What is it, what it is not, its importance for health, truths and wrongs known as true… Curious questions and answers about cholesterol; 1. What is cholesterol? It is a molecule of the lipid class. It is not found in plant foods, it can only be found in animal foods in varying amounts. In addition, the human body produces between 1 and 4 grams of…
Foodborne Diseases in History Foods, as well as being a source of health and healing, can negatively affect health in some cases; can cause significant illness, disease and death. Foodborne diseases and the relationship between food and health -as far as can be understood- have been known for about 7 thousand years. It is known that some plants were consumed and traded for healing in…
Lycopene is the color pigment that gives its characteristic color to red and pink fruits such as tomatoes, watermelon and pink grapefruit. Lycopene is an extremely beneficial molecule for health. Health benefits of lycopene 1. Lycopene may protect against some types of cancer Many studies show that lycopene can slow the growth of breast and prostate cancers by limiting tumor growth. Men who consumed at…
Collagen is an important protein found in the body and can be produced by the body. It is the most common protein found in humans and other mammals, accounting for 25-35% of our body’s total protein content. There are 28 known types of collagen, and type 1 makes up 90% of the total in the human body. Fibroblasts are the most common collagen-producing cells. Collagen…
There are 3 different options in the consumer’s milk preference; raw milk, pasteurized milk and UHT milk. Where there is more than one option, it is quite natural to compare and choose the best one. However, it is extremely important to have accurate data when making comparisons. There are quite inaccurate and erroneous data in the comparison of raw milk and packaged milk; It is…
This study is the first in the literature to show a significant relationship between fatty acids and butter color and to say that fatty acids can affect the color of butter. Halil Ibrahim AKGUL1, Mustafa SENGUL2 1Bayburt University, Food Engineering Department, Bayburt, Turkey 2Ataturk University, Food Engineering Department, Erzurum, Turkey 3rd International Conference on Advanced Engineering Technologies, 19-21 September 2019 Abstract In this study, physicochemical…
To define obesity and being underweight, it is first necessary to know what the concept of “normal” is for the body. In normal-weight status, the energy taken from food and the amount of energy consumed by the body are almost equal and the body fat rate in men is between 8% and 15%; In women is between 15% and 22%. Obesity and being underweight are…