Akademik Gıda
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ISSN 1304-7582 | e-ISSN 2148-015X | Period Quarterly | Founded: 2003 | Publisher Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | https://dergipark.org.tr/tr/pub/akademik-gida


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. | https://dergipark.org.tr/tr/pub/akademik-gida
Cover Image


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 18 - Issue 2 - Jun 27, 2020
  1. Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients
    Pages 105 - 115
    Bharath Kumar SRINIVASAN , Pichan PRABHASANKAR
  2. Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production
    Pages 116 - 124
    Nazlı SAVLAK
  3. Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey
    Pages 125 - 134
    Merih TATLI , Aylin AKOĞLU
  4. Relationship between Spaghetti Prices and Quality Parameters in Pasta Market
    Pages 135 - 142
    Seher SERİN , Koray YARIM , Sedat SAYAR
  5. Nar Suyu ve Yeşil Çay İlaveli Kalorisi Azaltılmış Fonksiyonel Geleneksel Karışık Meyve Marmelatı Üretimi
    Pages 143 - 155
    Büşra ACOĞLU , Perihan YOLCI ÖMEROĞLU
  6. Farklı Tane Unları ve Çekirdek Tozları Kullanılarak Glutensiz Lokma Tatlısı Üretimi ve Kalite Özellikleri
    Pages 156 - 163
    İ̇lyas ÇELİK , Yasemin KUZUMOĞLU
  7. Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri
    Pages 164 - 171
    Esra FIRAT , Figen KAYMAK ERTEKİN
  8. Çocukların Gıda Tüketimi Üzerine Televizyon Reklamlarının Etkisi
    Pages 172 - 179
    Sıddıka ERSOY , Serpil ÖZBAŞ
  9. Functional Ice Cream Technology
    Pages 180 - 189
    Ayla ARSLANER , Mehmet Ali SALIK
  10. Polifenollerin Bağırsak Mikrobiyota Kompozisyonunu Düzenleyici ve Nöroprotektif Etkileri
    Pages 190 - 208
    Firdevs ÇİMEN , Havva POLAT , Lütfiye EKİCİ
  11. Geleceğin Alternatif Protein Kaynağı: Yapay Et
    Pages 209 - 216
    Ece SÜREK , Pınar UZUN
  12. Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi
    Pages 217 - 227
    Emine AYDIN
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