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Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, a new high-capacity, low-distortion and reversible data hiding method (YKKG) that hides a 24-bit color image in a 24-bit color image is proposed. The proposed method divides the 24-bit image to be hidden into 4-bit pieces and hides each piece by reducing it to the 2-bit hide code. In this way, since the 4-bit piece is reduced to 2-bit, the method performs lossy concealment. 2-bit hiding codes are hidden in 2-byte blocks. In the undo process, the method obtains 4-bit pieces from the 24-bit image hidden from the 24-bit stego image, using 2-bit hiding codes in 2-byte blocks, respectively, and the parts are merged back into reversible 24-bit image. Since the method reduces the size of the data to be halved, it offers twice the capacity compared to traditional LSB methods. When the same amount of data is hidden, the method creates lower distortion in the cover image than traditional LSB methods. Peak signal to noise ratio (PSNR) and structural similarity quality criterion (SSIM), which are frequently used in the literature, were used to measure the image quality of the proposed method. In addition, salt & pepper, gaussian, speckle and poisson attack attacks were used to measure the resistance of the proposed method to visual attacks. The test results showed that the proposed method achieved twice as efficient capacity and higher PSNR and SSIM values than the traditional LSB method and the studies in the literature. [ABSTRACT FROM AUTHOR]

Some of the dermatological diseases have a chronic course. The trend towards traditional and complementary treatment methods is higher in chronic skin diseases. The usage types and forms of traditional and complementary therapies vary according to cultural, religious and geographical factors. Therefore, it differs from country to country. Some of the plants are used in traditional folk practices and some are used in medical practices. In skin diseases, herbal treatments can be applied topically or systemically. The part of each plant to use is separate: Leaves, flowers, roots, etc. The use of plants for skin diseases also has features: Some of them are prepared before use (water, oil, essence, etc.), some others are licensed for medicine. The best example of medicine license is colchicine used in Behçet's disease. The contents of herbal products other than pharmaceuticals are not standard. Their contents are different depending on the geography or climate they grow. Therefore, side effects can be observed more frequently and can be mild or serious. In this article, the literature on phytotherapy in dermatology (PubMed, Google Academic) is reviewed. Plants that are easily accessible in our country were included. Phytotherapy applications in dermatological diseases are described under the main headings: Acne, psoriasis, vitiligo, verruca vulgaris, oral aft, pruritus, alopesia areata, scabies and lice. There are thyme, Rosa damascena, basil oil, green tea, tea tree oil in the acne; aloe vera, khellin, capsaicin in psoriasis; Ginkgo biloba, Cucumis melo, khellin, green tea, capsaicin in vitiligo; podophylline in verruca vulgaris and condyloma accuminata. Also there are colchicine in Behçet's disease; thyme in oral aphthae and stomatitis; wheat bran in itching; garlic extract in alopesia areata; pyrethrins in scabies and lice. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of hot air (60, 70°C), vacuum (60, 70°C at 150, 250 mbar absolute pressures) and microwave (90, 180 W) drying on drying characteristics, degradation kinetics of colour, mineral content and textural properties of vegetable pestil prepared with carrot and red pepper. Page and Modified Page were determined as the best appropriate models to determine drying characteristics of pestil samples. Effective moisture diffusivity coefficient (Deff) values were changed between 2.45x10-8 to 9.93x10-8 m²/s. Zero and first order kinetic models were applied to describe colour degradation kinetics of samples. While L* colour value fitted both of the models, zero order kinetic model described the degradation kinetics of a* value. The best fitted model for the b* value was changed with drying conditions. Mineral content (Na: 987.84 - 1121.65, K: 3427.95 - 4959.38, Ca: 569.52 - 4302.94, Mg: 270.20 - 353.80, P: 511.15 - 681.17, Mn: 2.08 - 2.65, Fe: 3.68 - 12.37, Zn: 3.53 - 6.13, Cu: 1.80 - 2.60) of pestils showed higher values than non-dried mixture. Significant differences were determined between textural properties (hardness, adhesiveness, springiness, gumminess and chewiness) of pestil samples. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, it is aimed to clarify how the metabolic events in the plant and pepper plant are affected under salt stress and recovery process, and which adaptation mechanisms are developed. Seedlings germinated in pumice environment and 2 true leaf seedlings were taken into water culture, and salt applications were started to be applied to seedlings in the period of 4-5 leaves. Before salt application (0. day) plant samples were taken, 50 mM NaCl was added to nutrient solution for seedlings to be applied salt. Sampling was performed on the 10th and 20th days of the salt application period and recovery period. Some basic growth parameters of plants are number of leaves, leaf weight, root weight, root length, stem weight, plant height, first flowering, in leaf Na, K, Ca, Cl contents were performed. As a result of the measurements and analyzes, it was observed that salt stress had a negative effect on plant growth parameters in both pepper cultivars. Carliston pepper cultivar was able to recover the plant growth on the 20th day of the recovery process (post-stress process), while the hot pepper cultivar was able to control the plant growth by limiting the plant growth in order to control the metabolic activity. When the effect of salinity on the early flowering of plants was observed, it was observed that the first flowering of the charliston pepper cultivar was on the 23rd day of salt application. As a result of the biochemical analysis, it was determined that the negative effect of salt stress on the plants decreased on the 20th day of the recovery process. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mediterranean Agricultural Sciences is the property of Akdeniz Universitesi Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mediterranean Agricultural Sciences is the property of Akdeniz Universitesi Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Environmental pollution threatens the agricultural products and therefore poses a risk for human health. In the production of red pepper which is one of these agricultural products, the use of chemical drugs, may cause some elements with health hazards to be contaminated. The contamination threatens human health in consumption of red pepper, which is used in the food industry and is one of the most widely used spices for seasoning foods. In this study, was determined of some metallic contaminants (chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), nickel (Ni), selenium (Se), zinc (Zn)) in red pepper using inductive coupled plasma mass spectrometry (ICP-MS). The validation procedure was applied for the evaluation of linearity, repeatability, recovery, limit of detection, and quantification. Tomato Leaves 1573a was used as certified reference material for method validation. The recovery ranged from 98% to 103% for studied elements. It is observed that the concentrations of all metals in samples did not exceed the international and Turkish codex values. [ABSTRACT FROM AUTHOR]

