Home » Halil İbrahim Akgül » Page 2
Nutritional yeast, which has become increasingly popular, is a commercial product made by cultivating and harvesting Saccharomyces cerevisiae, a yeast species also used in bread and beer production, then washing, heat-inactivating, drying…
Halil İbrahim AkgülAssistant Professor · PhD
Spices and flavorings are ingredients used to enhance or enrich the flavor of food, or to mask an unpleasant taste. Flavor can be defined as the overall sensory impression produced by the…
Halil İbrahim AkgülAssistant Professor · PhD
Biopolymers are polymers that can be produced or biodegraded by a living thing. Exopolysaccharides, as the name suggests, are polysaccharide (carbohydrate) biopolymers secreted out of the cell. Only some living things have…
Halil İbrahim AkgülAssistant Professor · PhD
Although humanity has made considerable progress toward civilization, ensuring that everyone has access to drinking water remains one of the world’s major challenges. According to the report published by WHO and UNICEF…
Halil İbrahim AkgülAssistant Professor · PhD
Colostrum is a yellowish fluid with a salty taste and thick consistency, secreted by the mammary glands of mammals during the first 24–48 hours after birth. Its composition differs considerably from that…
Halil İbrahim AkgülAssistant Professor · PhD
Color is one of the most important factors influencing a consumer’s decision to buy food. Preserving a food’s existing color or adding color to make it more appealing are common practices in…
Halil İbrahim AkgülAssistant Professor · PhD
Butter, with evidence of its use dating back to 8000 BC, has long held an important place in human nutrition. Containing more than 80% milk fat, butter has a distinctive aroma and…
Halil İbrahim AkgülAssistant Professor · PhD
Sweetness is one of the six basic tastes [1]. Humans have long felt the need to sweeten some of the foods they consume. Highly sweet, carbohydrate-rich foods such as honey and molasses…
Halil İbrahim AkgülAssistant Professor · PhD
Food preservation needs to be considered from two different perspectives. The first is protecting food against microbial activity, preventing microbial spoilage and keeping food from becoming microbiologically unsafe. The second concerns changes…
Halil İbrahim AkgülAssistant Professor · PhD