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Energy metabolism has two aspects: the production of energy and its expenditure by the body. The body expends energy in every activity it performs. Even when no physical or mental activity is…
Halil İbrahim AkgülAssistant Professor · PhD
Energy metabolism has two aspects: the production of energy from food and all the activities through which the body expends energy. This article explains how the body produces energy from nutrients. One…
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
Before discussing fats, it is useful to clarify what the term means in food chemistry. The word “fat” is used differently in everyday language and in chemistry. Although “fat” is often used…
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 compare each material or component—such as iron, bricks,…
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
Over the past 150 years, nearly 50,000 scientific publications on lactic acid bacteria have appeared in SCI-indexed journals, including 3,453 articles published in 2023 alone (Web of Science, 2024). Today, thousands of…
Halil İbrahim AkgülAssistant Professor · PhD
History of Starter Cultures By the 19th century, the discovery of microorganisms and a better understanding of fermentation chemistry had helped explain fermented products. As technology advanced, it became possible to control…
Halil İbrahim AkgülAssistant Professor · PhD