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Now showing items 11-18 of 18
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 ...
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 ...
Screening for eligibility: access and resistance in Istanbul’s food banks
(Taylor & Francis, 2023)
Introduced in the 2000s as a component of social welfare reforms, the means test determines the eligibility of aid applicants based on previously set income categories. Replacing local committees that decided eligibility, ...
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 ...
What is the ‘alternative’? Insights from Istanbul’s food networks
(Taylor & Francis, 2023)
Outside of the Global North, where agri-food systems have not yet consolidated into a ‘funnel shape,’ what makes an urban provisioning actor ‘alternative’ is not always clear. In this paper, I use members’ own definitions, ...
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 ...
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 ...
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 ...
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