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The process known as winter preparation in folk cuisine brings with it a number of intensive processes, starting from mid-August and lasting until the first weeks of November. As in many regions, it was determined that this study was carried out in the region chosen as the sample area, and many processes for drying, boiling and pastry started with the end of the summer months and for four months. In this study, it will be discussed with its changing and transforming elements. The winter preparation process in Çorum, with its forms in the collective memory of the people, from the past to the present. Obtaining, producing and preserving the raw material is related to the cultural accumulation processes that occur during the winter preparation stages. This study includes field research data. Detection is built on compilation and transfer. It is shaped by the techniques of participatory observation and directed interviewing in the natural environment. [ABSTRACT FROM AUTHOR]

The culinary and tourism sectors are defined as a stressful occupational group due to the direct interaction with customers and the heavy workload inherent in the service industry. The purpose of this study is to reveal the dimensions of stress levels experienced by students who have studied and completed internships in the Gastronomy and Culinary Arts undergraduate program in Türkiye. In this way, the dimensions of stress factors experienced by students and how new professionals manage this process will be revealed. A qualitative research design and content analysis was used for the study, Semi-structured interview forms were used to interview 25 students studying in the gastronomy and culinary arts department. Themes and sub-themes were created based on the answers to the questions and discussed in the literature. The study results indicate that students perceive the profession of chef/cook as a stressful process. They are burdened with heavy workloads such as kitchen cleaning, kitchen management, inventory management, meal preparation, and food preparation. In addition, responses related to work intensity and fear of disapproval by superiors were associated with pressure as stress factors. As symptoms of stress, students gave answers such as being irritable, distracted, and unsure of what to do. Stress management generally takes the form of control or ignoring. Students express that they are not fully aware of stress management techniques and believe that education is necessary. Furthermore, it is thought that regulating the behavior of chefs and managers, increasing wages, and reducing working hours will reduce stress levels. [ABSTRACT FROM AUTHOR]

Nowadays, with the developing technology, the media has become a tool that has an important role in the perception of many professions, thanks to its powerful functions. Especially in recent years, with food playing a central role in many movies, the relationship between movies, which is a media activity, and the gastronomy profession has become more and more important. When the literature is examined, it has been determined that there are not enough studies that measure the perception and attitudes of the gastronomy profession through media channels. In this context, the study aims to reveal the effect of a movie, which is a reflection of real life, on the perceptions and attitudes of students who have just started their gastronomy and culinary arts education and who do not have professional culinary experience. Accordingly, the interview technique was used within the framework of reception analysis, which is a qualitative method. The deliberate sampling method was preferred as the sampling method. Within the scope of the deliberate sampling method, a total of 20 students were selected among the 1st and 2nd-year students of the Department of Gastronomy and Culinary Arts at Agri Ibrahim Cecen University. An interview form consisting of 7 open-ended questions was applied to these students to learn their perceptions and attitudes towards the gastronomy profession and their thoughts about the profession through the film. According to the answers given by the participants, it was determined that the film mostly affected the perspective of the profession. In addition, it has been observed that chefs think that the management style should be authoritative, that they think that the media plays an important role in the success of a restaurant or chef and that gourmets are important in professional development. [ABSTRACT FROM AUTHOR]

In this study, 6 local dishes selected from Mersin's local cuisine are examined and standardized. Then, those local dishes were cooked in the Mersin University, Faculty of Tourism, Gastronomy and Culinary Arts Department. Those local foods were tasted within the scope of sensory analysis by 9 semitrained panelists who are familiar with and experienced in Mersin food culture. As a result of the tasting experience, 3 of the 6 local food measure significantly higher than the other 3 foods. According to these results, "Eya dolması, Yüksük çorbası and Ispanaklı içli köfte" are considered acceptable for commercializing. [ABSTRACT FROM AUTHOR]

Knowledge, attitudes and practices about purchasing and cooking animal foods such as milk, meat, eggs and their products can be main factors in preventing the occurrence of food borne diseases. In this study, it was aimed to determine the relationship between the educational levels of women who cook at home at least once a day and their practices of purchasing and cooking animal foods. A total of 400 women living in the central districts of Erzurum province participated in this cross-sectional study. It was determined that while the priority of primary and secondary school graduate women in purchasing food products was determined as the price of the product, university graduates paid attention to the brand of the product (P<0.001). The majority of the participants (78.5%) considered the taste and texture of cheese as an important quality criterion when purchasing cheese. It was detected that the most preferred meat cooking methods of women were boiling (47.5%) and roasting (35.8%). On the other hand, it has been revealed that the university graduate women's most preferred method of cooking meat is baking in the oven, and the least preferred method is cooking with dried legumes (P<0.001). Among the participants, it was determined that university graduate women preferred to cook eggs apricots; secondary school graduates preferred to boil them soft, and primary school graduates preferred to boil them very hard. This study has shown that women's educational level has an effect on the characteristics they consider when purchasing foods and the cooking methods they prefer. As a result of the study, it was determined that the level of education led to the right attitudes and behaviors related to nutrition. [ABSTRACT FROM AUTHOR]

