Pestil is one of the important foods traditionally produced in Türkiye, with high energy, vitamin and mineral content. It is obtained by naturally drying the pulp obtained from different kinds of fruits after mixing it with ingredients such as sugar and flour. In regions where the fruiting period depends on the season, fruit pulp is produced in order to benefit from it in winter. In addition, bioactive components originating from the fruit increase the nutritional value. In this study, the physicochemical and antioxidative properties of the pestil obtained from three different Hawthorn fruits (Crataegus meyeri, Crataegus turkestenica and Crataegus orientalis) known to have positive effects on health were investigated. The results revealed that, depending on the fruit type, pestil samples have high antioxidative properties (IC50: 50.11±0.16-52.1±2.14 mg/mL) due to the high phenol content (39.8±0.16-52.95±1.21 mg GA/g DW). In this context, in the present study, it has been seen that the pestil prepared with the traditional method from three different Hawthorn fruits should be industrially produced as a product for people to access healthy and various foods today.

The common name for Viburnum opulus in Türkiye is "gilaburu". Despite its bitter and acrid taste, it is consumed as fruit juice or products such as jam, marmalade, jelly. They have antioxidant properties as they contain high levels of phytocompounds such as anthocyanin, phenolics, triterpenoids and vitamins. In the study, the fruits of V. opulus grown in Sivas, Kayseri and Yozgat villages were found to contain palmitic acid (C 16:0), oleic acid (C 18:1), linoleic acid (C 18:2), myristic acid (C 14:0), palmitoleic acid (C 16:1), stearic acid (C 18:0), heptadesanoic acid (C17:1), eicosenoic acid (C 20:1), eicosadienoic acid (C 20:2), lauric acid (C 12: 0), margaric acid (C 17:0), pentadecanoic acid (C 15:0), caprylic acid (C 8:0) and gincoloic acid (C 15:1) were examined. In the study, it was observed that the dominant fatty acids were palmitic acid (C 16:0), oleic acid (C 18:1) and linoleic acid (C 18:2). Similarly, in the examples, lauric acid (C 12:0), margaric acid (C 17:0), pentadecanoic acid (C 15:0), caprylic acid (C 8:0) and gincoloic acid (C 15:1) found in trace amounts.

In this study, the production technology level of enterprises, meat and meat products, slaughterhouses, and combines; operating in the red meat industry in the TR83 Region and the practical criteria for selecting these technology levels have been determined. Within the scope of the study, the data obtained by face-to-face interviews with the managers of meat and meat products processing enterprises, slaughterhouses, and combines operating in the provinces of Amasya, Çorum, Samsun, and Tokat in the TR83 Region were evaluated. Analytical Hierarchical Process (AHP) and TOPSIS methods were used to determine the production technology level. In the study, the level of production technology (alternatives) was considered as modern production technology and traditional production technology while the criteria are determined as family business, modern conditions, production capacity, market width, modernization, modern facility, hygiene, and quality. As a result of the study, modern production technology was determined as very important by 85% points with the AHP method and 99% points with the TOPSIS method. It has been concluded that the most essential criteria in determining the level of production technology are quality (0.291), hygiene (0.273), and modern conditions (0.106). The technology level used in production is important in terms of providing sufficient red meat supply and healthy and reliable food production and consumption. Therefore, it has been concluded that encouraging modernization in is this field and allowing enterprises to use modern technology will support production.

The present study, it was aimed to determine the effect of antioxidants added to culture media on blastocyst development rates in in vitro embryo production. The material of the study consisted of oocytes collected from the ovaries taken from the slaughterhouse. Cumulus oocyte complexes (COC) were collected and classified under a stereomicroscope. Oocytes included in the study were subjected to maturation and fertilization stages. Probable zygotes were transferred to the culture (IVC) containing antioxidants (L-ergothionine 100 μM (n: 163), Vitamin E 100 μM (n: 151) Cysteamine 50 μM (n: 154) and were cultured in a tri gas incubator (Hera Cell- 6% O2%, 6%CO2, 88%N). Blastocyst rates and embryo quality were determined on the 6th and 7th days in culture medium. Differences in IVMFC stages were evaluated by chi-square test. 966 oocytes were collected from 162 ovaries collected from the slaughterhouse. It was determined that the number of oocytes per ovary was 5,96, and the number of A and B quality oocytes was 4.26. It was determined that 655 (94.93%) of a total of 690 oocytes undergoing in vitro maturation were mature. The cleavage rates of the groups were 83.44%; 80.79%; 79.87%, and 83.96%, respectively. 140 (21.37%) blastocysts were obtained from 655 oocytes taken into the culture stage and the blastocyst rates in the groups were 33.13%; 8.61%; 7.79%, and 32.62%, respectively. As a result of the study, it was determined that the rates of blastocysts in the L-ergothioneine added the group was similar to the control group, but the blastocyst rates decreased significantly in the cysteamine and Vitamin E added groups. It was thought that this decrease might have been affected by the dose of antioxidants or the adequacy of oocyte development

