This study aimed to determine the factors affecting the consumption of fruit mineral water by households living in the urban areas in Beypazari. The main material of the study consisted of data collected through a questionnaire from 240 households. The study also aimed to reveal the features of the households and the preferences, tastes and thoughts of the households affecting the consumption. Binary Logit Regression method was employed to determine the factors affecting the fruit mineral water consumption. Seven variables affecting the likelihood of fruit mineral water consumption were identified based on the regression analysis employed. The companies in food industry are expected to increase the number of their consumers while they are determining their strategies to raise income rates or while they are increasing the current potential through studies aiming women and young people.

In this study, it was aimed to determine reproduction biology of Capoeta trutta (Heckel, 1843) obtained from Ağın and Örencik region of Keban Dam Lake. For this purpose, fish samples were monthly collected during a year and their sexes were determined. The maturation age for female Capoeta trutta caught from Ağın region was determined as 2 while it was 3 for females from Örencik regions. Maturation age was found to be 2 for male C. trutta for all regions. The Gonadosomatic Index Value (GSI) reached to the highest in May for both sexes and reproduction period for the fish was estimated between May and June.

Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Since meatball and wieners with high level of pink slime are in school daily diet program, this meat source became important debate issue. In USA, use of pink slime up to 15% in ground beef based products is permitted without specify on the label, but is not sold for direct consumption. Production and consumption of pink slime is strictly prohibited in the European Union. There is no legal regulation on this issue in Turkey. In this review, the manufacturing method and historical development, advantages, disadvantages, applications and result of scientific studies about pink slime are presented.

Nowadays usage of dietary fibers in foods has been increasing duo to revealing of health benefits. Beta-glucans found especially in oats and barley, are polysaccharide and source of water-soluble dietary fiber. Positive effects of beta-glucans like healing coronary-heart disease, lowering blood cholesterol level, balancing blood sugar level and preventing obesity, made beta-glucans widespread functional food components for producing various foods. In addition to beneficial physiological effects of beta-glucans, they texturize, gelatinize, emulsify and stabilize the foods. They increase viscosity, replace fat and enhance rheological properties in cereal, meat and dairy products. They are also used to produce packing material depending on their mechanical properties and molecular weights. In this review, effects of addition of cereal based beta-glucans on technological and functional properties of various foods are revealed based on previous studies.

Nowadays, meat consuming level is an indicator of development of countries. The reason for this is the importance of animal proteins such as meat, milk and egg in human nutrition. People in Turkey do not get enough animal protein. Increase of meat and meat related product prices is effective on this. The purpose of this study is to bring up the purchase and consume behavior of consumers. Surveys completed in urban areas around city of Ankara are used primarily. Using Main Mass Ratio Based Simple Occurrence Probability Sampling method 338 families were interviewed. Completed surveys were separated into 3 groups; high, middle, low. As a result of the research, expense for food in total income is around %34. This ratio for families with low income is %53, for families with middle income is %35 and for families with high income is %33. It is found that as income levels of consumers raised, food expenses raise as well. But it shows that as income level increases, expense ratio for food decreases. Food reliability is the most effective factor on consumers’ decision of purchase. Studies show doubts of consumers about food reliability. It is understood that legal adjustments are not applied enough. Especially tight food inspections would be positive on consumer behavior.

Zooplankton of Murat River was examined from monthly taken samples between June 2011 and May 2012. As a result of research were identified total 33 species, 25 of them belong to Rotifera, 6 belong to Cladocera, 2 belong to Copepoda. Zooplanktonik species were comprised as 75.76% Rotifera 18.18% Cladocera and 6.06% Copepoda species. There was marked decrease in at the zooplankton species diversity in winter months. There was sharp increase at the zooplankton species diversity in spring and in summer months. Especially in spring month’s zooplankton were recorded in highest species and numbers individual. The most species were determined in April (nine species). At least species were determined January (four species). pH, dissolved oxygen, water temperature were measured of the study area. The study has got an importance as to be the first research on zooplankton in this area.

This study was conducted to investigate the hatching parameters differences between the hatching eggs which were controlled or not for fertility at 18th day of embryo development in the hatchery unit. Hatching was conducted with hatching eggs of Atak-S commercial layers parent stocks. Four treatment groups were constituted; 1) 95% fertility, fertility control at 18th day, 2) 95% fertility, no fertility control at 18th day, 3) 75% fertility, no fertility control at 18th day and 4) 50% fertility, no fertility control at 18th day. There were no significant differences between the groups in terms of fertility rate, hatching efficiency hatchability of fertile eggs and early-, middle and late period embryo mortality. Chick quality according to Pasgar score chick quality assessment differed significantly between the treatment groups. The results of the present study indicate that transferring of eggs to the hatcher without fertility control at 18th day of embryo development did not affect the hatching results, but chick quality decreased when the fertility rate decreased below 45%.

Recipient cows are vitally important to the success of transferred cow embryos. Proper nutritional management of recipient cows is necessary to achieve the production results desired in each production phase of recipient management. The nutritional goal must always be to maintain recipient cows in good body condition. Age, live weight, body condition, stress and previous feeding programs should be considered to achieve good recipient cow’s nutrition. Ration should be especially sufficient in point of energy, crude protein (CP), carbohydrate, vitamin and mineral levels. In this paper, nutrition of the recipient cows have been reviewed and the associated with components are emphasized.

Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

In order to put cultured species on the market with high quality and few casualties, many important studies are carried out. Most of the researches are conducted in the development of feed and feed ingredients 30-60% of the production cost in farming. Therefore, in aquaculture, an interest in alternative feed ingredients is moving at a very fast rate. In this context, the use of enzymes, probiotics and prebiotics in animal feed has steadily increased in recent years with reasons such as effective control of fish diseases and prevention of infection, strengthening the immune system of fish, increase of the digestibility, reduction of the feed cost, reduction of larval-term mortality, provision of increase in growth, live weight gain, and getting rid of the negative effects of stress.