In the developing world, protein-containing foods are gaining importance as healthy food. Chicken meats are low-cost protein sources worldwide and are rich in water-soluble B group vitamins. Therefore, from a nutritional point of view, primary data on the vitamin composition of these thermally processed foods are required. In our country, boiled and fried chicken meats are frequently consumed. However, there is insufficient data on the loss of vitamins in meats through cooking. This study aimed to determine the vitamin B1, B2, and B3 levels of selected chicken parts using two different cooking techniques, boiled and fried, and evaluate the cooking losses of these vitamins in chicken meat. Vitamin B1, B2, and B3 contents in each raw and cooked chicken sample were determined by the HPLC device. All chicken meats' vitamin B1, B2, and B3 content were significantly decreased after boiling and frying (p<0.05). The boiling method's average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in chicken meats was 53%, 43%, 31%, 58%, and 18% respectively. By frying, it was 24%, 50%, 42%, 78% and 40%, respectively. The nicotinamide content of all samples was considerably higher than nicotinic acid. The highest cooking losses were determined in nicotinic acid. [ABSTRACT FROM AUTHOR]

Today, different reasons such as people's interest in different cultures, their increasing awareness about healthy life, their tendency to natural foods and their desire to experience gastronomic experiences increase the demand for local cuisines. In our country, especially in recent years, gastronomy competitions and herb festivals also significantly affect the tourism attraction of the region where they are held. A wide variety of food plants that grow abundantly in rich floristic areas such as Ida Mountain, Madra Mountain and Ulus Mountain in Balıkesir province are an important gastronomically important resource. In this study; Edible herbs that grow naturally in Balıkesir have been identified and the dishes used by the local people and other ethnobotanic uses have been revealed. As a result of the research, it was determined that 45 genera and 56 taxa belonging to 21 families were used in food. It has been observed that the leaves and aboveground parts are used more in food. Roasting (from 36 taxa), herbs (from 24 taxa) and salad (from 22 taxa) are the most common types of dishes made from wild herbs, while the least-cooked meals are whipping (from 3 taxa), pouring (from 1 taxon), and stuffing (from 1 taxon). has been placed. In addition, it was determined that one species (Foeniculum vulgare) was used as a spice and 8 species were used medicinally, except for herb dishes. When we look at the consumption patterns and cooking techniques of herbs, it has been seen that mostly salad, olive oil roasting and boiling cooking methods are used. [ABSTRACT FROM AUTHOR]

Keshkek, one of the most important components of Turkish cuisine, is a cultural element that shapes many social perceptions and practices around its physical existence. This cultural element, which has been at the center of 14 different social organizations from past to present, was included in the Intangible Cultural Heritage list by UNESCO in 2011 due to its characteristics. This study is designed to determine and record the intangible cultural aspect of the keshkek. Within the scope of the study, firstly, the current literature on the subject was examined in detail; then, in-depth interviews were made with intangible cultural heritage transmitters. The data obtained as a result of the interviews were classified on the basis of the ceremonies with which they were associated and subjected to evaluation. As a result of evaluations, from oral culture products of Keshkek food to performing arts; It has been determined that it plays a decisive role in almost every section of social life, from rituals and feasts such as engagements, weddings, births, and newroz to knowledge and practices related to nature and the universe. [ABSTRACT FROM AUTHOR]

Regional cuisine is one of the most important elements of the food and beverage experience. The local cuisine can be expressed as all of the food and beverages that belong to a region and which have traces of the culture of that region and which are prepared with the cooking and storage techniques of the region and which are privileged compared to other meals by the local people. Moreover, in this culinary culture, primitive cooking and storage techniques are frequently used from past to present. In this study, winter preparations in the kitchen which is a part of the local cuisine culture are mentioned. The study was carried out in Erzurum due to the difficult and difficult winter season, the fact that the snow did not rise from the ground for 6 months and that it had a rich local cuisine culture. The aim of this study is to determine the food and beverage preparations for winter in Erzurum local cuisine culture. For this purpose, winter preparation processes of foods such as soups, dairy products, vegetables, meat products, pickles, jams and beverages, dried fruits, fruits and spices were examined. Qualitative research method was used in the study and the participants were determined by easy sampling method. [ABSTRACT FROM AUTHOR]

