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Each year a large amount of agro-industrial by-products are generated as a result of the processing of agricultural materials. These products have been generally used as animal feeds. However, they are rich in fiber, protein, minerals, especially bioactive components such as fatty acid, phenolic components, antioxidant and antimicrobial substances. Numerous scientific researches have been reported regarding the production of antimicrobial and antioxidant products from agro-industrial by-products such as rice bran, wheat germ, rice husk, vegetable peels, fruit seeds, and essential oils from the peel and seeds of various plants. Nowadays, novel strategies have been developed to evaluate by-products generated annually by agro-industrial processing. Nanotechnology is one of the most promising methods to evaluate the bioactive components of by-products. Nanotechnology offers many advantages compared to conventional methods. Nanoscale materials enable an expanded surface area providing more contact areas with food. Also, nanotechnology offers solutions to technological challenges by creating systems that are more resistant to external and internal factors such as heat, light, oxygen, enzymes, etc. This chapter focuses on the antimicrobial, antioxidant properties of cereal/grain, fruit, and vegetable by-products, and the productions and application of different bioactive components obtained from agro-industrial by-products with nanotechnological methods. Two different perspectives are evaluated in the chapter. Firstly; the importance, antioxidant, antimicrobial properties, and the utilization of by-products in different food systems are given, secondly; formulation, the potential usage, and the applications of bioactive nanomaterials obtained from agro-industrial by-products are presented. Each year a large amount of agro-industrial by-products are generated as a result of the processing of agricultural materials. These products have been generally used as animal feeds. However, they are rich in fiber, protein, minerals, especially bioactive components such as fatty acid, phenolic components, antioxidant and antimicrobial substances. Numerous scientific researches have been reported regarding the production of antimicrobial and antioxidant products from agro-industrial by-products such as rice bran, wheat germ, rice husk, vegetable peels, fruit seeds, and essential oils from the peel and seeds of various plants. Nowadays, novel strategies have been developed to evaluate by-products generated annually by agro-industrial processing. Nanotechnology is one of the most promising methods to evaluate the bioactive components of by-products. Nanotechnology offers many advantages compared to conventional methods. Nanoscale materials enable an expanded surface area providing more contact areas with food. Also, nanotechnology offers solutions to technological challenges by creating systems that are more resistant to external and internal factors such as heat, light, oxygen, enzymes, etc. This chapter focuses on the antimicrobial, antioxidant properties of cereal/grain, fruit, and vegetable by-products, and the productions and application of different bioactive components obtained from agro-industrial by-products with nanotechnological methods. Two different perspectives are evaluated in the chapter. Firstly; the importance, antioxidant, antimicrobial properties, and the utilization of by-products in different food systems are given, secondly; formulation, the potential usage, and the applications of bioactive nanomaterials obtained from agro-industrial by-products are presented.

The purpose of this research was to study the effects of stabilization and storage conditions on the antioxidant activity and microbiological quality of raw wheat germ (R). For this reason, the raw germ samples were stabilized by microwave-assisted steam drying (MWS) and freeze-drying (FD) methods, and they were stored at different storage temperatures (-18, + 4 and 25°C) with polyethylene bags for 90 days. The total phenolics contents (TPC), antioxidant activities (DPPH and TEAC assay methods), and the counts of total mesophilic aerobic bacteria (TMAB), and the total yeast-mold count (YMC) of the germ samples were investigated. Methanol extracts of FD samples showed higher TPC and antioxidant activity than MWS samples significantly (p, Bu araştırmanın amacı, farklı stabilizasyon ve depolama koşullarının, ham buğday ruşeyminin antioksidan aktivitesi ve mikrobiyolojik kalitesi üzerindeki etkilerini incelemektir. Bu nedenle ham ruşeym örnekleri mikrodalga destekli buharlı kurutma ve dondurarak kurutma yöntemleriyle stabilize edilmiş ve farklı depolama sıcaklıklarında (-18, + 4 ve 25°C) 90 gün boyunca polietilen torbalarda depolanmıştır. Ruşeym örneklerinin toplam fenolik içerikleri (TFM), antioksidan aktiviteleri (DPPH ve TEAK yöntemleri), toplam mezofilik aerobik bakteri (TMAB) sayıları ve toplam maya-küf sayısı (TMK) araştırılmıştır. Dondurarak kurutulmuş örneklerin metanol ekstraktları, mikrodalga fırın ile stabilize edilmiş örneklere göre istatistiksel olarak daha yüksek antioksidan aktivite göstermiştir (p

