Resmî Gazete Tarihi: 03.04.2017 Resmî Gazete Sayısı: 30027 Mükerrer Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı; gıda katkı maddelerinin spesifikasyonlarını belirlemektir. Kapsam MADDE 2 – (1) Bu Yönetmelik, 30/6/2013 tarihli ve 28693 sayılı Resmî Gazete’de yayımlanan Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliğinin EK-II ve EK-III’ünde belirtilen gıda katkı maddelerinin spesifikasyonlarını kapsar. Dayanak MADDE 3…
TÜRK GIDA KODEKSİ GIDA İLE TEMAS EDEN MADDE VE MALZEMELERE DAİR YÖNETMELİK
Resmî Gazete Tarihi: 05.04.2018 Resmî Gazete Sayısı: 30382 BİRİNCİ BÖLÜM Amaç, Kapsam, Dayanak ve Tanımlar Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı, gıda ile doğrudan ya da dolaylı olarak temas eden veya temas etmesi beklenen madde ve malzemelerin; insan sağlığının yüksek seviyede korunmasının sağlanması ve tüketici çıkarının korunması da dikkate alınarak, üretim, işleme ve…
Sausage Production
During the searches, it was determined that the shelf life of the salt pressed meat was longer. It has been discovered that salt can benefit from spices after it has been found to extend the shelf life of meat. With this discovery, consumption of delicatessen products such as sausage and pastrami started. One of the…
Tulum Cheese Production
Tulum cheese production is made in two types, dry and pickled, which differ greatly from each other in terms of production technique and appearance. Although pickled production is generally seen in the Aegean region, dry type tulum cheese is mainly produced in other regions.Tulum cheese is traditionally made from skimmed sheep’s milk; From time to…
Eine unglaubliche Kurzgeschichte: “Das Portal in der Tiefe”
My friend’s book 🙂 Buchempfehlung: “Das Portal in der Tiefe Er war hochbegabt, reich und hatte drei Universitätsabschlüsse, doch einen wirklichen Sinn fand er nicht in seinem Leben. Auf merkwürdige und mysteriöse Weise kam er an Informationen, die sein Leben auf den Kopf stellen würden. Die Entscheidung, dieses kurze Ereignis auf seine Wahrheit zu überprüfen,…
What is FSTDESK?
FSTDESK is a discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is an UNIQUE platform, there is no similar one in the world. It has more than 4000 members around the world. All members are food professionals as food engineers, food scientists etc. It is totally FREE. Would you like to join us…
Oxygen Scavengers: An Approach on Food Preservation
Many foods are very sensitive for oxygen, which is responsible for the deterioration of many products either directly or indirectly. In fact, in many cases food deterioration is caused by oxidation reactions or by the presence of spoilage aerobic microorganisms. Therefore, in order to preserve these products, oxygen is often excluded. Oxygen (O2) presence…
Water Quality Parameters
Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearly every day. So, air and water can potentially become polluted everywhere. Little is known about changes in pollution rates. The increase in water-related diseases provides a real assessment of the degree of pollution in the environment. This…