Vol. 2 No. 1 (2023)

Articles

2023-07-04

pp. 1-9

Production of natural bitter orange (Bitter orange aurantium) sauce

Betül Yapıcı Nane, Yüksel Özdemir, Dilek Aydın, Zeynep ilya

10.58625/jfng-2043

Views 244

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Articles

2023-07-04

pp. 11-19

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Başak Öncel, Yüksel Özdemir

10.58625/jfng-2075

Views 245

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Articles

2023-07-04

pp. 21-32

Artisan restaurants in Turkish food culture

Bahar Taner, Şule Çetin

10.58625/jfng-2092

Views 243

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Articles

2023-07-04

pp. 33-41

Functional food perception of gastronomy and culinary arts department students

Zeynep Şimşek, Defne Keşkekci

10.58625/jfng-2095

Views 249

Abstract PDF

Articles

2023-07-04

pp. 43-51

The use of some local wheat species and kefir in bread making

Nida Tokaç Er, Nurcan Yabancı Ayhan

10.58625/jfng-2059

Views 245

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Articles

2023-07-04

pp. 53-63

Investigation of the effect and relationship of vegan cuisine on gastronomic culture

Murat Doğan, Eda Yalçın

10.58625/jfng-2071

Views 240

Abstract PDF

Articles

2023-07-04

pp. 65-77

Gut Microbiota and Type 2 Diabetes

Gülseren Özsaç, Özlem Özpak Akkuş

10.58625/jfng-2093

Views 259

Abstract PDF

Articles

2023-07-04

pp. 79-92

Traditional food storage methods and new technologies

Gülsüm Sayiner, Yasemin Beyhan

10.58625/jfng-2065

Views 801

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Articles

2023-07-04

pp. 93-104

An artistic approach to coffee presentation

Merve Tıngır

10.58625/jfng-2094

Views 486

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Articles

2023-07-04

pp. 105-123

Slow Food Movement in the case of local tasting tours

Saniye Gül Güneş, Dilek Gökçen Sabur

10.58625/jfng-2090

Views 671

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