Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite

Rabia Talay, (Bayburt Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Bayburt, Türkiye)
Ümmügülsüm Erdoğan (Bayburt Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Bayburt, Türkiye)
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
3 0
Yıl: 2019 Cilt: 7 Sayı: 5 Sayfa Aralığı: 774 - 782 Metin Dili: Türkçe DOI: 10.24925/turjaf.v7i5.774-782.2426 İndeks Tarihi: 28-08-2020

Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite

Öz:
İnsanoğlu yaşamını devam ettirmek için hava ve suya ihtiyaç duyduğu oranda gıdaya da ihtiyaçduymaktadır. Bu ihtiyacını doğal tarım yöntemi ile karşılayan toplumlar zamanla dünya nüfusununartması ve buna paralel olarak gıda ihtiyacının da arttığı gerekçesiyle yüksek verim sağlayankonvansiyonel tarım yöntemine geçmiştir. Çeşitli riskler (kimyasal ilaçlar, kimyasal gübreler vb.)taşıyan bu yöntem bilim insanları arasında farklı görüşlerin ortaya çıkmasına sebep olmuştur. Bunedenle konvansiyonel tarıma alternatif bir yöntem olarak organik tarım ortaya çıkmıştır.Günümüzde tüketicilerin de bilinçlenmeye başlaması ile birlikte tüketiciler gıdaları sağlık açısındansorgulamaya başlamışlardır. Bu anlamda gıdanın besin kalitesi ve duyusal kalitesi önem kazanmıştır.Bitkisel (meyve/sebze, tahıllar vb.) ve hayvansal (et, süt vb.) kaynaklı bütün gıdaların kalitesi tarımyönteminden etkilenmektedir. Bu çalışmada iki farklı tarım yönteminin gıdalar üzerinde oluşturduğuriskler ile gıdaların besinsel ve duyusal kalitesi üzerine etkileri hakkında bilgi verilecektir.
Anahtar Kelime:

Nutritional and Sensory Quality in Organic and Conventional Foods

Öz:
Mankind needs air and water to sustain life also needs food at the same rate. The societies that met this need by natural farming method have changed to the conventional farming method which provides high productivity due to the increase in the world population and parallel to the increase in food need. This method, which carries various risks (synthetic pesticides, chemical fertilizers, etc.), has caused different views among scientists. Some scientists argue that conventional agriculture is risky. Therefore, organic agriculture emerged as an alternative to conventional agriculture. With the awareness of consumers nowadays consumers began to question food for the health. In this sense, food quality and sensory quality of food have gained importance. The quality of all foods from herbal (fruits/vegetables, cereals etc.) and animal (meat, milk etc.) origin is affected by the agricultural method. In this study, the effects of two different agricultural methods on foods and their effects on nutritional and sensory quality will be given.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA TALAY R, Erdogan U (2019). Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. , 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
Chicago TALAY Rabia,Erdogan Ummugulsum Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. (2019): 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
MLA TALAY Rabia,Erdogan Ummugulsum Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. , 2019, ss.774 - 782. 10.24925/turjaf.v7i5.774-782.2426
AMA TALAY R,Erdogan U Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. . 2019; 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
Vancouver TALAY R,Erdogan U Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. . 2019; 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
IEEE TALAY R,Erdogan U "Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite." , ss.774 - 782, 2019. 10.24925/turjaf.v7i5.774-782.2426
ISNAD TALAY, Rabia - Erdogan, Ummugulsum. "Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite". (2019), 774-782. https://doi.org/10.24925/turjaf.v7i5.774-782.2426
APA TALAY R, Erdogan U (2019). Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 7(5), 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
Chicago TALAY Rabia,Erdogan Ummugulsum Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 7, no.5 (2019): 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
MLA TALAY Rabia,Erdogan Ummugulsum Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.7, no.5, 2019, ss.774 - 782. 10.24925/turjaf.v7i5.774-782.2426
AMA TALAY R,Erdogan U Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2019; 7(5): 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
Vancouver TALAY R,Erdogan U Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2019; 7(5): 774 - 782. 10.24925/turjaf.v7i5.774-782.2426
IEEE TALAY R,Erdogan U "Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 7, ss.774 - 782, 2019. 10.24925/turjaf.v7i5.774-782.2426
ISNAD TALAY, Rabia - Erdogan, Ummugulsum. "Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 7/5 (2019), 774-782. https://doi.org/10.24925/turjaf.v7i5.774-782.2426
Sayfa Oluşturulma Tarihi
17-04-2024 15:25

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