Aksaray Üniversitesi Kurumsal Akademik Arşivi
DSpace@Aksaray, Aksaray Üniversitesi tarafından doğrudan ve dolaylı olarak yayınlanan; kitap, makale, tez, bildiri, rapor, araştırma verisi gibi tüm akademik kaynakları uluslararası standartlarda dijital ortamda depolar, Üniversitenin akademik performansını izlemeye aracılık eder, kaynakları uzun süreli saklar ve telif haklarına uygun olarak Açık Erişime sunar.
Güncel Gönderiler
The health benefits of the cheese
(IGI Global, 2024) Gülhan, Ayca
This chapter focuses on the nutritional components of cheese and their impact on human health. Cheese is a widely enjoyed fermented dairy product that offers essential nutrients and beneficial bioactive compounds and contains bioactive peptides, proteins, amino acids, lipids, fatty acids, vitamins, and minerals, which provide various health benefits such as antioxidant, antihypertensive, antiproliferative, anti-inflammatory, antidiabetic, anticancer, immune-modulating, and antimicrobial effects. Cheese is rich in calcium, phosphorus, zinc, and magnesium, which help prevent tooth decay and osteoporosis. During cheese production, lactic acid bacteria and yeast starter strains inhibit the growth of harmful microorganisms and their byproducts. These microorganisms produce functional metabolites like bioactive peptides, exopolysaccharides, and conjugated linoleic acid, which enhance cheese's functional properties. Adding probiotic lactic acid bacteria strains to starter cultures improves the absorption of bioactive substances and promotes health.
Most popular main course and desert recipes using cheese
(IGI Global, 2024) Taşkin, Grant Altay
Cheese types are found in many dishes, both as a main and a complementary dish. There are hundreds of cheese types worldwide and they are usually categorized according to the animal they are produced from. Such a wide variety of cheeses leads to the emergence of many different dishes in menus. In this context, dishes made from cheese types that have become symbols in different countries worldwide will be given with their recipes in this chapter. It should not be forgotten that there is no single correct recipe for making a dish and it has evolved over time to its current form. For this reason, generally accepted recipes for cheese dishes are the subject of this research. Cheese recipes from famous chefs, recipe books and important websites famous for their recipes will be presented in this section with references. In this context, main courses and desserts will be presented in alphabetical order and all recipes will be supported with images.
Evaluation of studies on cheese tourism in Turkey and international literature with bibliometric analysis
(IGI Global, 2024) Acar, Yusuf
This chapter was prepared for the purpose of in-depth examination and bibliometric analysis of studies literature on cheese tourism in Turkey and the world. The data used in these studies were obtained by scanning methods. Theses prepared on cheese tourism in Turkey were accessed from Thesis Center database of Council of Higher Education articles were accessed from ULAKBIM TR Index database. From relevant databases, Ph. D. Dissertation, 10 master's theses and 1 final report and 13 articles on cheese tourism were accessed. Published international studies on cheese tourism were accessed from the Scopus database. 95 studies were obtained from the Scopus database and were analyzed in depth. chapter is considered important in terms of current information it provides as a result of compiling and in-depth analysis of studies on cheese tourism. The results of study prove studies on cheese tourism, which examined with different effects in international literature since the early 1980s, especially those associated with sustainable tourism, have not been sufficiently emphasized in Turkey and there are important gaps on the subject.
Normal paracontact metric space forms admitting almost η−ricci solitons
(Mehmet Zeki SARIKAYA, 2023) Mert, Tuğba; Atçeken, Mehmet
In this paper, we have considered normal paracontact metric space forms admitting almost η−Ricci solitons in some curvature tensors. Ricci pseudosymmetry concepts of normal paracontact metric space forms admitting η−Ricci soliton have introduced according to the choosing of some special curvature tensors such as Riemann, concircular, projective and W1 curvature tensor. After then, according to the choice of the curvature tensors, necessary conditions are given for normal paracontact metric space form admitting η−Ricci soliton to be Ricci semisymmetric. Then some characterizations are obtained and some classifications have made under the some conditions.
Turning waste into soil conditioner with a sustainable ınnovative approach: biochar
(Multidisciplinary Digital Publishing Institute (MDPI), 2023) Çelebi, Hakan; Bahadır, Tolga; Şimşek, İsmail
Globally, the increase in population density, various epidemics (COVID-19, SARS, MERS, etc.), climate change, global warming, and the reduction of arable land have caused damage to the ecosystem. Quality soil is the most important factor that has a direct impact on safe food and a clean environment. Different pollutant loads, microbiological activities, climatic and topographic conditions, and current land use can change the properties of the soil. In recent years, fertile agricultural lands have been used in the construction industry. This situation explains the inadequacy between population growth and food supply. Both polluting parameters and non-purpose uses negatively affect soil quality, and alternative solutions are sought for this. One of these solutions is the application of various additives to the soil. Among these substances, biochar is a widely used additive in agricultural production, soil quality improvement, and pollutant treatment in water and soil environments. It is a carbon-rich product formed by the pyrolysis method of biochar, food, and agricultural wastes in an oxygen-free environment at ≥250 °C. In this study, current research is examined to explain the interaction of soil quality with biochar. The biochar materials used, the production conditions, and the three-step reaction in the soil were examined. This study summarizes the recent developments in the soil quality of biochar with a porous structure and high specific surface area.
