| Effect of High Pressure, Autoclaving and Extrusion Treatments on Insoluble, Soluble and Total Dietary Fiber Contents of Defatted Rice Bran | Hui ZHANG, Cheickna DAOU | 6–13 |
| Effects of Damaged Starch on Physicochemical Properties of Wheat Flour and its Bread Making Potential | Sule KESKİN, Secil TURKSOY, Hazim OZKAYA | 14–18 |
| Chemical and Microbiological Properties of Kashar Cheese with Tomato Puree | Hatice ALOĞLU ŞANLIDERE, Zübeyde ÖNER, Ezgi DEMİR | 19–25 |
| Domates Püreli Kaşar Peynirinin Kimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi | Zübeyde ÖNER, Ezgi DEMİR, Hatice ŞANLIDERE ALOĞLU | 19–25 |
| Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream | Türkan KEÇELİ, Dilek SAY, Ali KAÇAR, Nuray GÜZELER | 26–30 |
| Changes in Physical, Chemical, Textural and Sensorial Properties of Different Turkish Delight Types during Storage | Filiz İÇİER, Kadriye ERGÜN, Gözde URUN BAYRAKTAROĞLU, Selman KASIM | 31–39 |
| Potential of Lyophilization for Black Mulberry (Morus nigra) Drying | Hatice DOBOOĞLU, İnci ÇINAR | 40–47 |
| Potential of Lyophilization for Black Mulberry Morus nigra Drying | Hatice DOBOOĞLU, İnci ÇINAR | 40–47 |
| Identification of Lactic Acid Bacteria Isolated During the Process of Dough Fermentation in Traditional Shalgam Production | Hasan TANGÜLER, Hüseyin ERTEN | 48–54 |
| Quality Attributes of Moldy Cheeses Produced in Commercial Scale in Turkey | A. Kemal SEÇKİN, Ezgi ÖZGÖREN | 55–62 |
| Quality Attributes of Moldy Cheeses Produced in Commercial Scale in Turkey | Ezgi ÖZGÖREN, A Kemal SEÇKİN | 55–62 |
| Physicochemical and Microbiological Properties of Hamburger and Chicken Burger Patties Available for Consumption in Tekirdağ, Turkey | Aysel İÇÖZ, Serap KAYIŞOĞLU | 63–68 |
| Physicochemical and Microbiological Properties of Hamburger and Chicken Burger Patties Available for Consumption in Tekirdağ, Turkey | Aysel İÇÖZ, Serap KAYIŞOĞLU | 63–68 |
| Decontamination Techniques of Pesticide Residues before Food Processing or Consumption | Muharrem CERTEL, Mehmet Fatih CENGİZ | 69–74 |
| Recent Developments in Antioxidant Use in Meat and Meat Products | Birol KILIÇ, Azim ŞİMŞEK | 75–83 |
| Effect of Food Processing and Storage on Carotenoids | Seda BİLEK ERSUS, Gülay ÖZKAN | 84–88 |
| Endocrine Disrupting Pesticides in Relation to Food Safety | İkbal Özen KÜÇÜKÇETİN, Bülent ŞIK, Taner ERKAYMAZ, Gizem YILDIZ | 89–95 |
| Tannins Chemistry, their Occurence in Foods and Effects of Food Processing Technologies on Tannins | Emre BAKKALBAŞI | 96–108 |
| Wheat Gluten Proteins: Gliadin | Halef DİZLEK | 109–114 |
| Yoghurt Types, Defects in Yoghurts and Solutions | Birsen SOLAK BULUT, Nihat AKIN | 115–120 |
| Aquatic Products Drying Technology | Pınar OĞUZHAN | 121–124 |
| Potential Utilization of Plant Sources to Reduce Nitrate-Nitrite Use in Meat Products | Nurcan DEĞİRMENCİOĞLU, Metin GÜLDAŞ, Reyhan İRKİN | 125–130 |