Beslenme Ve Diyetetik Bölümü Koleksiyonu
Güncel Gönderiler
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Factors affecting behaviors during complementary feeding in infants and children aged 6-24 months
(Public Library of Science, 2025)The process that begins around the 6th month of life and continues until the 24th month is called the complementary feeding period. During this period, infants and children start receiving foods that complement breast milk ... -
A systematic study of the assessment of polycyclic aromatic hydrocarbons (PAHs) in green houses and farms.“A review”
(Taylor & Francis Ltd., 2024)Fruits and vegetables play an essential role in a healthy diet. One source of polycyclic aromatic hydrocarbon exposure through food is plant foods. The level of polycyclic aromatic hydrocarbon in fruits and vegetables may ... -
Heavy metals in teas and their health implications
(Elsevier, 2024)Since tea is a beverage that is frequently consumed among different societies, the safety of tea should be considered as a priority. One of the safety concerns in tea that can cause potential health risks to human health ... -
Estimation of the dietary acrylamide exposure of the Turkish population: An emerging threat for human health
(MDPI, 2024)Acrylamide is a contaminant formed during heat treatment that poses potential health risks and occurs naturally in foods. Therefore, it is crucial to evaluate exposure from the consumption of foods containing acrylamide ... -
Common and novel methods for the identification of bisphenol A in tea samples: A systematic review study
(Elsevier, 2024)Tea is the most widely consumed beverage in the world, so its safety is of particular importance. Bisphenol A (BPA) is a pollutant that has been identified in the environment. This systematic study was conducted with the ... -
Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review
(Elsevier, 2024)In this systematic review, considering the wide consumption of biscuits, the research that has been designed so far to reduce acrylamide in biscuits is discussed. Some methods were the use of antioxidants, some food ...
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