1st International Traditional Foods and Sustainable Food Systems Symposium: proceeing book/ editioral board Assist. Prof. Dr. Çağla Özbek, Res. Assist. Nasibe Uluk

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