Production and consumption of pickled vine leaves have been on increase in Tokat region of Turkey. A literature review yielded no study on consumption potential, consumer preferences, preferences and complaints about this product in the region. It has been considered that conclusions drawn from experience and ideas of consumers about pickled vine leaves could help the production sector during production processes. Aim of the present study was to find out consumption potential and consumer preferences for pickled vine leaves in Central, Erbaa, Niksar, Zile and Turhal Districts of Tokat Province through a questionnaire survey. Data from a face-to-face questionnaire carried out in Tokat Province constituted the main material of the study. Sample size of the research (383) were calculated using Proportional Sample Size. Data obtained were evaluated using per cent distributions and other descriptive statistics. All of women interviewed and their family members consumed pickled vine leaves. Average yearly consumption was 13.9 kg. Questionnaire data showed that most individuals obtained leaves directly from producers or they produced their pickled leaves from their own vineyards. More than half of consumers interviewed considered the price of pickled vine leaves on the market was fair.

Known as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivated on the eastern shores of the Mediterranean in the year 3000 and is one of the first fruit species cultivated in the Mediterranean region. In this respect, olive has an important place in the economy, nutrition and culture of Mediterranean countries. Currently, in most olive growing countries, olive, leafy stem or cuttings are rooted or by propagating stem shoots from seed or clonal stem. However, the so-called table olives are very difficult or completely impossible to root. The olives, which are very difficult to root, should be supported with biotechnological approaches such as micropropagation method in order to increase the product productivity. So far, many fruit species have been propagated in vitro using tissue culture methods and at the same time, some olive varieties have been successfully propagated by micro-propagation method. It made in tissue culture in the world and Turkey Olives have been compiled resources to work for the researchers in this study.

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

In this study, commercial parents and synthetic parents which were developed from commercial maternal and paternal lines are compared. During the study, a total of 19654 animals, as being 8520 female, 1275 male chicks from commercial line (TK) and 8584 female, 1275 male chicks from synthetic line (SH), were used. Broiler experiment was conducted with a total of mixed-sex 2073 chicks, as being 1044 (3x348) chicks from TK group and 1029 (3x343) chicks from SH group. In 23 weeks growing period, female parents from TK and SH groups consumed 9.91 and 9.87 kg feed per animal, completed the process with 6.5% and 7.3% mortality and separation rate, 87% and 85% uniformity and lastly, 2846 and 2753g live weights at the end of 23 weeks, respectively. In the meantime, male parents with 9.5% and 10.8% mortality and separation rate consumed 11.1 and 11.3 kg feed per animal, respectively. Female parents from TK and SH groups reached 5% egg production efficiency at the ages of 26 and 25 weeks, and peak production at the ages of 35 and 32 weeks, respectively. At the age of 50 weeks, 5.7% and 6.0% mortality and separation rate, 84.5% and 83.8% peak egg production efficiency, 129.0 and 128.0 pcs of egg production, 116.8 and 118.5 pcs of incubating egg production, 62.5 and 60.0g of average incubating egg weight, 82.1% and 80.6% incubation yield were observed in the parents from TK and SH groups, respectively. Broiler chicks, with the weight of 39.7 and 37.7 g, obtained from TK and SH parents respectively reached the live weight of 2481 and 2375 g at the 42nd day consuming 4429 and 4372 g feed, respectively. In this broiler experiment, the feed conversion ratio was determined as 1.79 and 1.80 respectively. In the study, it was concluded, that new synthetic line obtained from commercial maternal and paternal lines can be used for broiler production.

To meet the nutritional requirements required for human and animal nutrition due to climatic changes, research on determination of rich in nutrients and quality, products with high resistance to adverse environmental conditions and their possibilities for growing and reproduction are carried out. This research was carried out between 2018-2019. As a material, seeds belonging to the amaranth (Amarantus mantegazzianus), chia (Salvia hispanica L.), quinoa (Chenopodium quinoa) and teff (Eragrostis tef [Zucc] Trotter) plants were studied. Some characteristics of these seeds were determined such as shape, size, mean arithmetic and geometric diameter, sphericity and thousand grain weight. According to the data obtained; the highest average length (1.140 mm), width (1.080 mm) and surface area (0.930 mm2) of the seeds of the quinoa seeds compared to other seeds; the tambourine seeds had the lowest average length (0.540 mm), width (0.300 mm) and surface area (0.130 mm2) values. In terms of thousand grain weights, the seeds of the quinoa plant are the heaviest seeds with 3.3600 g; the lightest seeds were determined to belong to the tambourine seeds with 0.0028 g.

