Research Article
BibTex RIS Cite

MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ

Year 2017, Volume: 42 Issue: 4, 422 - 430, 13.05.2017

Abstract

Bu çalışmada, mahlep püresi farklı sıcaklıklarda
kızılötesi ışınım ile kurutularak toplam antosiyanin, toplam fenolik madde ve
antioksidan kapasitenin kuruma işlemi sırasında değişim kinetiği
belirlenmiştir. Toplam antosiyanin,
fenolik madde ve antioksidan kapasite için birinci derece reaksiyon kinetiği
oluşturularak reaksiyon hız sabitleri (k, dak-1) 50-90°C sıcaklık aralığında belirlenmiş,
yarı ömür süreleri (t1/2) ve aktivasyon enerjileri (Ea)
hesaplanmıştır. Ayrıca farklı koşullarda kurutulan örneklerin renk değişimleri
belirlenerek toplam antosiyanin, fenolik madde ve antioksidan kapasitedeki
değişim ile ilişkilendirilmiştir. Elde edilen verilere göre toplam antosiyanin, fenolik madde ve
antioksidan kapasite için hız sabitleri sırasıyla 0.003-0.021, 0.001-0.006 ve
0.0009-0.005 dak-1 aralığında hesaplanmıştır. Toplam antosiyanin
parçalanma reaksiyonlarının yarı ömür sürelerinin, fenolik madde ve antioksidan
kapasite yarı ömür sürelerinden daha düşük olduğu belirlenmiştir. Aktivasyon
enerjileri ise toplam antosiyanin, fenolik madde ve antioksidan kapasite için
sırasıyla 48.46, 41.86 ve 37.42 kJ/mol olarak tespit edilmiştir. 

