Akademik Gıda
Kapak Resmi
ISSN 1304-7582 | e-ISSN 2148-015X | Periyot Yılda 4 Sayı | Başlangıç: 2003 | Yayıncı Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | http://www.academicfoodjournal.com



Akademik Gıda® (Academic Food Journal) is a peer-reviewed journal where original research and review articles are published in the field of food science and technology. Research notes, mini-reviews, opinions and letters to the editor are published in the journal, and as of 2012, it has been published quarterly by Sidas Media Agency Advertisement Consultation Ltd. (Cankaya, Izmir, Turkey) since 2003.

 

Academic Food Journal is one of the most important journals in Turkey in the field of food science and technology. The journal welcomes the submission of manuscripts in English or Turkish that meets the general criteria of significance and scientific excellence. Abstracts of the articles are published both in Turkish and English. Research and review articles and research notes in various fields of food science and technology are considered for publication in Academic Food Journal. Editors may also invite review articles from some respected scientists around the world.

 

The scope of the Akademik Gıda is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements through a respected peer-reviewed publication. The Academic Food Journal serves as a forum for important research and developments in food science and technology.

 

Some of the topics covered in the journal are listed below;

 

Reviews in Food Science and Technology


Food Chemistry


Food Engineering


Food Microbiology


Sensory Evaluation of Foods


Health and Nutrition


Toxicology and Chemical Food Safety


Fisheries Science


Food Marketing


Food Regulations


The journal is currently covered by CAB Abstracts, Index Copernicus, EBSCO, Food Science and Technology Abstracts (FSTA), Eurasian Scientific Journal Index, TÜBİTAK-ULAKBİM Life Sciences Database.

Akademik Gıda

ISSN 1304-7582 | e-ISSN 2148-015X | Periyot Yılda 4 Sayı | Başlangıç: 2003 | Yayıncı Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | http://www.academicfoodjournal.com
Kapak Resmi

14.367

27.017



Akademik Gıda® (Academic Food Journal) is a peer-reviewed journal where original research and review articles are published in the field of food science and technology. Research notes, mini-reviews, opinions and letters to the editor are published in the journal, and as of 2012, it has been published quarterly by Sidas Media Agency Advertisement Consultation Ltd. (Cankaya, Izmir, Turkey) since 2003.

 

Academic Food Journal is one of the most important journals in Turkey in the field of food science and technology. The journal welcomes the submission of manuscripts in English or Turkish that meets the general criteria of significance and scientific excellence. Abstracts of the articles are published both in Turkish and English. Research and review articles and research notes in various fields of food science and technology are considered for publication in Academic Food Journal. Editors may also invite review articles from some respected scientists around the world.

 

The scope of the Akademik Gıda is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements through a respected peer-reviewed publication. The Academic Food Journal serves as a forum for important research and developments in food science and technology.

 

Some of the topics covered in the journal are listed below;

 

Reviews in Food Science and Technology


Food Chemistry


Food Engineering


Food Microbiology


Sensory Evaluation of Foods


Health and Nutrition


Toxicology and Chemical Food Safety


Fisheries Science


Food Marketing


Food Regulations


The journal is currently covered by CAB Abstracts, Index Copernicus, EBSCO, Food Science and Technology Abstracts (FSTA), Eurasian Scientific Journal Index, TÜBİTAK-ULAKBİM Life Sciences Database.

Cilt 16 Sayı 1 Son Sayı
Cilt 16 - Sayı 1 - Nis 2018
  1. Editörden
    Sayfalar 1 - 1
    Oğuz Gürsoy, Özer Kınık, Ramazan Gökçe, Yusuf Yilmaz
  2. Tütün Saplarından Kombine Otohidroliz ve Enzimatik Hidroliz ile Ksiloz Üretimi
    Sayfalar 1 - 10
    Fatmagül Halıcı Demir, Özlem Akpınar
  3. Ultrases Ön İşleminin Havuç Dilimlerinin Kuruma Karakteristikleri Üzerine Etkisi
    Sayfalar 11 - 19
    Senem Tüfekçi, Sami Gökhan Özkal
  4. Yeşil Ceviz Kabuklarının Biyoaktif Özelliklerinin FT-IR Spektroskopi Yöntemiyle Tahmin Edilmesi
    Sayfalar 20 - 26
    Pınar Kadiroğlu, Halil Ekici
  5. Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ Su Emülsiyonların Reolojik Özelliklerine Etkisi
    Sayfalar 27 - 32
    Salih Karasu, Bayram Çetin, Ömer Said Toker
  6. Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi
    Sayfalar 33 - 41
    Damla Barışık, Şebnem Tavman
  7. Helva Üretiminde Hammadde Kaynaklı Mikrobiyolojik Riskler ve Mikrobiyolojik Kritik Kontrol Noktalarının Tespiti
    Sayfalar 42 - 50
    Ferid Aydın, Burhan Başaran
  8. Artvin İlinde Geleneksel Olarak Üretilen Bazı Marmelat Çeşitlerinin Çeşitli Fiziksel ve Kimyasal Özellikleri ile Antioksidan Aktiviteleri ve Fenolik Profillerinin Araştırılması
    Sayfalar 51 - 59
    Memnune Şengül, Elif Feyza Topdaş, Hanife Doğan, Hüseyin Serencam
  9. İzmir’de Tüketime Sunulan Çeşitli Firmalara Ait Erişte ve Noodle Ürünlerinin Bazı Kimyasal ve Fiziksel Kalite Nitelikleri
    Sayfalar 60 - 66
    Kemal Kemahlıoğlu, Kemal Demirağ
  10. Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi
    Sayfalar 67 - 77
    Mohamed H. Abd El-Salam, Safinaz El-Shibiny
  11. Çip-Üstü-Laboratuvar (ÇÜL) Teknolojisinin Gıda Mikrobiyolojisindeki Uygulamaları
    Sayfalar 78 - 87
    Gamze Düven, Barbaros Çetin, Duygu Kışla
  12. Gıda Sanayisinde Ultraviyole Işığın Yüzey Uygulamaları
    Sayfalar 88 - 100
    Nurcan Koca, Turkuaz Ecem Saatli, Müge Urgu
  13. Üzümsü Meyvelerdeki Fenolik Bileşiklerin Fermantasyon ile Değişimi
    Sayfalar 101 - 108
    Tarık Çam, Hatice Kalkan Yıldırım
  14. Fitazlar: Çevreye Etkisi, Beslenme ve Biyoteknolojideki Önemi
    Sayfalar 109 - 119
    Derya Berikten, Merih Kıvanç