Gıdaların Oral İşlenmesi ve Tribolojik Perspektif

Gökçe Keser; Barış Kıyma; Tülay Özcan

Gıdaların Oral İşlenmesi ve Tribolojik Perspektif

Öz

Gıdaların ağızda işlenmesi ve sindirimi birbirini izleyen deformasyonları içeren değişken bir süreç olmak ile birlikte duyusal algının temel basamaklarından biridir. Gıdaların mekanik özellikleri ve reolojisi, işlenme sırasında gıda matriksinin reaksiyonunu anlayabilmek ve duyusal algı ile interaksiyonunu belirlemek için yaygın olarak kullanılmaktadır. Gıdanın tüketimi ile birlikte doku/tekstür ve ağız hissi, tüketici tercihi için önemli olup inovatif ürünlerin üretilmesi ya da var olan ürünlerin geliştirilmesi için temel kriterlerdendir. Gıdaların tekstürünü karakterize etmek ve yorumlamak için birçok teknolojik yaklaşım kullanılmaktadır. Son yıllarda bu teknikler arasında triboloji ön plana çıkmaktadır. Triboloji, gıdanın mikro ve makro yapısı ile korelasyon içinde gıdanın ağızda metabolik olarak işlenmesi sırasında duyusal ağız hissinin oluşmasına büyük oranda objektif yaklaşımlar sunmaktadır.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Mühendislik

Bölüm

Derleme

Yazarlar

Gökçe Keser
0000-0003-1611-7847
Türkiye

Barış Kıyma
0000-0003-0339-0342
Türkiye

Tülay Özcan ^*
Türkiye

Yayımlanma Tarihi

31 Aralık 2022

Gönderilme Tarihi

27 Haziran 2022

Kabul Tarihi

26 Kasım 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 3 Sayı: 2

IZ

https://izlik.org/JA42TT96BJ

Kaynak Göster

RIS / Bibtex

APA

Keser, G., Kıyma, B., & Özcan, T. (2022). Gıdaların Oral İşlenmesi ve Tribolojik Perspektif. Uluslararası Bilim Teknoloji ve Tasarım Dergisi, 3(2), 130-149. https://izlik.org/JA42TT96BJ

AMA

1.Keser G, Kıyma B, Özcan T. Gıdaların Oral İşlenmesi ve Tribolojik Perspektif. Uluslararası Bilim Teknoloji ve Tasarım Dergisi. 2022;3(2):130-149. https://izlik.org/JA42TT96BJ

Chicago

Keser, Gökçe, Barış Kıyma, ve Tülay Özcan. 2022. “Gıdaların Oral İşlenmesi ve Tribolojik Perspektif”. Uluslararası Bilim Teknoloji ve Tasarım Dergisi 3 (2): 130-49. https://izlik.org/JA42TT96BJ.

EndNote

Keser G, Kıyma B, Özcan T (01 Aralık 2022) Gıdaların Oral İşlenmesi ve Tribolojik Perspektif. Uluslararası Bilim Teknoloji ve Tasarım Dergisi 3 2 130–149.

IEEE

[1]G. Keser, B. Kıyma, ve T. Özcan, “Gıdaların Oral İşlenmesi ve Tribolojik Perspektif”, Uluslararası Bilim Teknoloji ve Tasarım Dergisi, c. 3, sy 2, ss. 130–149, Ara. 2022, [çevrimiçi]. Erişim adresi: https://izlik.org/JA42TT96BJ

ISNAD

Keser, Gökçe - Kıyma, Barış - Özcan, Tülay. “Gıdaların Oral İşlenmesi ve Tribolojik Perspektif”. Uluslararası Bilim Teknoloji ve Tasarım Dergisi 3/2 (01 Aralık 2022): 130-149. https://izlik.org/JA42TT96BJ.

JAMA

1.Keser G, Kıyma B, Özcan T. Gıdaların Oral İşlenmesi ve Tribolojik Perspektif. Uluslararası Bilim Teknoloji ve Tasarım Dergisi. 2022;3:130–149.

MLA

Keser, Gökçe, vd. “Gıdaların Oral İşlenmesi ve Tribolojik Perspektif”. Uluslararası Bilim Teknoloji ve Tasarım Dergisi, c. 3, sy 2, Aralık 2022, ss. 130-49, https://izlik.org/JA42TT96BJ.

Vancouver

1.Gökçe Keser, Barış Kıyma, Tülay Özcan. Gıdaların Oral İşlenmesi ve Tribolojik Perspektif. Uluslararası Bilim Teknoloji ve Tasarım Dergisi [Internet]. 01 Aralık 2022;3(2):130-49. Erişim adresi: https://izlik.org/JA42TT96BJ