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

In this study, it is aimed to examine which level marketing communicating tools are used in the food industry in Çukurova Region, Turkey. For this purpose, a survey was applied to 92 enterprises which process milk and dairy products, meat and meat products, fruit juice industry in both Adana and Mersin. Also, face to face interview was conducted to gather data from 400 consumers who were determined via simple random sampling, living in Adana province. It was found out that enterprises used the marketing communication tools (sales promotion, advertisement etc.) to increase sales and reduce inventory, even if they are not mostly aware of the concept of marketing communications. They also indicated that they do not practice marketing communication programs at all. The most used tools by the enterprises are personal sales, direct marketing, sales promotions and advertisement. Also, as a result of correlation analysis showed that there is an effect between the enterprises’ use of marketing communication tools and brand and market performance. Consumers stated that the sales promotions are the most effective marketing communication tools on their preferences not only buying food products but also changing the brands. Consumers mostly decide what to buy and which brand while they are in the market. In this case, advertisement, promotion and to the content of the product were the most important factors regarding consumers’ choices. It was found out that consumers’ gender, age, education and income levels were also effective on their preferences on buying different food products. Consumers attitude was different about marketing communication tools; such as young people mostly affected by media and primary and secondary school graduates mostly influenced by additional gifts provided free of charge with the main product.

The trials were set up in Busia, Embu and Kirinyaga Counties to assess the effect of tillage methods and application of different fertilizer combinations on maize productivity in the lower and upper midland agro-ecological zones of Kenya. Tillage methods were no-tillage (NT) with crop residue retention as mulch (+CR) (NT+CR) and conventional tillage (CT) without crop residue retention on farm surface (-CR) (CT-CR) while fertilizer combinations were NK, NP, PK, NPK, and NPK+CaMgZnBS. The N, P, K, Ca, Mg, Zn, B and S nutrients were applied at the rates of 120, 40, 40, 10, 10, 5 and 26.3 kg ha-1, respectively. The trials were laid in a randomized complete block design with a split-plot arrangement and replicated three times. The results showed that maize leaf area index, plant height, aboveground biomass, crop growth rate, and grain yield were significantly higher under CT-CR than under NT+CR in most of the sites. The CT-CR system out-yielded NT+CR system by 0.3 t ha-1 and 0.6 t ha-1 maize grain in Alupe and Kirinyaga, respectively. However, NT+CR system out-yielded CT-CR system by 0.4 t ha -1 maize grain at Embu. Across all the sites, application of PK and NPK+ZnBMgCaS fertilizer combinations resulted, respectively, in lowest and highest maize shoot biomass, leaf area indices, crop growth rates, plant heights, and grain yields. Based on this result alone, the potential of conservation agriculture in improving yields compared to conventional tillage could not be conclusive despite consistently recording higher soil moisture content across all sites and better yields in Embu. Again, application of a wide range of nutrients may be beneficial to maize production in the study areas as evidenced in the study. Therefore, we recommend multi-season and multi-location trials to comprehensively assess the impact of tillage methods and fertilizer management, particularly in relation to micronutrients.

The increase in consumers' demands for safer and healthier food has led to the development of many new products in food technology. For this reason, micro- or nanoencapsulation has become an important area in order to protect food components with functional properties against environmental conditions and to provide controlled release in recent years. As a matter of fact, many encapsulation techniques have been developed and many different active materials have been encapsulated. Nanoemulsions, a nanoencapsulation technique, are the process of encapsulating core material in two immiscible liquids. Nanoemulsions have higher stability and loading capacity compared to normal emulsions. It also increases the bioavailability of the core materials because of the increased absorption of the active material in the digestive tract. In this review, the required materials for nanoemulsion preparation, the nanoemulsification methods, and the studies on the encapsulation of various food components in nanoemulsions have been reviewed.

The effects of temperature and pressure processing on myrosinase extracted from fresh broccoli and brown mustard seed was studied. Brown mustard seeds had higher myrosinase activity (2.75 un/mL) than fresh broccoli (0.58 un/mL). The extent of enzyme inactivation increased with pressure (200-800 MPa) and temperature (30-80°C) for both brown mustard seeds and fresh broccoli myrosinase. However, at combinations of lower pressures (200-400 MPa) and temperatures (30-80°C), there was less myrosinase inactivation. When processing at a pressure of 300 MPa with a temperature of 70°C for 10 minutes, there was 65% myrosinase activity for brown mustard while at 300 MPa and 60°C, activity retention in fresh broccoli was 30%. Whereas, the corresponding activity retentions when applying only heat (70°C for 10 minutes) was 35% for brown mustard myrosinase, while there was no measurable myrosinase activity for fresh broccoli (60°C, 10 minutes). Thus, application of moderate pressures (200-400 MPa) on brown mustard and fresh broccoli can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.