References

  • Ahmed, J., Shivhare, U.S., Raghavan, G.S.V. (2004). Thermal degradation kinetics of anthocyanin and visual colour of plum puree. Eur Food Res Technol, 218(6): 525-528.
  • Darıcı, M., Çelik, Z.D., Cabaroğlu, T. (2016). Mahlep şarabının aroma maddelerinin belirlenmesi. GIDA, 41(2): 107-113.
  • Deepa, N., Kaur, C., George, B., Singh, B., Kapoor, H.C. (2007). Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT-Food Sci Technol, 40(1): 121-129.
  • Dewanto, V., Wu, X., Adom, K.K., Liu, R.H. (2002a). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem, 50(10): 3010-3014.
  • Dewanto, V., Wu, X., Liu, R.H. (2002b). Processed sweet corn has higher antioxidant activity. J Agr Food Chem, 50(17): 4959-4964.
  • Garau, M.C., Simal, S., Rossello, C., Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem, 104(3): 1014-1024.
  • Gerardi, C., Frassinetti, S., Caltavuturo, L., Leone, A., Lecci, R., Calabris, N., Carluccio, M.A., Blando, F., Mita, G. (2016). Anti-proliferative, anti-inflammatory and anti-mutagenic activities of a Prunus mahaleb L. anthocyanin-rich fruit extract. J Funct Foods, 27: 537-548.
  • Giusti, M.M., Wrolstad, R.E. (2000). Characterization and measurement with UV-visible spectroscopy. In: Current Protocols in Food Analytical Chemistry, S. King (Chief ed.), Unit F2. 2, Ch. 2. Stockton Press, New York, pp. 1-14.
  • Henríquez, C., Córdova, A., Almonacid, S., Saavedra, J. (2014). Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. J Food Eng, 143: 146-153.
  • Isleroglu, H., Kemerli, T., Sakin‐Yılmazer, M., Güven, G., Özdestan, Ö., Üren A, Kaymak‐Ertekin, F. (2012). Effect of steam baking on acrylamide formation and browning kinetics of cookies. J Food Sci, 77(10): 257-263.
  • Kechinski, C.P., Guimarães, P.V.R., Noreña, C.P.Z., Tessaro, I.C., Marczak, L.D.F. (2010). Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. J Food Sci, 75(2): 173-176.
  • Kırca, A., Cemeroğlu, B. (2003). Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem, 81(4): 583-587.
  • Natella, F., Belelli, F., Ramberti, A., Scaccini, C. (2010). Microwave and traditional cooking methods: effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables. J Food Biochem, 34(4): 796-810.
  • Nayak, B., Berrios, J.D.J., Powers, J.R., Tang, J. (2011a). Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity. J Agr Food Chem, 59(20): 11040-11049.
  • Nayak, B., Liu, R.H., Berrios, J.D.J., Tang, J., Derito, C. (2011b). Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. J Agr Food Chem, 59(15): 8233-8243.
  • Nayak, B., Liu, R.H., Tang, J. (2015). Effect of processing on phenolic antioxidants of fruits, vegetables, and grains -a review. Crit Rev Food Sci Nutr, 55(7): 887-918
  • Nicoli, M.C., Anese, M., Parpinel, M. (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Tech, 10(3): 94-100.
  • Nowak, D., Lewicki, P.P. (2004). Infrared drying of apple slices. Innov Food Sci Emerg, 5(3): 353-360.
  • Orrego, C.E., Salgado, N., Botero, C.A. (2014). Developments and trends in fruit bar production and characterization. Crit Rev Food Sci Nutr, 54(1): 84-97.
  • Özbey, A., Öncül, N., Yıldırım, Z., Yıldırım, M. (2011). Mahlep ve mahlep ürünleri. JAFAG, 28(2): 153-158.
  • Özkoç, S. (2010). Kızılötesi ve kızılötesi-kombinasyon ısıtma teknolojilerinin gıda işleme uygulamalarında kullanımı. GIDA, 35(3): 211-218.
  • Özturk, I., Karaman, S., Baslar, M., Çam, M., Çalışkan, O., Sağdıç, O., Yalçın, H. (2014). Aroma, sugar and anthocyanin profile of fruit and seed of mahlab (Prunus mahaleb L.): Optimization of bioactive compounds extraction by simplex lattice mixture design. Food Anal Method, 7(4): 761-773.
  • Pawar, S.B., Pratape, V.M. (2015). Fundamentals of infrared heating and its application in drying of food materials: a review. J Food Process Eng, 40(1): 1-15.
  • Piga, A., Del Caro, A., Corda, G. (2003). From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. J Agr Food Chem, 51(12): 3675-3681.
  • Reyes, L.F., Cisneros-Zevallos, L. (2007). Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chem, 100(3): 885-894.
  • Riadh, M.H., Ahmad, S.A.B., Marhaban, M.H., Soh A.C. (2015). Infrared heating in food drying: an overview. Drying Technol, 33(3): 322-335.
  • Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., Toledo, L., Enrione, J., Galvez, L. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. J Food Eng, 198: 81-90.
  • Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H., Syamaladevi, R.M., Mohekar, P.R. (2010). Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. J Agr Food Chem, 90(5): 769-778.
  • Sadilova, E., Carle, R., Stintzing, F.C. (2007). Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol Nutr Food Res, 51(12): 1461-1471.
  • Seeram, N.P., Lee, R., Scheuller, H.S., Heber, D. (2006). Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy. Food Chem, 97(1): 1-11.
  • Tsuda, T. (2012). Dietary anthocyanin‐rich plants: biochemical basis and recent progress in health benefits studies. Mol Nutr Food Res, 56(1): 159-170.
  • Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martínez-Monzó, J., García-Segovia, P., Lemus-Mondaca, R., Di Scala, K. (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem, 132(1): 51-59.
  • Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem, 117(4): 647-653.
  • Vijayanand, P., Yadav, A.R., Balasubramanyam, N., Narasimham, P. (2000). Storage stability of guava fruit bar prepared using a new process. LWT-Food Sci Technol, 33(2): 132-137.
  • Wallace, T.C. (2011). Anthocyanins in cardiovascular disease. Adv Nutr, 2(1): 1-7.
  • Wang, W.D., Xu, S.Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng, 82(3): 271-275.
  • Wu, X., Gu, L., Prior, R.L., McKay, S. (2004). Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J Agr Food Chem, 52(26): 7846-7856.
  • Zhou, L., Cao, Z., Bi, J., Yi, J., Chen, Q., Wu, X., Zhou, M. (2016). Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Int J Food Sci Tech, 51(4): 842-853.

