BIOACTIVE COMPONENTS AND BIOCHEMICAL PROPERTIES IN FOODS

CONTENTS

FATTY ACIDS IN FOODS AND THEIR BIOLOGICAL ACTIVITIES
MUHAMMED ENES YILMAZ
EBUBEKIR IZOL
FETHI AHMET ÖZDEMIR

AMINO ACID PROFILE AND BIOCHEMICAL PROPERTIES OF BEE PRODUCTS
EBUBEKIR IZOL
MUNIRE TURHAN

HARNESSING NATURE’S POWER FOR SAFER, FRESHER FOOD: PHYTOCHEMICALS IN FOOD PACKAGING
MUSTAFA ABDULLAH YILMAZ
OGUZ CAKIR

NUTRITIONAL AND HEALTH VALUE OF ESSENTIAL FATTY ACIDS
ADNAN AYNA

EFFECTS OF VARIOUS THYME SPECIES ON HUMAN HEALTH
ISMAIL YENER

BIOCHEMICAL PROPERTIES AND NUTRITIONAL IMPORTANCE OF SOME MEDICINAL AND AROMATIC PLANTS
OMER KILIC
TALIP SAHIN
ZEYNEP SAHAN

MAD HONEY: ITS HISTORICAL JOURNAY, ROLE IN NUTRITION, BENEFITS, RISKS, AND MODERN-DAY SIGNIFICANCE
EDA MEHTAP OZDEN

AN OVERVIEW OF FIXED OILS OF PLANT ORIGIN USED FOR MEDICAL PURPOSES
LEYLA GUVEN
ABDUL KAYUM IDDRISU
ESMA DOGAN

AN OVERVIEW OF NUTRITIONAL BIOCHEMISTRY AND THE IMPORTANCE OF PROBIOTICS
VEYSEL TAHIROĞLU

PHARMACOLOGICAL AND THERAPEUTIC POTENTIAL OF FUNCTIONAL FOODS RICH IN SECONDARY METABOLITES
HASAN KARAGECILI
ILHAMI GULCIN

PROBIOTIC GRAIN-BASED FUNTIONAL FOODS AND THEIR NUTRITIONAL SIGNIFICIANCE
FATMA BURCU KARAKOC
MINE ASLAN
NILGUN ERTAS

PHENOLIC COMPOUNDS AND NATURAL COLORING AGENTS
FILIZ U.AN TURKMEN
UFUK BILAL KILBAS

ADDITIVES AND RESIDUES IN FOODS
METIN GURCAY

FACTORS LIMITING WHEAT YIELD
GULAY ZULKADIR

NUTRITION PRINCIPLES IN TIBB-I NABAVI
MEHMET EMIN KURT