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.

Anthocyanins, a major natural food colorant rich in mango powder, need considerable protection during processing and storage for better retention due to colour instability. The purpose of the study is to evaluate the stability of the anthocyanin’s extracts obtained from cabinet dried mango powder under different factors which could disrupted the anthocyanin pigments during processing. The factors are processing temperature and time (30°C, 60°C and 80°C for 10, 20 and 30 minutes each, respectively), storage conditions (room temperature, refrigerator temperature and freezing temperature), pH (2, 3, 4, 7 and 10), oxygen, influence of light, different extraction solvent (methanol, absolute ethanol, acidified ethanol (1%), and 50% KMS -Ethanol), sugar level (20%, 40%, and 60%). The intensity of the extracted colour was measured at wavelength 520 nm using UV-VIS spectrophotometer. The results can elucidate the increasing heating temperature and time, sugar content, and exposure to light is able to spoil the anthocyanin molecule. There was a proportional effect of pH and oxygen. The anthocyanin stability was found better in pH=10, acidified ethanol (1%) as extracting solvents, absence of light as processing condition and refrigeration temperature as storage temperature. Hence, these findings could be useful in the food industry to choose a proper processing condition for development of mango powders-based products for satisfying the consumer perception by retaining anthocyanin pigment.

The species of the Congridae family belonging to the Anguilliformes order are known as conger eel, and are morphologically similar to the eels which are among the species of the Anguillidae family. In both family species, the dorsal and anal fins are combined with the caudal fin. It is easily distinguished from eel species by the appearance of dorsal fin rays at a closer level to the head. There are 195 species belonging to 30 genus distributed in the world seas belonging to the Congridae family. A third genus of 3 species [Ariosoma balearicum (Delaroche, 1809), Gnathophis mystax (Delaroche, 1809) and Conger conger (Linnaeus, 1758)] shows the distribution of Turkish seas. While the first two species have distributed only Turkey's Aegean and Mediterranean seas, C. conger shows the distribution of all our seas. In this review, where morphological and biological characteristics of European conger are distributed in our country, all studies carried out both in our country and abroad are examined in detail and presented together. With this compilation study, especially biological information about species is missing in our country and attention has been made to contribute to the literature.

Akrepler, Arachnida sınıfında yer alan zehirli arthropodlardan olup, bilinen en eski karasal eklembacaklılardır ve yaşayan fosiller olarak da tanımlanmaktadırlar. Akrepler kendilerine özgü bir takım özelliklere, özel yapılara sahip olmaları ve zehirlenme vakalarına sebep olmaları nedeniyle çeşitli araştırmalara konu olmuştur. Ancak, akreplere özgü bir duyu organı olan ve tarak organı olarak da bilinen pektin organın yapısı hakkında çok fazla bilgi bulunmamaktadır. Bu çalışmada, Protoiurus kraepelini (von Ubisch, 1922) akrebinin tarak organ yapısı ışık mikroskobu ve taramalı elektron mikroskop (SEM) kullanarak çalışılmış, detaylı morfolojik ve histolojik özellikleri belirlenmiştir. Örnekler Eğirdir (Isparta, Türkiye)’de yapılan arazi çalışmalarında toplanamıştır. P. kraepelini’nin tarak organı diğer akreplerde olduğu gibi bir çift olarak mesosomal ikinci segmentin ventrolateralinde yerleşmiş olup genel mimariye uygun olarak marjinal lamella, median lamella ve pektinal dişler olmak üzere üç kısımdan oluşmaktadır. Aynı zamanda bu yapılar üzerinde yer alan duyusal kılları, pektinal dişler üzerindeki peg sensillanın morfolojileri incelenmiştir. Bu çalışmada, ilk kez P. kraepelini’nin tarak organının histolojisi ortaya konulmuş ve yapı - fonksiyon arasındaki bağlantı uyarınca olası fonksiyonları tartışılmıştır.

The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have different advantages over animal milk such as being lactose and cholesterol-free and having a high content of phenolics, minerals and unsaturated fatty acids. On the contrary, they generally have a lower content of proteins and low sensorial acceptability. To overcome these disadvantages, an optimisation by mixture design was carried out to produce high-quality plant-based milk in terms of chemical, physical and sensorial properties. The results showed that dry matter (7.7-11.5 g/100 mL) and ash (0.11-0.46 g/100 mL) content of the samples increased using a combination of sunflower seeds and pumpkin seeds. Total phenolic content and DPPH radical scavenging activity of plant-based milk were governed by the ratio of sunflower seeds. Hazelnut ratio in the samples had a positive impact on protein content (0.17-1.85 g/100 mL), whiteness index, serum stability and sensorial properties. The optimum formulation was determined as 66.3% hazelnut, 0% pumpkin seed and 33.7% sunflower seed. Verification studies showed a good agreement between theoretical and experimental responses.