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Copyright of Höyük is the property of Turkish Historical Society 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.)

This article examines the impact of storage on the quality of local bread made with sourdough and potato puree. The study found that as the bread was stored for longer periods, there was a decrease in its physical characteristics such as mass, height, width, crust thickness, total volume, and specific volume. The quantity of ß-carotene and phenolic compounds in the bread also decreased with increasing storage time. However, sensory evaluation showed that the breads maintained desirable crust color, crumb texture, porosity, aroma, and overall acceptance throughout the storage period. The study concludes that local bread made with sourdough has a longer shelf life and provides valuable information on its nutritional value and sensory properties. [Extracted from the article]

Copyright of Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji is the property of Gazi 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 Anatolian Archaeology is the property of Ataturk University Coordinatorship of Scientific Journals 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 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 COMU Journal of Agriculture Faculty / ÇOMÜ Ziraat Fakültesi Dergisi is the property of Canakkale Onsekiz Mart 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 Art-E is the property of Suleyman Demirel University, Faculty of Fine Arts 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 Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis 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.)

The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titrationacidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended. [ABSTRACT FROM AUTHOR]

In energy production from biomass, the highest parameter of input costs arises from logistics operations. When characterized by considering seasonal supply conditions, the most important issue in biomass logistics is storage processes. Due to its heterogeneous nature, proper storage and effective combustion of solid biomass can be much more difficult and problematic compared to fossil fuels. The importance of determining the appropriate storage conditions is obvious, as serious losses in biomass energy may occur during the storage process. Storing the fuel suitable for use is of vital importance, both technically and economically. In this study, the characterization, moisture content, energy content, dry matter loss and ash content changes of the open storage of 5 different biomass raw materials (reed cane, cornstalk, pine, poplar, tree root) in different climatic conditions over a 13-month period were investigated statistically. Total dry matter losses calculated based on the difference between the first weighing and the last weighing at the beginning of the test based on the product in the silos are 38% for poplar cover, 35% for corn stalk, 32% for pine cover, 25% for tree roots and 11% for reed cane. In the total dry matter loss content, the highest dry matter loss rate due to moisture was in the tree root with 92%, and the dry matter loss rate due to microbiological degradation was the highest in corn straw with 86%. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty 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 Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis 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 Yeni Üroloji Dergisi is the property of Ali Ihsan Tasci 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 the present research, the effects of ascorbic acid (AA) treatments on the quality of fresh-cut leek cv. 'Lincoln' during cold storage were investigated. Leek samples, harvested at optimum stage, were immediately transferred to the laboratory. Leek samples were pre-cooled with forced air (2 °C) for 6 hours and divided into three groups for treatments (control, 1% and 2% AA). After pre-cooling, dust and residues on leeks originating from the orchard were removed by dipping into cold tap water (5-6 °C) under cool and sterile conditions. After fresh-cut processes, the AA treated (1% and 2%) and control samples were packaged in polystyrene foam tray covered with stretch film (16 µ). Packaged leeks were stored at 0 ± 1 °C and 90 ± 5% relative humidity (RH) for 30 days. The weight loss (%), pseudo stem firmness (N) total soluble solids (%), titratable acidity (g 100 ml-1), respiration rate (ml CO2 kg-1 h-1), pseudo stem colour and sensory evaluation of leeks were performed at six day intervals during storage. The AA treatments decreased weight loss of fresh-cut leeks compared to control. The AA treatments, especially the 2% dose, preserved the pseudo stem firmness better than the control during storage. The AA treatments clearly suppressed respiration rate and maintained the TA of fresh-cut leek during cold storage. The AA treatments preserved the visual quality of the leeks better than the control samples during storage. As a result, it was determined that control group leeks could be stored for 24 days at 0 ± 1 ° C and 90 ± 5% (RH) but this period could be extended up to 30 days by AA (%1-2%) treatments. However, further detailed research on this topic considering different treatment type and dozes is required. [ABSTRACT FROM AUTHOR]

