Home » All articles » Food Chemistry
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
The sensory characteristics of milk are the properties we perceive through our senses. Although instrumental analyses are needed to determine its properties precisely, sensory assessment also provides valuable clues to a trained…
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 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
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
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
Food additives are added during food preparation for purposes such as modifying, improving, preserving or suppressing structural, sensory and nutritional properties, or extending shelf life. Food additives are substances that are not…
Halil İbrahim AkgülAssistant Professor · PhD