Takviye edici gıdalar, beslenmeye destek olarak kullanılan bir veya dahafazla gıda bileşeni içeren, oral yolla alınan farklı formlarda hazırlanmışürünlerdir. Yapılan bu çalışmada Van ilinde takviye edici gıdaların kullanımamacı, satın alma tercihleri, ürünlere olan güveni ve yasal düzenlemelerhakkındaki düşünceleri belirlenmeye çalışılmıştır. Çalışmada takviye edicigıdaların ne olduğunu bilenlerin oranı % 56.8 olarak bulunmuştur. Çalışmadakullanıcılar en fazla halsizlik gidermek ve bağışıklık güçlendirmek amacıylatakviye edici gıda tükettiklerini bildirmişlerdir. Çalışmada bu ürünlere duyulangüven düşük çıkmıştır (% 17.8) ve katılımcıların bu konudaki yasaldüzenlemelerden büyük oranda habersiz oldukları (% 93.3) saptanmıştır. Bunakarşın kadınların ve bu ürünleri daha önce kullananların, bu ürünler hakkındakiolumlu algılarının yüksek olduğu belirlenmiştir. Van özelinden hareketleülkemizde tüketicilerin takviye edici gıdalara güvenini arttıracak önlemlerinalınması, bu ürünlerin kullanımının artmasına ve insan sağlığının korunmasınakatkı sağlayacaktır. Supplementary foods are products which taken orally, containing oneor more food components, preparing in different forms and used for nutritionalsupport. In this study, consumption purposes, purchasing preference, trust towardsfood supplements and consumers' opinions about legal regulations have beenobserved in Van Province. 56.8% of the participants knew the supplementaryfoods. Most of the consumers used supplementary foods for decreasing weaknessand improving their immune system. The sense of trust towards the foodsupplements was low (17.8%) and majority of participants (93.3%) who knew thesupplementary foods had no information about legal regulations. However,women and participants who had already used supplementary foods showedpositive perceptions regarding the use of these products. The data obtained in Vanprovince showed that the confidence-building activities for food supplements willcause a rise in supplementary food consumption and contribute to the humanhealth protection.&nbsp

In this study, the ideas of the local community live in an urban areas of Van city about the consumption of food supplements and the factors that affect their opinions were investigated. The study was done at three central districts of Van city; İpekyolu, Tuşba, and Edremit in January, February and March 2019, interviewing 396 participants over the age of 18. In the survey, the effect of some demographic and socio-economic characteristics of the participants on supplementary food consumption was observed. In the study, the usage ratio of supplementary foods was found to be 36.6% among all participants. The ratio of participants declared the use of supplementary food without knowing the definition of them was 32.1%. It was found that as the income and education level of the participants increased, the rate of supplementary foods usage increased as well. The most consumed supplementary food category was the vitamin/multivitamin group as 43.7%., Öz: Bu çalışmada Van ili kentsel alanda bölge halkının takviye edici gıda ürünlerini kullanım durumu ve bu düşüncelerini etkileyen faktörler araştırılmıştır. Çalışma; 2019 yılı Ocak, Şubat ve Mart aylarında Van ilinin merkez üç ilçesi olan İpekyolu, Tuşba ve Edremit'te 18 yaş üstü 396 katılımcıyla gerçekleştirilmiştir. Yapılan ankette katılımcıların bazı demografik ve sosyo ekonomik özelliklerinin takviye edici gıda tüketimine etkisi belirlenmeye çalışılmıştır. Çalışmada takviye edici gıda kullanım oranı tüm katılımcılar arasında %36.6 olarak tespit edilmiştir. Takviye edici gıdaların ne olduğunu bilmeyenlerin içinde daha önce takviye edici gıda kullanmış olanların oranı ise %32.1 olarak tespit edilmiştir. Katılımcıların gelir ve eğitim durumu arttıkça takviye edici gıda kullanım oranlarının da arttığı tespit edilmiştir. En çok tüketilen takviye edici gıdanın %43.7 oranıyla vitamin/multivitamin grubu olduğu belirlenmiştir.

