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.

The data in this study was provided from 400 households in the Kucukcekmece District of Istanbul Province in 2011. Unclustered Proportional Sampling Method was used to determine the sample size of the study. The primary objective of this study was to identify the most suitable type of milk for consumers. In determining the most appropriate type, four criteria were taken into account. These criteria are hygiene, shelf-life, nutritional content, and price. Based on the data, milk consumption was 30.2 L per annum per capita in Istanbul Province. The households consist of about 3.7 individuals, and they give importance to hygiene by 26.4 percent, shelf-life by 26.7 percent, nutritional content by 29.6 percent and price by 17.2 percent. 55.3 percent of the households prefer UHT (long of shelf-life Tetra Pac packaged milk which heat-treated range of 135-150°C in a short period of 2-4 seconds) milk, 28.5 percent prefer Pasteurized milk, and 16.2 percent prefer Raw milk. Also, while households gave more importance to price and nutrient content at the raw and pasteurized milk, shelf life and hygiene content at UHT milk. Considering these criteria, the most suitable type of milk for the consumers was UHT milk. As a result, the national companies marketing pasteurized milk in the research area need advertisement works that inform the consumers regarding pasteurized milk.

A total of 42 Turkish peanuts (Arachis hypogaea L.) samples were analysed for their total free amino acid, β-carotene, lycopene, and flavonoid contents, and the total phenols, glucose, fructose and sucrose in the peanut samples were determined as nutrition aspects. The average values of the total free amino acid, beta-carotene, lycopene, glucose, fructose and sucrose were determined to be 14.4 µmol g−1, 14.4 µg (100 ml)−1, 14.4 µg (100 ml)−1, 1.07 mg g−1, 0.52 mg g−1 and 2.74 mg g−1, respectively. The results reveal that the consumption of Turkish peanut samples is safe and that they contain health-enhancing nutrients.

This study aimed to detect the fatty acid profile and oxidative stability traits of hazelnuts dried using three different methods: artificial drying (AR), concrete ground (CN), and grass ground (GS) during 12 months of storage (2013–2014) at 20–25°C and 70–90% relative humidity. As expected, monounsaturated fatty acids (MUFA) were the main fatty acid group (81.75–83.59%) followed by polyunsaturated fatty acids (10.20–11.48%) and saturated fatty acids (5.38–6.96%). Samples dried in AR had more MUFA (83.59%) than sun-dried (CN and GS) samples. Following the drying process, the lowest peroxide value (PV) and the highest ratio of oleic-to-linoleic acid (8.27%) were recorded in samples dried in AR. At the end of storage, the PV was lower in samples dried in AR than on CN and GS methods. The results of this research showed that the AR method is the best for drying hazelnut. This research, therefore, recommends the AR method for drying hazelnuts on a commercial scale.

The agricultural production model which is done in order to provide food security, sustainability, and traceability in the agriculture, protect the natural sources and perform agricultural production, harmless to the environment, human and animal health, is called as Good Agricultural Practices. This study covers agricultural enterprises engaged in good agricultural practices and non-engaged in good agricultural practices in Adana province. The aim of the research is to compare the general characteristics of farms and to determine their views on good agricultural practices. The main material of the study constituted the primary data obtained through the survey of the 170 enterprises engaged in good agricultural and the non-used citrus (lemon and mandarin) farming in Adana province. According to the survey, it was determined that a higher level of education in enterprises engaged in ITU. The majority of good agricultural producers are residents in cities and towns and have social security. About 84.71% of good agricultural producers practise ITU in order to benefit support. It was determined that 25.88% of no good agriculture practices found ITU unnecessary. The 67.06% of producers stated that the market situation of the ITU products is similar to conventional products.

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.

