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Irradiation of Spice (Turkish with English Abstract)

Yıl 2014, Cilt: 39 Sayı: 2, 111 - 118, 01.04.2014

Öz

By increasing consumption of spice and food-borne intoxications it is gained importance provision of sterilization of spice increasingly. The most important sterilization process applied to spice is irradiation. After spice is irradiated according to legal regulation, inactivation of microorganisms is provided. During irradiation it is aimed to maintain the highest level of the inactivation of microorganisms. On the other hand it is aimed to maintain the lower level of negative effects of irradiation. Because free radicals, radiolytic products and some unwanted compounds may occur after irradiation. Therefore, all of these situations about irradiation of spice are thought its effects on aroma, appearance, reliability and human health. In this study, effects of irradiation on human health and quality of spice are discussed at this article.

Kaynakça

  • Sagoo SK, Little CL, Greenwood M, Mithani V, Grant KA, McLauchlin J. 2009. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiol 26 (1): 39-43.
  • Schweiggert U, Schieber R, Schieber A. 2007. Conventional and alternative processes for spice production -a review. Trends Food Sci Technol 18 (5): 260-8.
  • Doren JMV, Neil KP, Parish M, Gieraltowski L, Gould LH, Gombas KL. 2013. Foodborne illness outbreaks from microbial contaminants in spices, 1973-2010. Food Microbiol 36 (2): 456-64.
  • Rico CW, Kim G, Ahn J, Kim H, Furuta M, Kwon J. 2010. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem 119 (3): 1012-6. 5. Abbas N, Halkman K. 2003. Baharat Mikroflorası Üzerine Iflınlamanın Etkisi. Orlab On-Line Mikrobiyoloji Dergisi1 (3): 43-65.
  • Doren JMV, Kleinmeier D, Hammack TS, Westerman A. 2013. Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009 Food Microbiol 34 (2): 239-251.
  • Koohy-Kamaly-Dehkordy P, Nikoopour H, Siavoshi
  • Microbiological quality of retail spices in Tehran, Iran. J Food Prot 76 (5): 843-8.
  • Witkowska AM, Hickey DK, Alonso-Gomez M, Wilkinson MG. 2011. The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process. Food Control 22 (3-4): 616-625.
  • Gnonlonfin GJB, Adjovi YC, Tokpo AF, Agbekponou ED, Ameyapoh Y, Souza C et al. 2013. Mycobiota and identification of aflatoxin gene cluster in marketed spices in West Africa. Food Control34 (1): 115-20.
  • Moreira PL, Lourençao TB, Pinto JP, Rall VL. 2009. Microbiological quality of spices marketed in the city of Botucatu, Sao Paulo, Brazil. J Food Prot72 (2): 421-4.
  • Sospedra I, Soriano JM, Manes J. 2010. Assessment of the microbiological safety of dried spices and herbs commercialized in Spain. Plant Foods Hum Nutr(Dordr) 65 (4): 364-8.
  • Hashem M, Alamri S. 2010. Contamination of common spices in Saudi Arabia markets with potential mycotoxin-producing fungi. Saudi J Biol Sci 17 (2): 167-75.
  • Mahgubi A, Puel O, Bailly S, Tadrist S, Querin A, Ouadia A et al. 2013. Distribution and toxigenicity of aspergillus section flavin in spices marketed in Morocco. Food Control 32 (1): 143-148.
  • Set E, Erkmen O. 2010. The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food Chem Toxicol 48(8-9): 2532-7.
  • Fowles J, Mitchell J, McGrath H. 2001. Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand. Food Chem Toxicol 39 (11): 1055–62.
  • IARC, 1994c. IARC Monographs on the Evaluation of Carcinogenic Risk to Humans. Some Industrial Chemicals. International Agency for Research on Cancer, Lyon, 73.
  • Tateo F, Bononi M. 2006. Determination of ethylene chlorohydrin as marker of spices fumigation with ethylene oxide. J Food Compost Anal 19 (1): 83–7.
  • ADA. 2000. Position of the American Dietetic Association: Food Irradiation. J Am Diet Assoc 100 (2): 246-53.
  • FDA. 2011. Food Irradiation What You Need to Know. http://www.fda.gov/downloads/Food/ IngredientsPackagingLabeling/UCM262295.pdf (Eriflim Tarihi: 18 Temmuz 2013)
  • Lawless A. 2007. Food ırradıatıon – What’s the big deal? Food Regulation In The United States. http://www.iflr.msu.edu/uploads/files/109/ Student%20Papers/Angie_Lawless_FoodIrradiation WhatsTheBigDeal.pdf (Eriflim Tarihi: 2 A¤ustos 2013)
  • Mutluer B. 1988. Gıda ıflınlama raporu. Türkiye Atom Enerjisi Kurumu Yayınları Ankara, Türkiye, 130-9 s.
  • Çetinkaya N. 2011. Gıda ıflınlama teknolojisinin ticari uygulamaları. http://www.samsunsempozyumu. org/Makaleler/959898555_08_Prof.Dr.Nurcan %20%C3%87etinkaya.pdf. (Eriflim Tarihi: 18 Temmuz 2013)