In this study, Aspergillus oryzae β-Galactosidase (AOG) was immobilized onto Eupergit CM. By optimizing the immobilization conditions such as pH and molarity of immobilization buffer, enzyme/support ratio and duration of immobilization, 100.00% immobilization yield and 129.82% activity yield was achieved. The optimum temperature (55 °C) of free enzyme was not changed while optimum pH of free enzyme was shifted from 4.5 to 5.5 after immobilization. Kinetic constants for free and immobilized enzyme were also determined by using the Lineweaver-Burk plot. The Km values of the free and immobilized enzymes were determined to be 307.7 and 234.2 g / L respectively, while the Vmax values were determined to be 0.366 g D-Glucose / L.min and 0.415 g D-Glucose / L.min respectively. The operational and storage stabilities of immobilized enzyme were also studied. The activity of immobilized enzyme decreased to 99.3% after repeated twenty usage while decreased to 98.3% after fifteen days of storage. Further, the immobilized enzyme was used for the hydrolyzing the cow's milk lactose. By using the immobilized enzyme, the milk lactose was completely hydrolyzed in four hours. Consequently, immobilized AOG can be used in the industrial production of lactose-free cow's milk., Siirt Üniversitesi BAP Koordinatörlüğü Proje No: 2017-SİÜFEB-010

The aim of the present study was to determine the safety and the quality parameters of raisin juice, such as total soluble solids (TSS), pH, titratable acidity (TTA), kinds and quantity of sugars, phenolic acid compounds, polyphenoloxidase (PPO) enzyme activity, water activity and total microbial counts. The total soluble solids and pH values were significantly decreased after two weeks of storage, while the titratable acidity in most samples were slightly changed. Glucose, fructose and sucrose as well as three kinds of phenolic acids such as gallic, chlorogenic and vanilic acids were determined in all samples. Total microbial contents of the freshly prepared raisin juice and of the raisin juice stored for one and two weeks did not significantly changed. The water activity was slightly decreased, while the polyphenoloxidase activity was significantly decreased, after storage for two weeks. Consequently, it can be said that the freshly prepared raisin juice and the raisin juice stored for one week have superior sensorial properties than the raisin juice stored for two weeks., Siirt Üniversitesi BAP Koordinatörlüğü Proje No: 2017-SİÜFEB-09

3 boyutlu (3B) yazıcılar ilk olarak 1980' lerde polimer, seramik ve metal gibi sert malzemelerin üretiminde kullanılmıştır. Takiben bu teknoloji tıp, eczacılık, gıda alanlarında kullanılmaya başlanmıştır. Gıda marketi Dünya ekonomisini ilk sıralarda etkileyen sektörlerden biridir. Bugün 3B yazıcılar karmaşık işlem koşullarına sahip çeşitli gıda ürünlerinin üretiminde başarıyla kullanılmaktadır. Gıda işleme basamaklarından ötürü gıdalarda bazı önemli bileşenlerin kaybı söz konusudur. 3B yazıcıların ise bu kayıpları önemli oranda azalttığı görülmektedir. 3B yazıcıların gıda ürünlerinde kullanımı ile gıda üretimini tek basamakta yapılmakta ve gıdaya kaliteli bir dizayn kazandırmaktadır. Bu teknolojinin tüketicinin istediği dizaynda, lezzete ve görünüşte olması sağlanmaktadır. 2000' lerin başından beri çikolata, peynir, bazı tahıl ürünleri, jeller, hamur ve şeker gıdalar 3B yazıcılar ile üretilmektedir. Diğer taraftan güvenli ve sağlıklı gıdaların bu teknik ile üretildiği görülmüştür. 3B yazıcılar 2015' te 3.7 milyon dolarlık bir paya sahip iken bu rakamın 2019 senesinde 6 milyon dolar dolaylarına ulaşması beklenmektedir. Bu çalışmada, gıda sanayisindeki 3B yazıcıların şuan ki durumu, kullanım alanları ve en fazla tercih edilen yazıcı çeşitleri tartışılacaktır.

