TY  - BOOK
AU  - Özbek,Çağla
AU  - Uluk,Nasibe
ED  - International Traditional Foods and Sustainable Food Systems Symposium
ED  - Toros Üniversitesi.
TI  - 1st International Traditional Foods and Sustainable Food Systems Symposium: proceeing book
SN  - 9786059613149
AV  - TP368 .I46 2022 
PY  - 2022///
CY  - Mersin
PB  - Toros Üniversitesi
KW  - Food industry and trade
KW  - Congresses
N1  - 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
UR  - https://toros.edu.tr/storage/files/249/1st%20International%20Traditional%20Foods%20and%20Sustainable%20Food%20Systems%20Symposium%20Proceeding%20Book.pdf
ER  -