“Toros University Journal of Food, Nutrition and Gastronomy” aims to contribute to the knowledge of science by publishing national and international scientific studies in the field of food, nutrition, dietetics, and gastronomy. Our journal is an open access, free of charge, international peer-reviewed e-journal. “Toros University Journal of Food, Nutrition, and Gastronomy” which started to be published by 2022 is an academic journal that carries out an international double-blind reviewing process that accepts original research articles, review articles, technical notes, and book reviews published twice a year, in June and December. All manuscripts are evaluated by the editor or section editors, editorial board and reviewers. The language of the journal is English. Turkish manuscripts are also included.
2023 · Cilt: 2 Sayı: 1
| Makale | Yazar | Sayfa |
|---|
| Production of natural bitter orange (Bitter orange aurantium) sauce | Betül YAPICI NANE, Yüksel ÖZDEMİR, Dilek AYDIN, Zeynep İLYA | 1–9 |
| Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt | Başak ÖNCEL, Yüksel ÖZDEMİR | 11–19 |
| Türk Yemek Kültüründe Esnaf Lokantaları | Bahar TANER, Şule ÇETİN | 21–32 |
| Gastronomi ve mutfak sanatları bölümü öğrencilerinin fonksiyonel gıda algısı | Zeynep ŞİMŞEK, Defne KEŞKEKCİ | 33–41 |
| Bazı yerel buğday türlerinin ve kefirin ekmek yapımında kullanımı | Nida TOKAÇ ER, Nurcan YABANCI AYHAN | 43–51 |
| Investigation of the effect and relationship of vegan cuisine on gastronomic culture | Murat DOĞAN, Eda YALÇIN | 53–63 |
| Bağırsak Mikrobiyotası ve Tip 2 Diyabetes Mellitus | Gülseren ÖZSAÇ, Özlem ÖZPAK AKKUŞ | 65–77 |
| Geleneksel Besin Saklama Yöntemleri ve Yeni Teknolojiler | Gülsüm SAYİNER, Yasemin BEYHAN | 79–92 |
| Kahve Sunumlarına Sanatsal bir Yaklaşım | Merve TINGIR | 93–104 |
| Lezzet Turları ve Slow Food Hareketi | Dilek Gökçen SABUR, Saniye Gül GÜNEŞ | 105–123 |