  • CFS. 2009. Safety of Irradiated Food. http://www.cfs.gov.hk/english/programme/ programme_rafs/programme_rafs_ft_01_03_irfood. html#P3 (Eriflim tarihi: 11.05.2013)
  • ADA. 2009. Position of the American Dietetic Association: Food and Water Safety. J Am Diet Assoc109 (8): 1449-60.
  • Anon 1999. Türk Gıda Kodeksi. Gıda Iflınlama Yönetmeli¤i. 6/11/1999 tarihli ve 23868 sayılı Resmi Gazete, Ankara.
  • Joint FAO/IAEA/WHO Study Group. 1999. Wholesomeness of food irradiated with doses above 10 kGy: report of a Geneva. http://www.who.int/foodsafety/publications/ fs_management/en/irrad.pdf (Eriflim Tarihi: 18.07.2013).
  • Webb BD, Thiers HD, Richardson R. 1959. Studies in feedspoilage:inhibition of mould growth by gamma radiation. J Appl Microbiol 7 (6): 329-33.
  • Ito H, Iizuka H, Sato T. 1973. Identification of osmiophilic Aspergillus isolated from rice and their radiosensitivity. Agric Biol Chem 37: 789-98 29. Subbulakshmi G, Naik M. 2002. Nutritive value and technology of spices: current status and future perspectives. J Food Sci Technol 39 (4): 319-44.
  • Sarosi S, Sipos L, Kokai Z, Pluhar Z, Szilvassy B, Novak I. 2013. Effect of different drying techniques on the aroma profile of Thymus vulgaris analyzed by GC–MS and sensory profile methods. Ind Crops Prod 46: 210-6.
  • Onyenekwe PC, Stahl M, Adejo G. 2012. Post-irradiation changes of the volatile oil constituents of Monodora myristica (Gaertn) Dunal. Nat Prod Res 26 (21): 2030-4.
  • Fanaro GB, Duarte RC, Santillo AG, Pinto e Silva MEM, Purgatto E, Villavicencio ALCH. 2012. Evaluation of g-radiation on oolong tea odor volatiles. Radiat Phys Chem 81 (8): 1152-6.
  • Salum DC, Arau´jo MM, Fanaro GB, Purgatto E, Villavicencio ALCH. 2009. Determination of volatiles produced during radiation processing in Laurus cinnamomum. Radiat Phys Chem 78 (7-8): 635-637.
  • Kim JH, Shin MH, Hwang YJ, Srinivasan P, Kim JK, Park HJ et al. 2009. Role of gamma irradiation on the natural antioxidants in cumin seeds. Radiat Phys Chem 78 (2): 153-157.
  • Kumar KK, Anathakumar AA, Ahmad R, Ad- hikari S, Variyar PS, Sharma A. 2010. Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia). Food Chem 122 (3) : 841-5. 36. Burdock GA, Carabin IG. 2009. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food Chem Toxicol 47 (1): 22-34.
  • Polovka M, Suhaj M. 2010. Detection of caraway and bay leaves irradiation based on their extracts’ antioxidant properties evaluation. Food Chem119 (1): 391-401.
  • Johnson AM, Resurreccion AVA. 2009. Sensory profiling of electron-beam irradiated re8dy-to-eat poultry frankfurters. Food Sci Technol 41(1): 265-274.
  • Chatterjee S, Adhikari S, Gupta S, Variyar PS, Sharma A. 2009. Estimation of aroma precursors in radiation processed fenugreek. Food Chem 115 (3): 1102-1107.
  • Chatterjee S, Variyar PS, Sharma A. 2013. Phenol induced by irradiation does not impair sensory quality of fenugreek and papaya. Radiat Phys Chem92: 121-2.
  • Dhanya R, Mishra BB, Khaleel KM. 2011. Effect of gamma irradiation on curcuminoids and volatile oils of fresh turmeric (Curcuma longa). Radiat Phys Chem, 80 (11): 1247-1249.
  • USDA. 2012. Irradiation and Food Safety. http://www.fsis.usda.gov/wps/wcm/connect/ f882cb8f-fcbe-4e47-a84d 9799b5cd5b4a/Irradiation _ and_Food_Safety.pdf?MOD=AJPERES (Eriflim Tarihi: 19.07.2013)
  • ICGFI. 1999. A series of Fact Sheets from the International Consultative Group on Food Irradiation. http://www.iaea.org/Publications/Booklets/ foodirradiation.pdf (Eriflim Tarihi: 18.07.2013)
  • Bhaskaram C, Sadasivan G. 1975. Effects of feeding irradiated wheat to malnourished children. Am J Clin Nutr28 (2): 130-5.
  • Tsutsumi T, Todoriki S, Nei D, Ishii R, Watanabe T, Matsuda R. 2011. Detection of ırradiated food using 2-alkylcyclobutanones as markers: verification of the european committee standardization method en1785 for the detection of ırradiated food containing lipids. Shokuhin Eiseigaku Zasshi. 52 (6): 321-9.
  • D’Oca MC, Bartolotta A, Cammilleri C, Giuffrida S, Parlato A, Stefano VD. 2010. A practical and transferable methodology for dose estimation in irradiated spices, based on thermoluminescence dosimetry. Appl Radiat Isot 68 (4-5): 639-642.
  • Mizani M, Sheikh N, Ebrahimi SN, Gerami A, Tavakoli FA. 2009. Effect of gamma irradiation on physico-mechanical properties of spice packaging films. Radiat Phys Chem 78 (9): 806–9.
  • Gonçalves MPJ, Galotto MJ, Valenzuela X, Dinten CM, Aguirre P, Miltz J. 2011. Perception and view of consumers on food irradiation and the Radura symbol. Radiat Phys Chem 80 (1): 119-22.
  • Ehlermann DAE. 2009. The RADURA-terminology and food irradiation. Food Control 20 (5): 526-8.

