In this study, the effects of different organic matter additives [soil (control), 20 ton ha-1 farmyard manure, 20 ton ha-1 biochar, and 10 ton ha-1 farmyard manure+10 ton ha-1 biochar] to the soil of lettuce grown with different irrigation water levels [100% (full irrigation), 75% (25% deficit irrigation), 50% (50% deficit irrigation), and 25% (75% deficit irrigation)] on water and irrigation water productivity efficiencies and plant characteristics were investigated. Among the organic matter additives, the biochar reduced the amount of irrigation water and actual evapotranspiration of lettuce and increased its marketable yield, thus the highest water and irrigation water productivity efficiencies were obtained from biochar treatment. Despite the decreasing marketable yield in the 50% irrigation treatment, the proportionally decreasing amount of irrigation water and actual evapotranspiration caused the highest water and irrigation water productivity efficiencies to occur in the 50% irrigation treatment. While the root diameter, root fresh and dry weights, stem diameter and length, head fresh and dry weights, marketable leaf number and yield, chlorophyll, and leaf relative water content of lettuce decreased with decreasing irrigation water levels, root length and membrane damage increased. The effects of organic matter additives on all of these physical-physiological properties, except root diameter and membrane damage, were found to be significant, and the biochar provided the most effective development of these parameters under the deficit irrigation regime. Considering that the yield and yield characteristics in 75% irrigation treatment do not decrease at a very significant level compared to full irrigation (100%) and that these decreases can be compensated by biochar and that the farmyard manure+biochar as alternative treatment is also effective in improving the decrease in yield parameters, treatment of 10 ton ha-1 farmyard manure+10 ton ha-1 to the soil at 75% irrigation water level was found to be recommended in lettuce cultivation.

This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were stored at ambient temperature (28-30°C) for 96 h. At an interval of 24 h, VOCs variations were investigated using Solid phase Microextraction-Gas Chromatography-Mass Spectroscopy (SPME-GC/MS) method. Changes in sensory quality and potential flavour contributors were also explored. The sensory rejection time was found at 24 h and 48 h of storage for palm wines collected from the tappers and resellers, respectively. The first attribute to be spoiled was taste followed by odour and appearance. A total of 23 VOCs distributed in six chemical families were identified. Alteration of palm wine sample is characterised by an increase in concentration of alcohol (isoamyl alcohol, isobutanol and 1-octanol), aceti acid and acetoin, and a decrease in ester concentration (ethyl acetate and ethyl hexanoate). In the view to fight against the short shelf-life and develop new preservation methods, these compounds can be used as markers of spoiled palm wine.

Climate change-induced droughts have various negative impacts on different sectors, especially on agricultural sector. Altınekin District, where the research was conducted, has the lowest precipitation in Konya Province, therefore is expected to be most affected by drought. For sustainable use of water resources, each stage of agricultural production should be carried out within the framework of a specific program. With this study, knowledge level of farmers engaged in irrigated agriculture in Altınekin district regarding irrigation and irrigation programs they applied were determined through a face-to-face survey. Present findings revealed that 38.7% of the participant farmers are aged 50 years and over and a large proportion of them (54.7%) are primary school graduates. Participant farmers were all (100%) using groundwater resources in agricultural production and 88% of them stated that they did not receive any training on irrigation. While 32% of the farmers participating in the survey stated that they had knowledge about the concept of irrigation program, 68% reported that they did not have any knowledge. Incorrect and improper practices regarding efficient use of irrigation water in the region, especially regarding the irrigation program, were identified and solutions were proposed for these problems.

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples.  Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties.  The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.

Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papazkarası grape varieties, were evaluated under in vitro gastrointestinal digestion conditions. After digestion, Merlot and Papazkarası samples with 2% addition of mustard seed showed significantly higher total phenolic compounds (TPC) (358.48±14.73 and 89.01±2.42 mg GAE/L, respectively) compared to other samples (P<0.05). 2% mustard seed added Merlot samples resulted in the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)  values (19.06±3.91 and 9.96±1.83 mmol TEAC/L, respectively) which differed significantly from other samples (P<0.05). The Merlot sample with 2% addition of mustard seed showed significantly higher TPC, total flavonoid compounds (TFC), DPPH, and CUPRAC bioaccessibility values compared to other Merlot samples (P<0.05). For Papazkarası samples with 2% mustard seed addition, significant differences were observed only in terms of TPC and TFC bioaccessibility values (15.87±2.30% and 15.27±1.29%, respectively) compared to samples with 1% and 1.5% mustard seed addition (P<0.05). The study demonstrated that the bioaccessibility of bioactive compounds in hardaliye can vary depending on the grape variety and to some extent, the use of mustard seed. This suggests that the food matrix and interaction with other food matrices in the environment can affect the stability and bioavailability of bioactive compounds during simulated digestion.

The purpose of the present study was to determine the effects of inclusion of an organic acid and surfactant (OS) combination on moisture optimization and energy sparing in the production of pelleted compound feeds for dairy and beef cattle. The trial was carried out in two independent private commercial feed factories (factories A and B) producing cattle feed in pellet form. Each factory produced 21 tons of commercial cattle feed (7 batches; 3 tons per batch); factory A, a dairy feed containing 2620 kcal/kg metabolizable energy (ME) with 18.90% crude protein (CP); and factory B, a fattening feed containing 2550 kcal/kg ME with 13.00% CP. Batches for the treatment groups were prepared by adding 0.5, 1.0 and 1.5 kg/ton of OS (Fylax flow) respectively to these basal feeds in the mixer. The moisture retention capacity during pelleting process of all three OS supplemented feeds increased in comparison to the basal feed, whilst moisture content of the finished feeds and energy consumed for production decreased significantly. It was observed that increasing the OS supplementation to 1.5 kg could further increase the moisture retention capacity and moisture content in pellet production compared to the feeds supplemented with 0.5 and 1.0 kg OS, due to the lower power rating of the equipment. It has thus been concluded that adding 0.5, 1.0 and 1.5 kg of OS to commercial compound feeds for dairy resulted in a profitable production with good moisture optimization and energy savings during pelleting.

