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Diyabetik çilek reçeli üretiminde keçiboynuzu unu, stevya ve tarçın kullanımının ürünün duyusal özellikleri üzerine etkisi
(Bayçınar Tıbbi Yayıncılık, 2021)
Reçel; meyve ve sebzelerin bütün veya parça halinde, yardımcı ürünler ile (sakkaroz, kıvam vericiler, asitliği
düzenleyiciler vs.) ısıl işlem uygulanarak belirli bir kıvama getirilmesiyle elde edilen, yüksek şeker içeriğine ...
Obezite ve bariatrik cerrahi
(Kongre Kitabevi, 2021)
[No Abstract Available]
Gıda, beslenme ve nutrisyonalizm
(Nobel Akademik Yayıncılık, 2021)
[No Abstract Available]
Determination of nutritional status of children with special needs: a pilot study
(Ayşegül Kaptanoğlu, 2021)
Psychosocial and abnormal determinants in children and adolescents with special needs can be effective in feeding behavior. In children with special needs, the development of food selection or hypersensitivity observed ...
Adipokinler ve metabolik etkileri
(Hatiboğlu Yayıncılık, 2021)
[No Abstract Available]
A new trend in gastronomy: Culinary medicine chef
(Elsevier, 2021)
The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design, was ...
Relationship of lectin proteins and health: studies on product development without lectin
(Chemistry-Biology Department of North University of Baia Mare Romania, 2021)
Foods that contain lectin protein prevent the body from reaching the required nutritional content, thus not completely benefit, when consumed. In the literature, it is reported that people with lectin sensitivity could ...
