Diğer Yayınlar KoleksiyonuOther Publications Collectionhttps://hdl.handle.net/20.500.12511/44322024-03-29T04:13:56Z2024-03-29T04:13:56ZAdvanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of foodPandiselvam, RaviTak, YaminiOlum, EmineSujayasree O. J.Tekgül, YelizÇalışkan Koç, GülşahKaur, ManpreetNayi, PratikKothakota, AnjineyuluKumar, Manojhttps://hdl.handle.net/20.500.12511/104922023-02-21T10:53:08Z2022-01-01T00:00:00ZAdvanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food
Pandiselvam, Ravi; Tak, Yamini; Olum, Emine; Sujayasree O. J.; Tekgül, Yeliz; Çalışkan Koç, Gülşah; Kaur, Manpreet; Nayi, Pratik; Kothakota, Anjineyulu; Kumar, Manoj
The 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.
2022-01-01T00:00:00ZGöbeklitepe’nin gastronomi turizmi bağlamında değerlendirilmesiSevimli, YaşarTatlı, MerihKızıldemir, Özgürhttps://hdl.handle.net/20.500.12511/86632021-12-15T06:22:45Z2021-01-01T00:00:00ZGöbeklitepe’nin gastronomi turizmi bağlamında değerlendirilmesi
Sevimli, Yaşar; Tatlı, Merih; Kızıldemir, Özgür
Gastronomi 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.; Many definitions have been made in the literature on gastronomic tourism. In short, gastronomy tourism; It can be defined as traveling to a specific destination in order to learn all kinds of information and experience within the scope of gastronomy, considering the main purpose of discovering, tasting and feeling all gastronomic activities. Gobeklitepe is an archaeological site located in Sanlıurfa and accepted as one of the oldest temples in the world. Gobeklitepe is the homeland of the first wheat and lentil. In this respect, Gobeklitepe has an important place in the history of gastronomy. In this study, it was aimed to evaluate the gastronomy tourism potential of Gobeklitepe, which is an element of faith tourism, especially since it is a temple, its contribution to gastronomy tourism, and the combination of gastronomy tourism with belief and cultural tourism. This study was conducted as a review by scanning the relevant literature. All types of tourism operating in Sanlıurfa should be evaluated one within the other. Even though Gobeklitepe is considered independent from gastronomy tourism, it indirectly contributes to gastronomy tourism. Also, Gobeklitepe; With activities such as Gobeklitepe kebab, Gobeklitepe Gastronomy Tourism and Culinary Arts Association, Gobeklitepe gastronomy festival, it has been tried to increase its contribution to gastronomy tourism by directly being included in the field of gastronomy tourism.
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