KINETICS OF ANTHOCYANINS, PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY CHANGES OF MAHALEB PUREE IN INFRARED DRYING PROCESS

Year 2017, Volume: 42 Issue: 4, 422 - 430, 13.05.2017

Abstract

In this study, the kinetics of total anthocyanins, total phenolic
compounds and antioxidant capacity changes in mahaleb puree were determined
during an infrared drying process at different temperatures. Reaction rate
constants, half-life times (t1/2) and activation energies
(Ea) for total anthocyanins,
phenolic compounds and antioxidant capacity were calculated using first order
reaction kinetics at 50-90°C. Additionally, color changes of the samples dried
at different conditions were determined and correlated with the total
anthocyanins, phenolic compounds and antioxidant capacity changes. According to
the results,
the reaction rate constants (k, min-1)
for
total
anthocyanins, phenolic compounds and antioxidant capacity

were calculated in the range of 0.003-0.021, 0.001-0.006 and 0.0009-0.005 min-1,
respectively. It was observed that the half-life times of anthocyanin
degradation reactions were lower than that of the
phenolic compounds and antioxidant
capacity
. Activation energies for the total anthocyanins, phenolic
compounds and antioxidant capacity
were determined as 48.46,
41.86 and 37.42 kJ/mol, respectively.

References

  • Ahmed, J., Shivhare, U.S., Raghavan, G.S.V. (2004). Thermal degradation kinetics of anthocyanin and visual colour of plum puree. Eur Food Res Technol, 218(6): 525-528.
  • Darıcı, M., Çelik, Z.D., Cabaroğlu, T. (2016). Mahlep şarabının aroma maddelerinin belirlenmesi. GIDA, 41(2): 107-113.
  • Deepa, N., Kaur, C., George, B., Singh, B., Kapoor, H.C. (2007). Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT-Food Sci Technol, 40(1): 121-129.
  • Dewanto, V., Wu, X., Adom, K.K., Liu, R.H. (2002a). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem, 50(10): 3010-3014.
  • Dewanto, V., Wu, X., Liu, R.H. (2002b). Processed sweet corn has higher antioxidant activity. J Agr Food Chem, 50(17): 4959-4964.
  • Garau, M.C., Simal, S., Rossello, C., Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem, 104(3): 1014-1024.
  • Gerardi, C., Frassinetti, S., Caltavuturo, L., Leone, A., Lecci, R., Calabris, N., Carluccio, M.A., Blando, F., Mita, G. (2016). Anti-proliferative, anti-inflammatory and anti-mutagenic activities of a Prunus mahaleb L. anthocyanin-rich fruit extract. J Funct Foods, 27: 537-548.
  • Giusti, M.M., Wrolstad, R.E. (2000). Characterization and measurement with UV-visible spectroscopy. In: Current Protocols in Food Analytical Chemistry, S. King (Chief ed.), Unit F2. 2, Ch. 2. Stockton Press, New York, pp. 1-14.
  • Henríquez, C., Córdova, A., Almonacid, S., Saavedra, J. (2014). Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. J Food Eng, 143: 146-153.
  • Isleroglu, H., Kemerli, T., Sakin‐Yılmazer, M., Güven, G., Özdestan, Ö., Üren A, Kaymak‐Ertekin, F. (2012). Effect of steam baking on acrylamide formation and browning kinetics of cookies. J Food Sci, 77(10): 257-263.
  • Kechinski, C.P., Guimarães, P.V.R., Noreña, C.P.Z., Tessaro, I.C., Marczak, L.D.F. (2010). Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. J Food Sci, 75(2): 173-176.
  • Kırca, A., Cemeroğlu, B. (2003). Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem, 81(4): 583-587.
  • Natella, F., Belelli, F., Ramberti, A., Scaccini, C. (2010). Microwave and traditional cooking methods: effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables. J Food Biochem, 34(4): 796-810.
  • Nayak, B., Berrios, J.D.J., Powers, J.R., Tang, J. (2011a). Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity. J Agr Food Chem, 59(20): 11040-11049.
  • Nayak, B., Liu, R.H., Berrios, J.D.J., Tang, J., Derito, C. (2011b). Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. J Agr Food Chem, 59(15): 8233-8243.
  • Nayak, B., Liu, R.H., Tang, J. (2015). Effect of processing on phenolic antioxidants of fruits, vegetables, and grains -a review. Crit Rev Food Sci Nutr, 55(7): 887-918
  • Nicoli, M.C., Anese, M., Parpinel, M. (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Tech, 10(3): 94-100.
  • Nowak, D., Lewicki, P.P. (2004). Infrared drying of apple slices. Innov Food Sci Emerg, 5(3): 353-360.
  • Orrego, C.E., Salgado, N., Botero, C.A. (2014). Developments and trends in fruit bar production and characterization. Crit Rev Food Sci Nutr, 54(1): 84-97.
  • Özbey, A., Öncül, N., Yıldırım, Z., Yıldırım, M. (2011). Mahlep ve mahlep ürünleri. JAFAG, 28(2): 153-158.
  • Özkoç, S. (2010). Kızılötesi ve kızılötesi-kombinasyon ısıtma teknolojilerinin gıda işleme uygulamalarında kullanımı. GIDA, 35(3): 211-218.
  • Özturk, I., Karaman, S., Baslar, M., Çam, M., Çalışkan, O., Sağdıç, O., Yalçın, H. (2014). Aroma, sugar and anthocyanin profile of fruit and seed of mahlab (Prunus mahaleb L.): Optimization of bioactive compounds extraction by simplex lattice mixture design. Food Anal Method, 7(4): 761-773.
  • Pawar, S.B., Pratape, V.M. (2015). Fundamentals of infrared heating and its application in drying of food materials: a review. J Food Process Eng, 40(1): 1-15.
  • Piga, A., Del Caro, A., Corda, G. (2003). From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. J Agr Food Chem, 51(12): 3675-3681.
  • Reyes, L.F., Cisneros-Zevallos, L. (2007). Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chem, 100(3): 885-894.
  • Riadh, M.H., Ahmad, S.A.B., Marhaban, M.H., Soh A.C. (2015). Infrared heating in food drying: an overview. Drying Technol, 33(3): 322-335.
  • Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., Toledo, L., Enrione, J., Galvez, L. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. J Food Eng, 198: 81-90.
  • Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H., Syamaladevi, R.M., Mohekar, P.R. (2010). Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. J Agr Food Chem, 90(5): 769-778.
  • Sadilova, E., Carle, R., Stintzing, F.C. (2007). Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol Nutr Food Res, 51(12): 1461-1471.
  • Seeram, N.P., Lee, R., Scheuller, H.S., Heber, D. (2006). Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy. Food Chem, 97(1): 1-11.
  • Tsuda, T. (2012). Dietary anthocyanin‐rich plants: biochemical basis and recent progress in health benefits studies. Mol Nutr Food Res, 56(1): 159-170.
  • Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martínez-Monzó, J., García-Segovia, P., Lemus-Mondaca, R., Di Scala, K. (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem, 132(1): 51-59.
  • Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem, 117(4): 647-653.
  • Vijayanand, P., Yadav, A.R., Balasubramanyam, N., Narasimham, P. (2000). Storage stability of guava fruit bar prepared using a new process. LWT-Food Sci Technol, 33(2): 132-137.
  • Wallace, T.C. (2011). Anthocyanins in cardiovascular disease. Adv Nutr, 2(1): 1-7.
  • Wang, W.D., Xu, S.Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng, 82(3): 271-275.
  • Wu, X., Gu, L., Prior, R.L., McKay, S. (2004). Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J Agr Food Chem, 52(26): 7846-7856.
  • Zhou, L., Cao, Z., Bi, J., Yi, J., Chen, Q., Wu, X., Zhou, M. (2016). Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Int J Food Sci Tech, 51(4): 842-853.
There are 38 citations in total.

