Seydi Yıkmış

Seydi Yıkmış was born in 1982 in Adıyaman. In 2005, he graduated from Inönü University, Faculty of Engineering, Department of Food Engineering. In 2013, he graduated from Süleyman Demirel University, Institute of Science, Department of Food Engineering. In 2018, he finished his PhD education at Istanbul University, Institute of Health Sciences, Department of Food Hygiene and Technology. He is still working as a Assoc. Prof. Dr. in Department of Food Technology of Namık Kemal University.

Publications

The Use of Augmented Reality in the Food Industry: Enhancing the Dining Experience
The Use of Augmented Reality in the Food Industry: Enhancing the Dining Experience
Melike İmre, Seydi Yıkmış. © 2023. 21 pages.
In this chapter, augmented reality (AR) and its use in the food industry are evaluated under important headings. AR applications that aim to improve the customer or user...
Importance of Mediterranean Nutrition in Tourism Businesses and Current Approaches
Importance of Mediterranean Nutrition in Tourism Businesses and Current Approaches
Seydi Yıkmış, Aysen Coban Dincsoy, Melikenur Türkol, Vahide Gizem Aydın. © 2022. 19 pages.
Eating as a social entertainment causes dynamism in tourism destinations. New diet tendencies in healthy food production act as a bridge between life science and the tourism...
Nutritional Benefits of Selected Plant-Based Proteins as Meat Alternatives
Nutritional Benefits of Selected Plant-Based Proteins as Meat Alternatives
Seydi Yıkmış, Ramazan Mert Atan, Nursena Kağan, Levent Gülüm, Harun Aksu, Mehmet Alpaslan. © 2021. 22 pages.
Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form...
Nutritional Benefits of Selected Plant-Based Proteins as Meat Alternatives
Nutritional Benefits of Selected Plant-Based Proteins as Meat Alternatives
Seydi Yıkmış, Ramazan Mert Atan, Nursena Kağan, Levent Gülüm, Harun Aksu, Mehmet Alpaslan. © 2019. 22 pages.
Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form...
Uses of Non-Thermal Treatment Technologies in Liquid Foodstuff
Uses of Non-Thermal Treatment Technologies in Liquid Foodstuff
Seydi Yıkmış. © 2019. 14 pages.
Heat treatments are the most basic methods used to provide microbiological and enzymatic inactivation of food. However, the applied high temperature affects important parameters...