Essential oil composition, antimicrobial activity and flavonoid contents of leaf-fruits of Cedrus libani and Pinus nigra subsp. pallasiana were determined with GC-MS, disc diffusion method and HPLC in three different period. When the essential oil composition of leaf and fruits of P. nigra ssp pallasiana collected in April, July and September, major components were α-pinene, β-pinene, limonene, β-caryophyllene ve germacrene-D. On the other hand, additionally to these contents, myrcene and α–terpineol were also detected in C. libani. According to HPLC analysis, rutin, quercetin, kaempferol, naringin and resveratrol flavonoids were detected in different proportions. While rutin (154.33 µg g-) and resveratrol (20.02 µg g-) has the highest ratio in C. libani, quercetin (9.65 µg g-) and naringin (9.31 µg g-) were detected in P. nigra subsp. pallasiana along with rutin (39.66 µg g-). According to the antimicrobial activity results the essential oils of C. libani obtained in April has produced higher activity than that of July and September. On the contrary, the essential oils from P. nigra subsp. pallasina have produced the best antimicrobial activity on September compared to April and July. As a result, C. libani and P. nigra subsp. pallasiana essential oils have a composition showing antimicrobial activity and their harvesting season should be determined for the best and effective content.

This study was carried out between 2017 and 2018 to determine physical and chemical influences of two drying methods (drying on wooden fruit drying trays and drying cloths), two harvesting periods (commercial / physiological maturity and late harvest), and two harvesting methods (harvesting by hand and shaking) on dried fruit samples of Hacıhaliloğlu and Kabaaşı cultivars. Titrable acidity, browning level, total phenolic content, antioxidant activity (ABTS), color (L*, a*, b*), pH, humidity and water activity (aw) parameters of dried fruit samples were examined. Results indicated that different harvesting periods, methods and drying methods significantly affected almost all fruit quality parameters. L value was higher in apricots dried on trays than dried on the cloths. L* values of dried apricots ranged from 27,13 to 54,74. Similarly, moisture content and water activity values were also found to be lower in apricots dried on wooden fruit drying trays than dried on clothes. When chemical parameters were examined, it was observed that phenolic compounds and total antioxidant contents decreased with fruit ripening. The effect of the applications on drying efficiency was not determined as significant, on the contrary, the individual weights of the dried apricots harvested at the late period were found significantly higher and the number of dried apricots per kilogram was lower. As a result of the study, it was concluded that in sun-dried apricot production, harvesting at late period and the drying on trays positively affected various quality parameters.

In this study, antioxidant, oxidant and oxidative stress index of Thymbra spicata L. collected from Duhok (Iraq) region were determined. The aerial parts of the plant were extracted with ethanol. Rel Assay Diagnostics kits were used for detect TAS, TOS and OSI values. As a result of the studies, it was determined that TAS value of plant extract was determined 8.399±0.102, TOS value was 6.530±0.115 and OSI value was 0.078±0.001. As a result, it was determined that T. spicata has high antioxidant potential and in this context, can be used as a natural resource.

Et ürünleri günlük beslenmede büyük öneme sahiptir. Tüketici beğenisini et ürünlerinin fiziksel ve fonksiyonel özellikleri sağlamaktadır. Bu özelliklerinin yanı sıra insan sağlığına olan etkileri bakımından da bir değerlendirme yapılmaktadır. Bu çalışmada et ürünlerinin formülasyonlarının fonksiyonel özelliklere göre düzenlenmesi, işleme, depolama ve tüketim modifikasyonları ve fonksiyonel gıda olarak tanımlanan et ürünleri ele alınmıştır. Et ve et ürünleri; yağ asitleri, mineraller, diyet lifi, antioksidanlar ve biyoaktif peptitler gibi önemli besinleri diyete vermek için büyük potansiyele sahiptir. Bununla birlikte, bu bileşenlerle başarılı ürünler üretmek, stabilitelerini arttırmak ve lezzetli olmaları için yeni teknolojiler geliştirilmektedir. Kullanılan bileşenlerin doğal olması, yapılarındaki mevcut sağlığa faydalı bileşenlerin de diyet ile alınmasını sağlaması bakımından önem taşımaktadır. Gıda ürünlerinin sindirim ile metabolizmaya katılması sebebiyle yapılan in vitro çalışmalar da doğal bileşenler ile geliştirilmiş et ürünleri için önemli bir değerlendirme kriteridir.

