000			04611nam a2200337 i 4500
001			EK775
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008			230323s2022 tu a o 000 0 tur d
020			_a9786059613149 _q(electronic book)
035			_a(OCoLC)
040			_aBAUN _beng _cBAUN _erda
041	0		_aeng
049			_aBAUN_MERKEZ
050	1	4	_aTP368 _b.I46 2022
111	2		_aInternational Traditional Foods and Sustainable Food Systems Symposium _n(1st : _d2022 : _cMersin)
245	1	0	_a1st International Traditional Foods and Sustainable Food Systems Symposium: proceeing book/ _ceditioral board Assist. Prof. Dr. Çağla Özbek, Res. Assist. Nasibe Uluk
246	0	0	_aFirst International Traditional Foods and Sustainable Food Systems Symposium.
264		1	_aMersin : _bToros Üniversitesi, _c2022
300			_a1 online book (239 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0	0	_tCOĞRAFİ İŞARETE SAHİP ZİLE KÖMESİNİN ENERJİ VE BESİN ÖGELERİ _tİÇERİĞİNİN İNCELENMESİ _rKübra ESİN _tMONOSODIUM GLUTAMATE: AS A FIFTH TASTE “UMAMİ” IS IT SAFE OR HARMFUL? _rÇağdaş Salih MERIC, Nezihe OTAY LULE, Hacı Ömer YILMAZ _tDOĞAL GIDA KATKI MADDESİ OLARAK BETANİN: KARDİYOVASKÜLER HASTALIKLARIN PATOGENİZİNDE KORUYUCU ETKİLERİ _rHacı Ömer YILMAZ, Çağdaş Salih MERIC, Nezihe OTAY LULE _tBAUNHINIA AS A BIOACTIVE SOURCE AND HEALTH POTENTIAL _rShivani JASWAL, Simple SHARMA _tGASTRONOMİK BİR DEĞER OLARAK COĞRAFİ İŞARETLİ TOKAT BEZ SUCUĞUNUN KARAKTERİSTİK ÖZELLİKLERİ VE ÜRETİM YÖNTEMİ _rEsra Esin YUCEL, Cemal KAYA, Mustafa BAYRAM _tQUALITY CHARACTERISTICS OF STEAM BEAN PUDDING (MOIN-MOIN) ENRICHED WITH FLUTED PUMPKIN LEAVES _rKehinde Adekumbi TAIWO, Akinsola Albert FAMUWAGUN, Saka Olasunkanmi _tGBADAMOSI, Bosede AKINRINOLA, Durodoluwa Joseph OYEDELE, Odunayo, Clement ADEBOOYE _tCHARACTERIZATION 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 _rChinenye. E. AZUKA, Felix U. ASOIRO, Adaora. N. NWOSU, Kingsley. O. OMEJE _tARI ÜRÜNLERİ VE GIDALARDA KULLANIMI _rSultan ACUN, Hülya GÜL _tASSESSMENT OF QUALITY CHARACTERISTICS OF TABLE WINE FROM TAMARIND (TAMARINDUS INDICA) AND PASSION FRUIT (PASSIFLORAEDULIS) _rIfeoma Elizabeth MBAEYI-NWAOHA, Ngozi Flora EZENWEGBU _tNUTRITIONAL ALTERATIONS OCCASIONED BY DRYING OF STERCULIA TRAGACANTHA IN ITS USE AS A TRADITIONAL SOUP COMPLEMENT, POBOLO, IN SOUTH WESTERN NIGERIA _rOluwadamilola OGUNSADE, Adedayo Olubunmi ADEBOYE, Lateefah Adedamola, OYAFAJO, Oluseye Oladapo ABIONA, Odunayo Clement ADEBOOYE _tINFLUENCE OF PASTEURIZATION, SULPHITING AND ADDITION OF YEAST ISOLATE TO MUST ON THE MICROBIOLOGICAL AND BIOCHEMICAL PRODUCTION OF WINE FROM OVER RIPE PLANTAIN _rAdekunbi Adetola MALOMO _tPERSPECTIVE ON UTILIZATION OF LEAF MEAL AS FISH FEED INGREDIENT FOR FISH IN FUTURE AQUACULTURE _rAditi BANIK, Abhishek KUMAR _tROLE OF SUSTAINABLE PACKAGING IN CONSERVING THE ENVIRONMENT AND FOOD CONTAMINATION _rRachana Sree SUTHARI, Himabindhu BAKAM _tCARAMBOLA A VALUABLE SOURCE OF ANTIOXIDANT NUTRACEUTICALS _rLaishram Bikramjit SINGH, Barinderjit SINGH, Simple SHARMA _tSTONE APPLE FRUIT AS A BIOACTIVE SOURCE AND HEALTH BENEFITS _rAlka THAKUR, Barinderjit SINGH, Simple SHARMA _tQUALITY EVALUATION OF FORMULATED INSTANT NOODLES FROM WHEAT, RICE (Oryza sativa) AND MUSHROOM (Agaricus bisporus) FLOUR BLENDS _rIfeoma Elizabeth MBAEYI-NWAOHA, Chioma Gloria MGBEMERE, Ngozi Chioma OKORONKWO _tFARKLI BUĞDAY TÜRLERİ VE YEREL ÇEŞİTLERİ İLE SON ÜRÜN KALİTE VE BESLENME ÖZELLİKLERİ _rEce DERGI, Yaşar KARADUMAN _tET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBON (PAH) BİLEŞİKLERİNİN OLUŞUMU ÜZERİNE UYGULANAN FARKLI PİŞİRME YÖNTEM VE PARAMETRELERİNİN ETKİLERİ _rGülen YILDIZ TURP, Berna CAPAN ATAKAN _tORANGE PRODUCTS AND BY-PRODUCTS IN TURKEY _rSelin YABACI KARAOĞLAN, Aysun ŞENER GEDÜK _tETLERİN PİŞİRİLMESİNDE SOUS VİDE PİŞİRME TEKNİĞİ KULLANIMIN DUYUSAL KALİTEYE ETKİSİ _rBetül KARSLIOĞLU KASTAMONU SİYEZ BULGURU _rH. Guran UNAL _tKAZAKLARIN GELENEKSEL YEMEĞİ “BESHBARMAK” _rTogzhan BORANBAYEVA, Hülya GÜL
650		0	_aFood industry and trade _vCongresses.
700	1		_aÖzbek, Çağla.
700	1		_aUluk, Nasibe.
710	2		_aToros Üniversitesi.
856	4	1	_uhttps://toros.edu.tr/storage/files/249/1st%20International%20Traditional%20Foods%20and%20Sustainable%20Food%20Systems%20Symposium%20Proceeding%20Book.pdf
942			_2lcc _cEKT
999			_c85564 _d85564