Home » Halil İbrahim Akgül » Page 2
Spices and flavors are ingredients used to enhance the taste of food, enrich it or suppress bad taste. Taste can be defined as the feeling created by all the characteristics of food…
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 come a long way on the path to civilization, one of the biggest problems of the world today is the inability of the entire population to access potable water.…
Halil İbrahim AkgülAssistant Professor · PhD
Colostrum is a milk that yellowish color, salty taste, thick consistency and mammals secrete for the first 24-48 hours after birth. The composition of colostrum is quite different compared to milk and…
Halil İbrahim AkgülAssistant Professor · PhD
Color is one of the most important parameters affecting the consumer's purchase of food. Both the preservation of the existing color and the coloring of the food in a way that does…
Halil İbrahim AkgülAssistant Professor · PhD
Butter, the first findings of which were found in 8000 B.C in history, has had a very important place in human nutrition until today. The unique aroma of butter, which contains more…
Halil İbrahim AkgülAssistant Professor · PhD
Sweetness is one of the 6 basic tastes [1]. Mankind has felt the need to sweeten some of the foods they consume for a very long time. It has long been used…
Halil İbrahim AkgülAssistant Professor · PhD
It is necessary to consider the preservatives of food from two different perspectives. The first is to protect the food from microbial activities; prevent microbial spoilage and prevent the food from becoming…
Halil İbrahim AkgülAssistant Professor · PhD
Food additives are added to food during the preparation of food to achieve different purposes such as correcting, improving, protecting, suppressing the structural, sensory and nutritional properties of food or extending the…
Halil İbrahim AkgülAssistant Professor · PhD