In this study, 9 active substances that could be analysed by Gas Chromatography-Mass Spectrometer (GC/MS) were used. Changes in these pesticide residues were determined after strawberries were washed, pasteurized, stored in cold and washed on different days. In addition, strawberry puree was stored at -18±2°C and pasteurized puree was stored at different temperatures. The highest and lowest processing factors in the pasteurization process were determined in tebufenpyrad (Pf:1.20) and tetraconazole (Pf:0.81), respectively. During cold storage, kresoxim-methyl degradation was found statistically significant (p<0.05). At the end of cold storage, penconazole was below the quantification limit while pyrimethanil and tebufenpyrad did not change; however, azoxystrobin, boscalid, tetraconazole and kresoxim-methyl residues decreased by 3.8, 10.9, 25.0 and 36.4%, respectively. Washing process did not reduce tebufenpyrad residues. On the other hand, reduction rates were 3.8, 4.2, 4.5 and 9.1% for azoxystrobin, pyrimethanil, bupirimate and kresoxim-methyl, respectively while they were 10.9% for boscalid and 16.7% for tetraconazole. During long-term storage, the highest and the fastest decrease in pesticide residues was observed at 20±2°C, and this decrease slowed down with the effect of pasteurization. Pesticide degradation rates at the end of one-year storage period in the samples stored at -18±2 °C following pasteurization were 20, 23, 26, 27, 37 and 41% for tetraconazole, pyrimethanil, azoxystrobin, kresoxim-methyl, boscalid and bupirimate, respectively. As a result, it was found that pesticide degradation was dependent upon the chemical nature of pesticides, initial concentration, agricultural commodity, processing and storage conditions. [ABSTRACT FROM AUTHOR]

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 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.)

The aim of this study was to investigate the effects of 1.5, 3.0 and 4.5 kJ/m2 UV-C illumination doses on the postharvest quality of fresh fig (cv. Bursa Siyahi). For this purpose, fruit were stored at 0 ºC temperature with 90-95% humidity for 21 days and some fruits were kept at 20 °C for 3 days to simulate a period of shelf-life. UV-C treatments did not affect fruit firmness, total soluble solids, and titratable acidity content during cold storage and shelf-life. On the other hand, UV-C doses increased total phenolic content and antioxidant activity compared to control. In both storage conditions, 3.0 and 4.5 kJ/m2 UV-C doses were found to be more effective to control unmarketable fruit rate. In conclusion, a 4.5 kJ/m2 UV-C illumination dose can be effective in maintaining the postharvest quality of fresh fig fruit harvested at a 2/3 maturity stage. [ABSTRACT FROM AUTHOR]

In the present research, the effect of ozone treatments on the quality and microbial load of fresh-cut leek cv. 'Lincoln' during cold storage were investigated. Harvested leek samples were immediately transferred to the laboratory and divided into 3 groups for treatments. After fresh-cut processes, ozone treated (1 and 2 ppm) and control samples were packaged in polystyrene foam tray covered with stretch film (16 µ) and stored for 30 days at 0 ± 1 ° C and 90 ± 5% relative humidity (RH). Some quality analysis including weight loss (%), pseudo stem firmness (N) and colour (L*,C*and h°), total soluble solids (%), respiration rate (mL CO2 kg-1h-1), titratable acidity (g 100 mL-1), microbial load and sensory evaluation were performed at 6 day intervals during storage. Ozone treatments decreased weight loss of fresh-cut leeks compared to control. In the present study, the pseudo stem firmness in all treatments decreased with increasing storage time. The 2 ppm ozone was the best treatment for suppressing respiration rate and maintaining TA of leek during cold storage, although the effect of treatments on TA was not statistically significant. 2 ppm ozone treated leeks had lower yeast, mold and bacteria counts compared to other treatments. As a result, it was determined that fresh-cut leek stems treated with ozonated water (1-2 ppm) could be stored for 30 days at 0 ± 1 ° C and 90 ± 5% RH. [ABSTRACT FROM AUTHOR]

Copyright of COMU Journal of Agriculture Faculty / ÇOMÜ Ziraat Fakültesi Dergisi is the property of Canakkale Onsekiz Mart 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.)

