Akademik Gıda
Cover Image
ISSN 1304-7582 | e-ISSN 2148-015X | Period Quarterly | Founded: 2003 | Publisher Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | http://www.academicfoodjournal.com

34.924

93.630

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 | Period Quarterly | Founded: 2003 | Publisher Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | http://www.academicfoodjournal.com
Cover Image

34.924

93.630

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.

Volume 17 - Issue 1 - Mar 2019
  1. Editörden
    Pages 1 - 1
    Oğuz Gürsoy, Özer Kınık, Ramazan Gökçe, Yusuf Yilmaz
  2. Voltammetric Determination of Vanillin Using a Pretreated Pencil Graphite Electrode
    Pages 1 - 8
    Didem Giray Dilgin
  3. Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits
    Pages 9 - 15
    Özlem Aktürk Gümüşay, Meral Yıldırım Yalçın
  4. Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber
    Pages 16 - 22
    Ferhat Yuksel, Melek Gurbuz
  5. Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils
    Pages 23 - 29
    Nazan Arifoğlu, Mustafa Öğütcü
  6. Erzurum Çevresindeki Peynir İşletmelerinde Kullanılan Peynir Mayalarının Mikrobiyolojik, Duyusal ve Teknolojik Özellikleri
    Pages 30 - 37
    Ayşin Cantürk, Songül Çakmakçı
  7. Bireysel Hızlı Dondurma İşlemi Basamaklarının Granny Smith Elmaların Polifenol İçeriği ve Antioksidan Kapasitesine Etkileri
    Pages 38 - 46
    Senem Kamiloğlu
  8. Organik ve Konvansiyonel Memecik Çeşidi Yeşil Zeytinler Arasındaki Fiziksel, Kimyasal ve Pomolojik Özellikler Açısından Farklılıklar
    Pages 47 - 54
    Seçil Küçükyaşar, Fikret Pazır
  9. Manisa İlinden Toplanan Asma Yapraklarında Pestisit Kalıntıları
    Pages 55 - 60
    Gözde Türköz Bakırcı, Ezgi Çınar, Senem Karakaya
  10. Nar (Punica granatum L.) Kabuğunun İn Vitro Antidiyabetik, Antienflamatuar, Sitotoksik, Antioksidan ve Antimikrobiyal Aktivitesi
    Pages 61 - 71
    Tuğba Demir, Özlem Akpınar, Haki Kara, Hüseyin Güngör
  11. Süt Yağının Toza Dönüştürülmesi ve Krema Tozu
    Pages 72 - 80
    Ahsen Burçin Himmetağaoğlu, Zafer Erbay, Mustafa Çam
  12. Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması
    Pages 81 - 88
    Özgün Köprüalan, Anıl Bodruk, Figen Ertekin
  13. Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri
    Pages 89 - 101
    İlkin Yücel Şengün, Gülden Kılıç
  14. Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar
    Pages 102 - 110
    Gökçe Eminoğlu, Ebru Şenel
  15. İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması
    Pages 111 - 120
    Orhan Kaya, Filiz İçier
  16. Gıda Analizlerinde Kullanılan Spektroskopik Teknikler
    Pages 121 - 130
    Muhammed Yusuf Çağlar, Mehmet Demirci, Abdulkadir Şahiner, Bilal Çakır, Ahmet Furkan Çağlar
  17. Bakteriyel Biyofilmlerdeki Antimikrobiyel Direnç Mekanizması
    Pages 131 - 139
    Emel Ünal Turhan, Zerrin Erginkaya
  18. Tarımsal Atıklardan Selüloz Nanokristallerinin Eldesi, Karakteristik Özellikleri ve Uygulama Alanları
    Pages 140 - 148
    Seda Bilek, Arzu Yalçın Melikoğlu, Serap Cesur