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Food, Nutrition and Health. Food Science, Food Chemistry, Food Microbiology, Nutrition and Health Relationship
Aşure is a tradition of the Islamic society. It is prepared every year on the 10th day of Hijri Muharram and is served to neighbors and relatives. According to Islamic belief, when…
Hatice Kübra AkgülFood Engineer
The sensory characteristics of milk are the properties we perceive through our senses. Although instrumental analyses are needed to determine its properties precisely, sensory assessment also provides valuable clues to a trained…
Halil İbrahim AkgülAssistant Professor · PhD
Here is another unique dessert! Your kids will love this dessert. This dessert is an excellent way for your child to consume milk, especially if your child doesn't drink milk because of…
Hatice Kübra AkgülFood Engineer
Milk is a porcelain-white liquid with a distinctive smell and taste secreted by female mammals to feed their newborns. It begins to be secreted after the offspring is born and continues to…
Halil İbrahim AkgülAssistant Professor · PhD
Milk microbiology is a vast field, far too broad to cover in a paragraph or two. There is even a 1000-page book devoted to lactic acid bacteria alone. Here, I will give…
Halil İbrahim AkgülAssistant Professor · PhD
Hünkâr Beğendi remains one of the most distinctive dishes inherited from Ottoman cuisine. Although centuries have passed, it always manages to become one of the most popular dishes for special occasions of…
Hatice Kübra AkgülFood Engineer
Sütlaç is mentioned for the first time in medical books and poems of Kaygusuz Abdal in the 15th century as "milky soup" or "milky rice." Rice pudding, which also entered the Italian…
Hatice Kübra AkgülFood Engineer
Black barberry (Berberis crataegina DC.) is a shrub in the genus Berberis. It grows naturally in Türkiye, Iran and Turkmenistan. However, it is reported that there are about 500 different species in…
Özlem ÇakırAssociate Professor · PhD
The definition of water activity in foods is the ratio of the vapor pressure of the water present in a food to the vapor pressure of pure water at the same temperature,…
Halil İbrahim AkgülAssistant Professor · PhD