Vol. 2 No. 1 (2023)

Vol. 2 No. 1 (2023)

Published July 4, 2023
Full Issue
FULL ISSUE/TAM SAYI DOSYASI (Türkçe)

Articles

Betül Yapıcı Nane, Yüksel Özdemir, Dilek Aydın, Zeynep ilya
1-9
Production of natural bitter orange (Bitter orange aurantium) sauce
https://doi.org/10.58625/jfng-2043
PDF
Başak Öncel, Yüksel Özdemir
11-19
Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt
https://doi.org/10.58625/jfng-2075
PDF
Bahar Taner, Şule Çetin
21-32
Artisan restaurants in Turkish food culture
https://doi.org/10.58625/jfng-2092
PDF (Türkçe)
Zeynep Şimşek, Defne Keşkekci
33-41
Functional food perception of gastronomy and culinary arts department students
https://doi.org/10.58625/jfng-2095
PDF (Türkçe)
Nida Tokaç Er, Nurcan Yabancı Ayhan
43-51
The use of some local wheat species and kefir in bread making
https://doi.org/10.58625/jfng-2059
PDF (Türkçe)
Murat Doğan, Eda Yalçın
53-63
Investigation of the effect and relationship of vegan cuisine on gastronomic culture
https://doi.org/10.58625/jfng-2071
PDF
Gülseren Özsaç, Özlem Özpak Akkuş
65-77
Gut Microbiota and Type 2 Diabetes
https://doi.org/10.58625/jfng-2093
PDF (Türkçe)
Gülsüm Sayiner, Yasemin Beyhan
79-92
Traditional food storage methods and new technologies
https://doi.org/10.58625/jfng-2065
PDF (Türkçe)
Merve Tıngır
93-104
An artistic approach to coffee presentation
https://doi.org/10.58625/jfng-2094
PDF (Türkçe)
Saniye Gül Güneş, Dilek Gökçen Sabur
105-123
Slow Food Movement in the case of local tasting tours
https://doi.org/10.58625/jfng-2090
PDF (Türkçe)