In this study, peroxide formation in hazelnut,olive and cottonseed oils was determined under accelerated oxidation conditions(45, 60 and 75°C, 1 mL/s air flow velocity). While hazelnut and olive oils had higholeic acid contents, cottonseed was high in palmitic and linoleic acid contents.Total tocopherol contents of hazelnut, cottonseed and olive oils were 101.14, 232.7and 37.93 mg/kg, respectively. The kinetic analysis of data showed thatreaction order approached to zero with an increase in temperature, and reactionrate constants increased. The activation energies and frequency factors ofhazelnut, olive, and cottonseed oils for peroxide formation were 83.02, 80.85and 105.90 kJ/mol and 3.98x1012,2.52x1012 and 2.91x1016 h-1, respectively. Among studied oils, cottonseed oil had ahigher activation energy value for peroxide formation., Bu çalışmada hızlandırılmış oksidasyonkoşullarında (45, 60 ve 75°C sıcaklık, 1 mL/s hızında hava akımı) ticari fındık,pamuk ve zeytinyağı örneklerinde peroksit oluşumu araştırılmıştır. Çalışmada kullanılanfındık ve zeytinyağlarının yağ asidi kompozisyonları analizinde yüksek düzeydeoleik asit içerdiği, pamuk yağının ise palmitik ve linoleik asit açısındanzengin olduğu saptanmıştır. Fındık, pamuk ve zeytin yağlarının toplam tokoferoliçeriklerinin ise sırasıyla, 101.14, 232.7 ve 37.93 mg/kg olduğu tespitedilmiştir. Verilerin kinetik değerlendirilmesi, sıcaklık artışıyla peroksitoluşumunun 0. dereceden reaksiyona yaklaştığını ve reaksiyon hız sabitininartış gösterdiğini ortaya koymaktadır. Fındık, zeytin ve pamuk yağlarındaperoksit oluşumu için gerekli aktivasyon enerjisi değerleri sırasıyla, 83.02,80.85 ve 105.90 kJ/mol ve frekans faktörü değerleri sırasıyla, 3.98x1012,2.52x1012 ve 2.91x1016 h-1 olaraksaptanmıştır. Çalışmada kullanılan yağlar arasında pamuk yağının peroksitoluşumu için en yüksek aktivasyon enerjisine gereksinim duyduğu tespitedilmiştir.

