Vol. 12 No. s2 (2024): Special Issue by Food Science & Nutrition

Published: 12.12.2024

Full Issue

Research Paper

Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk

Getrude Okiko, Ivan Sugrue, Fredrick O. Ogutu, Paul Ross

2196-2205
- PDF
Detection of Pea and Spinach Adulteration in Pistachio Nuts using a Low-Cost Spectral Sensor

Beyza Türköz, Muhammed Mustafa Özçelik, Sebahattin Serhat Turgut

2206-2215
- PDF
The Concept of Edible Insect and its Use in Bakery Products: Investigation of Sensory Quality of Cookies Containing Edible Locust (Locusta migratoria)

Servet Kazım Güney, İrem Bedir, Emre Sarıal

2216-2221
- PDF
The Determinants of Recall Event Timing of Contaminated Frozen Poultry Products in Retail Outlets in North-Central Nigeria

Emeka Solomon Fidelis; Moradeyo Adebanjo Otitoju, Park Odojoma Idisi, Ugochukwu Emmanuel Anazo, David

2222-2233
- PDF
On The Pros and Cons of Using Excel for Regression Analysis

Sencer Buzrul

2234-2241
- PDF
Investigation of Knowledge, Attitudes and Behaviours of University Students/Consumers About Organic Animal Products

Oğulcan Aral, Yusuf Cufadar

2242-2256
- PDF
Antioxidative, Antimicrobial Activities and Fatty Acid Compositions of Four Agarics

Şükrü Canpolat, Elif Yürümez Canpolat, Yasemin İşlek, Ilgaz Akata, Cemil İşlek

2257-2265
- PDF
In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens

Pınar Karatepe, Müzeyyen Akgöl, Sinem Bayrak, Gökhan Kürşad İncili

2266-2271
- PDF
Optimization of Sesame Roasting Conditions with Air Fryer and Comparison of Its Properties with Conventional Roasting

Mustafa Şamil Argun, Abdullah Kurt

2272-2281
- PDF
Effects of Ultrasound Application on the Improvement of Probiotic Properties and Antioxidant Activity of Kluyveromyces marxianus, Saccharomyces cerevisiae var. boulardii and Saccharomyces cerevisiae

Hamza Goktas, Demet Turali, Cansu Agan, Osman Sagdic

2282-2291
- PDF
Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.

Cihan Düşgün

2292-2297
- PDF
Changes in Phenolic, Flavonoid and Antioxidant Capacity of Gluten-Free Crackers Enriched with Pomegranate Seeds During In Vitro Gastrointestinal Digestion

Zehra Gülsünoğlu Konuşkan, Büşra Göz

2298-2305
- PDF
Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry

Murat Doğan

2306-2316
- PDF
Assessment of Traditional and Commercial Rosehip Marmalade Samples: Physicochemical, Antioxidant, and Antibacterial Properties in Gümüşhane Province

Fırat Yılmaz

2317-2327
- PDF
Investigation of the Pesticide Residues and Elemental Composition in Tomato and Cucumber samples in Tekirdağ (Türkiye) and Mamuşa (Kosova)

Serap Duraklı Velioğlu, Kadir Gürbüz Güner, Zana Sahiti Mehmeti, Özgür Sağlam, Hasan Murat Velioğlu

2328-2337
- PDF
Investigation of the Physicochemical, Beneficial Microorganism, and Bioactive Properties of Colostrum Samples from Different Sheep and Goat Breeds: The Case of Burdur Province

Pelin Ertürkmen, Türker Atçalı, Esra Uğur Geçer

2338-2346
- PDF
The Phenolic Content and Antioxidant Capacity of Pumpkin, Rosehip and Pomegranate Seeds

Sena Bakır

2347-2354
- PDF
The Functional Aspects of Spices Used in Turkish Cuisine

Özlem Özer Altundağ, Ufuk Samav

2355-2367
- PDF
The Effect of Lactobacillus rhamnosus on AFM1 Detoxification in Ice Cream

Tuğba Demir, Soner Tutun

2368-2374
- PDF

Review Articles

Bacteriocins as Food Bio-preservatives: Mechanism of Action, Purification and Characterization

Berna Öztürk, İlkin Şengün

2375-2397
- PDF
Carbon Dots and Their Potential Usage in Food Analysis

Eren Küllük, Ali Gücükoğlu

2398-2406
- PDF
Trends in Coconut Brown Sugar Production – A Review of Health and Future Prospect in the Industry

Frederick Sarpong, Domoinic Anning, Charlotte Oduro-Yeboah

2407-2414
- PDF
Use of Nanoemulsion Technology in Dairy Industry

Binnur Kaptan

2415-2428
- PDF
Microbial Exopolysaccharides, Their Structures, Formation Mechanisms, and Effects on Human Health: Food-Related Microorganisms

Afranur Özçoban, Ayşe İlayda Boyacı, Hale İnci Öztürk

2429-2440
- PDF
Applications and Development Potential of Nano-Biotechnology in Biomedical and Health Areas

Leila Mehdizadehtapeh

2441-2450
- PDF

Vol. 12 No. s2 (2024): Special Issue by Food Science & Nutrition

Full Issue

Research Paper

Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk

Detection of Pea and Spinach Adulteration in Pistachio Nuts using a Low-Cost Spectral Sensor

The Concept of Edible Insect and its Use in Bakery Products: Investigation of Sensory Quality of Cookies Containing Edible Locust (Locusta migratoria)

The Determinants of Recall Event Timing of Contaminated Frozen Poultry Products in Retail Outlets in North-Central Nigeria

On The Pros and Cons of Using Excel for Regression Analysis

Investigation of Knowledge, Attitudes and Behaviours of University Students/Consumers About Organic Animal Products

Antioxidative, Antimicrobial Activities and Fatty Acid Compositions of Four Agarics

In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens

Optimization of Sesame Roasting Conditions with Air Fryer and Comparison of Its Properties with Conventional Roasting

Effects of Ultrasound Application on the Improvement of Probiotic Properties and Antioxidant Activity of Kluyveromyces marxianus, Saccharomyces cerevisiae var. boulardii and Saccharomyces cerevisiae

Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.

Changes in Phenolic, Flavonoid and Antioxidant Capacity of Gluten-Free Crackers Enriched with Pomegranate Seeds During In Vitro Gastrointestinal Digestion

Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry

Assessment of Traditional and Commercial Rosehip Marmalade Samples: Physicochemical, Antioxidant, and Antibacterial Properties in Gümüşhane Province

Investigation of the Pesticide Residues and Elemental Composition in Tomato and Cucumber samples in Tekirdağ (Türkiye) and Mamuşa (Kosova)

Investigation of the Physicochemical, Beneficial Microorganism, and Bioactive Properties of Colostrum Samples from Different Sheep and Goat Breeds: The Case of Burdur Province

The Phenolic Content and Antioxidant Capacity of Pumpkin, Rosehip and Pomegranate Seeds

The Functional Aspects of Spices Used in Turkish Cuisine

The Effect of Lactobacillus rhamnosus on AFM1 Detoxification in Ice Cream

Review Articles

Bacteriocins as Food Bio-preservatives: Mechanism of Action, Purification and Characterization

Carbon Dots and Their Potential Usage in Food Analysis

Trends in Coconut Brown Sugar Production – A Review of Health and Future Prospect in the Industry

Use of Nanoemulsion Technology in Dairy Industry

Microbial Exopolysaccharides, Their Structures, Formation Mechanisms, and Effects on Human Health: Food-Related Microorganisms

Applications and Development Potential of Nano-Biotechnology in Biomedical and Health Areas

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