Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead to formation of acrylamide also in protein containing meat products with composite structure. Type and the cycle of frying oil, the precursors present in the system, the cooking method, temperature, time and storage can be listed as factors affecting acrylamide formation in meat products. The adverse effects of acrylamide on health create a need for application of acrylamide reduction strategies. These strategies encompass the reduction of the precursor substances, heat treatment time and temperature as much as possible, addition of various cations, enzymes, amino acids and antioxidants to the system and removal of the resulting acrylamide compound from the system. In this review, it was aimed to clarify the factors affecting the formation of acrylamide and strategies for reducing the amount of acrylamide in meat products.

This study was conducted to determine profile and productivity characteristics of soils formed over the alluvial terraces located at different elevations and distances from Meriç River. Soil profiles were sampled at four different points located vertically at different distances from Meriç River and soil horizons were defined in these profiles. Twenty-eight disturbed soil samples were taken, and physico-chemical analyses were performed on these profile samples. While paddy farming is practices over the fields where profile 1 (P1), profile 3 (P3) and profile 4 (P4) are located, the field where profile 2 (P2) is located has long been used as pasture. Organic matter content of soils was generally “low” and “very low”. The highest organic matter contents were observed in A1 horizon of P2 (3.22%) and Ap horizon of P4 (2.09%). Soil pH values were generally “slightly acidic” and “neutral”. Soils were “calcareous” in P2 and “slightly calcareous” in the other profiles. Salinity was encountered in P2. Electrical conductivity (EC) of A1 horizon of this profile was measured as 6.51 dS m-1. Sodium (Na) content of this horizon was also “very high”. As compared to other profiles, P2 was located at a lower elevation, thus wet through majority of the year. Therefore, P2 was generally wet and had redoximorphic characteristics, high clay content and thus poor drainage conditions. P1 was located at the closest position to the river, thus had higher sand contents than the other profiles. Based on clay content, cation exchange capacity (CEC) was the greatest in P2 and the lowest in P1. Available nutrient contents of the profiles decreased through the depth of the profile. Phosphorus (P), iron (Fe), cupper (Cu), manganese (Mn) and zinc (Zn) contents of upper layers were “sufficient” and “excessive”. On the other hand, potassium (K) content was “sufficient” only in P2 and “low” in the other profiles.

In this study, DPPH free radical activity, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of wild edible mushroom Cantharellus cibarius Fr. collected from Antalya (Turkey) province were determined. Ethanol (EtOH), methanol (MeOH) and dichloromethane (DCM) extracts of C. cibarius mushroom were obtained using soxhlet apparatus. TAS, TOS and OSI values were determined by using Rel Assay kits. Free radical scavenging activity was determined using DPPH method. As a result of the studies, TAS value of the mushroom was found as 5.268±0.059 mmol/L, TOS value was 6.380±0.256 μmol/L and OSI value was 0.121±0.005. DPPH free radical activity was determined as EtOH extract 70.52±0.50, MeOH extract 64.34±1.54 and DCM extract 61.72±0.59 in 1 mg/mL extract concentration of mushroom. As a result, edible C. cibarius mushroom could be a natural antioxidant source.

Doner is a kind of kebab which is produced after marinating meat and spitting the fat with marinated meat then cooked in the doner cooker. Doner is our traditional product that is consumed gladly and its production is growing day by day in our country and in different countries of the world. The increasing demand for this product, which is unique to our country, has led researchers to work on doner and to raise awareness of consumers. When the limited number of studies are examined, it is concluded that the chemical properties of the doners presented to consumption in Turkey are generally in conformity with the standards, but their microbiological characteristics vary and can have risks for health. In addition to the studies related to doners offered for sale, it has been observed that there are studies in the direction of identifying and developing the factors that affect the quality of doners, however, in recent years formulation development studies have intensified. In this study, studies on doner were compiled and doner production, quality characteristics of doners offered for sale, the effects of different factors on doner production and product properties development researches were investigated, in this way it was intended to provide a collective overview to our traditional product doner.

The improvement and use of sustainable energy technologies are developing by the reason of increasing energy demand. Due to the fossil fuels negative effects on the environment, energy efficient building and their industrial applications have become an important research topic. To increase energy efficiency in the food industry, the reduction of specific energy consumption is needed. Food production facilities using energy for heating, cooling, drying, and specific processes which requires high temperature. In this study, six energy system models have been suggested, and presented for the use in food processing applications. These models are based on renewable energy, waste heat management, solar energy, and efficient heat pump, ice storage heat pump, thermal energy storage heat pump, drying with heat recovery and dehumidification. In addition to carbon footprint reductant, the latest trend technologies are presented and the advantages are also discussed. Especially hybrid systems that are combined with phase change materials and biomass are investigated.