This study was carried out determine the microbiological qualities of spices which are seling in open market in Elazığ province. For this purpose, totally 30 samples were used; ground black pepper (Piper nigrum L.), red powdered pepper (Capsicum annuum L.), red pepper flakes (Capsicum annuum L.) and cumin (Cuminum cyminum L.). Total mesophilic aerobic bacteria (TMAB), coliform group bacteria, Staphylococcus-Micrococcus, yeast-mold, aerobic spores mesophiles, anaerobic spores mesophiles, Lactobacillus, Enterobacteriaceae, E. coli and Staph. aureus counts were detected in all samples. In the study TMAB counts were detected 7.50, 5.92, 5.80, 5.45 (cfu/g); coliform group bacteria counts 3.54, 2.03, 2.13, 3.39; Staphylococcus-Micrococcus counts 5.52, 4.22, 4.01, 4.89; yeast-mold counts 3.13, 3.40, 2.81, 2.44; Lactobacillus counts 5.79, 4.27, 4.77, 4.21; Enterobacteriaceae counts 4.02, 3.22, 3.02, 2.34 and aerobic spores mesophiles 4.28, 4.40, 4.09, 4.89 of ground black pepper, red powdered pepper, red pepper flakes and cumin, respectively. In all black pepper and red pepper samples were found anaerobic sporophilic mesophiles, although in cumin samples were detected only in 50% of it. E.coli was detected in 4 black pepper, 3 red pepper, 2 red pepper flakes and 5 cumin samples. However, any samples coagulase positive S. aureus were not detected. In conclusions, the microbiological qualities of the spices samples are low and which may pose a risk for public health. For this reason, it is recomended to storage spices in appropriate conditions, do not sell outdors, and correct packaging materials, also HACCP rules should be applied during all processing steps. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to perform high efficiency extraction with low energy by using green extraction design for carotenoid extraction from waste of hot pepper paste. Jalapeno (Capsicum annuum L.) pepper was used in the production of pepper paste. The pulp was separated from seeds, then dried and ground into powder. Solid:solvent ratio was 0.4 (g/mL), and olive oil was used as solvent. Ultrasound assisted extraction was applied with an ultrasonic power of 80 W. Ultrasonic extractions were carried out at 4 different temperatures( 30, 40, 50 and 60ºC) and 4 different processing times (5, 10, 15 and 20 min). The β-carotene, capsaicin and total phenolic contents of extracts as besides their antioxidant activity were determined. In terms of the effect of temperature and duration on extraction, maximum levels were achieved by extracting for 20 min at 50 and 60°C for β-carotene, 10 min at 40ºC for capsaicin, 20 min at 50°C for total phenolic substance and 20 min at 60°C for antioxidant activity. This study reflected the principles defined in green technology in terms of conversion of food waste into biologically valuable product, ensuring high quality extract with low energy in a short time according to conventional extraction studies in the literature, use of solvent in small quantity and solvent used toxic substance. [ABSTRACT FROM AUTHOR]