Tourism as a dynamic sector directly or indirectly affects various sub-sectors that it is in interaction with due to its service-oriented and social structure. Along with the increase in their awareness levels thanks to globalization and advancing technology, the demands and expectations of tourists have started to grow different. In response to these variable demands, physical facilities of the hotels fall short of ensuring that the tourists are satisfied and have a good holiday experience. A qualified staff is among the most important elements for guest satisfaction. In the current study, primarily what the professionals in the gastronomy industry, which is one of the most popular types of tourism, professionally expects from the employees in the related industry and the factors that affect these expectations are discussed. At the same time, the current study has been carried out with the purpose of revealing the views of the professionals on gastronomy education in line with the requirements of the industry. In this way, it is attempted to make evaluations about the qualifications of individuals who have studied and currently work in the field of gastronomy. The research sample is comprised of 407 respondents who work as manager in administrative offices of the food & beverage departments of tourism enterprises in Istanbul, Turkey and have volunteered to be involved in the survey. Questionnaire which is a data collection tool in quantitative research methods is employed in the current study to collect data. The research data are analyzed via "Frequence" and "ANOVA" tests. As a result of the study, it has been concluded that the professionals in the gastronomy industry expect from the employees in the sector to have professional experience and diligence at work. It is also important that employees have professional knowledge of food and beverages. Professionals in the gastronomy industry believe that the lecturers in the departments of gastronomy and culinary arts do not have adequate knowledge of the real sector. In addition, it is predicted by the professionals that internship and on-the-job trainings for the students studying in this field will be beneficial for their careers. In the light of these results, it is important to provide internship opportunities and on-the-job training courses for the students to increase their level of experience. In this way, it is recommended to encourage students to develop their skills through courses or trainings on food and beverages. At the same time, it is emphasized that the faculty members to be employed in the gastronomy departments of universities should be selected among those who have practical knowledge, skills and experience in the gastronomy industry. [ABSTRACT FROM AUTHOR]

One of the important elements that enrich Adana cuisine is Arab cuisine culture. Therefore, in this study, it is aimed to determine the characteristics of Arab culinary culture and the food and beverages representing this culture, the place of this culture in the development of gastronomic tourism in the province and what can be done for its sustainability. For this purpose, between 1 March and 31 June 2016, interviews were performed with local people who are thought to be able to express their opinions about Arab culinary culture. Semi-structured interview form was used for face-to-face interviews with 81 people and the data were subjected to content analysis. In this research, the main characteristics of the Arab culinary culture were gathered under three main groups: ingredients, cooking methods and originality. Meals that best represent this culture were identified as içli köfte and mahluta in daily life, kaynar and kebab-grill types in special days. In addition, it is stated that this culture increases the number of tourists and contributes to the development of gastronomic tourism in the province. Solutions for the sustainability of the culinary culture were given related to educational, the continuity of cultural values and promotional. [ABSTRACT FROM AUTHOR]

As it was applied to the world people lifestyle and literary experiences of the Old East in great Azerbaijan poet Nizami’s – which has gained universal fame – creative activity, as well as special place in his works was given to national spiritual wealth of the nation represented by the poet. The great patriotic poet of Azerbaijan-Nizami approaches description of Azerbaijan – turkish welfare traditions, music, combat technique, food culture, dishes of national cuisine, turkish family, characteristic peculiarities of all-turkish mentality coming out from our national folklore with great responsibility. As it is known, that national cuisine of every nation, ethnos depending on their geographical area of settlement, lifestyle, neighbor nations, cultural relations and language carrier. Because, besides being daily household of society, cuisine is also its national cultural indicator. Nizami Ganjavi being deeply aware of Azerbaijan – Turkish way of life tried to show the best Turkish features to propagate and immortalize their progressive features. In the meantime, our national dishes have its own place. In this article we would like to mention that the three dishes from Azerbaijan – Turkish cuisine–tutmaj (kind of flour dish), dovgha (yogurt plov) and shakarburah (kind of sweetmeats) were mentioned as a metaphor by Nizami in “Khamsah”. Even the author gives method of their preparation with which, he proves his connection with roots, national – spiritual values. His describes such simple national dishes with great love. While talking about above mentioned dishes we covered the history, the use of their names in Azerbaijan-Turkish literature and tried to show how Nizami was aware of Azerbaijan cuisine. [ABSTRACT FROM AUTHOR]

Even if different languages and dialects are spoken in the society, there are some common values for public awareness. These values can be a common language characteristic for the society. National culinary culture also serves as a common language for societies. In this context, the preparation of any dish from the culinary culture can cause the national feelings to be triggered in people. The foundations of the concept of gastronationalism are also emerging at this point. The main goal of the concept of gastronationalism is try to arouse awareness in the society by keeping national feelings in the forefront of the preservation of national cuisine. It is called as gastrodiplomacy that the culinary culture values revealed by the concept of gastronationalism are bridges between other cultures and can be used as a means of interaction. Gastronationalism and gastrodiplomacy examples giving from world and Turkey and assessments have been made. In the conclusion part; by mentioning the importance of these two concepts, the answer to the question of how to use these two concepts more effectively in the introduction of Turkish cuisine. [ABSTRACT FROM AUTHOR]

Interest on novel thermal technologies has been steadily increased in recent years because of the some undesirable changes in the quality characteristics of foods and the low energy efficiency during conventional heating. Novel methods that meet customer expectations for minimally processed and high-quality products and enable high energy efficiency production can be alternative to conventional methods. In this review, induction heating and ohmic heating processes, which are novel electrical heating methods, are explained, and working principles and the differences between their application areas are discussed. The studies on the continuous system pipe line and cooking applications designed for both heating methods are presented. Based on the food processing systems established for similar purposes, the applicability of both heating methods to foods is compared, and their potential application areas are suggested. [ABSTRACT FROM AUTHOR]

