ISSN: 1304-7582
e-ISSN: 2148-015X
Founded: 2003
Period: Monthly
Publisher: Sidas Medya A.Ş.
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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. 

 

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

2022 - Volume: 20 Issue: 2

Research Article

2. Effect of Cooking Method on Heterocyclic Aromatic Amines Contents of Sucuk

Research Article

4. Presence of Rotavirus and Astrovirus in Employees, Tools and Equipment of Slaughterhouses and Meat Processing Plants

Research Article

7. Doğal Killerin Model Yağın Renk ve Fiziko-kimyasal Özellikleri Üzerine Etkisi

Research Article

8. A Plant-Based Milk Type: Hemp Seed Milk

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Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).