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Food, Nutrition and Health. Food Science, Food Chemistry, Food Microbiology, Nutrition and Health Relationship
Bread is a broad group of foods prepared by combining cereals or other starchy raw materials with water to make a dough or batter and then cooking it. Wheat loaves, rye bread,…
Halil İbrahim AkgülAssistant Professor · PhD
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…
Halil İbrahim AkgülAssistant Professor · PhD
As almost everyone knows, Turkish coffee and Turkish tea hold a special place in Turkish culture, and both beverages are growing increasingly popular worldwide. We Turks offer tea to guests—acquaintances or strangers…
Hatice Kübra AkgülFood Engineer
It is not possible to consume colostrum raw and it is not recommended. On the other hand, colostrum is a type of milk that does not tolerate heat very well. When heated,…
Hatice Kübra AkgülFood Engineer
Sloe berry, scientific name Prunus spinosa L., is a thorny shrub belonging to the Rosaceae family. Sloe berry is also called "blackthorn," "wild blackthorn," or "wild plum." This article has three sections.…
Özlem ÇakırAssociate Professor · PhD
Autumn olive is a shrub in the family Elaeagnaceae. In Türkiye, it is also known by names meaning “Japanese oleaster,” “sacred olive” and “autumn olive.” It is a deciduous, thorny plant with…
Özlem ÇakırAssociate Professor · PhD
Milk is a food with a slightly acidic character. This acidic character is mainly due to the proteins (casein, albumin and globulins), phosphates, organic acids such as citric acid and carbon dioxide…
Halil İbrahim AkgülAssistant Professor · PhD
Sucuk is a dry-fermented sausage produced by traditional and industrial methods. Traditional production generally takes place in small businesses without starter cultures, and the sausages ripen under natural conditions. Industrial production uses…
Aybike KamiloğluAssociate Professor · PhD
Jujube has a history of approximately 4000 years. Its scientific name is Ziziphus jujuba Mill. It is also known as the Chinese date or red date, and in China it is called…
Özlem ÇakırAssociate Professor · PhD