Akademik Gıda
Kapak Resmi
Amaç ve Kapsam Yazım Kuralları Son Sayı Arşiv Editör Kurulu İletişim ... Giriş
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


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 17 - Sayı 2 - Eyl 2019
  1. Editörden
    Sayfalar 1 - 1
    Oğuz Gürsoy, Özer Kınık, Ramazan Gökçe, Yusuf Yılmaz
  2. Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties
    Sayfalar 149 - 156
    Aysun Oğuz, Abdulvahit Sayaslan
  3. Production and Characterization of Plant Protein Concentrates from Shells of Kidney Bean, Pea and Cowpea and Their Effects on Freezing and Freeze Drying of Kiwi Puree
    Sayfalar 157 - 166
    Gülşah Kızılalp, Safiye Nur Dirim
  4. Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys
    Sayfalar 167 - 175
    Nur Bozbeyoglu, Seher Arslan, Aykut Guvensen, Nazime Mercan Dogan
  5. Endüstriyel Dondurma İşlemi ve in vitro Gastrointestinal Sindirim Sırasında Taze Fasulyenin Fenoliklerinde, Flavonoidlerinde ve Antioksidan Kapasitesinde Meydana Gelen Değişimler
    Sayfalar 176 - 184
    Senem Kamiloğlu
  6. Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu
    Sayfalar 185 - 192
    Fatma Hayıt, Hülya Gül
  7. Buğday Unu Renginin Yatık Tarayıcı Kullanılarak Belirlenmesi
    Sayfalar 193 - 199
    Farhan Alfin, Tuğba Yazıcı Çakıroğlu
  8. Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri
    Sayfalar 200 - 211
    Nurcan Değirmencioğlu, Elif Yıldız, Yasemin Şahan, Metin Güldaş, Ozan Gürbüz
  9. Afyonkarahisar İli Semt Pazarlarında Satılan Süzme (Kese) Yoğurtların Kimyasal ve Mikrobiyolojik Özellikleri
    Sayfalar 212 - 216
    Gökhan Akarca, Oktay Tomar
  10. Chlorella protothecoides Mikroalg Yağının Karakterizasyonu, Biyoaktif Özellikleri ve Antifungal Etkinliği
    Sayfalar 217 - 225
    Azime Yılmaz
  11. Farklı Formülasyonlarla Hazırlanan Sade Lokum Çeşitlerinin Depolama Süresince Enstrümental Doku Özellikleri
    Sayfalar 226 - 231
    Kemal Demirağ, Gülşah Çetin
  12. Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine Etkileri
    Sayfalar 232 - 242
    Nizam Mustafa Nizamlıoğlu, Sebahattin Nas
  13. Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri
    Sayfalar 243 - 251
    Sema Özmert Ergin
  14. Süt Endüstrisi Atık Sularının Arıtılmasında Aktif Çamur Prosesinin Kullanımı
    Sayfalar 252 - 259
    Elif Ayşe Anlı, Tuba Şanlı
  15. Geleneksel Bir Meyve Çerezi: Pestil
    Sayfalar 260 - 268
    Osman Onur Kara, Erdoğan Küçüköner
  16. Probiyotik ve Prebiyotiklerin Bağırsak-Beyin Aksına Etkisi
    Sayfalar 269 - 280
    Merve Özer, Gonca Özyurt, Şebnem Tellioğlu Harsa
  17. Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar
    Sayfalar 281 - 290
    Meltem Serdaroğlu, Gamze İpek
  18. Pastacılık Ürünlerinde Probiyotiklerin Kullanım Potansiyeli
    Sayfalar 291 - 299
    İlkin Yücel Şengün, Ceren Kutlu
  19. Ekmek ve Bazı Tahıl Ürünlerinde Okratoksin A Bulunurluğu ve Toksik Etkileri
    Sayfalar 300 - 305
    Sultan Mehtap Büyüker
Dizinler