Agriculture has been important all over the world since the first days of humanity. The development of agriculture is proportional to the development of humanity. Today, people have reached the point they have reached in technology with agriculture. Today, the use of technology with different topics is effective in ensuring the development of agriculture. The concept of smart agriculture was born from here. The hardware and software used today provide convenience to manufacturers, production increases and businesses gain more profit. For this purpose, cloud systems, internet of things, artificial intelligence applications and many other technologies are used. In this study, it is focused on designing applications that can be used in smart agriculture in the light of current technologies, especially cloud systems and internet of things for producers. In addition, studies on smart agriculture in the literature were analysed by using the document analysis method. It has been determined that the studies on smart agriculture in the literature are similar. According to the research findings, applications related to smart agriculture aim to enable producers to obtain products with less cost. It can be suggested that manufacturers and experts working in the field of informatics work together to achieve this.

The main source of seed filling results from the photosynthesis of the green tissue closest to the seed sinks in the capitula. To evaluate the role of different leaf strata and capitula in seed yield and its components of Safflower genotypes, a field study was performed as a factorial experiment based on RCBD in 3 replicates in East Azarbaijan Agricultural and Natural Resources Research and Education Center in 2008. The used factors in this experiment were: two Safflower genotypes including (Mahalli Esfahan and Goldasht) and defoliation in five levels: defoliation of plants in lower 1/3, middle 1/3, upper 1/3 of the stem, capitulum covered with aluminum paper and control (without defoliation). The results showed that defoliation did not affect plant height and number of pods. But, there was a highly significant difference between strata in terms of number of seeds per pod, number of seeds per plant, 1000 seeds weight, oil percentage and oil yield. The interaction of genotype×strata treatments in seeds yield and harvest index was significant. Among the defoliation treatment levels in both genotypes, the highest decrease in the seed yield compared to the control were observed in the upper 1/3 defoliation levels, whereas the lowest decrease was observed in the lower 1/3 defoliation level. The rate of seed yield reduction in Mahalli Esfahan was higher than Goldasht. The change in Goldasht seed yield was mostly due to changes in the number of seeds per plant and the number of seeds in the head. In addition, net photosynthesis, strata leaf area, and photosynthesis contribution of the upper strata compared to the lower ones were higher, and removal of the upper strata had the highest effect on seed yield through the reduction in the total photosynthesis of the whole plant. Also, covering the capitulum caused a significant decrease in the seed yield. So, head photosynthesis has a major contribution to Safflower seed yield.

The visual perception of landscapes is expressed as seeing the qualities of the landscape. This level of perception varies depending on the socio-cultural and economic structure of the people and the environment in which they live. The fact that the environment in which people live has a variable visual structure also constantly affects their landscape perception. Parks are one of the important urban landscape areas in cities. The existing structure of the parks located in the urban landscape areas affects the visual perception value of these areas on the users. The aim of the research is to evaluate the visual landscape quality value of the parks in the city of Serik in the direction of user opinions. In this context, the photographs of the selected parks within the boundaries of the research area were taken from certain points. The questionnaire form prepared with these photographs was applied to the park users on a voluntary basis. The data obtained from the questionnaire forms were digitized and analyzed. Within the scope of the analysis, the data belonging to the socio-demographic structure of the participants and the answers they gave to the propositions about the parks were determined by descriptive analysis (frequencies and descriptives). Whether there was a statistically significant difference between the sociodemographic structure of the participants and their answers to the propositions was analyzed with parametric tests (independent sample t-test and one-way analysis of variance). At the same time, the relationship between the visual landscape quality assessment criteria of the parks was examined by Pearson Correlation Analysis. The results of the analysis show that the features of the parks due to their planning, design and maintenance affect the visual landscape quality values. In this direction, suggestions have been developed to increase the visual landscape quality value of the parks.

This study assessed the proximate composition, sensory quality and consumer acceptability of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) samples were obtained from commercial abattoir and combined in ratio 50:50 and 70:30 and designated as T1 and T2 respectively, while CT contained 90% lean meat and 10% fat. The fresh T1, T2 and CT sausages were thermal processed using microwave and oven-grilling cooking methods. The results showed significant difference in moisture, protein, lipid and ash content of raw and cooked sausages across treatments. Raw sausage fortified with EMW had higher protein and lower lipid contents compared to control treatment (90/10, CT). Cooking of the sausage significantly decreased moisture and increase lipid, protein and lipid content, with microwaved sausage having higher values. The results of sensory quality showed that beef sausage fortified with EMW were all acceptable to consumers, irrespective of the cooking methods used. The distribution of consumers who liked the appearance, colour, texture and flavour of the sausage meat containing EMW were higher than those who dislike the products. Therefore, this study shows that EMW could be successfully used in meat industry to improve quality of sausage during production.

Fruits and vegetables are basic crops of mass consumption for human population to meet their food requirements. Recent advances in medicinal studies have revealed that different parts of fruits and vegetables are loaded with phytochemicals responsible for eliminating the risks of different diseases. Pumpkin (Cucurbita maxima Duchesne) is one of the abundantly grown and consumed vegetable all around the world. Seeds of this vegetables are named as nutritional power houses due to their excellent nutrient profiles. In present study total antioxidant status (TAS), total oxidant status (TOS), oxidative stress index (OSI) and DPPH free radical scavenging activity, of pumpkin seeds extracts were determined. Extraction of pumpkin seeds was carried out in a Soxhlet apparatus using ethanol as extraction solvent. TAS and TOS were determined through Rel Assay Kits and free radical scavenging activity was measured through DPPH assay. TAS was found 4.18±0.36 and TOS 14.68±0.42, whereas value of OSI was measured 0.35±0.10. DPPH free radical scavenging activity was observed increasing with increasing the concentration and maximum value 56.10±0.90% was observed at 2 mg/mL concentration. From these results it was concluded that pumpkin seeds could be utilized as natural antioxidant source with potential to reduce oxidative stress and minimizing the risks of certain diseases.

