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

18.948

38.367



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 2 Son Sayı
Cilt 16 - Sayı 2 - Ağu 2018
  1. Editörden
    Sayfalar 1 - 1
    Oğuz Gürsoy, Özer Kınık, Ramazan Gökçe, Yusuf Yılmaz
  2. Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat
    Sayfalar 120 - 126
    Ahmet Akköse
  3. Reduction of Tissue Maceration in Potatoes by Rose Essential Oil
    Sayfalar 127 - 134
    Emine Doğuş Sivri, Seyhan Ulusoy
  4. Kırmızı ve Yeşil Mercimekten Elde Edilen Diyet Liflerinin Karakterizasyonu ve Fonksiyonel Özellikleri
    Sayfalar 135 - 147
    Dilara Nilüfer Erdil, Sinem Gedik
  5. Geleneksel Tarhana Üretiminde Tam Buğday Unu Kullanımı
    Sayfalar 148 - 155
    Mustafa Kürşat Demir
  6. Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması
    Sayfalar 156 - 167
    Gizem Ateş, Yeşim Elmacı
  7. Dut Sirkesinin Mikrobiyolojik, Fiziksel, Kimyasal, Antiradikal ve Antimikrobiyal Özellikleri
    Sayfalar 168 - 175
    İlkin Yücel Şengün, Gülden Kılıç
  8. Buğday veya Mısır Nişastası Kullanılarak Üretilen Keklerin Fiziksel, Duyusal ve Tekstürel Özellikleri Üzerine Çirişlendirmenin Etkisi
    Sayfalar 176 - 182
    Hüseyin Boz
  9. Türkiye Gıda Endüstrisinde AR-GE Çalışmalarının Durumu ve Geliştirilmesine Yönelik Öneriler
    Sayfalar 183 - 191
    Zeynep Bakkaloğlu, Gürbüz Güneş
  10. Eğitilebilir Zihinsel Engelli Çocukların Besin Tüketim Kayıtlarına Göre Beslenme Durumları
    Sayfalar 192 - 196
    Serpil Özbaş, Ersin Uskun, Büşra Küçüksoku, Ümmü Hocaoğlu, Sümeyra Akalın, Halil Özbaş
  11. Possible Protein Sources for the Future
    Sayfalar 197 - 204
    Ayla Ünver Alçay, Aysun Sağlam, Semiha Yalçın, Kamil Bostan
  12. Tarımsal-Endüstriyel Atıklardan Katma Değeri Yüksek Pigmentlerin Biyoüretimi
    Sayfalar 205 - 209
    Derya Dursun, Ali Coşkun Dalgıç
  13. Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi
    Sayfalar 210 - 217
    Semra Turan, Rukiye Solak, Şule Keskin
  14. Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri
    Sayfalar 218 - 223
    Sinem Salman, Feramuz Özdemir
  15. Metabolik Sendromla Mücadelede Biyoaktif Gıda Bileşenlerinin Etkileri
    Sayfalar 224 - 230
    Gülçin Şatır
  16. Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri
    Sayfalar 231 - 240
    Mustafa Şamil Argun
  17. Bakteriyel Selülozların Üretimi ve Özellikleri ile Gıda ve Gıda Dışı Uygulamalarda Kullanımı
    Sayfalar 241 - 251
    Melih Güzel, Özlem Akpınar
  18. Eriştenin Farklı Un Katkıları ile Zenginleştirilmesi
    Sayfalar 252 - 256
    Merve Mete, Dilek Dülger Altıner