{"id":209463,"date":"2025-08-28T08:03:07","date_gmt":"2025-08-28T07:03:07","guid":{"rendered":"https:\/\/www.merieuxnutrisciences.com\/?page_id=209463"},"modified":"2025-08-28T08:03:07","modified_gmt":"2025-08-28T07:03:07","slug":"islenmis-gidalar","status":"publish","type":"page","link":"https:\/\/www.merieuxnutrisciences.com\/tr\/sektorler\/islenmis-gidalar\/","title":{"rendered":"\u0130\u015flenmi\u015f G\u0131dalar"},"content":{"rendered":"\n

G\u0131da i\u015fleme <\/strong>donmu\u015f, kurutulmu\u015f, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f, konserve edilmi\u015f, kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f veya tuz, \u015feker, ya\u011f ya da di\u011fer katk\u0131 maddeleri eklenmi\u015f gibi g\u0131day\u0131 do\u011fal halinden de\u011fi\u015ftiren herhangi bir i\u015flemi tan\u0131mlar.<\/span> Bunlar eski \u00e7a\u011flardan beri beslenmemizin bir par\u00e7as\u0131 olmu\u015ftur. G\u0131da teknolojisi insanl\u0131kla birlikte paralel olarak geli\u015fmi\u015ftir.<\/span><\/p>\n\n\n\n

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M\u00e9rieux NutriSciences, i\u015flenmi\u015f g\u0131dalar i\u00e7in test ve di\u011fer hizmet ihtiya\u00e7lar\u0131nda sanayiye yard\u0131mc\u0131 olabilir<\/h2>\n\n\n\n

Y\u0131llar i\u00e7inde, halk sa\u011fl\u0131\u011f\u0131 politikalar\u0131na rehberlik etmek amac\u0131yla g\u0131dalar\u0131 i\u015flenme derecelerine g\u00f6re s\u0131n\u0131fland\u0131rmak i\u00e7in farkl\u0131 sistemler ortaya \u00e7\u0131km\u0131\u015ft\u0131r. Bunlar aras\u0131nda IARC-EPIC sistemi (Avrupa d\u00fczeyinde), UNC sistemleri (ABD), NIPH sistemi (Meksika), IFPRI sistemi (Guatemala), NOVA sistemi (Brezilya) ve SIGA sistemi (Fransa) yer almaktad\u0131r. <\/p>\n\n\n\n

Monteiro ve \u00e7al\u0131\u015fma arkada\u015flar\u0131 taraf\u0131ndan geli\u015ftirilen NOVA <\/strong>sistemi, ara\u015ft\u0131rma ve politikada en yayg\u0131n kullan\u0131lan sistem haline gelmi\u015ftir. Bu sistem, g\u0131dalar\u0131 d\u00f6rt kategoriye ay\u0131rmaktad\u0131r: <\/p>\n\n\n\n

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  1. i\u015flenmemi\u015f ve minimum d\u00fczeyde i\u015flenmi\u015f g\u0131dalar<\/strong>: yeni maddeler eklenmeden raf \u00f6mr\u00fcn\u00fc, g\u00fcvenli\u011fi veya lezzeti art\u0131rmak i\u00e7in de\u011fi\u015ftirilmi\u015f yenilebilir b\u00fct\u00fcn g\u0131da par\u00e7alar\u0131 (\u00f6rn. \u00f6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131llar, etler, yumurtalar, s\u00fct, sebzeler, kuruyemi\u015fler ve tohumlar); <\/li>\n
  2. i\u015flenmi\u015f mutfak bile\u015fenleri<\/strong>: g\u0131da haz\u0131rl\u0131\u011f\u0131nda kullan\u0131lmak \u00fczere do\u011fadan elde edilen ya da \u00e7\u0131kar\u0131lan maddeler (\u00f6rn. bitkisel ya\u011flar, sirke, tereya\u011f\u0131, \u015feker ve tuz); <\/li>\n
  3. i\u015flenmi\u015f g\u0131dalar<\/strong>: mutfak bile\u015fenleri ile i\u015flenmemi\u015f veya minimum i\u015flenmi\u015f g\u0131dalar\u0131n birle\u015fimi (\u00f6rn. konserve bal\u0131k, peynir, geleneksel ekmekler, \u015fark\u00fcteri \u00fcr\u00fcnleri); <\/li>\n
  4. Ultra-i\u015flenmi\u015f g\u0131dalar (UIG)<\/strong>: genellikle bir dizi end\u00fcstriyel i\u015flemle, g\u0131dalardan elde edilen maddelerle kozmetik katk\u0131 maddelerinin birle\u015ftirilmesiyle haz\u0131rlanm\u0131\u015f, t\u00fcketime veya \u0131s\u0131tmaya haz\u0131r form\u00fclasyonlar (\u00f6rn. gazl\u0131 i\u00e7ecekler, \u015fekerlemeler, tuzlu at\u0131\u015ft\u0131rmal\u0131klar, bir\u00e7ok paketli ekmek ve bisk\u00fcvi).<\/li>\n<\/ol>\n\n\n\n

    Beslenme uzmanlar\u0131 ve bilim camias\u0131n\u0131n bir k\u0131sm\u0131, NOVA\u2019n\u0131n yan\u0131 s\u0131ra benzer sistemlerin, daha az i\u015flenmi\u015f g\u0131dalara besinsel \u00fcst\u00fcnl\u00fck atfetmesini a\u015f\u0131r\u0131 derecede basitle\u015ftirilmi\u015f bulmu\u015f ve g\u00fc\u00e7l\u00fc bilimsel kan\u0131tlarla desteklenmedi\u011fini ifade etmi\u015ftir.<\/p>\n\n\n\n

    Bu s\u0131n\u0131rlamalar g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda, bu yakla\u015f\u0131mlara dayal\u0131 ulusal d\u00fczenlemeler ve politikalar ger\u00e7ekte beslenme ve sa\u011fl\u0131k \u00fczerinde olumsuz etkilere yol a\u00e7abilir ve t\u00fcketicileri g\u0131da se\u00e7imleri konusunda yan\u0131ltabilir.<\/p>\n\n\n\n

    Bu t\u00fcr g\u0131dalarda bile\u015fimin ve tehlikelerin kimyasal analizi, en iyi form\u00fclasyonlar\u0131n se\u00e7ilmesi, sa\u011fl\u0131k ve beslenme iddialar\u0131n\u0131n desteklenmesi ve alerjen uyar\u0131lar\u0131 dahil olmak \u00fczere do\u011fru etiket beyanlar\u0131n\u0131n yap\u0131lmas\u0131 a\u00e7\u0131s\u0131ndan kritik \u00f6neme sahiptir.<\/p>\n\n\n\n

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    Hizmetlerimizi talep etmek i\u00e7in bizimle ileti\u015fime ge\u00e7in<\/a><\/div>\n<\/div>\n\n\n\n
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    Kaynaklar<\/h2>\n\n\n\n