Baharat Işınlama

Yıl 2014, Cilt: 39 Sayı: 2, 111 - 118, 01.04.2014

Öz

Baharat tüketiminin ve besin kaynaklı zehirlenmelerin artmasıyla birlikte baharatın sterilizasyonunun sağlanması da gün geçtikçe önem kazanmıştır. Baharata uygulanan sterilizasyon işlemlerinden en önemlisi ışınlama uygulamasıdır. Baharat tebliğde belirtilen dozlarda ışınlanarak baharatta bulunan mikroorganizmaların inaktivasyonu gerçekleştirilmektedir. Baharat ışınlanırken mikroorganizma inaktivasyonu en yüksek seviyede sağlanmaya çalışılırken ışınlamanın olumsuz etkileri en alt seviyede tutulmaya çalışılmaktadır. Çünkü ışınlama sonrası baharatta serbest radikaller, radyolitik ürünler ve bazı istenmeyen bileşikler oluşabilmektedir. Dolayısıyla ışınlama ile ilgili bütün bu durumlar ışınlamanın baharat aroması, görünüşü, baharatın güvenilirliği ve ışınlanmış baharatın insan sağlığı üzerine etkilerini düşündürmektedir. Bu makalede ışınlama uygulamasından, ışınlama işleminin baharat kalitesine ve insan sağlığı üzerine etkilerinden bahsedilmektedir.

