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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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Editorial
O？uz Gürsoy
,
Yusuf Yilmaz
,
？zer K？n？k
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？
Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits
？zlem Aktürk Gümü？ay
Effect of Individual Quick Freezing Steps on Polyphenol Content and Antioxidant Capacity of Granny Smith Apples
Senem Kamilo？lu
Chemometric Approaches in Sensory Evaluation of Dairy Products
Ebru ？enel
Mechanism of Antimicrobial Resistance in Bacterial Biofilms
Emel ünal Turhan
Converting Milk Fat into Powder and Cream Powder
Ahsen Bur？in Himmeta？ao？lu
Microflora, Bioactive Components and Health Effects of Various Kinds of Vinegars
？lkin Yücel ？engün
Microbiological, Sensorial and Technological Characteristics of Rennet Used in Cheese Production Facilities around Erzurum City in Turkey
Songül ？akmak？？
In Vitro Antidiabetic, Antiinflammatory, Cytotoxic, Antioxidant and Antimicrobial Activities of Pomegranate (Punica granatum L.) Peel
Tu？ba Demir
Spectroscopic Techniques Used in Food Analyses
Muhammed Yusuf ？a？lar
Explosion Puff Drying of Fruits and Vegetables
Figen Ertekin
Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods
Orhan Kaya
Production of Cellulose Nanocrystals from Agricultural Waste, Their Characteristics and Application Areas
Serap Cesur
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？
Influence of Different Cooking Methods on Polycyclic Aromatic Hydrocarbons Formation in Various Meat Types
Yasemin ？ahan
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
Fortification of Noodle with Different Additives of Flour
Dilek Dülger Alt？ner
Development of a Low-cost Colorimetric Measurement Device for Food Component Analysis and Determination of its Performance: A Model Study for Glucose and Protein Assays
Deniz Ba？
Reduction of Tissue Maceration in Potatoes by Rose Essential Oil
Seyhan Ulusoy
Effects of Ultrasonication Time on Chlorophyll-a and Phycocyanin Pigment Extraction from Spirulina platensis
Salih Aksay
Some Quality Properties of Rice Vinegar and Various Commercial Vinegar Samples
Mustafa Bayram
Effect of Pasteurization and Sorbate Addition on Some Quality Parameters of Verjuice
Haluk Ergezer
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？
Prediction of Bioactive Properties of Walnut Green Husks Using FT-IR Spectroscopy
P？nar Kadiro？lu
Xylose Production By Combined Autohydrolysis and Enzymatic Hydrolysis From Tobacco Stalks
？zlem Akp？nar
Shellfish: Risk for Norovirus Outbreaks and Sporadic Infections
Sevin？ S？kel
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
Surface Applications of Ultraviolet Light in Food Industry
Nurcan Koca
Lab-On-A-Chip (LOC) Technology Applications in Food Microbiology
Duygu K？？la
Blood Pressure Lowering Effect of Fermented Milk Products
Mohamed H. Abd El-Salam
Phytases: Their Effects on Environment, Nutritional and Biotechnological Importance
Derya Berikten
Application of Integrated Membrane Processes in Cheese Whey Fractionation
Semih ？tle？
Microbiological and Chemical Changes during Fermentation of U？ak Tarhana Dough Prepared with Enriched Formulation for Infant Feeding
？mer ？im？ek
Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time
Muharrem G？lükcü
Fouling In Heat Exchangers Used In Dairy Industry
Ahmet Kü？ük？etin
Editorial
O？uz Gürsoy
,
？zer K？n？k
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
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