When meat is cooked at high temperatures, several hazardous chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) may be formed. This study was conducted to determine the PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) content of different meat types (veal, lamb, chicken and turkey) during cooking, and how these are influenced by the chemical composition and cooking methods (boiling, frying, roasting/baking, grilling and barbecuing). Some chemical properties of raw meats were also determined. PAH4 were analyzed by using a high performance liquid chromatography (HPLC) unit equipped with a fluorescence detector. As a result, the concentration of PAH4 varies with meat type, chemical composition of meat and method of cooking. Total PAH4 levels ranged from 1.10 to 3.34 μg/kg in barbecued meat samples. The highest PAH4 levels were detected in chicken meat samples, followed by turkey meat. PAH4 levels detected in all meat samples for all cooking methods were below the Turkish Food Codex and EC limits. [ABSTRACT FROM AUTHOR]

Entertainment and impersonation with food have been the most fundamental necessities of mankind since its creation. All that three necessities food is most important one because it is first order physical need. It is understood that the culture of food is very important when it is thought that art is a reflection area of socio-cultural events. In this article, the effects of cultural eating and drinking, which is considered as a cultural event, have been tried to be examined within the scope of Western Art. In the evaluation of the process starting from the Middle Ages and continuing up to the 18th century, a chronological order based on the picture examples was not followed and attempted to make a determination and evaluation on the origin of the subjects (scenes) that are shaped and varied according to belief and socio-cultural life. From the beginning of the Middle Ages to the end of the Baroque Period, the sources that feed the art of painting have been tried to be explained through examples. [ABSTRACT FROM AUTHOR]

In this study, ACE inhibitory activity of chickpea protein isolates was measured. After applying pre-treatments such as cooking, microwave, ultrasound and fermentation, changes in activity were investigated. Protein isolates were obtained by alcaline extraction and isoelectric precipitation from samples that were applied pre-treatments. All isolates were analyzed after being hydrolysed with pepsin and trypsin. The highest ACE inhibition activity was observed in samples that were applied ultrasound. The ACE inhibition activity increased about 21.0- 40.7% when compared to the raw chickpea samples. A decline in the activity was observed when pre-treatments such as fermentation and cooking were applied. As a result of these, it has been proved that chickpea has an ACE inhibition activity and it has been found that ultrasound pre-treatment increases ACE inhibition activity. [ABSTRACT FROM AUTHOR]

The present study in Japanese quail was aimed to develop multi-trait genetic selection program for meat type dam line utilizing the mixed-model methodology. In total, 2000 pedigreed quail were formed the basis of the research where a multi-trait animal model was performed for the first time in a selection study of quail in Turkey. A flock consisting of a total of 160 families (160 male- 480 female) was developed from the initial flock (AHBS: initial flock of dam line), so as to obtain a selection flock dam line (AHSS-1). Body weight at 5 weeks of age (CA) was chosen asa primary selection criterion in flock. The total egg number (YV) from the day of first lay to the 20 weeks of age, relative growth rate (BBH) at 5 weeks of age derived from Gompertz equation, and fertility rate (DO) were used as selection criteria in AHSS. Multi-trait BLUP methodology was carried out for genetic improvement of birds. In flock, 25 percent of males and females with highest breeding value were selected to produce next generations (AHSS-2). Genetic parameter estimates, realized genetic parameters, selection responses, and genetic trends were obtained. Significant (P<0.01) selection responses for CA, BBH and YV traits on generations were observed. The results of the study revealed that the negative genetic relationships exhibited between some studied traits had overcame by modern poultry breeding methods such as selection via multi-trait BLUP. [ABSTRACT FROM AUTHOR]

Bakery has been well known as one of the oldest occupations. The invention of fire and transition to agriculture led to the emergence of certain occupations with bakery being one of them. The relationship between bakery and asthma was first described by Bernardo Ramazzini in the 18th century. However serious investigations into a possible occupational relationship with asthma began in the early 1960s. Baker's asthma since then has been reported as one of the most common types of occupational asthma. The increasing knowledge in exposure-response relations accumulated in recent years which is important in the understanding of baker's asthma. The baker is often atopic and symptoms are known to develop after a latency period of months or years, even decades. Rhinitis is a very common presentation, usually preceding asthma. Conjunctivitis and dermatological symptoms are other forms of clinical presentations that might also occur. Specific inhalation challenge is considered the gold standard for the diagnosis of baker's asthma. However, the diagnosis is usually based on detailed history questioning the relationship between asthma and work-place, serial PEF measurements on working days and days off work, measurements of nonspesific bronchial provocation test and determination of allergen by skin or spesific IgE test (eg, grain flours and enzymes). Specific inhalation challenge is rarely necessary. This review focuses on the main wheat allergens associated with baker's asthma. [ABSTRACT FROM AUTHOR]

Sous vide technology is a pasteurization of vacuum packaged foods in the temperature controlled water bath. With this technology, foods are cooked for a long time while they are pasteurized at low temperatures. During cooking of meat and meat products with traditional methods, water present in the structure of meat evaporates, some of the flavor components remove with this vapor and eating quality is adversely affected by the reduction of tenderness. On the other hand, meat and meat products do not lose their moisture and flavor components during sous vide cooking since they are cooked in vacuum package. As a result of sous vide cooking, juicier, delicious and tender products can be produced. In addition, food can be processed without burning, in desirable time- temperature conditions and cooking degree (rare-medium-well done). This study summarizes the advantages and disadvantages of sous vide technology and its potential use in meat and meat products. [ABSTRACT FROM AUTHOR]

In this study, pudding mix containing dried blueberry (Vaccinium corymbosum L.) and caseinomacropeptide (CMP) was developed for phenylketonuria patients. CMP, having no phenylalanine (Phe) in its amino acid sequence, was isolated from sweet whey as a protein source. The percentage of CMP in the lyophilized isolate was 57.56 ± 0.18%. The yield of CMP was 71.22 ± 0.21%. Six different pudding mixes were prepared by the addition of different proportions of CMP isolate (10, 12 or 15%) and different amounts of dried blueberries (10 or 15%). The formulation containing 15% CMP isolate and 15% dried blueberries was chosen as the best formulation according to the results of sensory evaluation and viscosity analysis. Phenylalanine and tyrosine (Tyr) contents of pudding mix and cooked pudding were 134.05 mg Phe/100 g, 478.73 mg Tyr/100 g and 32.39 mg Phe/100 g, 106.41 mg Tyr/ 100 g, respectively. [ABSTRACT FROM AUTHOR]

The culinary culture of a country's plays an important role in foreign tourists, who visited the country, holiday experiences. Therefore, to keep abreast of foreign tourists views about Turkish cuisine will make a significant contribution to the tourism industry. This study conducted in order to determine the opinions of foreign tourists about Turkish cuisine and providing advice to accommodation and food and beverage establishments according to result involves 436 foreigners volunteers. The study was carried out between the months of September to December in Istanbul. In gathering data, questionnaire form have been used and results have been analyzed through SPSS 15.0 statistic programme. In spite of included foreign tourists in the study find Turkish meals absolutely delicious, fragrant, savory, square, good-looking, different from other cuisine, healthy, safety, quality and wide range at the same time they find Turkish meals absolutely too much oily, fatty and spicy in general. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the effect of various cooking and freezing processes on the levamisole residues in poultry tissues, which is one of most commonly used antiparasiter drug, has been frequently using in Turkey as well. For this purpose, 10 of Ross PM-3 breed chicks were given levamisole by oral gavage at 36 mg/kg/2 ml. After 12 h administration of drug, chicken were sacrified, after that, their right legs, breasts and livers were cut out. The samples were divided into 5 equal parts in order to asses different processing such as raw, grilled, boiled and deep frozen (-18°C) for 15 and 30 days storage. After processes, the extraction of tissues was done and analyzed by high pressure liquid chromatography (HPLC) method. Therefore, the levamisole amount in leg, breast and liver tissues were determined as follows, respectively: In raw tissues (μg/kg): 0.258±0.019,0.178±0.021,0.188±0.011; in grilled tissues 0.152±0.019,0.094±0.011,0.123±0.011; in boiled tissues 0.079±0.010, 0.089±0.093, 0.088±0.005; in frozen tissues for 15 days (-18°C) 0.117±0.015, 0.119±0.009, 0.169±0.014; in frozen tissues for 30 days (-18°C) 0.087±0.008, 0.089±0.093,0.128±0.011. Finally, this study showed that levamisole did not clean from the tissues totally, but its amount reduced, depends on the kinds of processing, also its distribution regarding analyzed tissues was not homogeneous, on contrary, it showed a decline as follows respectively; legs, livers, breasts in raw and grilled samples and breasts, livers, legs in boiled samples. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the nitrite and nitrate content of spinach samples (n=24). Spinach samples were washed, either stored in refrigerator (aerobic and anaerobic condition), cooked (without water, with water or pre-boiling) or stored in freezer (18 °C, 6 months). The nitrite and nitrate content of spinach was measured by spectrophotometer. Results showed that a low amount of nitrate reduced after washing since nitrate is water soluble (R>0.05). Cooked without water increased the nitrate levels CP>0.05) whereas cooking in water reduced (P<0.05). Storing in refrigerator did not alter the nitrate levels significantly in both aerobic and anaerobic conditions (R>0.05). Both cooked without water (F>0.05) and cooking in water (P<0.05) reduced the nitrite levels. Nitrite levels decreased when spinach was stored in aerobic condition CP<0.05) and increased in anaerobic condition (^>0.05). There was no change in the amounts of nitrate and nitrite in vegetables during freeze storing. [ABSTRACT FROM AUTHOR]

In this study, a comparative analysis of consumption of edible oil of families in Central Town of Ordu Province. In addition, factor analysis was conducted on factors which affect the consumption of hazelnut oil. The data used in the study in January 2013 was a result of a survey conducted with 272 people. According to the survey, the most consumed oils, butter (71.32%) and hazelnut oil (61.76%), which is the amount of total fat consumption of 6.71 kg/month per family and 1.89 kg/month per person. Families with more than 5 litter containers prefer buying oil. Hazelnut oil is thought to be healthy and of good quality too much is consumed by local people. As a result of factor analysis, three factors (image and highly attractive, odour and low weight, quality and health) affecting hazelnut oil consumption has been collected under the title. [ABSTRACT FROM AUTHOR]

Ohmic cooking were applied to meatball samples by using different central temperatures (70, 75 and 80°C) at 15.26 V/cm voltage gradient, and the effects of the system on the microbial load, color, cooking yield and C/PU value of the samples were investigated. To determine the effects of ohmic cooking on pathogenic bacteria, meatballs were inoculated with Salmonella enteridis at a 3 log CFU/g level. The ohmic cooking treatments completely eliminated Salmonella enteridis from the samples, while total mesophilic aerobic bacteria counts of meatballs reduced ranging from 2.41 to 3.35 log unit (P>0.05). Use of different central temperature affected the central color properties of the samples. There were significant differences in the a*, AC, Hue and chroma values of center of the samples (P<0.05). The a* value of the samples, cooked to the central temperature of 70°C was higher than the others (P<0.05). However, there was insignificant difference in the cooking yield C and PU value of the samples (P>0.05). These results showed considerable potential of ohmic treatment for meat products as an alternative cooking method. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine the microbiological and physicochemical quality of the hamburger (six different companies) and chicken burger patties (five different companies) available in Tekirdağ, Turkey. In the samples studied, physicochemical properties (moisture, ash, fat, salt, protein and starch contents, pH, nitrite, Na, K, P, Ca concentrations) and microbiological properties (total aerobic mesophilic bacteria, yeast and mold, coliform, Staphylococcus aureus, Salmonella, Clostridium perfringens and Pseudomonas aeruginosa) were determined. While the average moisture, salt, protein, fat contents of hamburger and chicken burger patties were in good conformance to the Turkish Standard 10580, the average starch content was found higher than 5% specified in the Turkish Standard 10580. The results of microbiological analyses of chicken burgers were in good conformance to the Legal Notice for the Raw Poultry Meat and Prepared Poultry Meat Mixtures in Turkish Food Codex while the average yeast and mold counts in hamburger patties were higher than the value specified in the Legal Notice for the Raw Red Meat and Prepared Red Meat Mixtures [ABSTRACT FROM AUTHOR]

Food is not only a biological need, but also a social indicator which reveals cultural taste and values, social status, class-based hierarchies, and social identities. This article studies "keşkek" in the culinary culture of Çankırı- Kurşunlu. Keşkek is analyzed by considering the relation between gender and eating-drinking practices, class and food consumption, and the role of regional/ethnic meals in the construction of identity. The last part of the article seeks to foresee the future of "keşkek" in the culinary culture of Kurşunlu. It analyzes the migration and demographic changes in Kurşunlu. It also looks at socio-economic transformations in spatial arrangements, architecture, weddings, agriculture and animal husbandry in Kurşunlu, as well as the differences between written and oral culinary cultures; and tries to estimate their potential impacts of them on the future of keşkek. Methodologically, the article that based on the interviews conducted with people of concern embraces 'Oral History' approaches. Depended upon the interviews and observations, the article claims that the meaning attributed to the meal "keşkek" has changed as a result of socio-economic transformation of the area, Kurşunlu. Furthermore, the article argues that recently, 'keşkek' is cooked less than previous times, as well as it becomes simple ordinary meal rather than the meal of 'the feast.' [ABSTRACT FROM AUTHOR]

The safety of food is an issue being evaluated with many factors in which the most crucial criterion is human and environmental health. The cooking and serving the food are of the issues of safety as well. Among the cooking methods, deep frying process is occupying considerably important place in the food industry. Therefore, deep frying process is regulated according to specific rules or still being researched for controlling methods. Moreover, to prolong the frying oil's lifetime many methods are being developed. Among them, although active and passive filtration has wide usage, the agents used for filtration is an issue of discussion. Herewith, considering the frying process; the chemical reactions, toxic compounds, regulations and the efficiency of the filtration methods have been dealt with. [ABSTRACT FROM AUTHOR]

Akide candy is a traditional candy product coming from Ottoman kitchen, and also known as hard candy. Quality Akide has tough, bright and glassy characteristics and these properties can be preserved for a long time. However, the major challenge in the production of Akide candy is that it loses its hardness as well as bleaches and tarnishes as a result of the bubbles formed in its structure and getting humidified from the environment. In this study, it was aimed to compare the effect of spray cooking (138 °C) under vacuum on the quality of end product with that of the classic cooking (168 °C). As a result of the preliminary tests applied using 5 Kgs of sugar pulp, it was concuded that sprayed vacuum system with 500 milibar vacuum application at 135 °C resulted in optimum norm, however, 138 °C was observed to be more suitable in respect of the industrial production conditions carried out on 50 kg. For this purpose, color analysis (L, a and b), water absorption analysis during 15 days at 65±5% humidity (hygroscopicity), solubility analysis in water at 37 °C to estimate mouth solubility and sensory analysis to determine aromatic profile were conducted. As a conclusion, it was determined that spray cooking under vacuum resulted in quite harder and vitreous structure product with much longer shelf life and better product in respect of protection of color and aromatic profile than did classical cooking. [ABSTRACT FROM AUTHOR]

Besleyici ve sağlıklı bir gıda olan kuru incir dünyada yaygın olarak üretilen meyvelerdendir. Fumonisinler, mısırda yaygın olarak bulunmakta olup Fusarium verticilloides ve F. proliferatum tarafından üretilmektedir. Bu çalışmada Ege Bölgesi'nden 2003 ve 2004 yıllarında 7 farklı yöreden kurutma aşamasından temin edilen kuru incir örneklerinde fumonisin varlığı ELISA yöntemi kullanılarak araştırılmıştır. ELISA yöntemiyle toplam fumonisin tayini ekstraksiyon, katı faz ekstraksiyon kolonuyla temizleme işlemlerinden sonra gerçekleştirilmiştir. İncir örneklerinin %81.8'inde 0.1 ppm'in üstünde fumonisin varlığı belirlenmiştir. Çalışmanın ikinci yılında örneklerde birinci yıla göre daha yüksek oranda fumonisin kontaminasyonu belirlenmiştir. Buna karşılık birinci yılda daha yüksek fumonisin düzeyleri belirlenmiştir. Her iki yılda da örneklerde fumonisin kontaminasyonu en fazla 1.0-5.0 ppm arasındadır. Kurutma aşamasından temin edilen kuru incirlerde ELISA yöntemiyle belirlenen toplam fumonisin değerleri HPLC yöntemi ile karşılaştırılmıştır. ELISA yöntemi ile HPLC yöntemine göre kuru incirde çok daha yüksek fumonisin değerleri elde edilmiştir. Örneklerin tamamında iki yöntemle elde edilen bulgular karşılaştırıldığında regresyon katsayısı 0.869 olarak hesaplanmıştır. HPLC yöntemiyle 1 ppm değerinin altındaki FB1 değerleri dikkate alındığında iki yöntem arasında ilişki belirlenmemiştir. 1 ppm'in üzerindeki değerler için iki yöntem arasında korelasyon belirlenmesine rağmen ELISA yöntemiyle elde edilen fumonisin miktarları HPLC yöntemine göre çok yüksektir. ELISA yöntemiyle 115 örneğin 11 adedinde yanlış pozitif sonuç belirlenmiştir. Elde edilen bulgulara göre kuru incirde fumonisin tayini için ELISA tarama amaçlı olarak kullanılabilecek bir yöntem olup sonuçların HPLC gibi başka bir yöntemle doğrulanması gerektiği düşünülmektedir. [ABSTRACT FROM AUTHOR]