Protein, yağ ve lif içeriği oldukça zengin olan kırmızı biber tohumlarının, gıda sanayiinde kullanılarak değerlendirilmesi oldukça önem kazanmaktadır. Kırmızı biber tohum unu ve proteininin çözünürlük ve emülsiyon özellikleri, ticari ürün olan soya protein konsantresi ile karşılaştırılarak incelenmiştir. Bu amaçla yağı alınmış kırmızı biber tohum unu hazırlanmış ve bu undan ekstraksiyon ve izolasyon metodu ile protein elde edilmiştir. Kırmızı biber tohum proteini için en düşük çözünürlük değeri pH 4'de elde edilmiş ve bu değerin altındaki ve üstündeki pH değerlerinde çözünürlük artmıştır. Kırmızı biber tohum proteini, alkali koşullarda kırmızı biber tohum unu ve soya protein konsantresinden daha yüksek çözünürlüğe sahiptir. Genel olarak tüm örneklerde tuz konsantrasyonu arttıkça çözünürlük de artmaktadır. Kırmızı biber tohum proteininde tuz konsantrasyonun çözünürlüğe olan etkisi kırmızı biber tohum ununa göre daha fazladır. Kırmızı biber tohum unu ve proteinin emülsiyon aktivitesi değerleri sırasıyla %49.3-54.7 ve %48.8-70.4; emülsiyon stabilitesi ise %52.9-54.33 ve %47.19-64.9 aralığında değişmektedir. Kırmızı biber tohum proteinin, emülsiyon özellikleri proteinlerin çözünürlük eğrileri ile paralellik göstermektedir. Kırmızı biber tohum proteini, bazik pH koşullarında kırmızı biber tohum ununa ve soya protein konsantresine göre daha yüksek emülsiyon özelliklerine sahiptir. Kırmızı biber tohum proteini ile oluşturulan emülsiyonun stabilitesi kırmızı biber tohum unu ile oluşturulana göre daha yüksektir. Kırmızı biber tohum proteinin emülsiyon özellikleri tuz ilavesi ile azalırken, kırmızı biber tohum unu ve soya protein konsantresinin emülsiyon özellikleri değişmemektedir. [ABSTRACT FROM AUTHOR]

In this study, redpeppers were dried in a heat pump dryer assisted solar energy. Redpeppers have been dried from initial moisture content (10.81 g water/g dry matter) to final moisture content (0.16 g water/g dry matter) by using heat pipe solar collector and air to air heat pump system. In the drying system, 24 h drying period was provided heat pump support. In PID controlled dryer, air velocity changed according to the temperature value which is set in process control device. Redpeppers were dried at 50°C dry bulb temperature and average 0.4 m/s air velocity in a period of 210 min. According to experiment results, average heating coefficient performance (COPwh) and specific moisture extraction rate (SMERws) were calculated for whole system as 2.24 and 0.209 kg/kWh respectively. [ABSTRACT FROM AUTHOR]

In this study, some microbiological properties of ground black pepper, red pepper, ground red pepper and powdered cinnamon sold in Tekirdag market were investigated. The samples were supplied in packaged, unpackaged and irradiated and packaged forms. As a result of the analysis the total mesophilic aerobic bacteria counts of red pepper and ground red pepper samples are higher than those of the other spice samples. Total mesophilic aerobic spore-forming bacteria was determined in all irradiated samples. However coliform group bacteria, S. aureus and mold were determined in a few samples, E.coli and yeast were not found in none of them. As reported in previous studies, spore-forming bacteria are more resistant to irradiation than vegetative forms. S. aureus counts were higher than the limitation of spice communique in Turkish Food Codex. [ABSTRACT FROM AUTHOR]