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

The study is aimed at predicting soil erosion and investigate its spatial distribution in Souss basin area used EPM (erosion potential model), also known as Gavrilovic method, incorporating into GIS (geographic information system) software. The spatial distribution of soil erosion shows three main zones in the studied area (very slight, slight to moderate). The main factors in the EPM (soil erodibility, soil protection, slope, temperature and rainfall) were evaluated using GIS software. Data layers used in this study were created from digital elevation model (DEM), lithology maps, landsat 8 oli digital images, the highest amount of erosion occurred in the northeast regions, Results showed that about 87.84% of the study area is classified in low and very low to destructive erosion intensify, 12.15% of the study area was moderate potential soil losses.

In this study, seasonal changes in the lipid and fatty acid profiles of S. lessepsianus caught from the Mersin Bay were investigated. The total lipid levels of S. lessepsianus were found to be 2.94%, 7.19%, 2.45%, 0.83%, in spring, summer, autumn and winter season, respectively. Major fatty acids in S. lessepsianus were palmitic acid, stearic acid, oleic acid, palmitoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in all seasons. The highest values of palmitic, palmitoleic and EPA were determined as 22.97%, 3.80% and 4.22% in spring, respectively. The highest values of stearic and oleic acid were determined as 15.93% and 7.84% in autumn, respectively. The highest value of DHA were also determined as 31.91% in winter season. The EPA level from polyunsaturated fatty acids was found in the range of 2.54-4.22% (23.09-195.62 mg/100g). The highest level of DHA were observed in the winter season and its levels changed in the range of 19.83-31.81% and was calculated as 201.29-1301.73 mg/100g. In addition, the highest level of the Σn3, Σn6, and Σn9 were calculated in the summer season as 1516.39, 114.88, 399.77 mg/100g, respectively. This report showed that fat and fatty acid profiles of S. lessepsianus are quite influenced by seasonal factors.

Food and nutrition insecurity are inability to access adequate amount of nutritious foods to meet dietary needs for a productive and healthy life. However, food and nutrition insecurity, in some part of Ethiopia, is very high though food is not scarce. Therefore, a survey was conducted to investigate food consumption and dietary habits of the population in the district. A questionnaire and focus group discussions were used for data collection. Data were collected on available food sources and habits of consumption in purposively selected four kebeles in the district. Data were specifically collected on utilization and eating habit of cereal grains, legumes, fruit, vegetables, and animal food sources. A total of 150 representative sample households were interviewed based on the population size of the study area. The result obtained from the survey indicated that cereal grains (34.9%), legumes & pulses (28.5%), fruit & vegetables (16.8%), meat and poultry (19.8%) products are commonly produced in many parts of the study area. The study indicated that the population entirely consumes cereal grains that are mainly sources of carbohydrate, with minimal consumption of other food types. Though there are surplus food items in the study area, there is poor utilization and undiversified consumption habit. This indicates that the area is vulnerable for food and nutrition insecurity. Therefore, knowledge on proper utilization of local existing food sources for enhancing food and nutrition security is essential. Awareness creation on benefits and preparation of balanced diet at household level from local food sources is a vital to improve food and nutrition security in the study area.

In this study, it was aimed to determine the organizational structure, current state and problems of the dairy cattle breeding enterprises in the province of Uşak and to develop solutions to these problems according to the number of cattle they have. In the study, a questionnaire consisting of 95 questions was applied to 165 enterprises owners selected by multi-stage random sampling method and the obtained data were evaluated with the help of SPSS program package. Enterprises are grouped by animal assets; the enterprises having 1-9 heads cattle were classified as the first group, the enterprises having 10-20 heads cattle were classified as the second group and the enterprises having 21 heads and more cattle were classified as the third group. It was found that the daily milk yield varies significantly among the groups. It was determined that 16.80 kg/day in the 1st group, 19.50 kg/day in the 2nd group and 22.60 kg/day milk yield was obtained in the 3rd group. It was determined that many activities and parameters related cattle production in the 3rd group are highly good. However, it was determined that the main problems experienced particularly in small-scale enterprises are the supply of concentrate feed and coarse fodder, high cost of basic inputs such as feed and failure in marketing the produced products at a value price. It can be suggested that if the feed intake is supplied within the organization and the produced products are directly marketed, then these problems can be alleviated. It has been determined that dairy cattle businesses, which are mostly small scale family type enterprises in Uşak province, should be developed to large scale commercial enterprises where intensive production is carried out by providing various incentives and support.