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Food, Nutrition and Health. Food Science, Food Chemistry, Food Microbiology, Nutrition and Health Relationship
Energy metabolism should be considered in two aspects; the energy spent and the energy produced in the body. The body expends energy on all the activities it performs. Even when no physical…
Halil İbrahim AkgülAssistant Professor · PhD
There are two sides of energy metabolism. While the first covers energy production activities from foods; The second includes all activities that consume energy in the body. This article describes the production…
Halil İbrahim AkgülAssistant Professor · PhD
All organs and tissues involved in ingesting and digesting food and removing waste from the body constitute the digestive system. To better understand the digestive process, it is necessary to know the…
Halil İbrahim AkgülAssistant Professor · PhD
Classification of Lipids Although the term "fat" is used for all fat and similar molecules in the colloquial language, fats and oils are molecules in the group called "lipids" in food chemistry.…
Halil İbrahim AkgülAssistant Professor · PhD
Proteins are the primary building material of organisms. Different proteins have different functions. If we think of the body as a building, we can accept most of the materials and components in…
Halil İbrahim AkgülAssistant Professor · PhD
Carbohydrates are organic molecules consisting of carbon (C), hydrogen (H) and oxygen (O). Plants produce carbohydrates by using carbon dioxide and water through photosynthesis. While some of the carbohydrates produced are converted…
Halil İbrahim AkgülAssistant Professor · PhD
Some Characteristics of Water Water, one of the four fundamental components found in foods, is extremely important both because of its vital necessity in terms of nutrition and because of its influence…
Halil İbrahim AkgülAssistant Professor · PhD
In the last 150 years, nearly 50,000 scientific publications on Lactic acid bacteria have been published within the scope of SCI and it is reported that 3,453 of these publications are only…
Halil İbrahim AkgülAssistant Professor · PhD
History of Starter Cultures By the 19th century, discovering microorganisms and clarifying fermentation chemistry enabled us to understand fermented products. With the developing technology, the possibilities have expanded; the journey to reach…
Halil İbrahim AkgülAssistant Professor · PhD