Kaynakça

  • Sagoo SK, Little CL, Greenwood M, Mithani V, Grant KA, McLauchlin J. 2009. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiol 26 (1): 39-43.
  • Schweiggert U, Schieber R, Schieber A. 2007. Conventional and alternative processes for spice production -a review. Trends Food Sci Technol 18 (5): 260-8.
  • Doren JMV, Neil KP, Parish M, Gieraltowski L, Gould LH, Gombas KL. 2013. Foodborne illness outbreaks from microbial contaminants in spices, 1973-2010. Food Microbiol 36 (2): 456-64.
  • Rico CW, Kim G, Ahn J, Kim H, Furuta M, Kwon J. 2010. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem 119 (3): 1012-6. 5. Abbas N, Halkman K. 2003. Baharat Mikroflorası Üzerine Iflınlamanın Etkisi. Orlab On-Line Mikrobiyoloji Dergisi1 (3): 43-65.
  • Doren JMV, Kleinmeier D, Hammack TS, Westerman A. 2013. Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009 Food Microbiol 34 (2): 239-251.
  • Koohy-Kamaly-Dehkordy P, Nikoopour H, Siavoshi
  • Microbiological quality of retail spices in Tehran, Iran. J Food Prot 76 (5): 843-8.
  • Witkowska AM, Hickey DK, Alonso-Gomez M, Wilkinson MG. 2011. The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process. Food Control 22 (3-4): 616-625.
  • Gnonlonfin GJB, Adjovi YC, Tokpo AF, Agbekponou ED, Ameyapoh Y, Souza C et al. 2013. Mycobiota and identification of aflatoxin gene cluster in marketed spices in West Africa. Food Control34 (1): 115-20.
  • Moreira PL, Lourençao TB, Pinto JP, Rall VL. 2009. Microbiological quality of spices marketed in the city of Botucatu, Sao Paulo, Brazil. J Food Prot72 (2): 421-4.
  • Sospedra I, Soriano JM, Manes J. 2010. Assessment of the microbiological safety of dried spices and herbs commercialized in Spain. Plant Foods Hum Nutr(Dordr) 65 (4): 364-8.
  • Hashem M, Alamri S. 2010. Contamination of common spices in Saudi Arabia markets with potential mycotoxin-producing fungi. Saudi J Biol Sci 17 (2): 167-75.
  • Mahgubi A, Puel O, Bailly S, Tadrist S, Querin A, Ouadia A et al. 2013. Distribution and toxigenicity of aspergillus section flavin in spices marketed in Morocco. Food Control 32 (1): 143-148.
  • Set E, Erkmen O. 2010. The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food Chem Toxicol 48(8-9): 2532-7.
  • Fowles J, Mitchell J, McGrath H. 2001. Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand. Food Chem Toxicol 39 (11): 1055–62.
  • IARC, 1994c. IARC Monographs on the Evaluation of Carcinogenic Risk to Humans. Some Industrial Chemicals. International Agency for Research on Cancer, Lyon, 73.
  • Tateo F, Bononi M. 2006. Determination of ethylene chlorohydrin as marker of spices fumigation with ethylene oxide. J Food Compost Anal 19 (1): 83–7.
  • ADA. 2000. Position of the American Dietetic Association: Food Irradiation. J Am Diet Assoc 100 (2): 246-53.
  • FDA. 2011. Food Irradiation What You Need to Know. http://www.fda.gov/downloads/Food/ IngredientsPackagingLabeling/UCM262295.pdf (Eriflim Tarihi: 18 Temmuz 2013)
  • Lawless A. 2007. Food ırradıatıon – What’s the big deal? Food Regulation In The United States. http://www.iflr.msu.edu/uploads/files/109/ Student%20Papers/Angie_Lawless_FoodIrradiation WhatsTheBigDeal.pdf (Eriflim Tarihi: 2 A¤ustos 2013)
  • Mutluer B. 1988. Gıda ıflınlama raporu. Türkiye Atom Enerjisi Kurumu Yayınları Ankara, Türkiye, 130-9 s.
  • Çetinkaya N. 2011. Gıda ıflınlama teknolojisinin ticari uygulamaları. http://www.samsunsempozyumu. org/Makaleler/959898555_08_Prof.Dr.Nurcan %20%C3%87etinkaya.pdf. (Eriflim Tarihi: 18 Temmuz 2013)
  • CFS. 2009. Safety of Irradiated Food. http://www.cfs.gov.hk/english/programme/ programme_rafs/programme_rafs_ft_01_03_irfood. html#P3 (Eriflim tarihi: 11.05.2013)
  • ADA. 2009. Position of the American Dietetic Association: Food and Water Safety. J Am Diet Assoc109 (8): 1449-60.
  • Anon 1999. Türk Gıda Kodeksi. Gıda Iflınlama Yönetmeli¤i. 6/11/1999 tarihli ve 23868 sayılı Resmi Gazete, Ankara.
  • Joint FAO/IAEA/WHO Study Group. 1999. Wholesomeness of food irradiated with doses above 10 kGy: report of a Geneva. http://www.who.int/foodsafety/publications/ fs_management/en/irrad.pdf (Eriflim Tarihi: 18.07.2013).