Bu araştırmanın amacı Giresun ilinde kırsal ve kentsel alanda yaşayan halkın tıbbi bitki kullanım alışkanlığının belirlenmesidir. Bu amaca yönelik soruları içeren anket formu hazırlanmıştır. Araştırma sonuçlarına göre tıbbi bitki kullanım alışkanlığını %15,2 erkek, %30,4 kadın katılımcı sürekli kullanırım, %35,9 erkek, %18,6 katılımcı ise ihtiyacım olunca kullanırım şeklinde tanımlamıştır. Hem erkek hem de kadın katılımcıların %48,2’sinin tıbbi bitkileri hastalık tedavisinde ve sağlıklarını sürdürmek için kullandıkları belirlenmiştir. Erkeklerin %25,4’ü, kadınların %25,9’ü tıbbi bitkileri aktar + marketten temin ettiği, erkek bireylerin %50,5’inin kadınların %48,7’sinin basın yayın yoluyla yapılan haberlerin bitkilerle tedaviye ilgilerini artırdığı, tıbbi bitkilerle ilgili bilgi edinme yöntemlerinin erkeklerde %31,9, kadınlarda %34,3 oranında büyüklerimden + arkadaşlarımdan + basın-yayın yoluyla kombinasyonunda yoğunlaştığı, en çok kullanılan tıbbi bitkinin erkeklerde (%5,6) ve kadınlarda (%5,5) nane bitkisi olduğu tespit edilmiştir. Ayrıca erkeklerin %9,5’inin kadınların %9,1’inin en çok tıbbi bitkilere başvurdukları hastalığın soğuk algınlığı olduğu ortaya çıkmıştır. Bitkisel ilaçların tatlandırılması için erkeklerin %10,7’si şeker + bal + limon kombinasyonunu tercih etmiş, kadınların ise %10,7’si herhangi bir tatlandırmaya ihtiyaç duymadığını belirtmiştir. Tıbbi bitki hazırlamak için kullanılan materyalin cinsine erkelerin %30,4’ünün dikkat etmediği bu oranın kadınlarda %13,6 olduğu, kadınların %33,0’ının ise materyal olarak cam + porselen kullandığı belirlenmiştir. Erkeklerin %29,6’sının kadınların %33,0’ünün tıbbi bitkilerini mutfak dolabı + buzdolabında muhafaza ettiği, ambalaj olarak ise %24,9 oranında erkek bireylerin, %26,7 oranında kadın bireylerin naylon ambalaj + cam ambalaj kullandığı tespit edilmiştir.

The Covid-19 outbreak, which started to appear in China in December 2019, spread to the whole world in a short time and was declared as a pandemic by WHO. Pandemic and its quarantine do not only affect the usual lifestyle, economy, but also education. Countries thought that switching schools to distance education would reduce the virus and its spread would decrease. In our country, in the spring term of the 2019-2020 academic year, the transition from face to face education to distance education has been made. On April 6, Selcuk University started distance education. The purpose of this study; This is an online survey on Selcuk University Landscape Architecture Department students’ internet access, participation in classes and their satisfaction during the distance education process. In the light of the findings and results obtained, it is a guiding tool for lecturers and those working in the system infrastructure, in case of continuing distance education as a result of the prolongation of the process or planned to be created in the future.

In this study, it is aimed to reveal the place and importance of fish in nutrition by determining the fish consumption habits of Adiyaman University Kahta Vocational School students. The data were obtained from the questionnaire made with total 240 students in February 2020. The data were analyzed and interpreted by using rate and percentage methods as descriptive statistics. A total of 15 questions were asked to the students who participated in the research. In this study, it was determined that 70.42% of total students consume fish; the frequency of fish consumption was also determined as 34.34% once a month and 14.45% once a week. In the study, it was determined that the fish are preferred as the fried or grilled by students. In addition, it has been seen in the study that 84.05% of the students find that consuming fish is important for health, 36.54% of them do not have knowledge about the freshness criteria that should be considered while purchasing fish, 73.53% of them can easily reach fish and 94.41% of them do not consume water products other than fish. At the end of the study, it is concluded that the fish consumption rate and the frequency of consumption are not at the desired levels.

The present research was conducted to determine the effect of season, lactation number and type score factors on the somatic cell count (SCC) in Black and White cattle raised in the Mediterranean climate zone. 1368 milk samples obtained from 128 cattle were analysed for SCC determination. Significant effects of season, lactation number and type scores on SCC were observed. The results indicate that the necessity to comply with the care and barn cleaning of the cows in the summer and the importance of the type characteristics in the selection programs may be effective in reducing the of SCC.

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.