Increased consumer interest in poultry meat produced in different production systems necessitates more detailed examination and comparison of chicken meat characteristics. Factors such as habit, reliability, product characteristics, animal welfare and sensitivity to environmental problems affect consumers’ preference to these products. Researches report that production systems and genotypes can be effective on protein, fat, fatty acids, vitamins, minerals, tenderness, juiciness, color and flavor. It was investigated that the effects of production systems and genotype on some chemical, physical and sensory characteristics of chicken meat in this review.

This study was carried out to investigate the effects of solid-state fermentation (SSF) on main nutritional components, some minerals, condensed tannin and phenolic compounds of olive leaves. Two groups were formed as a fermented (FOL, Aspergillus niger ATCC 52172) and non-fermented olive leaves (OL). Suitable environmental conditions (humidity, temperature and pH) before SSF were established and fermentation lasted on day 8. After fermentation, while the crude fiber, neutral detergent fibre (NDF) and acid detergent fibre (ADF) content of FOL compared to OL were decreased, its the crude protein, ether extract, ash and condensed tannin contents were increased. Some macro minerals (Ca, N, K, P, Mg) and micro minerals components (Fe, Mn, Zn, Cu, B) of FOL and OL were varied. Although oleuropein content of FOL was decreased, it’s catechin and hydroxytyrosol contents were increased by SSF. These results showed that A. niger ATCC 52172 strain could be suitable inoculant to improve the nutritional content of olive leaves.

Bu çalışmada, Osmanlı çileğinin ana ebeveyn, yerel (Karaçilek, Tüylü, Deli) ve standart (Kabarla, Sweet Ann ve Sweet Charlie) çilek çeşitlerinin tozlayıcı olarak kullanıldığı ıslah çalışması sonucu seçilen elli iki adet F1 genotipi ve ana ebeveynleri kullanılmıştır. Elde edilen meyvelerde suda çözünebilir kuru madde miktarı (%), pH, titre edilebilir asitlik (TA) (%), toplam kuru madde miktarı (%), kül tayini, askorbik asit içeriği (mg/100g) ve toplam fenol miktarı (µg GAE/g ta) belirlenmiştir. Araştırma sonuçları incelendiğinde SÇKM değerlerinin %5,80 ile %14,60; pH değerinin 2,69-3,90; titre edilebilir asit miktarının %0,58-1,79 arasında değiştiği belirlenmiştir. Askorbik asit en yüksek DB-119 genotipinde 55,61 mg/100g bulunurken, en yüksek toplam fenolik madde miktarı DC-42 genotipinde 3887,07µg GAE/g ta bulunmuştur. Meyve yapısının genetik faktörlerden etkilendiği ancak çevre koşularının etkileşimi ile meyve yapısında değişiklik olduğu bilinmektedir. Çalışma sonucunda belirlenen kriterler incelendiğinde melez bireylerin ana ebeveynlerine yakın değer aralığında olduğu belirlenmiştir.

Carotenoids which are a lipophilic component are an organic pigment with antioxidant properties that contain conjugated double bonds. Research on carotenoids have recently concentrated on functional foods, bioavailability and pharmacology due to their potential health benefits to humans. Carotenoid components are occurred a reduction of the biological activity by effect of undesired environmental conditions such as oxygen, heat, light, humidity during food processing and storage or gastrointestinal tract. Applicability in aqueous systems of carotenoids is limited because of lipophilic. Therefore, microencapsulation is an effective way to overcome these problems. Various microencapsulation technique such as spray drying, freeze drying, extrusion, conservation and emulsification has been developed. Besides selected microencapsulation method, coating material is also important in the encapsulation. Recently, multi-layers emulsification method is attracted interest in improving stability, availability in aqueous system and bioavailability of carotenoid load microcapsules. İt is stated in studies that developed microencapsulation techniques or using combine microencapsulation techniques increase encapsulation efficiency and yield. In the present paper, it is aimed to present using microencapsulation techniques in order to enhance stability and bioavailability of carotenoids which are a sensitive component, and current research, developments and trends about the subject.