The changes in ascorbic acid-(AA) content, hydroxymethylfurfural-(HMF) content, total color difference-(ΔE*) and browning index-(BI) of optimally thermosonicated (59°C-455 J/g) cloudy strawberry nectar during storage (3 months at 4°C) were evaluated. Also, the data obtained were modelled. The initial AA content (104.86 mg/L) decreased ~99% after storage, while HMF level increased from 20.46 to 494.44 μg/L. The significant increases in BI-(0.45-0.56) and ΔE*-(5.21-11.23) were consistent with each other and over storage time. The changes in HMF content-(R2=0.849), BI-(R2=0.942) and ΔE* were best fitted to zero-order kinetic model, while decrease in AA content-(R2=0.9755) was described with the first-order kinetic model. The reaction rate constants of AA, HMF, ΔE* and BI were determined as 5.58x10-2 1/day, 4.34 mg/L.day, 6.40x10-2 mg/L.day and 14x10-2 mg/L.day, respectively. The highest correlation with the change in ΔE* was observed in AA-(R2=0.955) followed by BI-(R2=0.859). Therefore, the greatest effect on color might be caused by AA degradation. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of gum arabic coating on the quality characteristics of table eggs during 28 days of storage at 4°C and 25°C. Treatments were compared in a 2 x 4 factorial design with two different storage temperatures (4°C and 25°C) and five prestorage coating applications (control, 1% gum arabic (G1), 5% gum arabic (G5), and 10% gum arabic (G10) solution). Egg quality characteristics that were measured included weight loss, specific gravity, shell strength, Haugh unit, yolk index, and albumen pH. The eggs coated with 10% gum arabic solution had the lowest egg weight loss (2.71%), and albumen pH (9.18), and the highest egg specific gravity (1.057 g/cm3) at the end of storage (P<0.05). During the storage period, there were no significant differences between gum arabic coated and control eggs for shell strength, Haugh unit or yolk index. Eggs stored at 4°C for 28 days had a lower weight loss (1.86 %) and albumen pH (9.15), and higher egg specific gravity (1.068 g/cm3), Haugh unit (69.96) and yolk index (0.41) than eggs stored at 25°C. The results suggest that applying a 10% gum arabic coating to eggs before they are stored might be a simple and effective way to keep them fresh. [ABSTRACT FROM AUTHOR]

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.)

This research was carried out to evaluate the changes of physicochemical contents during storage of 'Tombul' hazelnut cultivar irrigated at the pre-harvest cluster drop period, which is critical for cluster drops, in a conventional rain-fed 'Tombul' hazelnut orchard in Giresun province (Turkey) in 2015 and 2016. The experiment was designed as randomized plots with 3 replications. The plants (multi-stemmed bush) were irrigated with drip irrigation on 16 July (46.08 mm/60 cm), 26 July (44.68 mm/60 cm), 30 July (43.68 mm/60 cm) and 06 August (44.08 mm/60 cm). The dried in-shell hazelnuts were grouped as irrigated and unirrigated (control) samples. 12 kg of in-shell hazelnuts were used in each replication. The hazelnuts were stored in mesh bags under laboratory conditions (20-22 °C and 70-80% relative humidity) for 12 months. The results showed that moisture, ash, oil, and palmitic acid values were significantly affected by the irrigation application. The lowest moisture and ash values, and the highest oil and palmitic acid values were obtained from the samples of irrigated plants. On the other hand, the changes in protein, rancidity, peroxide and vitamin E, and other fatty acids, except for the palmitic acid, were not significant. In conclusion, it can be said that supplementary irrigation in the pre-harvest period has a significant effect on some physicochemical changes during storage in hazelnuts. According to these results, supplementary irrigation can be recommended for hazelnut storage quality in case of insufficient precipitation during the last cluster drop period. [ABSTRACT FROM AUTHOR]

Dünyada ve ülkemizde kullanılabilir su miktarı, su kaynakları üzerinde artan kirlenme ve aşırı tüketim baskısıyla her geçen gün azalmaktadır. Özellikle artan nüfus ve sanayi faaliyetleriyle birlikte küresel iklim değişiminin su kaynakları üzerindeki olumsuz etkisi her geçen gün hızla artmaktadır. Bu nedenle günümüzde, suyun kullanımı ve tasarrufu önem kazanmakta olup kaynakların yeni stratejilerle verimli ve bilinçli kullanımı gerekmektedir. Yenilikçi teknolojilere sahip sanayi üretimi ile su tüketiminin azaltılması, evsel nitelikli atık suların arıtılarak tekrar kullanılması, su sıkıntısının yoğun olarak yaşandığı bölgelerde deniz suyundan tatlı su elde edilerek kullanılması ve binalarda yağmur suyu hasadı gibi su kaynaklarına yönelik alternatif teknolojiler tüm Dünya’da giderek yaygınlaşmaktadır. Tatlı su kaynaklarının sürdürülebilir kullanımında hasat edilen yağmur suyunun birçok alanda kullanımı alternatif su kaynağı oluşturabilir. Bina çatılarından toplanan yağmur suları, evsel ihtiyaçlarda veya bahçe sulama gibi diğer ihtiyaçlarda kullanılmakta olup diğer teknolojilere göre kurulumu oldukça basittir. Bu çalışmada, binalardan yağmur suyu hasadı uygulamalarında kullanılan sistemlerin projelendirme esasları geniş bir literatür araştırması yapılarak incelenmiş ve derlenmiş olup yağmur suyu hasat sistemlerinin kurulum maliyeti ile amortisman süresi çalışma kapsamına alınmamıştır. Yağmur suyu hasadı planlaması ve uygulanmasına yönelik öneriler sunulmuştur