  • Webb BD, Thiers HD, Richardson R. 1959. Studies in feedspoilage:inhibition of mould growth by gamma radiation. J Appl Microbiol 7 (6): 329-33.
  • Ito H, Iizuka H, Sato T. 1973. Identification of osmiophilic Aspergillus isolated from rice and their radiosensitivity. Agric Biol Chem 37: 789-98 29. Subbulakshmi G, Naik M. 2002. Nutritive value and technology of spices: current status and future perspectives. J Food Sci Technol 39 (4): 319-44.
  • Sarosi S, Sipos L, Kokai Z, Pluhar Z, Szilvassy B, Novak I. 2013. Effect of different drying techniques on the aroma profile of Thymus vulgaris analyzed by GC–MS and sensory profile methods. Ind Crops Prod 46: 210-6.
  • Onyenekwe PC, Stahl M, Adejo G. 2012. Post-irradiation changes of the volatile oil constituents of Monodora myristica (Gaertn) Dunal. Nat Prod Res 26 (21): 2030-4.
  • Fanaro GB, Duarte RC, Santillo AG, Pinto e Silva MEM, Purgatto E, Villavicencio ALCH. 2012. Evaluation of g-radiation on oolong tea odor volatiles. Radiat Phys Chem 81 (8): 1152-6.
  • Salum DC, Arau´jo MM, Fanaro GB, Purgatto E, Villavicencio ALCH. 2009. Determination of volatiles produced during radiation processing in Laurus cinnamomum. Radiat Phys Chem 78 (7-8): 635-637.
  • Kim JH, Shin MH, Hwang YJ, Srinivasan P, Kim JK, Park HJ et al. 2009. Role of gamma irradiation on the natural antioxidants in cumin seeds. Radiat Phys Chem 78 (2): 153-157.
  • Kumar KK, Anathakumar AA, Ahmad R, Ad- hikari S, Variyar PS, Sharma A. 2010. Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia). Food Chem 122 (3) : 841-5. 36. Burdock GA, Carabin IG. 2009. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food Chem Toxicol 47 (1): 22-34.
  • Polovka M, Suhaj M. 2010. Detection of caraway and bay leaves irradiation based on their extracts’ antioxidant properties evaluation. Food Chem119 (1): 391-401.
  • Johnson AM, Resurreccion AVA. 2009. Sensory profiling of electron-beam irradiated re8dy-to-eat poultry frankfurters. Food Sci Technol 41(1): 265-274.
  • Chatterjee S, Adhikari S, Gupta S, Variyar PS, Sharma A. 2009. Estimation of aroma precursors in radiation processed fenugreek. Food Chem 115 (3): 1102-1107.
  • Chatterjee S, Variyar PS, Sharma A. 2013. Phenol induced by irradiation does not impair sensory quality of fenugreek and papaya. Radiat Phys Chem92: 121-2.
  • Dhanya R, Mishra BB, Khaleel KM. 2011. Effect of gamma irradiation on curcuminoids and volatile oils of fresh turmeric (Curcuma longa). Radiat Phys Chem, 80 (11): 1247-1249.
  • USDA. 2012. Irradiation and Food Safety. http://www.fsis.usda.gov/wps/wcm/connect/ f882cb8f-fcbe-4e47-a84d 9799b5cd5b4a/Irradiation _ and_Food_Safety.pdf?MOD=AJPERES (Eriflim Tarihi: 19.07.2013)
  • ICGFI. 1999. A series of Fact Sheets from the International Consultative Group on Food Irradiation. http://www.iaea.org/Publications/Booklets/ foodirradiation.pdf (Eriflim Tarihi: 18.07.2013)
  • Bhaskaram C, Sadasivan G. 1975. Effects of feeding irradiated wheat to malnourished children. Am J Clin Nutr28 (2): 130-5.
  • Tsutsumi T, Todoriki S, Nei D, Ishii R, Watanabe T, Matsuda R. 2011. Detection of ırradiated food using 2-alkylcyclobutanones as markers: verification of the european committee standardization method en1785 for the detection of ırradiated food containing lipids. Shokuhin Eiseigaku Zasshi. 52 (6): 321-9.
  • D’Oca MC, Bartolotta A, Cammilleri C, Giuffrida S, Parlato A, Stefano VD. 2010. A practical and transferable methodology for dose estimation in irradiated spices, based on thermoluminescence dosimetry. Appl Radiat Isot 68 (4-5): 639-642.
  • Mizani M, Sheikh N, Ebrahimi SN, Gerami A, Tavakoli FA. 2009. Effect of gamma irradiation on physico-mechanical properties of spice packaging films. Radiat Phys Chem 78 (9): 806–9.
  • Gonçalves MPJ, Galotto MJ, Valenzuela X, Dinten CM, Aguirre P, Miltz J. 2011. Perception and view of consumers on food irradiation and the Radura symbol. Radiat Phys Chem 80 (1): 119-22.
  • Ehlermann DAE. 2009. The RADURA-terminology and food irradiation. Food Control 20 (5): 526-8.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Hande Yılmaz Bu kişi benim

