Gıda atığı ve israfı problemi sadece ekonomik değil aynı zamanda ekolojik ve sosyolojik önemi açısından da incelenmesi gereken büyük bir sorundur. Doğal kaynakların azalması ve sebep olduğu kirlilik de göz önüne alındığında; gıda atıklarının etkin bir şekilde yönetiminin ve yeniden değerlendirilmesinin gerekliliğinin önemi dikkatlerden kaçmamalıdır. Araştırmalardaki veriler doğrultusunda açlığın giderek arttığı bilgisini desteklemektedir. Açlıkla savaşabilmek için acil önlemler alınmalı, atık gıdanın ya da israf edilen gıdanın geri kazanımı yolları araştırılmalıdır. Problem küresel boyutta sorumluluk gerektirmektedir. Çalışmanın amacı konu ile ilgili dikkat çekici verileri ve yapılan araştırmaları paylaşmak, gıda atık çeşitleri hakkında bilgiler sunmak, probleme çözüm getirilebilmesi için ilgili tüm paydaşların bir araya gelmesi hususunda farkındalık yaratabilmektir. Ayrıca kurulan modelin algoritması ile geliştirilen uygulanmanın bulguları paylaşılarak sonraki çalışmalara ışık tutulması hedeflenmiştir.

Türkiye bitki çeşitliliği bakımından ender ülkeler arasındadır. Bu durumun bir örneği de ülke genelinde tohumdan yetişen ceviz çöğürlerindeki varyasyondur. Bu farklılığın ceviz ıslahında kullanılabilmesi için genetik materyalin ismine doğru olması ve aralarındaki genetik ilişkilerin belirlenmesi büyük önem taşımaktadır. Yapılan bu çalışmada Uşak ilinden seleksiyon ile elde edilmiş bazı ceviz genotiplerinde genetik çeşitliliğin moleküler markörler ile belirlenmesi amaçlanmıştır. Çalışmada 19 adet SRAP markör kombinasyonu kullanılmıştır. Bu markörlerden sayıları 2 ile 18 arasında değişen toplam 171 skorlanabilir bant elde edilmiş olup, bunların %77,2’si polimorfik olarak bulunmuştur. Markörlerden elde edilen bantların baz uzunlukları ise 100-1500 bp arasında değişim göstermiştir. Ceviz genotiplerine ait benzerlik oranı 0,21 – 0,85 arasında değişim göstermiştir. Çalışma sonucuna göre SRAP markör sisteminin ceviz genotipleri arasında genetik çeşitliliği belirlemede etkili şekilde kullanılabileceği tespit edilmiştir.

Propolis is attracting great interest due to functional effects such as antibacterial, antioxidant and anticancer. Therefore, studies about the use of propolis in food products and increasing propolis consumption in human nutrition have increased in recent years. Propolis contains phenolic compounds, essential oils, aromatic acids and waxes which are responsible for biological effects. Many factors such as plant resources, geographical regions and environmental conditions affect the chemical composition of propolis. Propolis enrichment in food products to improve the nutritional value, quality and functionality of food have been investigated in many studies. Furthermore, it was reported that propolis can meet the demand of consumers about the use of natural food additive in food manufacturing. The aim of the present study was to introduce the physicochemical composition and biological activity of propolis and review the studies about its applications in food products.

Backyard chicken farming is as an effective tool for poverty reduction in rural areas, by providing living to resource poor communities; it is an important source of extra cash income other than eggs and meat for family consumption. The present study was carried out to assess the role of backyard poultry farming in supplementing household economy of rural farmers dwelling in district Quetta, Pakistan. Information from ninety-nine randomly selected female backyard poultry farmers were gathered during November 2016 to March 2017. Owing to previous government and non-government interventions backyard poultry keeping was found as an established practice. Women were found the main custodian of backyard poultry birds and consequently were the main beneficiary of the activity. Poultry birds of Fayoumi and Golden / Rhode Island Red (RIR) breeds were the main types. Majority of the farmers reared these birds under scavenging conditions in combination with feeding on household left over dry bread (52%); most of the respondents (62%) were taking care of the birds by themselves which resulted in overall low production cost. Income included the earning received from sale of birds, eggs and the home consumption of poultry meat and eggs. Net income per annum per household was estimated as Pakistani Rupee (PKR) 79290/- (US$ 566). The estimated Rank Based Quotients (R.B.Q) based on farmers perception disclosed backyard poultry keeping as an important domestic source of meat and eggs with almost no or very little capital investment, ranked (I, 80%) followed by a substantial source of supplementary income and was ranked (II, 79%). Amongst the problems, disease outbreaks were the most prevailing problem (I, 90%) followed by unavailability of vaccines (II, 85%). The backyard poultry farming generated subsistence income and provided high quality valuable food that improved household nutrition.

Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, λ-carrageenan, κ-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and perception. Milk fat content is effective on sensory detection, in vivo flavor and flavor release in semi-solid dairy desserts. The milk fat content (whole-fat, low-fat or non-fat) used in the production of dairy dessert affects the rheological and sensory properties of the product, the taste intensity perceived in the mouth, flavor release, flow behavior, flavor and viscoelastic properties. According to the reviewed literature, in dairy desserts with reduced fat content, the thickener type and concentration (starch, κ-carrageenan, carboxymethyl cellulose) have been determined to cause perceptible changes in the product’s color, flavor and texture, and may alter the physical and structural properties of the product. In this review, it was aimed to examine the aroma release and rheological properties of dairy desserts with reduced fat content by using fat substitutes.

Assessing available water and land for irrigation are important for planning their use. In the watershed, stream flows from some of the rivers are not known and potential irrigable areas have not been identified. By delineating watershed boundary, irrigation suitability factors such as soil type, slope, land cover/use, and distance from the water supply were classified based on the FAO guideline for land evaluation in to S1, S2, S3 and N suitability classes independently. The irrigation potential suitability analysis of soil, slope, land cover/use and Euclidean distance indicates that 55.1 %, 95.6 %, 88.6% and 93.7% respectively are in the range of highly to marginally suitable. By weighted overlay analysis, total surface irrigation suitability potential of the study area is 54.6%, from this, the potential irrigable land obtained by multi_ criteria analysis has 45.9%. The total available flow above abstraction site is 335.7m3/s or 2.9-million-meter cube (MMC) annually.

This investigation was conducted to evaluate the outcome of rice husk biochar on growth performance of moringa. The study was carried-out in a greenhouse for 52 days. Different rates of rice husk biochar (150 to 350 g) was mixed with 500 g of soil. A Randomized Complete Block Design (RCBD) with 3 treatments (each of which was replicated 3 times) was used, giving a total of 12 experimental units. Plant height, stem diameter and number of leaves were assessed for each treatment. Results indicate that rice husk biochar (150 g, 250 g and 350 g) significantly increased the stem diameter of moringa as compared to that of the control 52 days after in the greenhouse. An increase in the number of leaves were observed at 150 g rice husk biochar after 40 days compared to the control. There were significant differences between treatments effects on all the parameters. Different rates of biochar certainly could constitute vital use of fertilizer to improve growth moringa in the nursery.

Propolis is a special resin and wax material collected from the leaves and shells of trees, buds and shoots of plants by honey bees (Apis mellifera L.). In recent years, many researchers have studied the chemical composition, biological activity and pharmacological properties of propolis. The colour, odour and pharmacological properties of the propolis composition also vary as the composition changes depending on the plant, region, season and bee colony. Flavonoids, aromatic acids, phenolic acids and esters are the main compounds responsible for the biological activity of propolis. A number of studies have been conducted on the use of propolis or its active ingredients in the treatment of cancer. It has been observed that the use of propolis did not cause side effects according to in-vitro and in-vivo studies. Propolis should be extracted with different compounds for use in biological assays. The most commonly used compounds for extraction are ethanol, methanol, oil and water. A number of studies have been carried out showing the antitumor effect of propolis in cell culture and animal tests. The search for new drugs derived from natural products, which may function as chemotherapeutic agents and have low side effects, has increased in recent years. Combination with antioxidant therapy may improve the side effects of chemotherapy on leukocytes, liver and kidney, thus increasing the effect of chemotherapy with dose increase.

Traditional medicine is still the only treatment in many rural areas especially the rural communities of east. Due to limited access to modern medicine, local people use medicinal plants to treat most diseases. Some herbs contain powerful contents and must be treated with the same precautionary care as in the case of drug, we do. In fact, a lot of drugs are basically based on artificial verities of natural composite in plants. For example, the heart drug Digitalis comes from a foxglove plant. Some drugs are single active substance derived from botanical sources. Herbalists believe that if the active ingredient is isolated from other parts of the plant, its action may be lost or its safety may be reduced. E.g, salicylic acid is present in a plant of meadowsweet which is used for aspirin production. Aspirin may cause bleeding in the gastric mucosa, but meadowsweet contains some other compounds naturally that interfere with the stimulation of salicylic acid. According to some practitioners, the effect of whole plant is greater than its parts individually. Critics believe that the nature of the herbs makes itself difficult to administer of such active ingredients. Herbs contain active ingredients, Mostly of them have unknown ingredients. As with other prescription drugs, herbs should always be prescribed by a qualified doctor.

Olive leaves which is one of the by-products of olive tree cultivation and olive processing industry, have been used in traditional folk medicine for centuries. In recent studies, it has been determined that olive leaf has many bioactivities and these effects have been associated with high phenolic compound content. The most dominant phenolic compound of olive leaf is oleuropein, which is the heterosidic ester of elenolic acid and 3,4-dihydroxyphenylethanol. Therefore, some studies have been carried out for extracting high value added compounds from olive leaves in recent years. Antioxidant and antimicrobial activities of crude phenolic extract and oleuropein have been investigated. Moreover, some studies have been carried out to increase the possibility of using olive leaf extract and oleuropein in food industry due to increasing suspicion of side effects and toxicity of synthetic food preservatives. In this review, it was aimed to investigate phenolic compounds of olive leaf extract, phenolic compound extraction from olive leaf as well as antioxidant, antimicrobial activity of olive leaf extract and oleuropein and possibilities of use in foods.