Gıda Gerçekliği ve Kontrol Yöntemleri

Gıda gerçekliği tüketicinin korunması ve adil rekabetin sürdürülmesi açısından oldukça önemlidir. Bu kavram kısaca, bir gıdanın kendisine özgü özellikleri taşıyıp taşımadığını tanımlamaktadır. Bu özellikler gıdanın kökeni (bölge, çeşit vb.), üretim yöntemi veya gıdanın bileşimi (taklit, tağşiş vb.) ile ilişkili olabilmektedir. Gıda gerçekliğinin sağlanması için öncelikle kontrol kriterlerinin ve geçerli analiz yöntemlerinin tanımlanması gereklidir. Ayrıca hile tekniğindeki gelişmelere bağlı olarak kontrol yöntemlerinin de zamanla geliştirilmesi zorunludur. Bu derleme, gıda gerçekliğinin kontrolü için kullanılan başlıca analiz tekniklerine (spektrofotometrik, elektroforetik, elektronik, DNA temelli, immünolojik) ve uygulama alanlarına odaklanmaktadır.

Food Authenticity and Control Methods (Turkish with English Abstract)

Food authenticity is a subject that is important not only for consumer protection, but also for maintaining fair competition. This term defines whether a food carries its own characteristics or not. These characteristics can be associated with the origin of the food (region, varieties etc.), production method or composition of the food (adulteration, fraudulent etc.). In order to ensure the food authenticity, identification of control criteria and validated analytical methods are required primarily. Moreover new applications in the field of food authenticity must be developed depending on the improvements in the technique of adulteration. This review focuses on the basic analytical methods used for food authenticity control (spectrophotometric, electrophoretic, electronic, DNA-based, immunological) and its application areas.

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Şekil 1. p-Nitrofenil propiyonat substratının hidrolizi ile p-nitrofenol (pKa 7.2) ve propiyonik asit oluflumu.

Figure 1. Hydrolysis of p-nitrophenyl propionate to p-nitrophenol (pKa 7.2) ve propionic acid.

Kaynak Göster

Bibtex @ { gida92925, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2014}, volume = {39}, pages = {315 - 322}, doi = {10.15237/gida.GD14017}, title = {Gıda Gerçekliği ve Kontrol Yöntemleri}, key = {cite}, author = {Yeşi̇lören, Gülen and Ekşi̇ , Aziz} }
APA Yeşi̇lören, G , Ekşi̇ , A . (2014). Gıda Gerçekliği ve Kontrol Yöntemleri . Gıda , 39 (5) , 315-322 . DOI: 10.15237/gida.GD14017
MLA Yeşi̇lören, G , Ekşi̇ , A . "Gıda Gerçekliği ve Kontrol Yöntemleri" . Gıda 39 (2014 ): 315-322 <
Chicago Yeşi̇lören, G , Ekşi̇ , A . "Gıda Gerçekliği ve Kontrol Yöntemleri". Gıda 39 (2014 ): 315-322
RIS TY - JOUR T1 - Gıda Gerçekliği ve Kontrol Yöntemleri AU - Gülen Yeşi̇lören , Aziz Ekşi̇  Y1 - 2014 PY - 2014 N1 - doi: 10.15237/gida.GD14017 DO - 10.15237/gida.GD14017 T2 - Gıda JF - Journal JO - JOR SP - 315 EP - 322 VL - 39 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD14017 UR - Y2 - 2020 ER -
EndNote %0 Gıda Gıda Gerçekliği ve Kontrol Yöntemleri %A Gülen Yeşi̇lören , Aziz Ekşi̇  %T Gıda Gerçekliği ve Kontrol Yöntemleri %D 2014 %J Gıda %P 1300-3070-1309-6273 %V 39 %N 5 %R doi: 10.15237/gida.GD14017 %U 10.15237/gida.GD14017
ISNAD Yeşi̇lören, Gülen , Ekşi̇ , Aziz . "Gıda Gerçekliği ve Kontrol Yöntemleri". Gıda 39 / 5 (Ekim 2014): 315-322 .
AMA Yeşi̇lören G , Ekşi̇  A . Gıda Gerçekliği ve Kontrol Yöntemleri. GIDA. 2014; 39(5): 315-322.
Vancouver Yeşi̇lören G , Ekşi̇  A . Gıda Gerçekliği ve Kontrol Yöntemleri. Gıda. 2014; 39(5): 315-322.