The botanical heritage of a region is an important resource for local people, which allows them to treat themselves with plants that have already been experienced from generation to generation for their benefits and effectiveness. The aim of this study was to highlight the different uses of lentisk pistachio products in the region of Jijel (Algeria). Systematic surveys have been carried out among different categories of people, by age group; have shown a growing interest in the use of medicinal plants. Two approaches (observation, and interview) were used to support this study, with an ethnobotanical worksheet, to obtain other recipes and more information on lentisk benefits and uses. The survey data processing showed that the lentisk is used for therapeutic purposes, to treat diseases of the skin (29%) and respiratory system (28%). The main and most used part of the plant is its berries. The plant is harvested in a spontaneous state and the picking of berries is done from November (in winter). Oil extraction is the principal preparation (72%). The use of resinous gum was not mentioned. Ten percent of surveys gave culinary recipes for some traditional meals preferred by Jijelians. The current study highlighted the ancestral practices and uses of the lentisk by Jijelians. It is necessary to develop this niche and promote its value chain in order to consolidate the economy of the local population.

The aim of this study was to investigate food safety knowledge levels according to the socio-demographic profiles of young food handlers and to find out the determinants of the knowledge level. A cross-sectional survey was conducted in Türkiye; it consisted of sections including hygienic design, freezing and thawing, preparation, cooking and reheating, service, storage, and foodborne diseases sections. The food safety knowledge level differed according to gender, age, income, grade level, and intership status. Participants who coded 60% of the survey statements correctly were considered to have “good” food safety knowledge. Knowledge about cooking and reheating, foodborne diseases, and service was found to be at a poor level, but food safety knowledge (overall) was good (68%). The correct score ratio was found to be the highest for hygienic design. Binary logistic regression presented that gender, income, grade level, and internship status significantly affected knowledge level. The strongest predictors were found to be income of $638-$850 (exp (β)=12.9) and more than $850 (exp (β)=4.6), respectively. This study highlights that female students under the age of 25 with an income of more than $638, who have not yet completed an internship, have the highest level of food safety knowledge. This study presented a holistic approach to the food safety knowledge of young food handlers. These insights can contribute to the development of hygiene/sanitation and food safety course content for culinary and gastronomy students.

This study was conducted to determine the effects of different doses of Lactobacillus plantarum (LP) inoculation into triticale silage on fermentation, quality, feed value, and aerobic stability. This study used three doses of LP bacteria strains (MF098786 strain) isolated from homemade pickles as inoculants. As LP dose, 1×106, 1×108 and 1×109 cfu/mL levels were used. The LP inoculation was applied by spraying onto by using a sterile injector at 1 mL per 1 kg material. The prepared silages were incubated for 60 d. The treatment groups in the study consisted of triticale control (TC), 1×106 (LP6T), 1×108 (LP8T) and 1×109 cfu/kg DM (LP9T) LP inoculated triticale. The LP inoculation of triticale silage improved silage fermentation, chemical and microbiological properties, silage quality, and feed value, and aerobic stability of the product, regardless of dose application. This application did not change the silage's organic matter, ash, and hemicellulose contents but decreased the crude fiber, neutral detergent fiber, and acid detergent fiber contents. While there was no significant change in color parameters in all silages, a decrease in the ultimate pH value, and improvement in Flieg score and RFV were detected. The LP inoculation into triticale silage increased the number of lactic acid bacteria and decreased the number of yeast in the silages. This application improved the total digestible nutrient and energy values of LP9T silage compared with other silages. When LP doses were evaluated within themselves, it was determined that all doses gave almost similar results in terms of the parameters studied. However, when the data obtained from the research are evaluated as a whole, LP inoculation at the level of 1×109 cfu/mL can be recommended to triticale silage, because of the positive effects of silage on total digestible nutrient, digestible energy, metabolizable energy, and net energy contents.

Proper nitrogen (N) management is vital for gaining potential yield benefits of a variety. Adjusting transplanting time enables the plant taking benefit from natural conditions favorable for its growth. In light of these, an investigation was carried out in the Boro season at the Agronomy Field Laboratory, Bangladesh Agricultural University from November 2022 to April 2023 to investigate the impact of various transplanting dates and N levels on the yield of Nizershail rice. The study involved four dates of transplanting viz. 16 December, 31 December, 15 January, 30 January and four nitrogen (N) levels viz. 0, 50, 100 and 150% of the recommended dose (RD) of N from urea where the recommended dose was 90 kg urea per ha. The trial was replicated thrice using Randomized Complete Block Design (RCBD). Results showed that the tallest plant, the uppermost grains/panicle and 1000 grains weight were detected in 16 December transplanting and the maximum grain yield was observed in 31 December transplanting. For N, total tillers and effective tillers/hill, grains/panicle, the highest grain and straw yields were found from 100% RD of N and the highest panicle length and sterile spikelets/panicle were found from 150% RD of N. In interactions, the maximum effective tillers/ hill and straw yield were observed from 100% RD of N in combination with 15 January transplanting. The maximum 1000 grains weight and the grain yield were obtained from 100% RD of N in combination with 16 December transplanting. From the result, it may be assumed that to get the maximum yield of Nizershail rice in Boro season could be transplanted between 16 December to 15 January with 100% RD of N from urea.