Fırat Purattu ve Dicle’nin Idiglat sularıyla bereketlenen Mezopotamya Bölgesi sebze ve diğer ürünlerde olduğu gibi tahıl üretiminde de oldukça önemli bir yere sahip olmuştur. Her ne kadar sözü edilen nehirler Mezopotamya için büyük bir önem arz ediyor olsa da bölgenin kuzeyi ve güneyi bu nehirlerden aynı oranda istifade edememiştir. Zira Mezopotamya’nın kuzeyinde inşa edilen kanal sistemi yetersiz kalmış ve kuru tarım yöntemiyle tahıl üretimi yapılmıştır. Bölgenin güneyinde ise sulama kanalları üretim artışında büyük bir avantaj sağlamıştır. Mezopotamya için tahıl tarımının büyük bir önem arz ettiği hem yazılı kaynaklar hem de arkeolojik buluntular vasıtasıyla takip edilebilmektedir. Bu bağlamda MÖ 2. binyılda Lipit-İštar, Ešnunna, Hammurabi ve Orta Asur dönemi kanunları tahıl üretimi ile satışını kontrol ve koruma altına almıştır. Ayrıca gerek önemli Mezopotamya şehirlerinin kendi aralarında ve gerekse Mezopotamya ile diğer bölgeler arasında tahıl ticaretinin ve taşımacılığının yapıldığına dair kayıtlar mevcuttur. Tahıl alım satımında saray kronikleri büyük bir önem arz etmektedir. Mezopotamya’da tahılın üretimi ve ticaretinde olduğu gibi depolaması da önemli bir konu olmuştur. Tahılın depolanmasında Mezopotamya’nın coğrafi koşullarının belirleyici bir rol oynadığı ve başka bölgelere göre farklılıklar arz ettiği de anlaşılmaktadır. Zira toprak zemin üzerine yapılan bir platformun üstüne inşa edilen silindir formdaki depolar tahılı, kemirgen, haşere ve nemden korumada büyük bir avantaj sağlamıştır.Bu çalışmada MÖ 2. binyıl dolaylarında Mezopotamya Bölgesi’nde tahıl üretimi, depolaması ve ticareti ile bunların sosyo-kültürel yapıya etkisi incelenecektir.

In the present study, it was aimed to determine the effects of different storage temperatures on fruit quality of pomegranate cv. 'Hicaznar' during storage. 'Hicaznar' pomegranate, widely grown in Turkey, harvested at commercial stage and transported to laboratory immediately. After dividing into three groups, fruit were packaged in plastic boxes and stored at 6, 12 and 20 °C for 30 days. Effects of storage temperature on all investigated quality parameters of pomegranate except for h value and TA were statistically important. As expected, the quality losses of fruit decreased with increasing storage temperature. Reaching the weight loss of 5 %, which is considered a threshold for many fruit, at the 10th day of storage in room condition (20 °C) showed the importance of packaging and storage temperature. In general, storage of pomegranate in plastic boxes caused higher weight loss over the 30-day period. It was determined that the fruit stored at 6 °C maintained fruit juice, SSC and TA better than those of other temperatures. The sensory quality losses of pomegranates increased as the storage temperature increased. The fact that the fruit lost marketable quality (≥ 5) for external appearance at 30th days of storage, even in the cold room, showed that packaging materials with certain water vapor permeability are required for long-term storage of pomegranate. Considering the weight loss and visual quality, 'Hicaznar' variety could be stored with good quality in plastic boxes for 25 days at 6 °C, 20 days at 12 °C and 10-15 days at 20 °C. [ABSTRACT FROM AUTHOR]

