Güzel Sanatlar Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü Diğer Yayınlar Koleksiyonu
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Öğe Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?(2025) Pandiselvam, Ravi; Aydar, Alev Yüksel; Aksoylu Özbek, Zeynep; Sözeri Atik, Didem; Süfer, Özge; Olum, Emine; Cozzolino, DanielVibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage.Öğe Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food(Wiley, 2022) Pandiselvam, Ravi; Tak, Yamini; Olum, Emine; Sujayasree O. J.; Tekgül, Yeliz; Çalışkan Koç, Gülşah; Kaur, Manpreet; Nayi, Pratik; Kothakota, Anjineyulu; Kumar, ManojThe food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.Öğe Göbeklitepe’nin gastronomi turizmi bağlamında değerlendirilmesi(2021) Sevimli, Yaşar; Tatlı, Merih; Kızıldemir, ÖzgürGastronomi turizmi üzerine literatürde birçok tanım yapılmıştır. Kısaca gastronomi turizmi; tüm gastronomik faaliyetleri keşfetmeyi, tatmayı ve hazlarını hissetmeyi ana amaç olarak görüp, gastronominin kapsamına giren her türlü bilgiyi öğrenmek, deneyimi yaşamak için belirli bir destinasyona seyahat etmek olarak tanımlanabilir. Göbeklitepe, Şanlıurfa’da yer alan, dünyanın en eski tapınaklardan kabul edilen bir ören yeridir. Göbeklitepe, ilk buğday ve mercimeğin ana yurdudur. Bu yönüyle Göbeklitepe, gastronomi tarihinde önemli bir yere sahiptir. Çalışmada tapınak olması sebebiyle özellikle inanç turizm unsuru olan Göbeklitepe’nin gastronomi turizmi potansiyeli, gastronomi turizmine katkısı ve etkisi, gastronomi turizmi ile inanç ve kültür turizminin birleştirilmesi konularını değerlendirmek amaçlanmıştır. Çalışma, ilgili literatür taranarak derleme olarak yapılmıştır. Şanlıurfa’da faaliyet gösteren tüm turizm çeşiKatleri birbiriyle iç içe değerlendirilmelidir. Göbeklitepe, gastronomi turizminden bağımsız düşünülse bile gastronomi turizmine dolaylı yoldan katkı sağlamaktadır. Ayrıca Göbeklitepe; Göbeklitepe kebabı, Göbeklitepe Gastronomi Turizmi ve Mutfak Sanatları Derneği, Göbeklitepe gastronomi festivali vb. faaliyetler ile gastronomi turizminin alanına doğrudan dahil edilerek gastronomi turizmine katkısı artırılmaya çalışılmıştır.
