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Prominent Features of Commonly Consumed Allium Species and Effects on Human Health

  • 25/11/2021
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Objective: Natural foodstuffs consumed daily contain compounds which are recuperative for healing of diseases. Plants belong to genus Allium contain these components highly. Vegetables often consumed raw or cooked like onion, garlic, leek are included in this group. Compounds they contain such as phenolic compounds, vitamins, fatty acids, essential amino acids, glycosides show that these […]

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The Effect of Different Drying Methods on Total Phenolic Content of Alkaya Apricot Varieties

  • 15/11/2021
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References Abdelhaq, E., H. and Labuza, T.P., 1987. Air Drying Characteristics of Apricots, Journal of Food Science, 52, 342-345 Acar, J ve Gökmen, V., 2005. Meyve ve Sebze İşleme Teknolojisi, Cilt 1- Meyve ve Sebze Suları Üretimi, Hacettepe Üniversitesi Yayınları, ISBN: 975-491-179-7, Ankara, 674s. Akın, E.B., Karabulut, İ. ve Topcu, A., 2008. Some Compositional Properties […]

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Drying of Apple Slices with Different Sun Drying Methods

  • 15/11/2021
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References Aboud, A., 2013. Drying Characteristic of Apple Slices Undertaken the Effect of Passive Shelf Solar Dryer and Open Sun Drying. Pakistan Journal of Nutrition 12 (3), 250-254. Aktas, M., Ceylan, İ. and Yilmaz, S., 2009. Determination of Drying Characteristics of Apples in a Heat Pump and Solar Dryer, Desalination 239, 266–275. Atalay, H., Coban, […]

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Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid

  • 15/11/2021
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References Abdullah, N., Chin, N.L., Yusof, Y.A. and Talib, R.A., 2018. Modeling the Rheological Behavior of Thermosonic Extracted Guava, Pomelo, and Soursop Juice Concentrates at Different Concentration and Temperature Using a New Combination Model. Journal of Food Processing and Preservation, 42(2): e13517. Adebowale, A.R. A. and Sanni, L.O., 2013. Effects of Solid Content and Temperature […]

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Determination of Some Pesticide Residues in Extra Virgin Olive Oils by GPC-GC Method

  • 15/11/2021
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References Amvrazi, E.G. and Albanis, T.A., 2008. Multiclass Pesticide Determination in Olives and Their Processing Factors in Olive Oil: Comparison of Different Olive Oil Extraction Systems. J. Agric. Food Chem. 56: 5700–5709. Amvrazi, E.G. and Albanis, T.A., 2009. Pesticide Residue Assessment in Different Types of Olive Oil and Preliminary Exposure Assessment of Greek Consumers to […]

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Determination of the Fatty Acid Profile of Some Functional Edible Flowers by Gas Chromatography-Flame Ionization Detector (GC-FID)

  • 15/11/2021
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Objective: The functional product market is constantly growing as a result of the increased awareness of the relationship between consumed food and health. In this context, edible flowers attract more and more attention with its nutritional values and bioactive components. In this study, its aimed to investigate the fatty acid profile of marigold and gillyflower varieties, […]

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Determination of Ozone Gas Effectiveness as Antifungal Agent

  • 15/11/2021
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Objective: Molds and yeasts which are predominant microorganisms in the air of food facility, contaminate foods through airborne and cause microbial spoilage. In addition to their adverse effects on food quality, molds produce mycotoxins which have toxic effects on humans and animals. Nowadays, ozone (O3) applications appear as a green technology used mold prevention and detoxification […]

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Investigation of Some Quality Parameters in Cucumber Pickles Prepared by Different Types of Vinegars

  • 15/11/2021
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Objective: In this study, the effect of vinegar type on some properties of pickled cucumber during fermentation was investigated. Marerials and methods: The types of vinegars used are rice, pomegranate, mulberry and grape, and the properties of these vinegars were determined through acidity, dry matter and ash analyses. Afterwards, acidity, salt, microbiological, textural and sensory analyzes […]

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Aroma Formation and Aroma Profile in Cheesees and Traditional Turkish Dolaz Type Cheese

  • 15/11/2021
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Objective: Traditional Dolaz cheese, which has high biological value, in the main contains whey in its composition. During the production of this cheese, which has a dark yellow or light brown color, the Maillard reaction takes place. Formation of aldehydes and aldehyde derivatives at low levels by Maillard reaction; It contributes to the unique aroma profile […]

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“Food and Feed Science-Technology” journal is a peer-reviewed scientific journal published twice a year by the Food and Feed Control Central Research Institute.

 

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