Shalgam has been a fermented beverage produced in high amounts and consumed widely in Turkey in recent years. Despite its potential, there is no specific processing method or temperature for the production of shalgam beverages. Therefore, in this study, some changes in shalgam obtained by using two production processes (conventional and rapid processes) at 25 and 35°C were monitored during 4 months of storage. In particular, changes in color values that might affect product quality and attractiveness were influenced by production method, temperature and storage time. The highest a* and b* color values were found in samples produced by using the rapid process at 25°C (5.61 and 0.12, respectively) while the lowest values were found in those manufactured by the conventional method at 35°C. The L* values of beverages changed by storage time. In addition, while the content of anthocyanins decreased by storage time, the content of total antioxidants increased. Additionally, when production temperatures were compared, total aerobic mesophilic bacteria counts in shalgam beverages were higher at 35°C than 25°C. All samples produced at two different temperatures and with two different methods showed a decrease in the number of lactic acid bacteria at the end of storage time. Considering all the changes, it could be concluded that it would be inappropriate to store shalgam beverages at room temperature for 4 months or longer without using any heat treatment or preservative. [ABSTRACT FROM AUTHOR]

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 COMU Journal of Agriculture Faculty / ÇOMÜ Ziraat Fakültesi Dergisi is the property of Canakkale Onsekiz Mart 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 Eurasian Journal of Veterinary Sciences is the property of Eurasian Journal of Veterinary Sciences 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 Erzincan University Journal of Science & Technology is the property of Erzincan Binali Yildirim 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.)

In this study, it was aimed to investigate the storage stability and usage into model foods of strawberry aroma microcapsules obtained by spray-drying method. Accordingly, microcapsules were stored at different temperatures (4 and 25 °C) for 60days and aroma release, moisture content, water activity, bulk density and particle size distribution analyses were performed. Sensory analysis was performed on chocolate and cakes produced with liquid form and encapsulated strawberry flavors. While the moisture content, water activity and particle size values of the powder microcapsules increased by the storage time, bulk density value decreased. As a result of the sensory analysis, it was determined that chocolate and cakes produced with encapsulated strawberry flavors were more appreciated than the products produced using aroma in liquid form. These results indicated that the encapsulation process not only increases the storage stability in terms of flavor, but also improves the stability during processing of the foods. [ABSTRACT FROM AUTHOR]

Zararlı böcekler ve hastalık etmenleri fındığın depolanması sırasında önemli ekonomik kayıplara neden olmaktadır. Bu çalışma fındığın depolanması sırasında görülen zararlıların ve hastalık etmenlerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla, Düzce il merkezi ve ilçelerinden 49 depodan fındık örnekleri alınmış ve laboratuvarda incelenmiştir. İncelenen örneklerin %51.02’sinde (25 örnekte) böceklerden kaynaklı zarar tespit edilmiştir. Bu örneklerde Curculio nucum, Plodia interpunctella ve Rhyzopertha dominica zararı tespit edilmiştir. Böcek yoğunluğu ise 0-6.67 (%) arasında değişiklik göstermiştir. İncelenen örneklerin % 97.96’sında (48 örnekte) ise fungal hastalık etmenlerine rastlanmıştır. Fungal etmenlerden kaynaklı çürüklük oranı ise 5.56-20.67 (%) arasında değişiklik göstermiştir. İç çürüklüğe neden olan fungal etmenler, Aspergillus sp., Penicillium sp., Alternaria sp., Fusarium sp., Chaetomium sp., ve Trichothecium sp. olarak belirlenmiştir. Bu çalışma neticesinde fındıkta zarar oluşturan ve çürüklüğe neden olan önemli zararlı ve fungal etmenler belirlenmiştir. Fındığın zararlı ve hastalıklardan korunması fındığın ekonomik değeri açısından oldukça önem taşımaktadır.

Kimyasallar sadecekimyasal maddelerle çalışanlar için değil temas eden, kullanan her canlı içinrisk oluşturmaktadır. Kimyasallar başta soluduğumuz hava olmak üzere gıdaların,içme ve kullanma sularının, havanın kirlenmesine, doğal ortamın tahribatauğramasına ve ekosistemin değişmesine, çevre ve sağlığın olumsuz etkilenmesineneden olurlar. Kimyasal maddelerin olumsuz etkilerinin ortadan kaldırılmasınınveya azaltılmasının en etkili yöntemi kimyasal maddelerden kaynaklananrisklerin bilinmesi, analiz edilerek risklerin önlenmesine yönelik önlemlerinalınmasıdır. Risklerin önlenmesinde kimyasal maddelerin ve atıklarınınsınıflandırılması, etiketlenmesi, ambalajlanması, depolanması, taşınması,kullanılması ve bertarafının belirlenmiş kurallara ve yasal mevzuata uygunyapılması büyük önem taşımaktadır. Bu makalede Ar-Ge kuruluşunda kimyasalmaddelerin ve atıklarının sınıflandırılması, etiketlenmesi, ambalajlanması,kimyasal malzeme depolarının özellikleri, depolama kuralları, kimyasallarıntaşınması kuralları, kimyasal atıkların bertarafında uyulması gereken kurallarve yasal mevzuat incelenmiştir.

