Toros University Journal of Food, Nutrition and Gastronomy

Current Issue

Vol. 3 No. 2 (2024)
Published December 30, 2024

Short Name: Toros Univ. J. Food Nutr. Gastron.   (Online)
E-ISSN:2979-9511
DOI: 10.70447
Frequency: Continous
Indexed & Databases: JGATE, Acarindex, DRJI: Directory of Resarch Journals Indexing, Asos Index, BASE, ResearchBib, GFMER Medical Journals...
Language: English, Turkish.

Announcements

JFNG [Toros Üniversitesi Gıda Beslenme Gastronomi Dergisi] Seminerleri - 14

JFNG [Toros University Journal of Food, Nutrition and Gastronomy] Seminars - 14

 

The fourteenth of our seminar series, where we bring together important names in the sciences of food, nutrition and gastronomy as “Toros University Journal of Food, Nutrition and Gastronomy”, was held on March 10, 2025-13.30.

A large number of researchers and students attended the seminar titled “Functional Nutrition Perspective” held by Dietician Yeşim TEMEL ÖZCAN.


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March 21, 2025

JFNG [Toros Üniversitesi Gıda Beslenme Gastronomi Dergisi] Seminerleri - 13

JFNG [Toros Üniversitesi Gıda Beslenme Gastronomi Dergisi] Seminerleri - 13

 

Toros University Journal of Food, Nutrition and Gastronomy, JFNG/Toros Üniversitesi Gıda, Beslenme ve Gastronomi Dergisi” olarak gıda, beslenme ve gastronomi bilimlerinin önemli isimlerini buluşturduğumuz seminer serimizin on üçüncüsü 23 Mayıs 2024-14.00 da yapıldı.

Seminere UCL Çocuk Sağlığı Enstitüsü, Genetik ve Genomik Tıp Bölümü öğretim üyesi Doç. Dr. Berna Şeker     "Metabolik Hastalıklarda Diyetten Gen Tedavisine Uzanan Yolculuk" başlıklı seminere çok sayıda araştırıcı ve öğrenci katıldı.


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May 24, 2024

Articles

Rita Ogodo Nwankwegu, Ifeoma Mbaeyi-Nwaoha
101-112
Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit
PDF
Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi-Nwaoha
113-128
Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms
PDF
Hasibe Utku Çelik Gençoğlu, Ayla Gülden Pekcan
129-145
Evaluation of nutrient profiling systems of local dishes of Gaziantep and Hatay provinces by different methods
PDF (Türkçe)
Olufemi Oloyede, Tobi Israel Akinremi, Oluwafemi Julius Olagunju, Iyanu Caleb Alagbe, Roseline Olufeyisayo Olarinde, Grace Oluwatoyin Idowu-Mogaji
147-161
Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences
PDF
Ayşe Hümeyra İslamoğlu, Burcu İrem Omurtag Korkma, Hicran Başar, Hümeyra Yavuz
163-170
Glutensiz ekmek üretiminde kefir kültürü kullanımının bazı mikrobiyolojik ve duyusal özelliklere etkisinin incelenmesi
PDF
Simay Kundakçı, Güleren Sabuncular, Elanur Bal, İrem Gül Arslan
171-179
Development of vegan ice cream using Coven (Gypsophila Bicolor) root juice and different plant-based milks
PDF (Türkçe)
Adekunle Olufemi Oloyede, Ridwanullahi Omotosho Adam, Michael Sunday Adebusoye, Balqis Romoke Kareem, Adeola Adeitan Lameed, Fiyinfoluwa Mary Akinola
181-195
Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector
PDF
Mine Nihan Yarar, Eda Parlak
197-204
Effect of creatine on athletes
PDF (Türkçe)
Elif Dilaver, Solmaz Ece Yılmaz
205-216
The relationship between low levels of coenzyme Q10 and oxidative damage in patients with fibromyalgia
PDF
Yeşim Elmacı
217-229
An overview of coffee flavour: Influence of process, composition and sensory properties
PDF (Türkçe)
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