Normal görünüm MARC görünümü ISBD görünümü

1st International Traditional Foods and Sustainable Food Systems Symposium: proceeing book/ First International Traditional Foods and Sustainable Food Systems Symposium. editioral board Assist. Prof. Dr. Çağla Özbek, Res. Assist. Nasibe Uluk - 1 online book (239 pages)

COĞRAFİ İŞARETE SAHİP ZİLE KÖMESİNİN ENERJİ VE BESİN ÖGELERİ İÇERİĞİNİN İNCELENMESİ MONOSODIUM GLUTAMATE: AS A FIFTH TASTE “UMAMİ” IS IT SAFE OR HARMFUL? DOĞAL GIDA KATKI MADDESİ OLARAK BETANİN: KARDİYOVASKÜLER HASTALIKLARIN PATOGENİZİNDE KORUYUCU ETKİLERİ BAUNHINIA AS A BIOACTIVE SOURCE AND HEALTH POTENTIAL GASTRONOMİK BİR DEĞER OLARAK COĞRAFİ İŞARETLİ TOKAT BEZ SUCUĞUNUN KARAKTERİSTİK ÖZELLİKLERİ VE ÜRETİM YÖNTEMİ QUALITY CHARACTERISTICS OF STEAM BEAN PUDDING (MOIN-MOIN) ENRICHED WITH FLUTED PUMPKIN LEAVES GBADAMOSI, Bosede AKINRINOLA, Durodoluwa Joseph OYEDELE, Odunayo, Clement ADEBOOYE CHARACTERIZATION AND EVALUATION OF END-USE QUALITIES OF ORYZA SATIVA L-ORYZA GLABERRIMA HYBRID AND ORYZA GLABERRIMA SPECIE CULTIVATED IN IBAJI LGA OF KOGI STATE, NIGERIA ARI ÜRÜNLERİ VE GIDALARDA KULLANIMI ASSESSMENT OF QUALITY CHARACTERISTICS OF TABLE WINE FROM TAMARIND (TAMARINDUS INDICA) AND PASSION FRUIT (PASSIFLORAEDULIS) NUTRITIONAL ALTERATIONS OCCASIONED BY DRYING OF STERCULIA TRAGACANTHA IN ITS USE AS A TRADITIONAL SOUP COMPLEMENT, POBOLO, IN SOUTH WESTERN NIGERIA INFLUENCE OF PASTEURIZATION, SULPHITING AND ADDITION OF YEAST ISOLATE TO MUST ON THE MICROBIOLOGICAL AND BIOCHEMICAL PRODUCTION OF WINE FROM OVER RIPE PLANTAIN PERSPECTIVE ON UTILIZATION OF LEAF MEAL AS FISH FEED INGREDIENT FOR FISH IN FUTURE AQUACULTURE ROLE OF SUSTAINABLE PACKAGING IN CONSERVING THE ENVIRONMENT AND FOOD CONTAMINATION CARAMBOLA A VALUABLE SOURCE OF ANTIOXIDANT NUTRACEUTICALS STONE APPLE FRUIT AS A BIOACTIVE SOURCE AND HEALTH BENEFITS QUALITY EVALUATION OF FORMULATED INSTANT NOODLES FROM WHEAT, RICE (Oryza sativa) AND MUSHROOM (Agaricus bisporus) FLOUR BLENDS FARKLI BUĞDAY TÜRLERİ VE YEREL ÇEŞİTLERİ İLE SON ÜRÜN KALİTE VE BESLENME ÖZELLİKLERİ ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBON (PAH) BİLEŞİKLERİNİN OLUŞUMU ÜZERİNE UYGULANAN FARKLI PİŞİRME YÖNTEM VE PARAMETRELERİNİN ETKİLERİ ORANGE PRODUCTS AND BY-PRODUCTS IN TURKEY ETLERİN PİŞİRİLMESİNDE SOUS VİDE PİŞİRME TEKNİĞİ KULLANIMIN DUYUSAL KALİTEYE ETKİSİ KAZAKLARIN GELENEKSEL YEMEĞİ “BESHBARMAK” Kübra ESİN Çağdaş Salih MERIC, Nezihe OTAY LULE, Hacı Ömer YILMAZ Hacı Ömer YILMAZ, Çağdaş Salih MERIC, Nezihe OTAY LULE Shivani JASWAL, Simple SHARMA Esra Esin YUCEL, Cemal KAYA, Mustafa BAYRAM Kehinde Adekumbi TAIWO, Akinsola Albert FAMUWAGUN, Saka Olasunkanmi Chinenye. E. AZUKA, Felix U. ASOIRO, Adaora. N. NWOSU, Kingsley. O. OMEJE Sultan ACUN, Hülya GÜL Ifeoma Elizabeth MBAEYI-NWAOHA, Ngozi Flora EZENWEGBU Oluwadamilola OGUNSADE, Adedayo Olubunmi ADEBOYE, Lateefah Adedamola, OYAFAJO, Oluseye Oladapo ABIONA, Odunayo Clement ADEBOOYE Adekunbi Adetola MALOMO Aditi BANIK, Abhishek KUMAR Rachana Sree SUTHARI, Himabindhu BAKAM Laishram Bikramjit SINGH, Barinderjit SINGH, Simple SHARMA Alka THAKUR, Barinderjit SINGH, Simple SHARMA Ifeoma Elizabeth MBAEYI-NWAOHA, Chioma Gloria MGBEMERE, Ngozi Chioma OKORONKWO Ece DERGI, Yaşar KARADUMAN Gülen YILDIZ TURP, Berna CAPAN ATAKAN Selin YABACI KARAOĞLAN, Aysun ŞENER GEDÜK Betül KARSLIOĞLU KASTAMONU SİYEZ BULGURU H. Guran UNAL Togzhan BORANBAYEVA, Hülya GÜL

ISBN: 9786059613149

Subjects--Topical Terms:
Food industry and trade--Congresses.

LC Class. No.: TP368 / .I46 2022