In this study, the effects of UV B (50 µW/cm2) radiation at 306 nm on oil-in-water emulsions (O/W) using canola oil, soybean oil and linoleic acid were investigated. The oxidation rates of emulsions incubated at pH 7.0 and 37°C in the presence and absence of Cu (II) ions were determined by using iron (III) thiocyanate and thiobarbituric acid methods for the determination of primary and secondary products, respectively. The UV B-induced oxidation rates followed the order LA / Cu (II) > LA > Canola Oil / Cu (II) > Canola Oil > Soybean Oil / Cu (II) > Soybean Oil for both crops. Simultaneously, structural studies were performed using gas chromatography mass spectrometry (GC-MS). It was found that 18-carbon polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents have an important role in canola and soybean oil oxidation. The unsaturated fatty acid contents of small carbon numbers increased for each emulsion sample, while the oxidation of fatty acid changes did not follow a regular order.

The aim of this study is to contribute to the valorization of the cocoa bean varieties “Mercedes” and “Forastero” grown in Côte d’Ivoire. A comparative characterisation of phenolic compounds and minerals in the beans of the “Mercedes” and “Forastero” varieties from two major cocoa production areas of Côte d’Ivoire were determined. The phenolic compounds of cocoa beans were determined by high performance liquid chromatography (HPLC) and the minerals by atomic absorption spectrophotometer. The study showed that a significant difference at the 5% level was observed in the averages of minerals, cinnamic acid, protocatechic acid, quercetin, coumaric acid, rutin, ellagic acid, veratric acid, epicatechin, ferulic acid and naringenin. On the other hand, no significant difference at the 5% level was observed in the averages of arbutin, catechin, vanillic acid and caffeic acid in the bean kernels analysed in the Divo and Abengourou regions. The proportion of cinnamic acid is (6.18±0.63 mg/100g “Mercedes” Divo), that of ellagic acid is (18.48±0.44 mg/100g “Mercedes” Divo) and that of naringenin is (5.95±0.35 mg/100g “Mercedes” Divo). The amount of potassium is (7569.97±1.51 mg/kg “Forastero” of Abengourou) and that of iron is (179.9 ± 0.70 mg/Kg “Forastero” of Divo). The phenolic compounds and minerals in the cocoa bean samples analysed are highly correlated and rich in antioxidants. They would be beneficial for many biological functions. They can be recommended in pharmacology and cosmetics to fight against oxidative stress and cardiovascular diseases.

This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cream was produced in four groups as roasted, roasted and cinnamon added, unroasted, unroasted and cinnamon added. The roasting process was carried out for 12 min. at 160°C. The effect of roasting pumpkin seeds and adding cinnamon to the formulation on cream samples produced within the scope of the study were investigated. Firmness, consistency, cohesiveness and spread ability properties were investigated of samples. It was determined that the roasting of pumpkin seeds used in the formulation created a statistically significant difference in the spreadability properties of the samples. As a result of the color analysis of the samples, the brightest and greener color intensity was detected in the unroasted group. The appearance, odor, texture and flavor profiles of samples were examined in sensory analysis. In terms of general taste, the unroasted and cinnamon-free group was most appreciated.

In this study, determination of the morphometric parameters and egg fecundity freshwater crayfish (Astacus leptodactylus Eschscholtz, 1823), measurement and comparing of were aimed in Tatlı and Gıcı Lakes from Bafra Fish Lakes in Samsun, Turkey. The research was carried out between November 2018 and October 2019 by monthly catching of freshwater crayfish using fyke net at determined stations. While 105 of 242 freshwater crayfish from Tatlı Lake were female and 137 were male, 87 of 216 freshwater crayfish from Gıcı Lake were female and 129 were male and the difference between the sexes was not significant. The average total length and average weight of freshwater crayfish from Tatlı Lake were 10.27±0.09 cm and 33.76±0.88 g, respectively. In Gıcı Lake, the average total length and average weight of freshwater crayfish were 10.44±0.41 cm and 37.15±1.91 g, respectively. A strong positive linear relationship was found between length and weight of freshwater crayfish in Tatlı Lake and Gıcı Lake. However, the claw length and claw width of the male freshwater crayfish were greater. The average number of individual eggs, the average total egg weight, the average unit egg weight and the average egg diameter of the sampled egged crayfish in Tatlı Lake were 241.24±11.94, 3.22±0.17 g, 0.013±0.001 g and 2.61±0.02 mm, respectively. These were 245.38±15.87, 3.03±0.19 g, 0.013±0.001 g and 2.73±0.02 mm for sampled egged lobsters in Gıcı Lake, respectively. At the end of the study, it was determined that the environmental and morphometric parameters, egg fecundity of freshwater crayfish in Tatlı and Gıcı Lakes were similar between the lakes.

The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented.