In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examined, it was found 1032.75 mgAA / 1000g, 4254.92 mg GAE / kg dry weight and % inhibition 43.30, respectively. The textural properties of the biscuit dough with the addition of AFHT were investigated. Moreover, the effect of adding WFCP on colour values, water activity, moisture, ash, ascorbic acid, total phenolic content, antioxidant activity and textural properties of biscuits were determined. With the addition of WFCP, L* and b* values were decreased and a* values were increased in biscuits compared to control sample. Water activity and ash values increased as WFCP rate increased in biscuits. Ascorbic acid, total phenolic and antioxidant activity (DPPH) values of biscuits added with WFCP (30%) increased by 4.89, 7.22 and 4.04 times, respectively, compared to the control group. The addition of WFCP also improved the textural properties of the biscuits, while the hardness value of control group was found to be 4175.87 g force, the highest hardness value was obtained as 6494.09 g force for 20% WFCP added biscuits. In sensory evaluation, the biscuits with the addition of 10% WFCP gained the highest likelihood with 5.6 in terms of general acceptability.

The improvement and use of sustainable energy technologies are developing by the reason of increasing energy demand. Due to the fossil fuels negative effects on the environment, energy efficient building and their industrial applications have become an important research topic. To increase energy efficiency in the food industry, the reduction of specific energy consumption is needed. Food production facilities using energy for heating, cooling, drying, and specific processes which requires high temperature. In this study, six energy system models have been suggested, and presented for the use in food processing applications. These models are based on renewable energy, waste heat management, solar energy, and efficient heat pump, ice storage heat pump, thermal energy storage heat pump, drying with heat recovery and dehumidification. In addition to carbon footprint reductant, the latest trend technologies are presented and the advantages are also discussed. Especially hybrid systems that are combined with phase change materials and biomass are investigated.

To investigate the virus infections of sour and sweet cherries, various locations of Niğde province were examined during 2017. Ninety sweet and sour cherry leaf samples showing suspicious virus symptoms were collected and screened with virus-specific primers: Little cherry virus 1 (LChV1), Cherry necrotic rusty mottle virus (CNRMV), Prune dwarf virus (PDV), Prune necrotic ring spot virus (PNRSV), Apple mosaic virus (ApMV), Cherry green ring mottle virus (CGRMV), Cherry leaf roll virus (CLRV), Cherry mottle leaf virus (CMLV), Plum bark necrotic stem pitting associated virus (PBNSPaV), Cherry twisted leaf virus (CTLV), Apple stem grooving virus (ASGV), Little cherry virus 2 (LChV2), Cherry rusty leaf virus (CRLV), Apple stem pitting virus (ASPV), Apple chlorotic leaf spot virus (ACLSV). Based on RT-PCR analysis, no amplification was observed except LChV1 amplifications, dsRNA analysis resulted in one suspicious profile. To validate those results, more sensitive TaqMan Real-Time PCR analysis and sequence analysis were conducted and LChV1 was detected on 7 samples. It can be concluded that only a low quantity of LChV1 infections was observed on some of the screened cherry samples.

Bu araştırma, Ondokuz Mayıs Üniversitesi, Ziraat Fakültesi, Tarla Bitkileri Bölümünde, laboratuvar koşullarında yürütülmüştür. Araştırmada materyal olarak Balcı ve Dinçer olmak üzere iki aspir çeşidi kullanılmıştır. Araştırmada çimlenme sıcaklığı olarak 8, 12, 16, 20, 24, 28, 32 ve 36 °C olmak üzere, 4°C derece aralıklı olacak şekilde, toplam 8 farklı sıcaklık uygulamıştır. Araştırma sonuçlarına göre, her iki çeşitte de çimlenme oranının uygulanan çimlenme sıcaklıklarından istatistiki anlamda çok önemli düzeyde etkilenmiş olduğu, genel ortalama çimlenme oranının %56,1 olduğu belirlenmiştir. Çeşitlerin çimlenme oranı Balcı çeşidinde %58,7 ve Dinçer çeşidinde %53,6 olduğu belirlenmiştir. Çimlenme sıcaklıklarına göre aspirde çimlenme oranının %35,3 ile %71,7 arasında değiştiği, en yüksek çimlenme oranının 16°C sıcaklıkta elde edildiği belirlenmiştir. Çeşit x çimlenme sıcaklığı interaksiyonu bakımından değerlendirildiğinde en yüksek çimlenme oranının %76,2 ile Balcı çeşidinden 16°C çimlenme sıcaklığında elde edilmiştir. Ayrıca çimlenme sıcaklığı ile çimlenme oranı arasındaki ilişkiler de çok önemli olduğu belirlenmiştir. Sonuç olarak çimlenme sıcaklığının 16°C’ye kadar arttığında, çimlenme oranının da arttığı ve 16°C’den daha yüksek çimlenme sıcaklıklarda ise çimlenme oranının azaldığı belirlenmiştir.

Bu çalışmada farklı konsantrasyonlarda (%0,2, %0,4 ve %0,8) hazırlanan nisin solüsyonlarının levrek filetolarının soğukta ve vakum paketlenerek depolanması esnasında renk değişimleri üzerindeki etkileri incelenmiştir. Panelistler tarafından gerçekleştirilen duyusal analizlerde (çiğ ve pişmiş olarak) levreğin raf ömrü I. denemede kontrol grubunda 6 gün, nisin uygulanan gruplarda ise 8 gün olarak; II. denemede ise kontrol grubunda 12 gün, nisin uygulanan gruplarda ise 14 gün olarak belirlenmiştir. Nisin uygulanmasının balık etinin doğal kokusu ve aroması üzerine olumsuz bir etkisi gözlenmemiştir. Panelistler tarafından kontrol grubuna göre daha çok tercih edilmiş olan nisin uygulamasının levreğin raf ömrünü 2 gün uzattığı tespit edilmiştir. Elde edilen sonuçlar, filetolanmış levreğin tek başına nisin ile muamelesinde (Deneme I) ve vakum paketleme ile nisinin kombine kullanımları (Deneme II) sonucunda rengini daha iyi koruduğunu, 4±2°C’de deneme I’ de 12 günlük ve deneme II’de 18 günlük depolamada daha iyi renk sonuçları ile kontrol grubundan daha iyi tüketici algısı oluşturmuştur. Sonuç olarak nisin uygulaması, filetoların renk stabilitesi üzerine pozitif etki yapmıştır. Mevcut çalışma sonucunda elde edilen bulgular, su ürünlerinin kalitesi ve kontrolü üzerine yararlı bilgiler içermektedir. İnsan sağlığı üzerinde olumlu etkilere sahip alternatif doğal bir koruyucu olarak nisinin kullanımı hakkında gıda sektörü ve tüketicilerin bilgilendirilmesinin ekonomik ve sosyal bir yaygın etki sağlayabileceği öngörülmektedir.

Honey is the most known among the honeybee products. But apart from honey, there are other bee products that are nutritious and supportive of treatment. Pollen, royal jelly, and propolis are among the bee products that have the highest number of researches made in the last years. However, products such as bee bread (perga) and drone larvae (apilarnil) are very unknown products with little work. Apitherapy; bee and bee products as a method of complementary application in the protection and treatment of certain diseases. However, in order for these applications to be successful, the chemical and biological properties of these products need to be known. For this purpose, the definition, chemical and biological properties and therapeutic activities of bee products are included in this study.

Parsley leaves (Petroselinum crispum L.) weighing 100 ± 0.09 g were dehydrated from moisture content of 82.24 ± 0.07% to 10.01 ± 0.02 % (wet basis) using the microwave (MD), convective (CD), solar oven (SOD), sun (SD) and natural (ND) drying. Drying in MD, CD, SOD, SD, and ND was completed at 18±1.15, 61±0.58, 255±10, 330±5.29, and 1530±11.55 min, respectively. The energy consumption of MD and CD was measured as 0.213±0.009 and 0.427±0.015 kWh, respectively. In microwave drying, 700 W microwave output power was applied while convective drying was used with 50°C temperature and 1m/s air velocity. The sun and solar oven drying processes were carried out under the same conditions at the same time. The average temperature of the system during the solar oven drying was 81.7±1.5°C whereas the airflow in the system was 0.5 m/s. The data obtained from the experiments were also modeled using twelve different thin-layer drying equations, and thus the theoretical data were obtained. According to these theoretical data, the best model in the microwave and natural drying was Alibas’s equation while the most suitable model in the solar and convective drying was modified Henderson and Pabis’s model. On the other hand, it was seen that the best model in the solar oven drying was the Page equation. As a result, considering both quality and drying parameters, it was determined that MD and SOD were the most suitable method for drying of parsley leaves.

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

The aim of this study was to compare the effects of biometric properties of Bafra sheep and lambs such as chest depth, chest width, chest circumference, rump height, height at withers, body length and body weight. Relationships were determined by Pearson correlation coefficient and Path analysis. As a result, it has been shown that biometric properties of Bafra sheep and lambs provide different results on live weight estimation. In addition, the relationships between biometric properties were not similar (r = -0.16).

Sainfoin (Fabaceae) is one of the most critical animal forage crops. However, the tolerance of sainfoin is low against to salinity. This study aims to investigate biochemical responses of the shoot and root tissue of sainfoin seedlings to moderate salt stress under in vitro conditions. For this aim, the seed of sainfoin were sown MS medium containing 100 mM NaCl. Antioxidant enzymes (CAT, SOD, APX, and GR), proline and malondialdehyde (MDA) contents were measured in shoot and root tissue of 35-day-old seedlings of sainfoin. A significantly higher constitutive catalase (CAT) and superoxide dismutase (SOD) activity was observed in shoot tissues when compared to root tissues. Overall, salt stress caused significant more enhancement in the activity of antioxidant enzymes (CAT, SOD, APX, and GR) in shoot tissues than root tissue. On the other hand, among the antioxidant enzymes, SOD seems to be more active in both tissues of sainfoin. Interestingly, the activity of GR reduced in both tissue under salt stress. The content of proline and MDA has been increased under salt stress and this increase has been more in the root tissue. This study has revealed biochemical responses to salt stress in different organs of sainfoin.