Food consumption expenditure and composition data analysis in Turkey energy protein fat and carbohydrate

Ünsalan, Reyhan


Food consumption, expenditure and composition data analysis in Turkey: Fiber, fatty acids, cholesterol, vitamins and minerals
Kaynak, Kılıçhan; Ungan, Suat; Bozoğlu, Faruk; Department of Food Engineering (1998)
Alpas, Hami; KOÇ, AHMET ALİ (2008-12-05)
The chapter summarizes the current food quality systems in Turkey from the perspective of food defense. Recently Turkey has formally adopted a number of typical elements of food safety regulations and control systems in the accession period to EU and there are developments dealing with food safety and a few available empirical analyses of food safety applications in Turkey, but still there is a lack of comprehensive study summarizing the efforts. The developments that signal some of the more formal approach...
Food Safety education capacity building programs in Afghanistan
Oliver, H F; Soyer, Yeşim; Nightingale, K; Mccoy, S; Falk, M; Santiago, K; Bergdoll, L; Mcnamara, K (null; 2014-08-06)
Food Defense and Bioterrorism in Turkey
Alpas, Hami (2019-10-06)
Food spoilage monitoring using carbon nanodots and uv irradiation reinforced colorimetric fish gelatin films
Kılıç, Münevver Beyza; Kahyaoğlu, Leyla Nesrin; Şümnü, Servet Gülüm; Department of Food Engineering (2022-9)
Foodborne diseases can lead to serious health and economic losses. Therefore, research priority has been given to the efforts to ensure food safety in recent years. Within this framework, effective and user-friendly smart packaging technologies need to be developed and integrated into food packaging applications. The proposed project aims to develop a biocompatible colorimetric film that can be integrated into food packaging where the consumer can easily obtain a real-time freshness assessment of food. Fish...
Citation Formats
R. Ünsalan, “Food consumption expenditure and composition data analysis in Turkey energy protein fat and carbohydrate,” Middle East Technical University, 1998.