Browsing Gastronomy and Culinary Arts by Title
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19. yüzyıl İstanbul ve Osmanlı saray mutfak kültürü
(Kültür ve Turizm Bakanlığı, 2008)19. yüzyıl Osmanlı Saray ve İstanbul mutfak kültürünü gıda maddeleri, aşçı ve mutfaklar, yemek teknikleri ve sofra adabı açısından inceler. -
Anacardium plants: chemical, nutritional composition and biotechnological applications
(MDPI, 2019-09)Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and ... -
Antioxidant, antimicrobial, and anticancer effects of anacardium plants: An ethnopharmacological perspective
(Frontiers Media, 2020-06-12)Anacardiumplants have received increasing recognition due to its nutritional and biological properties. A number of secondary metabolites are present in its leaves, fruits, and other parts of the plant. Among the ... -
Assessing the validity and reliability of a questionnaire on dietary fibre-related knowledge in a Turkish student population
(ICDDR, 2013-12)This study aimed to validate a questionnaire on dietary fibre (DF)-related knowledge in a Turkish student population. Participants (n=360) were either undergraduate students who have taken a nutrition course for 14 weeks ... -
Body mass index, dietary intake and feeding problems of Turkish children with autism spectrum disorder (ASD)
(Elsevier, 2013-11)The body mass index of 164 children (aged 4–18 years) attending four autism rehabilitation centers in Istanbul, Turkey, was determined and assessed using the BMI-for-age percentile charts by the World Health Organization ... -
Characterization of silver Ions-doped organomodified nanoclays
(Springer, 2023-01)In this study, montmorillonite (MMT) and halloysite nanoclays were organomodified with cationic surfactants N-cetyl-N, N, N-trimethylammonium bromide (CTAB) and poly diallyl dimethylammonium chloride (PDAC) to enhance ... -
The charity of war: Famine, humanitarian aid and world war I in the middle east
(Cambridge University Press, 2020-11)N/A -
Clean foods, motherhood and alternative food networks in contemporary Istanbul
(Taylor & Francis, 2019-02-01)Since the early 2000s, the numbers of alternative food networks (AFNs) in Istanbul have increased significantly. Members are usually white collar, university educated, upper middle class Istanbulites who got into the AFNs ... -
The cuisine of Istanbul between east and west during the 19th century
(Brill Academic Publishers, 2018)N/A -
Development of polycaprolactone biodegradable films reinforced with silver-doped organoclay and effect on the microbiological quality of ground beef meat
(Wiley, 2022-10)In this work, a comparative study was held to obtain biodegradable antibacterial nanocomposite films using polycaprolactone (PCL) and silver-ion-doped organomodified halloysite (HNT) and montmorillonite (MMT) nanoclays. ... -
Dietary intake and physical activity levels of male adolescents with autism spectrum disorder (ASD) and normal to high body mass index (BMI) – A case series study
(Elsevier, 2016-11)Background and objectives The study aims to determine the daily energy and nutrient intake, eating behaviours and physical activity level of male adolescents with autism spectrum disorder (ASD) and normal to high body ... -
Effects of tarragon essential oil on some characteristics of frankfurter type sausages
(AIMS Press, 2019)Tarragon (Artemisia dracunlus) essential oil was obtained from fresh leaves by hydrodistillation. The isolated essential oil was added to frankfurter type sausages at a concentration of 0.1% (v/w). Samples without the ... -
Glycyrrhiza genus: Enlightening phytochemical components for pharmacological and health-promoting abilities
(Hindawi Limited, 2021-07-26)The Glycyrrhiza genus, generally well-known as licorice, is broadly used for food and medicinal purposes around the globe. The genus encompasses a rich pool of bioactive molecules including triterpene saponins (e.g., ... -
History of eating and drinking in the Ottoman Empire and modern Turkey
(Springer, 2020-01-01)This chapter offers a broad survey of the history of food and drinking culture in the Ottoman Empire and Modern Turkey covering a time period of more than 700 years. This study aims to present changes and continuities that ... -
Images, perceptions and authenticity in Ottoman–Turkish cuisine
(Taylor & Francis, 2019-01-01)Since the new millennium Ottoman cuisine has become a popular subject in Turkey’ s food and drink sector and publishing milieu. Renewal of the Ottoman culinary heritage has produced a duality in imagining the past, and ... -
Influence of water properties on the physicochemical and sensorial parameters of water kefir
(Taylor & Francis, 2024-01)Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial ... -
Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature featured
(AIP Publishing, 2023-05)Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the ... -
Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey
(MDPI, 2022-02)The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation ... -
Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties
(Wiley, 2018-08)Thyme, rosemary, black pepper, and cumin were packaged in 100% N2 (MAP) or air (AP) and gamma-irradiated at 0, 6, or 14 kGy. The changes in antioxidant and antimicrobial activities of their essential oils and methanol ... -
Optimization of inulin extraction from chicory roots and an ultrafiltration application to obtain purified inulin and hydrolyzed fructooligosaccharides
(Ankara University, 2024-01-01)Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally ...
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