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Carbohydrates, Proteins, Lipids and other nutrients; basics and things to know
The topic of ring structure and isomerism in monosaccharides is one of the most troublesome subjects in food chemistry because it contains a great deal of detail, includes many terms, and, in…
Halil İbrahim AkgülAssistant Professor · PhD
Milk is a food with a slightly acidic character. This acidic character is mainly due to the proteins (casein, albumin and globulins), phosphates, organic acids such as citric acid and carbon dioxide…
Halil İbrahim AkgülAssistant Professor · PhD
Sensory characteristics are properties of milk that the human senses can feel. Although instrumental analyses are needed to precisely determine milk’s properties, sensory analysis also provides important indications for the expert. The…
Halil İbrahim AkgülAssistant 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
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
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
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