; text-decoration: none; border-radius: 4px; font-weight: 600;\"><i class=\"fa fa-file-pdf-o\" style=\"margin-right: 8px;\"><\/i>PDF<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/div>","protected":false},"excerpt":{"rendered":"<p>\u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130 INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0 IJFER EK\u0130M 2020 ISSN:\u00a02149-5777 Cilt: 6\u00a0 &#8211;\u00a0 Say\u0131: 2 DOI:\u00a010.17932\/IAU.IJFER.2015.003\/2020.602 &nbsp; Ara\u015ft\u0131rma Makaleleri<\/p>","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-972","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/comments?post=972"}],"version-history":[{"count":7,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/972\/revisions"}],"predecessor-version":[{"id":985,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/972\/revisions\/985"}],"wp:attachment":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}