Master's Thesis Research Published in a Q2 Journal

The article entitled “A Novel Ketchup Formulation Enriched With Concentrated Shalgam Juice (Fermented Black Carrot Beverage): Enhanced Sensory Quality and Bioactive Content Without Compromising Color or Textural Quality,” co-authored by Research Assistant Batuhan GÜRS from the Department of Gastronomy and Culinary Arts, Faculty of Tourism, Antalya Bilim University, Ahmet EMİRMUSTAFAOĞLU, and Derya ATALAY, has been published in the internationally recognized Q2-ranked Journal of Food Science.

Derived from a master's thesis completed at Bolu Abant İzzet Baysal University, the study explores the use of traditional shalgam juice in ketchup formulations and its contribution to product quality.

We extend our appreciation to the thesis supervisors for their valuable academic guidance and contributions, and congratulate the researchers on their achievement.