Gonul Guven

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UNLABELLED Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with(More)
a Ege University, Faculty of Engineering, Food Engineering Department, 35100 Izmir, Turkey Ministry of Food, Agriculture and Livestock, Izmir Food Control Laboratory, 35100 Izmir, Turkey Gebze Institute of High Technology, Faculty of Engineering, Chemical Engineering Department, Kocaeli, Turkey Avrasya University, Faculty of Engineering and Architecture,(More)
  • Gonul Guven
  • 2006 Technology Management for the Global Future…
  • 2006
The objective of this paper is to illustrate a case of process innovation, the microwave heat technology created by a ready-meals producer. The microwave heat treatment is a technological innovation because it has successfully, commercially exploited the microwave oven technology (an invention) as it became embodied into a new process which was new to the(More)
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