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dc.contributor.authorBilgin, Duygu Gizem
dc.contributor.authorÖzhanlı, Hazal
dc.contributor.authorMutlu, Ceren
dc.contributor.authorErbaş, Mustafa
dc.date.accessioned2023-12-29T11:49:41Z
dc.date.available2023-12-29T11:49:41Z
dc.date.issued2022en_US
dc.identifier.issn1336-8672 / 1338-4260
dc.identifier.urihttps://hdl.handle.net/20.500.12462/13712
dc.descriptionMutlu, Ceren (Balikesir Author)en_US
dc.description.abstractMany regions of the world still suffer from food insecurity, undernourishment and hunger problems. These problems are basically caused by a changing climate, natural disasters, depletion of natural resources, rapid population growth, lack of knowledge, conflicts and wars. Governments and United Nations institutions aim to prevent undernourishment and hunger by direct transportation of adequate, safe and nutritional foods via food aid. Tarhana food could be an alternative idea for providing food aid with mixed food materials obtained from various sources, such as animal and vegetal, instead of a single type of food, including a single source such as grain or milk. In this way, they can help to solve nutritional problems of people suffering from hunger and nutritional deficiencies. Tarhana is a traditional, nutritious, easy-to-prepare and digestible mixed food material obtained by fermenting cereals and dairy products with some vegetables and spices. The inclusion of tarhana to food aid packages can be a solution to hunger and nutritional deficiency problems and it can also be a transition point of passing to solid food. This review aimed to reveal some properties of tarhana and the idea of the inclusion of tarhana in food aid packages prepared for people suffering from undernourishment and hunger.en_US
dc.language.isoengen_US
dc.publisherVup Food Research Insten_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectHungeren_US
dc.subjectUndernourishmenten_US
dc.subjectMalnutritionen_US
dc.subjectFood Securityen_US
dc.subjectFood Aiden_US
dc.subjectTarhanaen_US
dc.titleTarhana as a food aid suggestion to the world food programen_US
dc.typeotheren_US
dc.relation.journalJournal of Food and Nutrition Researchen_US
dc.contributor.departmentMühendislik Fakültesien_US
dc.contributor.authorID0000-0003-4943-2798en_US
dc.contributor.authorID0000-0002-9485-2356en_US
dc.identifier.volume61en_US
dc.identifier.issue2en_US
dc.identifier.startpage107en_US
dc.identifier.endpage115en_US
dc.relation.publicationcategoryDiğeren_US


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