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Toplam kayıt 8, listelenen: 1-8
An analysis of the changes in food consumption frequencies before and during the COVID-19 pandemic: Turkey
(Mattioli 1885, 2021)
Caused by the SARS-CoV-2, the COVID-19 outbreak that has turned into a global pandemic has proved that many events that would have been deemed as elements of pure fiction can indeed become reality. Millions of people in ...
Evaluation of food safety and halal criteria in supplier selection: an application in food sector with fuzzy COPRAS method
(Universiti Putra Malaysia Press, 2021)
Supplier selection is among the crucial processes for any food industry operation. An incorrect choice when selecting a supplier will pose significant hazards in terms of food safety, and can cause substantial harm to ...
An assessment of heavy metal level in infant formula on the market in Turkey and the hazard index
(Elsevier, 2021)
Heavy metals are compounds which exist in many food products that we consume daily, and they show a toxic effect in certain concentrations. In this study, firstly, lead, cadmium, arsenic and mercury levels in 36 samples ...
Assessment of aluminum via baby foods consumption in Turkey: Estimated early-life dietary exposure and target hazard quotient
(Springer, 2021)
This study focuses on infant formulas and baby biscuits, which have an important place in the nutrition of the most vulnerable individuals, namely babies. In this sense, the aluminum levels of 64 different baby foods, ...
The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
(Elsevier, 2021)
In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different ...
Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
(Shahid Sadoughi University of Medical Sciences, 2021)
Background: Pekmez is an important fruit-based food of Turkish culinary culture. The aim of this study is to determine the levels of acrylamide (AA), 5-hydroxymethyl-2-furfural (HMF) and other selected parameters in grape, ...
A study of food poisoning cases in turkey from 2016 to 2020 according to the written and visual media
(Sidas Medya, 2021)
This study aims to examine and statistically analyze the cases of food poisoning in Turkey between 2016 and 2020,
and the number of people affected by these cases. The data on food poisoning were obtained from news ...
The impact of the covıd-19 pandemic on the frequency of food consumption
(2021)
This study aimed to statistically analyze the change in the frequency of food consumption in the
pre-and during the COVID-19 pandemic period in terms of the demographic characteristics of
individuals. In this context, a ...