Nevin Şanlıer Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 39 Sayı: 2

Kaynak Göster

APA Yılmaz, H. ., & Şanlıer, N. . (2014). Baharat Işınlama. Gıda, 39(2), 111-118.
AMA Yılmaz H, Şanlıer N. Baharat Işınlama. GIDA. Nisan 2014;39(2):111-118.
Chicago Yılmaz, Hande, ve Nevin Şanlıer. “Baharat Işınlama”. Gıda 39, sy. 2 (Nisan 2014): 111-18.
EndNote Yılmaz H, Şanlıer N (01 Nisan 2014) Baharat Işınlama. Gıda 39 2 111–118.
IEEE H. . Yılmaz ve N. . Şanlıer, “Baharat Işınlama”, GIDA, c. 39, sy. 2, ss. 111–118, 2014.
ISNAD Yılmaz, Hande - Şanlıer, Nevin. “Baharat Işınlama”. Gıda 39/2 (Nisan 2014), 111-118.
JAMA Yılmaz H, Şanlıer N. Baharat Işınlama. GIDA. 2014;39:111–118.
MLA Yılmaz, Hande ve Nevin Şanlıer. “Baharat Işınlama”. Gıda, c. 39, sy. 2, 2014, ss. 111-8.
Vancouver Yılmaz H, Şanlıer N. Baharat Işınlama. GIDA. 2014;39(2):111-8.

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