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Olive semidrying process: oleuropein degradation in relation to sensory bitterness.
Department of Food Technology, Ataturk Central Horticultural Research Institute, Turkey
Biography:
Yasin Ozdemir has been completed his PhD in the department of Food Technology, Ataturk Central Horticultural Research Institute, Turkey. Research interests are Food Technology and Nutrition. Also wrote a research article entitled "Olive semidrying process: oleuropein degradation in relation to sensory bitterness".
Subjects of specialization: Food Technology,Food and Feed Control,Food Engineering,Horticultural,Food microbiology
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