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Editor - Sahnur Irmak | Olive Research Institute | 25466

Journal of Nutrition and Dietetics
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Sahnur Irmak

Sahnur Irmak
Researcher
Department of Food Science and Technology 
Olive Research Institute
Turkey

 

Biography

He graduated from The University of ATATURK, with bachelor degree in Food Science and Technology. He then continued to earn his PhD from Ege University in Food Science and Technology. His research interest areas are on table olive and olive oil processing technology, packaging and storage techniques, food microbiology, food chemistry, functional foods, sensorial analyses and innovation technologies. He has the panelist of Olive Research Institute His latest work is on the production of natural black olives in little salty brine. He has worked as researcher in Republic Of Turkey Ministry Of Food, Agriculture and Livestock since 1990.

Research Interest

Publications

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Sahnur Irmak and Özlem Tokusoglu
Research Article: J Nutr Food Sci 2017, 7: 582
DOI: 10.4172/2155-9600.1000582
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