Bu çalışmada olgunlaşlma süresince Van Gölü çevresinde yer alan 5 farklıbölgeden temin edilen ceviz genotiplerinin bazıfiziksel ve kimyasal özellikleri belirlenmiştir. Adilcevaz, Ahlat, Edremit, Çatak ve Hakkari'den temin edilen olgun cevizlerin ortalama iç oranlarısırasıyla, %45.7, 45.0, 42.2, 43.1 ve 38.4 olarak bulunmuştur. Olgunlaşlma süresince cevizlerin yağiçerikleri önemli oranda artmışve olgun cevizlerde yağiçeriği %65.7 ile %70.7 arasında değişmiştir. Cevizlerde baskın yağasidi linoleik asit olurken, onu oleik asit takip etmiştir. Örneklerin doymamış yağasidi içeriği olgunlaşma süresince belirgin düzeyde artmışr. Cevizlerin tokoferol içerikleri de olgunlaşma süresince önemli ölçüde artmıştır. Örneklerin başlangıç ve son toplam tokoferol içerikleri s›rasıyla, 8.3-18.5 ve 121.9-135.4 mg/100g yağ arasında değişmiştir. Olgun cevizlerde baskın mineral potasyum olurken onu s›rasıyla, Mg ve Ca izlemiştir. Elde edilen sonuçlar, 5 farklı bölgeden elde edilen genotiplerin ümitvar ceviz tipleri olduğunu ve bu genotiplerden standart ceviz çeşitlerinin oluşturulmasıiçin seleksiyon çalşlmalarıyap›lması gerektiğini göstermiştir.Anahtar kelimeler: Ceviz,yağasidi bileşimi, tokoferol, mineral. In this study some physical and chemical properties of walnut genotypes grown in 5 different regions around Van Lake (Eastern Anatolia) harvested during ripening period have been determined. The average kernel ratios of ripe fruits from Adilcevaz, Ahlat, Edremit, Çatak and Hakkari found to be 45.7, 45.0, 42.2, 43.1 and 38.4%, respectively. The oil contents of fruits considerably increased during ripening and ranged between 65.7 and 70.7% in ripe walnuts. Linoleic acid was the most abundant fatty acid in walnut followed by oleic acid. The unsaturated fatty acids contents of samples remarkably increased during ripening. The tocopherol contents of walnuts considerably increased during ripening. The initial and final total tocopherol contents of samples varied between 8.3-18.5 and 121.9-135.4 mg/100 g oil, respectively. Potassium was the most abundant mineral in ripe walnuts followed by Mg and Ca. The results showed that these genotypes were promising walnut types and selection researches should be carrying out to produce standard walnut types from this genotypes.Keywords: Walnut, fatty acid composition, tocopherol, minerals.

Volatile Compounds of Van Herby Cheeses Produced with Different Culturesİsa Cavidoğlu* Elvan Ocak Yusuf TunçtürkYüzüncü Yıl University, Faculty of Engineering and Architecture, Department of Food Engineering, Van, Turkeyisacavidoglu@yyu.edu.trHerby cheese is one of the most highly appreciated dairy products in Eastern Anatolia (Turkey). Different milk species, cultures and herbs are used in production of herby cheese. In this study, the changes in volatile compounds of herby cheeses produced with pasteurized ewes’ milk and different cultures (A: Lactococcus lactis ssp. lactis+Lactococcus lactis ssp. cremoris, B: A culture+Lactobacillus helveticus and C: A culture+Lactobacillus delbruecki subsp. bulgaricus+Streptococcus thermophilus) were investigated over 180 days ripening at 4°C. Most of the detected volatiles showed increasing trend during ripening. Acids were the dominant volatiles in all cheese samples. Acetic acid was the most initially abundant acid followed by hexanoic acid. Butanoic and octanoic acid increased from an initially levels of 0.78 and 0.51 to 2.80 and 3.04 ppm, respectively after 180 days storage. Samples produced with B culture showed higher acid contents than the other treatments. The alcohol contents of herby cheeses were initially at low levels. Phenethyl and 2-ethyl 1-hexanol were the most abundant alcoholes in ripened samples. Generally samples produced with B coded culture had higher alocohol contents than the other batches. 5 ketones were detected in herby cheese samples with 2-heptanone as the dominant ketone in ripened cheeses. Acetaldehyde, pentanal, hexenal, hexanal, tridecanal and 3-dodecen-1-al were the aldehydes detected in experimental herby cheese samples. Tridecanal showed higher final concentrations than the other aldehydes. Esters were detected at low levels in fresh and ripened cheese samples. Hexanoic acid ethyl ester and butanoic acid hexyl esters were formed at higher levels in samples produced with B and C cultures. Hydrocarbons were initially found at low levels. Piperitenone was the most abundant hydrocarbon in final products.Keywords: Herby cheese, Volatiles, Cheese cultures