TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/20.500.14365/4
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Research Project Hububatvehububat ürünlerinde kalite ve güvenliğin geliştirilmesi(2011) Şanal, Turgay; Uygun, Ümran; Köksel, HamitArticle Culinary Application of Artisan Chocolate Enriched With Spirulina and Sensorial Evaluation(2025-03-30) Öztürk, Betül; Ozgun, Oyku LeylaCreativity in culinary practices goes beyond the methods used to include the use of new alternative food sources to improve the sustainability of the global food system. In this study, spirulina was used to develop artisanal chocolate products to be served in restaurants. Four different recipes were developed using dark, milk, and white chocolate drops in two different shapes: chocolate bars and hemispheres. The recipes were developed in two different ways: directly into the chocolate and as a filler. To achieve an optimal flavor profile, lemon and raspberry were chosen as pairings to mitigate any off-flavors associated with blue-green algae. The developed chocolate products were evaluated by a tasting panel of 15 semi-trained panelists. The chocolate samples were analyzed on a hedonic scale based on sensory attributes such as appearance, taste, smell, color, and texture, and the collected data was evaluated using rank analysis. The overall acceptance results showed that the dark chocolate filled with lemon ganache was perceived as acceptable compared to the other chocolates developed. The study also aimed to explore the potential of alternative food sources as a way to enhance culinary creativity in the restaurant environment.Article Conceptualising Social Gastronomy Movement From the Perspective of Social Gastronomy Initiatives(2025-03-30) Irıgüler, FerayAlthough hunger and wasting food are two contradicting terms, both food-related issues stand as significant topics on the agenda of various stakeholders. One-third of the food that is produced is wasted along the food chain and one in nine people suffer from hunger. Chefs and food and beverage professionals also feel responsible to fight against these global threats and adopt the principles of sustainable development goals. They use the power of food and engage in social responsibility and social gastronomy practices to make things better for everyone; the vulnerable part of the society in particular. The aim of this research is to provide a comprehensive understanding of social gastronomy concept, its objectives, scope and impact as well as best practices by reviewing the literature. The study is based on secondary data analysis. By reviewing the literature and several social gastronomy initiatives and practices, it is aimed to create awareness about what similar practices can be adopted for a sustainable gastronomy; inspire chefs as well as other food professionals about the concept and provide a basis for further researches.Article Citation - WoS: 1Life Cycle Assessment of Tomato Paste Production: a Case Study(Pamukkale Unıv, 2024) Üçtuğ, Fehmi Görkem; Tekin, Zehranur; Dayıoglugil, Zeynep; Ulusoy, Ercan; Oktaylar Keyik, Şule; Keyik, Sule OktaylarThis study involves the cradle -to -gate life cycle assessment of tomato paste production in Turkey. All the data was obtained from a large-scale production company located in north-west Turkey in 2020. CCaLC software with Ecoinvent2 database alongside CML2001 method was used for the analysis and the following impacts were taken into account: acidification potential, carbon footprint, eutrophication potential, human toxicity potential, ozone layer depletion potential, and photochemical smog potential. Functional unit was chosen as 1 kg of tomato paste sold in glass jars. The results show that the biggest contributor to environmental impacts was the raw material supply stage, mainly due to fungicide (for agriculture) and metal (for packaging) use. Energy required for agricultural and production processes were also found to have significant effects of the impacts. The results were found to be in very good consistency with earlier literature. Using photovoltaic panels for meeting 10% of the electricity demand of agricultural and production processes or utilizing tomato harvesting waste to produce biomethane were found to have almost no positive effects as far as impact reduction is concerned. These results show that switching to organic farming seems to be essential if environmental impacts of processed food products such as tomato paste are to be reduced.Article Bölge Gastronomi Turizmi Üzerine Yöresel Ürün Festivallerinin Etkisi: Urla Örneği(2017) Bucak, Turgay; Bakırcı, Gözde Türköz; Turhan, Kamile NazanYemek kültürü ve çeşitliliğinin turizme olan katkısının oldukça fazla olduğu tartışılmaz bir gerçektir. Bölgeye özgü yemeklerin tanıtımının yapılması ve bu konuda iletişim araçlarının kullanılması, bölgenin gastronomi turizmine olan katkısını arttırmaktadır. Günümüzde yerel ürünlerin tanıtımına yönelik faaliyetler önem kazanmaktadır. Bu çerçevede festival, şenlik gibi yerel organizasyonlar düzenlenerek bölgenin tanıtımının yapılması ve bölgeyi ziyaret eden kişi sayısının arttırılması amaçlanmaktadır. Tarihi antik çağlara dayanan Urla'da yöresel birçok ürün bulunmaktadır. Bu ürünlere Urla sakız enginarı, Urla kınalı bamya, Nohutalan kavunu, Urla karası, Urla hurma zeytini, radika, şevketibostan, Balıklıova kurabiyesi, çalkama, Özbek keşkeği ve Urla katmeri örnek olarak verilebilir. Bölgedeki enginar üretimi ve tarımsal gelişimi harekete geçirmek aynı zamanda bölge gastronomi turizmini olumlu yönde geliştirmek amacı ile Urla'da 2015 yılından itibaren her yıl "Enginar Festivali" düzenlenmektedir. Bu çalışmada yöresel ürün festivallerinin bölge gastronomi turizmi üzerine etkilerinin araştırılması amacı ile "Uluslararası Urla Enginar Festivali" örneği ele alınarak değerlendirme yapılmıştır. Festival düzenleyicisi konumundaki yerel yöneticiler ve paydaşlar ile yarı yapılandırılmış görüşme tekniği uygulanarak somut etkilerin ortaya çıkarılmasına çalışılmıştırArticle Production of Value-Added Bioproducts Using a Modified Continuous Biofilm Reactor by Citrobacter Freundii Dsm 15979(2021-03-31) Güngörmüşler, MineThe present paper reports the results of Citrobacter freundii, strain DSM 15979, that was tested for its ability to produce value added chemicals from biodiesel derived glycerol in a mesophilic fluidized bed biofilm reactor operating under continuous conditions at a specified hydraulic retention time (HRT) at 30°C. Elevating feed concentrations (10 to 144 g/L) were tested in order to understand their effects on simultaneous production of value added products with immobilized whole cells. Gin was found to be a significant independent variable for the productions of 1,3-PDO, 2,3-BD, ethanol, acetic, succinic and lactic acids under different organic loading rates (OLR). The major metabolite in the metabolic pathway was found to be 1,3-PDO followed by 2,3-BD reaching the maximum values as 26.1 and 18.8 g/L under the conditions of 92 g/L crude glycerol and 8 h, which is represents an OLR of 11.5 g/L.h, suggesting the formation of biofilms favor the utilization of high substrate concentration to enhance the mixed fermentation.