It is required to increase the amount of coagulant enzyme substitutes obtained from various sources that are equivalent to animal rennet in order to meet the rising demand for cheese. This study looked into the availability of plant-based enzymes as an alternative to rennet made from animals and microorganisms, which are frequently employed in the manufacturing of white cheese. Using animal (100% chymosin), microbial (obtained from Muchor miehei), and plant-based (Safflower seed, 80% chymosin-20 percent pepsin, purified from Cartamus tinctorius L.) enzymes, 6 varieties of raw and pasteurized milk cheese were made for this purpose. The values of SH, ripening index, water-soluble nitrogen (WSN), nitrogen dissolved in trichloroacetic acid (TCA), and yeast-mold increased after storage in cheeses made with various coagulant enzymes. During storage, the values for dry matter, pH, protein, Total Aerobic Mesophilic Bacteria (TAMB), lactobacilli, lactococci and coliforms all reduced. In terms of L*, a* and b* values, different rennet usage was discovered to be significant among cheese samples. The casein protein began to hydrolyze and the strength of the bands decreased in SDS-PAGE with the breakdown of the αs-casein and β-casein fractions on the 90th day of maturation in P1 and P4 numbered cheeses, which used plant-based enzyme made from raw and pasteurized milk. These changes in casein fractions resulted in a bitter taste in cheese made with plant-based enzymes. The use of plant-based enzymes in the manufacturing of white cheese was shown to produce results that were comparable to those of animal and microbial enzymes and did not have any negative effects on the cheese's physicochemical and microbiological quality parameters. When making fresh white cheese, the plant-based enzyme extracted from Carthamus tinctorius L. can be employed as a promising source of plant coagulants.

Goat milk has a great importance for human nutrition considering its nutrient content. In addition, the demand for goat milk and products derived from goat milk has increased in recent years. However, the microbiological properties of milk can directly affect human health. In this study, it was aimed to determine the nutrient content and some microbiological properties of goat milk obtained from different farms. In the study, hand milking farms were determined. After milking, a sufficient amount of milk sample was taken and brought to the laboratory at +4°C. In the milk samples, the composition of the milk, the total number of aerobic mesophilic bacteria, the number of yeast-mold and coliform bacteria were determined. The highest protein, lactose and solids ratio (%) was obtained in milk samples taken from farms 2 and 4. The highest fat content in milk was determined in the sample taken from farm 4. It was observed that the milks of farms 2, 3 and 4 had similar mineral substance amounts. Total aerobic mesophilic bacteria (PCA) count (191×104), yeast-mold (PDA) count (42×103) and coliform bacteria (VRBA) count (710×102) were determined in farm 2. As a result, in terms of some milk components were determined statistical differences between farms. The main difference is in terms of milk hygiene. However, it was determined that the milk showed significant changes in terms of microbiological properties according to the farms from which they were obtained. It can also be said that these changes may affect the health of people who directly or indirectly consume these milks.

Ülkemiz florası yerel buğdaylar bakımından önemli bir çeşitliliğe ev sahipliği yapmaktadır. Bu araştırmada 20 yerel ekmeklik buğday hattı ile 5 tescilli ekmeklik buğday çeşidinin verim ve bazı verim unsurları yönüyle karşılaştırılarak ümit var genotiplerin belirlenmesi amaçlanmaktadır. Bu kapsamda tarla denemeleri 2012-2013 ve 2013-2014 yetiştirme sezonlarında tesadüf blokları deneme desenine uygun olarak üç tekerrür ile Çanakkale’de kurulmuştur. Ekmeklik buğday genotipleri bitki boyu, başak uzunluğu, başaktaki başakçık sayısı, başak ağırlığı, başaktaki tane ağırlığı, başaktaki tane sayısı, metrekarede başak sayısı, metrekarede tane sayısı, biyolojik verim, hasat indeksi ve tane verimi özellikleri bakımından değerlendirilmiş, elde edilen sonuçlar varyans analizi ve duncan testi ile yorumlanmıştır. Varyans analizi sonucunda genotipler arasındaki fark istatistiksel olarak önemli bulunmuştur. Tescilli çeşitler tane verimi, hasat indeksi, başak ağırlığı, başakta tane ağırlığı, başakta tane sayısı ve metrekarede tane sayısı özellikleri bakımından yerel hatlardan üstün bulunmuştur. Buna karşılık yerel hatların yüksek bitki boyu, biyolojik verim ve başakçık sayısı bakımından öne çıkarak tane özellikleri hedef alınarak ıslah edilmiş tescilli çeşitlere kıyasla daha gelişmiş bir vejetatif aksama sahip oldukları tespit edilmiştir. Yüksek tane verimleri ile öne çıkan Hakkâri TR 47982/5 and Kırklareli TR 38316/2 hatları ise ümit var genotipler olarak belirlenmiştir.