In this study, the changes in some chemical characteristics of whole, crushed and ground walnut kernels packaged by different techniques (packaging under normal atmosphere, vacuum and nitrogen gas) during 21-week storage at different temperatures were investigated. In whole kernels, the levels of free fatty acids and conjugated dienes did not dramatically change and the increases in peroxide and conjugated triene values were relatively lower than those in crushed and ground samples. Packaging under nitrogen gas was effective in protecting walnuts against oxidation reactions by limiting increases in peroxide and conjugated triene values. For example, p-anisidine values, which is an indicator of the presence of aldehydes, one of the secondary oxidation products, were determined as 0.56 and 0.40, respectively, in ground walnut samples packaged under normal atmosphere and nitrogen gas and stored for 21 weeks at 20°C. The increases in free fatty acid, peroxide and conjugated diene values were lower at 4°C than those determined at 20°C. Size reductions in walnut kernels generally resulted in increase in oxidation parameters. This was demonstrated by the high values of peroxide, conjugated triene and para-anisidine, especially detected in ground samples. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Engineering & Architectural Faculty of Eskisehir Osmangazi University / Eskişehir Osmangazi Üniversitesi Mühendislik ve Mimarlık Fakültesi Dergisi is the property of Eskisehir Osmangazi 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.)

In this study, the changes in the physical and chemical properties of jujube (Zizyphus jujuba Mill.) Fruit and marmalade produced from this fruit at different temperatures (+4 C and +20 C) during storage for 3 months were determined. Water soluble dry matter, titratable acidity, pH, dry matter, ash, ascorbic acid (vitamin C), sucrose, invert sugar, total sugar, color in the 0, 1, 2 and 3 months of three months storage, Total phenolic substance, antioxidant capacity (ABTS and DPPH), yeast and mold analyzes were performed. During the storage period, in marmalade samples produced from jujube fruit, a decrease was observed in the amount of water soluble dry matter, invert sugar, total sugar, ash, dry matter, ascorbic acid (vitamin C), L, a, b values, phenolic substance and antioxidant activity amounts. In terms of temperature, high values are found in water soluble dry matter, pH, total sugar, invert sugar, ABTS and DPPH among the parameters examined from storage at + 20°C, while in storage at + 4°C; The highest values were obtained in terms of total dry matter, ascorbic acid, sucrose, L, a and total phenolic substance. [ABSTRACT FROM AUTHOR]

In this study, it was investigated the possibilities of conjugated linoleic acid (CLA) usage in different forms (esterified and microencapsulated) and different ratios in the production of CLA-rich margarine formulations. For this purpose, the margarine formulations were characterized and their storage stability was determined for 120 days. Although a slight decrease in brightness and greenness values was observed with increase in the amount of CLA and micro-encapsulated CLA during the storage period, the yellowness value slightly increased. Besides, there was a decrease in free fatty acidity with an increase in the amount of CLA and extending storage time. A slight increase was observed in peroxide value of margarine with the increase in the amount of CLA during storage. In malonaldehyde analysis, which is another oxidation analysis, an increase was observed with the use of CLA. [ABSTRACT FROM AUTHOR]

Cereal bars were coated with three different biopolymers to prevent the changes during storage. The edible coating using sodium alginate (SA), carboxymethyl cellulose (CMC) and whey protein isolate (WPI) had little effect on chemical properties of the bars. The moisture content of coated bars was found to be significantly higher than that of control samples because of moisture diffusion during treatments and prevention of moisture loss during storage. SA was the most effective coating materials in terms of preservation of the textural properties. On the other hand, coating cereal bars with CMC caused some undesirable changes in the color and textural properties of the bars. All three coating materials provided higher content of total phenolics compared to control. As a result of the study, it is recommended to use of SA as an edible coating for cereal bars to increase the physical and chemical stability of the product. [ABSTRACT FROM AUTHOR]

