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OALib Journal期刊
ISSN: 2333-9721
费用：99美元
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ISSN Print: 1304-7582
ISSN Online:
主页:
http://dergipark.org.tr/akademik-gida
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Production of Cellulose Nanocrystals from Agricultural Waste, Their Characteristics and Application Areas
Serap Cesur
Spectroscopic Techniques Used in Food Analyses
Muhammed Yusuf ？a？lar
Explosion Puff Drying of Fruits and Vegetables
Figen Ertekin
Chemometric Approaches in Sensory Evaluation of Dairy Products
Ebru ？enel
Microflora, Bioactive Components and Health Effects of Various Kinds of Vinegars
？lkin Yücel ？engün
Mechanism of Antimicrobial Resistance in Bacterial Biofilms
Emel ünal Turhan
Editorial
O？uz Gürsoy
,
Yusuf Yilmaz
,
？zer K？n？k
Microbiological, Sensorial and Technological Characteristics of Rennet Used in Cheese Production Facilities around Erzurum City in Turkey
Songül ？akmak？？
Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods
Orhan Kaya
In Vitro Antidiabetic, Antiinflammatory, Cytotoxic, Antioxidant and Antimicrobial Activities of Pomegranate (Punica granatum L.) Peel
Tu？ba Demir
Differences in Physical, Chemical and Pomological Properties between Organic and Conventional Memecik Varieties of Green Olives
Fikret Paz？r
Pesticide Residues in Grape Leaves Collected from Manisa, Turkey
G？zde Türk？z Bak？rc？
Effect of Individual Quick Freezing Steps on Polyphenol Content and Antioxidant Capacity of Granny Smith Apples
Senem Kamilo？lu
Converting Milk Fat into Powder and Cream Powder
Ahsen Bur？in Himmeta？ao？lu
Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits
？zlem Aktürk Gümü？ay
Voltammetric Determination of Vanillin Using a Pretreated Pencil Graphite Electrode
Didem Giray Dilgin
Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber
Ferhat Yuksel
Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils
Nazan Arifo？lu
Investigation of Some Physical, Chemical Properties and Antioxidant Activities and Phenolic Profiles of Various Marmalades Traditionally Produced in Artvin, Turkey
Elif Feyza Topda？
Formation and Determination of Monochloropropanediol Esters in Foods
Semra Turan
Effect of Bioactive Food Components on Metabolic Syndrome
Gül？in ？at？r
White Tea: Processing, Composition and Health Benefits
Feramuz ？zdemir
Reduction of Tissue Maceration in Potatoes by Rose Essential Oil
Seyhan Ulusoy
Phytases: Their Effects on Environment, Nutritional and Biotechnological Importance
Derya Berikten
Gelatin Based Edible Films and Coatings
G？khan Boran
Gelation Problem in UHT Milk: Effect of Enzymes
Ahmet Kü？ük？etin
Salt: Its Perception, Functions and Strategies to Reduce its Use in Foods
Banu Akgün
Foresights for Future of Food: The Year 2050
Mustafa Bayram
Research and Development (R&D) Status of Food Industry in Turkey and Suggestions for Improvement
Gürbüz Güne？
Microbiological and Chemical Changes during Fermentation of U？ak Tarhana Dough Prepared with Enriched Formulation for Infant Feeding
？mer ？im？ek
Fouling In Heat Exchangers Used In Dairy Industry
Ahmet Kü？ük？etin
Characterization and Functional Properties of Dietary Fibers Isolated from Red and Green Lentils
Dilara Nilüfer Erdil
Use of Coffee Silverskin as Dietary Fiber Source in Cake Formulation
Ye？im Elmac？
Influence of Different Cooking Methods on Polycyclic Aromatic Hydrocarbons Formation in Various Meat Types
Yasemin ？ahan
Production and Stability of Food Colorant from Red Beetroot
Kardelen ？zcan
Mold Inhibition on Fruits and Vegetables by UV-C Light Treatments
Gülten Tiryaki Gündüz
Nutritional Status of Educable Mentally Retarded Children Based on Their Food Consumption Records
Serpil ？zba？
Possible Protein Sources for the Future
Ayla ünver Al？ay
Microbiological, Physical, Chemical, Antiradical and Antimicrobial Properties of Mulberry Vinegar
？lkin Yücel ？engün
Effect of Pregelatinization on Physical, Sensory and Textural Properties of Cakes Produced with Wheat or Corn Starches
Hüseyin Boz
Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)
Erkan Susamc？
Use of Whole Wheat Flour in Traditional Tarhana Production
Mustafa Kür？at Demir
Effect of Alkaline Cooking (Nixtamalization) on Main Corn Components
Mustafa ？amil Argun
Bioproduction of High Value-Added Pigments from Agro-Industrial Wastes
Derya Dursun
Application of Integrated Membrane Processes in Cheese Whey Fractionation
Semih ？tle？
Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time
Muharrem G？lükcü
Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points
Ferid Ayd？n
Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality
Damla Bar？？？k
Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat
Ahmet Akk？se
Prediction of Bioactive Properties of Walnut Green Husks Using FT-IR Spectroscopy
P？nar Kadiro？lu
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