Tea is the most consumed drink after water as well as is one of the prevalent and the cheapest beverage which consumed globally. Tea is considered a healthy beverage due to the presence of several antioxidants and minerals such as potassium, magnesium, calcium & manganese. Different kinds of teas are manufactured in different countries based on taste, habit and culture of the people. Normally, tea can be categorized into three groups: green tea (unfermented), Oolong tea (partially fermented) and black tea (fully fermented) based on tea processing. Tea is a rich source of polyphenols and now-a-days interest in the possible health benefits of polyphenols, particularly flavonoids, has increased owing to their antioxidant and free-radical scavenging abilities. The rising demand of tea is considered one of the significant components for the worldwide beverage market growth. Tea industry makes a vital contribution to the economy of the respective tea producing countries like China, Japan, India, Sri Lanka, Bangladesh, Kenya etc. At the present time with the rising demand of tea it is needed to emphasize for exploring alternative means of increasing profits from tea cultivation. The tea market price is low in Different countries like Srilanka, India, Bangladesh, Kenya etc. comprises with high cost of production. For this reason, there is no alternatives rather than product diversification of tea through value addition which can be an important approach to mitigate the impacts of low market price and high production costs. This review broadly focuses on the issues leading to the development of wide range of tea and tea product diversification. This paper is also associated health benefits with different types of tea, nutraceutical beverage, confectionary items, toiletries and cosmeceuticals which being commercialized in different parts of the world which are gaining consumer acceptance and also face the challenges of global marketing by tea industries that’s are described in this paper.

Tahini is a food product that is frequently preferred both directly and as a main ingredient in various ready-to-eat food products and is consumed with interest, especially in the Middle East geography. Its reputation has recently spread across continents to countries like Canada and the United States of America. Tahini was subjected to a number of analyses to ascertain its physicochemical and microbiological quality within the context of the study since it is a highly consumed product with high consumption and demand values. In this context, tahini samples of 10 different brands were collected from producers and commercially sold markets in Balikesir and Bursa. Samples were taken from two different lot numbers for each company. As a result of the analyzes made on the tahini samples, it was determined that the total oil amount of the samples changed between 49.76-58.7%, the salt amount changed between 0.001-0.0027%, the ash amount was between 1.02%-1.28%, and the moisture value was between 1.1-1.5%; as a result of microbiological cultivations in which the presence of yeast and mold were analyzed, an average of 75 CFU/g viability was determined, while Escherichia coli, which was screened as an indicator of fecal contamination, Staphylococcus aureus and Salmonella spp, which are pathogenic microorganisms, were not found to be contaminated in all tahini samples. One of the tahini samples was not found in accordance with the Turkish Food Codex Tahini Communiqué (TFC) in terms of the amount of oil. It is concluded that 90% of the samples were manufactured in line with the TFC when the results of the chemical and microbiological analyses were combined.

In this study, it is aimed to redesign some of the landscape equipment of Konyaaltı Expo 2016 Park with a parametric design approach and to compare the park with the existing ones. For this purpose, the landscape equipment’s in Konyaaltı Expo 2016 Park, which was determined as the study material, were photographed, and analyzed. Using these data, opinions were taken from a group of ten experts, and it was determined which equipment should be redesigned. By targeting the redesigns to be made within the scope of the study, a literature search was made on the concept of Parametric Design and the examples made with parametric design were examined. Models of the new reinforcement elements proposed for Konyaaltı Expo 2016 Park were prepared with the Grasshopper tool and rendered images taken with the help of Lumion software. The evaluation of these designs in terms of aesthetics, economics and functionality, their suitability and how acceptable they are, was determined by asking the experts through a questionnaire. In line with the results of the survey, existing reinforcement elements and parametric design reinforcement elements were compared, and the possibilities and possible restrictions were examined.