An experiment was conducted to determine the effects of different storage media, temperature and period on the viability of quinoa seeds. Mature seeds (Q-52 cv) have been collected from quinoa field in Izmir, Turkey in October 2017. Germination and emergence tests were conducted in factorial randomized complete block design using five storage media (cotton bag, paper bag, nylon bag, airtight plastic tube and vacuum), four storage temperature (ambient, 16⁰C, 4⁰C, -24⁰C) and six storage period (4, 8, 12, 16, 20, 24 months) as treatments. After conducting initial germination and emergence test (1 week after harvest), sample seeds were taken randomly from each storage media under different temperature and tested for germination at each four months interval since the time of seed collection. Emergence test was also conducted by sowing seeds in sand bed. Germination and emergence percentage data were recorded. There was statistical significant difference on the germination and emergence rate of quinoa seeds due to storage media, storage temperature, period and their interactions. Germination and emergence rates were lower in seeds stored at ambient temperature than seeds stored at other temperatures. In addition, the increasing storage period caused a gradual decrease in germination and emergence percentage of the seeds. After 24 months, the germination and emergence rate of the seeds was found to be below 70%. Highest germination and emergence percentage were observed for seeds stored in plastic tubes under -24⁰C followed by nylon bags and vacuum bags the same temperature, and, the minimum values were recorded for seeds stored in cotton bags in ambient temperature. It was concluded that storing quinoa seeds for not more than 24 months in airtight (hermetic) plastic tubes under -24⁰C is better in maintaining the viability of the seeds. [ABSTRACT FROM AUTHOR]

In this study, physical and sensory changes of C. gibelio were determined during chilled storage and quality changes were assigned by using image processing and instrumental method. Sensory evaluations of specimens were performed by trained panelists in terms of their colour, odour, texture, general acceptability and sensory score and the highest correlation (r=-0.95) between storage time were found in colour parameter. In addition to this specimens were photographed by using high definition camera and analysed in image processing programme to obtain red (R), green (G) and blue (B) parameters. Specimens were analysed simultaneously by colour meter and L, a and b values were obtained according to CIELAB diagram. In accordance with the results of this study, colour components (L, a, b and R, G, B) were not suitable alone to determine the quality changes of C. gibelio however, it is concluded that total colour changes (ΔE and ΔRGB) are more accurate to assign the storage time in terms of correlation (r=0.53 and r=0.38) and regression (R²=0.35 and R²=0.43) coefficients. [ABSTRACT FROM AUTHOR]

Copyright of Selcuk University Social Sciences Institute Journal is the property of Selcuk University Social Sciences Institute Journal 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 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.)

In this study, the effects of some additives on quality of "Tırnaklı Ekmek", a common flat type bread in Sanlıurfa province, were investigated. For this purpose, tırnaklı ekmek was produced by adding 10, 20, 30% durum wheat flour (A), 0.3, 0.6, 0.9% DATEM (diacetyl tartaric acid esters of monoglycerides) (B), and 25, 50, 75 mg/kg vitamin C (C) to wheat flour and the breads were stored for 48 hours. In the study, the farinograph and extensograph properties of mixed flours, and the moisture and sensory properties of breads were determined at 1st, 24th and 48th hours of storage. According to the results, the effects of using additives on water absorption, stability time, mixing tolerans index and softening degree were significant (p<0.05), but not significant (p>0.05) on the development time. Results of extensographic measurements show that increasing levels of all additives improved the maximum resistance against extensograph, except for the ascorbic acid. At every stage of the storage, mixed breads had higher moisture values than the control. During of storage period, the texture and taste-aroma scores of all the breads with additive addition decreased. [ABSTRACT FROM AUTHOR]

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 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.)

