Browsing Gastronomi ve Mutfak Sanatları Bölümü by Author "Turizm Fakültesi"
Now showing items 1-10 of 10
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A rereading of Caryl Churchill's Owners: Patriarchy and misogyny
Baştan, Ajda (Wiley, 2023)Caryl Churchill's first professional play, Owners, is about ownership as its title implies. One of the highlighted themes in the play is misogyny which has been overlooked by scholars and critics who have commented on ... -
Current Trends and Practices in Tourism
Işın, Alper; Yayla, Özgür; Yazıcıoğlu, İrfan; Bayram, Fuat; Bölükbaş, Rabia; Turizm Fakültesi; 0000-0002-2586-3860 (Peter Lang, 2023)- -
Dijital eşen Dünyada Stratejik Kent Yö netimi ve Marka Şehir Olma Süreci
HASTAOĞLU EMRE; Özdemir, Şebnem (PARADİGMA, 01/10/2022). -
Et ve Et Ürünlerinde Duyusal Analizler
HASTAOĞLU EMRE (AKADEMİSYEN YAYINEVİ, 01/05/2022)Duyusal değerlendirme, ürünlerin görülerek, tadılarak, dokunarak, duyularak ve koklanarak elde edilen ve gıdaların iyiliği ve kötülüğü hakkında fikir veren duyu analizidir. Duyusal analizler iki temel özelliği nedeniyle ... -
Gastronomy Attractions and Practices in Tourism
Yazıcıoğlu, İrfan; Işın, Alper; Yayla, Özgür; Bayram, Fuat; Bölükbaş, Rabia (Peter Lang, 2023)- -
Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light
Nene Meltem Keklik (Wiley-Blackwell, 2021)Pulsed ultraviolet (PUV) light technology holds the potential for surface decontamination of foods. In this study, the survival of L. monocytogenes and some quality attributes (color, moisture, water activity, and antioxidant ... -
Preparation and evaluation of a propolis ointment for skin nourishing and healing.
Şeker, İbrahim Tuğkan (Pakistan Journal of Pharmaceutical Sciences, 01.11.2022)Propolis is a resinous substance containing aromatic acids, esters, volatile compounds, hydrocarbons, steroids, enzymes, flavonoids, vitamins and minerals. In this direction it has nutrient, antibacterial and antioxidant ... -
Production and consumption of red meat: a controversial issue.
Nene Meltem Keklik (Nova Science Publishers, 2021)Red meat has a high nutritional value and has an important role in human nutrition. However, for a long time, there has been an ongoing debate on whether or not consumption of red meat is harmful for human health. Looking ... -
Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly
Hastaoğlu, Emre; Hastaoğlu,Fatma; Taş, İrem Nur; Bağlam, Nurcan (MDPI, 17/08/2023)Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different ...