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

25.033

54.467



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 4 Son Sayı
Cilt 16 - Sayı 4 - Ara 2019
  1. Editörden
    Sayfalar 1 - 1
    Oğuz Gürsoy, Özer Kınık, Ramazan Gökçe, Yusuf Yılmaz
  2. Peyniraltı Suyunun Fraksiyonlarına Ayrılmasında Bütünleşik Membran İşlemlerinin Uygulanabilirliği
    Sayfalar 371 - 380
    İrem Özdemir, Esra Altıok, Dilek Selvi Gökkaya, Semih Ötleş, Nalan Kabay, Mithat Yüksel
  3. Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time
    Sayfalar 381 - 386
    Muharrem Gölükcü, Haluk Tokgöz
  4. Bazı Et Türlerinde Polisiklik Aromatik Hidrokarbon Oluşumuna Farklı Pişirme Yöntemlerinin Etkisi
    Sayfalar 387 - 394
    Ömer Şerif Aydın, Yasemin Şahan
  5. Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage
    Sayfalar 395 - 402
    Oktay Tomar, Gökhan Akarca
  6. Bebek Beslenmesi İçin Zenginleştirilmiş Formülasyonla Hazırlanan Uşak Tarhanası Hamurunun Fermantasyonunda Mikrobiyolojik ve Kimyasal Değişimler
    Sayfalar 403 - 410
    Ömer Şimşek, Duygu Zehir
  7. Hanehalkı Gıda Tüketim Talebi ve Tüketici Davranışlarının Analizi: Isparta İli Örneği
    Sayfalar 411 - 421
    Ali Rıza Yazıcı, Vecdi Demircan
  8. Besin Etiketi Okuma Alışkanlıklarına ve Etiket Okumanın Satın Alma Tercihlerine Cinsiyetin Etkisi: Tekirdağ İli Örneği
    Sayfalar 422 - 430
    Fatma Coşkun, Serap Kayışoğlu
  9. Stevia rebaudiana Bitkisinin Tatlandırıcı, Antioksidan ve Antimikrobiyal Özellikleri
    Sayfalar 431 - 438
    Şeyda Karagöz, Aslıhan Demirdöven
  10. Kırmızı Pancardan Renk Maddesi Üretimi ve Stabilitesinin Sağlanması
    Sayfalar 439 - 449
    Kardelen Özcan, Seda Ersus Bilek
  11. Süt Endüstrisinde Kullanılan Isı Değiştiricilerde Kalıntı Oluşumu
    Sayfalar 450 - 457
    Hatice Kübra Kızılay, Firuze Ergin, Muammer Demir, Ahmet Küçükçetin
  12. Meyve ve Sebzelerde UV-C Işık Uygulamaları ile Küf İnhibisyonu
    Sayfalar 458 - 469
    Ayça Korkmaz, Gülten Tiryaki Gündüz
  13. Gıdaların Elektriksel Yöntemlerle İşlenmesinde Uygulanan Farklı Frekans ve Dalga Şekillerinin Proses Etkinliği Üzerine Etkisi
    Sayfalar 470 - 482
    Deniz Döner, Filiz İçier
  14. Baklagillerin Bileşimi
    Sayfalar 483 - 496
    Gül Sarıoğlu, Y. Sedat Velioğlu