Son yıllarda tanıklık edilen internet ve yazılım alanındaki hızlı gelişmeler sonucu, örgütlerde oluşturulan bilginin de hacminin aynı oranda arttığı gözlemlenmektedir. Bu bağlamda, hızla büyüyen bu bilginin etkili yönetimi de yönetsel zorunluluklardan biri olarak ortaya çıkmaktadır. Bilginin hızla artmasını sağlayan teknolojik gelişmeler, bilgi akışı ile başa çıkmak amacıyla örgütlere bazı kolaylıklar sunmaktadır. Elektronik Belge Yönetim Sistemleri bu noktada örgütlerin en önemli yardımcılarından birisi olarak değerlendirilebilir. Bu araştırma okul yöneticilerinin Doküman Yönetim Sistemi’ne (DYS) yönelik görüşlerini belirlemeye yönelik nitel bir çalışmadır. Bu çalışmada nitel araştırma yöntemlerinden fenomenoloji (olgu bilim) deseni kullanılmıştır. Araştırmanın örneklemini; Amasya ilinde görev yapmakta olan 23 okul yöneticisi oluşturmaktadır. Araştırmaya katılan okul yöneticileri maksimum çeşitlilik örnekleme yöntemi ile belirlenmiştir. Okul yöneticilerinin, DYS’ye ilişkin görüşlerini belirlemek üzere araştırmacı tarafından hazırlanan ve iki bölümden oluşan yarı-yapılandırılmış bir görüşme formu kullanılmıştır. Araştırmada elde edilen verilerin çözümlenmesinde içerik analizi tekniği kullanılmıştır. Araştırma bulgularına göre, yöneticiler temel olarak resmi yazışmalar için ve gelen ve giden evrak takibi amacı ile DYS’yi kullanmaktadırlar. DYS’deki eksikliklere yönelik olarak yöneticiler, teknolojik eksikliklere ilişkin internet hızını, DYS kullanımına yönelik verilen eğitimlerin sayısının ve niteliğinin azlığı sistem ara yüzünün pratik olmayışı, okul dışında kişisel bilgisayar ya da mobil cihazlardan erişime izin vermemesi, geçmişe dönük belge taraması yapmanın zor olması, sistem metin editörünün yetersiz oluşu yöneticiler tarafından dile getirilen temel sıkıntılar olarak karşımıza çıkmaktadır. Diğer taraftan, okul yöneticileri, DYS’nin kendilerine en çok zaman ve kırtasiye malzemesi kullanımı olmadığından maddi açısından tasarruf sağladığını ifade etmişlerdir. Buna göre, döküman yönetimi bir organizasyondaki insanların yönetimi gibi belgelere erişim ve erişilmezlik güvenliği, hızlı ve tam metin arama, farklı formatta belge görüntüleyebilme, arşiv, tarihçe ve dokümanın yaşam çevrimi, sağlamaktadır.

Son yıllarda tanıklık edilen internet ve yazılım alanındaki hızlı gelişmeler sonucu, örgütlerde oluşturulan bilginin de hacminin aynı oranda arttığı gözlemlenmektedir. Bu bağlamda, hızla büyüyen bu bilginin etkili yönetimi de yönetsel zorunluluklardan biri olarak ortaya çıkmaktadır. Bilginin hızla artmasını sağlayan teknolojik gelişmeler, bilgi akışı ile başa çıkmak amacıyla örgütlere bazı kolaylıklar sunmaktadır. Elektronik Belge Yönetim Sistemleri bu noktada örgütlerin en önemli yardımcılarından birisi olarak değerlendirilebilir. Bu araştırma okul yöneticilerinin Doküman Yönetim Sistemi’ne (DYS) yönelik görüşlerini belirlemeye yönelik nitel bir çalışmadır. Bu çalışmada nitel araştırma yöntemlerinden fenomenoloji (olgu bilim) deseni kullanılmıştır. Araştırmanın örneklemini; Amasya ilinde görev yapmakta olan 23 okul yöneticisi oluşturmaktadır. Araştırmaya katılan okul yöneticileri maksimum çeşitlilik örnekleme yöntemi ile belirlenmiştir. Okul yöneticilerinin, DYS’ye ilişkin görüşlerini belirlemek üzere araştırmacı tarafından hazırlanan ve iki bölümden oluşan yarı-yapılandırılmış bir görüşme formu kullanılmıştır. Araştırmada elde edilen verilerin çözümlenmesinde içerik analizi tekniği kullanılmıştır. Araştırma bulgularına göre, yöneticiler temel olarak resmi yazışmalar için ve gelen ve giden evrak takibi amacı ile DYS’yi kullanmaktadırlar. DYS’deki eksikliklere yönelik olarak yöneticiler, teknolojik eksikliklere ilişkin internet hızını, DYS kullanımına yönelik verilen eğitimlerin sayısının ve niteliğinin azlığı sistem ara yüzünün pratik olmayışı, okul dışında kişisel bilgisayar ya da mobil cihazlardan erişime izin vermemesi, geçmişe dönük belge taraması yapmanın zor olması, sistem metin editörünün yetersiz oluşu yöneticiler tarafından dile getirilen temel sıkıntılar olarak karşımıza çıkmaktadır. Diğer taraftan, okul yöneticileri, DYS’nin kendilerine en çok zaman ve kırtasiye malzemesi kullanımı olmadığından maddi açısından tasarruf sağladığını ifade etmişlerdir. Buna göre, döküman yönetimi bir organizasyondaki insanların yönetimi gibi belgelere erişim ve erişilmezlik güvenliği, hızlı ve tam metin arama, farklı formatta belge görüntüleyebilme, arşiv, tarihçe ve dokümanın yaşam çevrimi, sağlamaktadır.