Details

Other ID GD17034
Journal Section Articles
Authors

İzzet Türker This is me

Hilal İşleroğlu

Publication Date May 13, 2017
Published in Issue Year 2017 Volume: 42 Issue: 4

Cite

APA Türker, İ., & İşleroğlu, H. (2017). MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ. Gıda, 42(4), 422-430.
AMA Türker İ, İşleroğlu H. MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ. The Journal of Food. August 2017;42(4):422-430.
Chicago Türker, İzzet, and Hilal İşleroğlu. “MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ”. Gıda 42, no. 4 (August 2017): 422-30.
EndNote Türker İ, İşleroğlu H (August 1, 2017) MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ. Gıda 42 4 422–430.
IEEE İ. Türker and H. İşleroğlu, “MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ”, The Journal of Food, vol. 42, no. 4, pp. 422–430, 2017.
ISNAD Türker, İzzet - İşleroğlu, Hilal. “MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ”. Gıda 42/4 (August 2017), 422-430.
JAMA Türker İ, İşleroğlu H. MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ. The Journal of Food. 2017;42:422–430.
MLA Türker, İzzet and Hilal İşleroğlu. “MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ”. Gıda, vol. 42, no. 4, 2017, pp. 422-30.
Vancouver Türker İ, İşleroğlu H. MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ. The Journal of Food. 2017;42(4):422-30.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/