Le sujet de la structure cyclique et de l’isomérie des monosaccharides est l’un des sujets les plus difficiles en chimie alimentaire, car il contient énormément de détails, comprend de nombreux termes et, en particulier, parce que les différents isomères sont très souvent confondus les uns avec les autres. Compte tenu de l’importance du sujet, dans cet article, je vais essayer d’expliquer de manière détaillée et…
Halil İbrahim Akgül
Halil Ibrahim Akgul, Ph.D., is an Assistant Professor of Food Engineering at Bayburt University, where he works in the Division of Food Sciences within the Faculty of Engineering. He received his B.Sc. in Food Engineering from Akdeniz University in 2010, followed by an M.Sc. and a Ph.D. in Food Engineering from Atatürk University in 2015 and 2020, respectively. His formally recognised academic fields are Food Sciences and Engineering, Food Technologies, Dairy and Dairy Products Technology, and Food Microbiology.
Dr. Akgul has more than fifteen years of professional, research, and academic experience in food science. Between 2011 and 2013, he worked as the food engineer responsible for operations at the Pilot Dairy and Bread Factory of Atatürk University’s Directorate of Agricultural Enterprises. This industrial experience, combined with his subsequent academic research, gave him extensive practical and scientific knowledge of milk processing, dairy production, food quality, hygiene, and product development.
His research is primarily focused on milk and dairy products, dairy microbiology, starter cultures, lactic acid bacteria, exopolysaccharides, butter technology, and the physicochemical, microbiological, sensory, and nutritional properties of foods. His studies have examined the quality and fatty-acid composition of traditional butter, aroma formation in butter produced with different starter cultures, raw-milk quality, the characterisation and antioxidant activity of bacterial exopolysaccharides, traditional dairy products such as çökelek and karın kaymağı, colostrum powder, and the use of fruit-derived ingredients in ice cream production.
His academic record includes peer-reviewed research articles published in national and international journals, including Mljekarstvo, Acta Scientiarum Technology, the Journal of Food Safety and Food Quality, the International Journal of Food Engineering, the Atatürk University Journal of Agricultural Faculty, and ATA Food Journal. Four of the research articles currently listed in his university profile were published in SCI-Expanded-indexed journals. He has also contributed to twelve national and international conference papers and presentations covering dairy products, food microbiology, butter quality, fatty-acid composition, starter cultures, exopolysaccharide-producing bacteria, colostrum, traditional foods, and functional ice-cream formulations.
Dr. Akgul has participated as a researcher or adviser in eleven completed scientific and applied research projects. These projects have addressed the modernisation of pilot dairy-processing facilities; the production and quality characteristics of colostrum powder; the physicochemical and microbiological quality of butter and raw milk; the identification of exopolysaccharide-producing lactic acid bacteria; the development and production optimisation of starter cultures for mould-ripened cheese; the standardisation of traditional dairy products; and the use of sloe berry and persimmon fibre in ice-cream production.
His teaching experience spans undergraduate, associate-degree, and graduate education. The courses he has taught include Food Chemistry, Analytical Chemistry, General Chemistry, Organic Chemistry, Fermented Dairy Products Technology, Butter Production and Processing Technology, Healthy Living and Nutrition, Organic Agriculture and Food, Popular Science, Digital Literacy, and Information Technologies. Through these courses, he combines fundamental food chemistry and engineering principles with dairy technology, nutrition, scientific literacy, and the practical communication of scientific knowledge.
He is the founder and Editor-in-Chief of Gıda ve Sağlık, a multilingual digital publication devoted to food, nutrition, health, food chemistry, food microbiology, and culinary science. Through this platform, he draws upon his academic background, teaching experience, research activity, and practical knowledge of food production to present scientifically grounded information in a detailed and accessible form for an international readership.
Articles by Halil İbrahim Akgül, Ph.D., Assist. Prof.
El tema de la estructura de anillo y el isomerismo en los monosacáridos es uno de los temas más problemáticos en la química de los alimentos, porque contiene una gran cantidad de detalles, incluye muchos términos y, en particular, porque los diferentes isómeros con mucha frecuencia se confunden entre sí. Dada la importancia del tema, en este artículo intentaré explicar tanto las estructuras de anillo…
The topic of ring structure and isomerism in monosaccharides is one of the most troublesome subjects in food chemistry because it contains a great deal of detail, includes many terms, and, in particular, because the different isomers are very often confused with one another. Given the importance of the subject, in this article I will try to explain both ring structures and the isomerism of…
Monosakkaritlerde halka yapısı ve izomerlik konusu, içerisinde çok fazla detay barındırması, çokça terim içermesi ve özellikle izomerlerin birbirleri ile çokça karıştırılması yönüyle gıda kimyasının en fazla baş ağrıtan konularındandır. Konunun önemine binaen, bu makalede hem halka yapılarını hem de monosakkaritlerde izomerlik durumunu detaylı ve anlaşılır şekilde anlatmaya çalışacağım. Makalenin ilk kısmında monosakkaritlerin halka yapısı anlatılmaktadır. Makalenin daha aşağısında yer alan ikinci kısmında ise monosakkaritlerde izomerliği…
La ansiedad puede definirse brevemente como un trastorno de preocupación excesiva. Si bien la ansiedad es una respuesta emocional natural y necesaria, experimentarla en niveles excesivos puede tener consecuencias negativas. En los países desarrollados, se estima que la prevalencia de los trastornos de ansiedad afecta a entre el 13,6 % y el 28,8 % de la población. Aunque las causas subyacentes aún no se comprenden…
Para definir la obesidad y el bajo peso, primero es necesario comprender el concepto de “normalidad” para el cuerpo. En un estado de peso normal, la energía ingerida y la consumida por el cuerpo son prácticamente iguales, y la tasa de grasa corporal en los hombres se sitúa entre el 8% y el 15%; en las mujeres, entre el 15% y el 22%. La obesidad…
Pour définir l’obésité et l’insuffisance pondérale, il est essentiel de comprendre ce que signifie la notion de “poids normal.” Chez une personne de poids normal, l’énergie apportée par l’alimentation et l’énergie dépensée par l’organisme sont quasiment égales, et le taux de masse grasse se situe entre 8 % et 15 % chez l’homme et entre 15 % et 22 % chez la femme. L’obésité et…
L’anxiété peut se définir brièvement comme un trouble caractérisé par une inquiétude excessive. Bien qu’elle soit une réponse émotionnelle naturelle et nécessaire, une anxiété excessive peut avoir des conséquences négatives. Dans les pays développés, la prévalence des troubles anxieux est estimée entre 13,6 % et 28,8 % de la population. Bien que les causes sous-jacentes ne soient pas encore pleinement comprises, on sait qu’il existe différents types…
Aunque la humanidad ha logrado grandes avances hacia la civilización, uno de los mayores problemas del mundo actual es que toda la población mundial no tiene acceso al agua potable. Alrededor del 32% (2500 millones) de la población mundial carece actualmente de agua potable. Como resultado, se producen muertes y graves problemas de salud. La dureza del agua también es muy importante en términos de…