In the first part of this study, the effectiveness of natural antimicrobial substances [nisin (0-500 ppm) and/or EDTA (20 mM); grapefruit seed extract; GFSE (0-300 ppm)] on the growth of each pathogenic bacteria (S. enteritidis, E. coli O157:H7, L. monocytogenes 4b) on the level 5 log10/ml were investigated in Tryptic Soy Broth (TSB) media. In the second part of the study, the effects of addition of grapefruit seed extract, nisin, garlic powder and NaCl on the bacteria were investigated in minced chicken meat samples or formulations under different temperature storage (4 and 10ºC) and packaging (aerobic and modified atmosphere) conditions. In microbial culture media, nisin-20 mM EDTA combination did not exhibit an inhibition effect on S. enteritidis and E. coli O157:H7 (p>0.05), whereas 73-500 ppm nisin alone in the pH range of 3.44-5.22 showed strong bactericidal effect (p<0.05) on L. monocytogenes It was also observed that 20 mM EDTA itself at pH 5,22 had a bacteriostatic effect on S. enteritidis and E. coli O157:H7. Grapefruit seed extract (60-300 ppm) was found to have a bactericidal effect at pH 6.0 against all pathogenic microorganisms in the first hour and at the end of the 24- hour incubation period (p>0.05) in TSB. The number (log10 CFU/g) of S. enteritidis and L. monocytogenes in minced chicken meat samples treated with 2000 ppm GFSE was found to be 0.5 log10 and 1 log10 CFU/g less respectively than in control at 4°C over the 6-day storage period. It was found that all factors (GFSE, period and packaging type) had a significant effect on the growth of S. enteritidis and E. coli O157:H7 over the 6-day storage period in minced chicken meat samples which were treated with 3000 and 6000 ppm of GFSE and packaged under aerobic (%21 O2+%79 N2) and modified atmosphere packaging (MAP) (%70 CO2+% 30N2) conditions at 10°C (p<0.05). High concentration level of GFSE (6000 ppm) was more effective in inhibitions of S. enteritidis and E. coli O157:H7. The growth of these pathogenic bacteria was also inhibited using modified atmosphere packaging (p<0.05). A statistically significant difference was found between packaging methods for L. monocytogenes, whereas no statistically significant difference was found between the inhibition effects of 3000 and 6000 ppm GFSE. In the formulation study, the effects of eight different combinations of GFSE (6000 ppm) with garlic powder (% 2 w/w) and NaCl (% 2 w/w) on pathogenic microorganisms were investigated under aerobic and modified atmosphere packaging conditions at 10°C during 6-day storage period. The results showed that growths of S. enteritidis and E. coli O157:H7 were significantly influenced by GFSE, NaCl, time and packaging method at 10° C. In addition to these factors, garlic powder had a significant (inhibitory) effect on L. monocytogenes growth (p=0.018). It was observed that treated samples with GFSE resulted in a reduction of 2 log10 mean for S. enteritidis and E. coli O157:H7 counts compared to controls over the first 3-day storage period. However, no further reduction activity was observed at the end of the 6-day storage period. MAP packaging resulted in 1 log10 mean reduction for S. enteritidis and 2 log10 mean reduction for E. coli O157:H7 compared to aerobic packaging over the 6-day storage period. During the first 3 days of storage the growth of L. monocytogenes was controlled with GFSE. At the end of 6 days storage, the number of L. monocytogenes was lowered by 2.5 log10 mean compared to controls with the addition of GFSE. MAP packaging led to a reduction of 1 log10 mean for L. monocytogenes compared to aerobic packaging. The addition of GFSE (6000 ppm) resulted in approximately 2 log10 reduction of S. enteritidis after 24 h at 4° C in aerobic packages. MAP packaging did not provide any advantage in the reduction of S. enteritidis. It was found that packaging method did not have a significant effect on E. coli O157:H7 (p=0.279). GFSE and MAP packaging was found to be effective in controlling Listerial growth at 4°C. It was found that nisin had a significant inhibition (p<0.05) effect on L. monocytogenes growth in minced chicken meat at 4°C. At the end of 6 days, the use of 250 ppm nisin with modified atmosphere packaging lowered Listeria counts by 2.5 log10 mean compared to aerobic-controls. [ABSTRACT FROM AUTHOR]

Baking powders used in chemically leavened products consist of sodium bicarbonate (soda) and one or more leavening acids. Leavening acids, stimulating the conditions and reactions contributing to the crumb properties, affect the taste, crumb grain properties, and the color. It also alters the baked product quality through anionic and cationic interactions with the other components. Leavening acids containing calcium and aluminum ions ensure formation of a thin crumb cell wall and increase the elasticity of the cake structure contributing to gluten development. As a result, the tendency of coalescence of small cells to large bubbles is reduced. On the other hand, sulphate and phosphate containing leavening acids have an adverse effect on gluten development and gas retention. Different leavening acids have different rates of reactivity and CO2 release times which affect the final product attributes. The pH of the final product affects the crumb color. A low pH from low soda gives whiter crumb color while higher pH results in darker colors. In this study functional attributes of leavening acids on chemically leavened products were discussed. [ABSTRACT FROM AUTHOR]

Baking powders are used commonly in the production of bakery products. They are used especially in soft wheat products such as cakes and biscuits in order to obtain characteristic internal structure. They usually include an alkali component (sodium bicarbonate), one or more of acidic salts and filling material (corn starch). As a result of the reaction between alkali and acid in the presence of water, CO2 is produced. CO2 provides the leavening and at the same time increases the digestibility and attractiveness of the products. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the changes in aroma-active compounds and sensory properties of Ezine cheese during one year storage and to show the relation between findings of instrumental analysis and sensory evaluation. Aroma-active compounds of the cheese samples were determined using Thermal Desorption Gas Chromatography Olfactometry system (TD-GCO). In addition, descriptive sensory evaluation technique was used by nine expert panelists to determine flavor characteristics. Aroma-active compounds determined by GCO were mostly aldehydes, ketones, esters and acids. The following compounds exhibited high intensity of aroma: acetaldehyde (green apple), diacetyl (butter), hexanal (cut-grass), ethylbutanoat (sugar bubble gum), dimethylsulfide (cooked corn), (Z)-4-heptenal (oxidized fat), 1-octen-3-one (mushroom), acetic acid (vinegar) and butyric acid (rancid). Cooked, whey, creamy and fermented terms were determined as characteristic sensory descriptors. [ABSTRACT FROM AUTHOR]