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The bread still constitutes an essential part of meeting the daily nutritional requirement. This study, it is tried to define and predict the behavioral attitudes of consumers toward bread consumption. The primary purpose of this study is to examine the socio-demographic characteristics of individuals and their bread consumption preferences and perceptions with a focus on quality and healthy life. The data are obtained digitally with 9583 consumers from survey questions created on google form throughout Turkey throughout the year 2020. First, descriptive statistics of the answers to the comprehensive survey questions are revealed. Then, correlation analysis was conducted to show the relationships between the variables, in line with each sub-objective set up under the primary purpose. Finally, by using some data mining and machine learning algorithms, it is tried to reveal future expectations based on some main determinant parameters such as health and quality expectation for bread consumption of consumers. All statistical and inferential evaluations were made using the Konstanz Information Miner (KNIME) analytics platform. The findings discover that increasing income and education level in bread consumption improves the level of awareness about health and quality of life in people, and these attitudes and perceptions bring about a proportional decrease in bread consumption of individuals. On the other hand, as a vicious circle, it reveals that the sedentary life brought by work-life in modern society causes an increase in body weight and an unhealthy living ecosystem. The findings can offer meaningful advice to all actors and political decision-makers involved in the bread market and supply chain and consumers. [ABSTRACT FROM AUTHOR]

This study analyzes the effectiveness of and confidence in pest management practices and systems in Turkish food processing facilities. Results suggest that most of the food facilities had sufficient infrastructure, kept significantly reliable pest practices records, and were knowledgeable about pest applications. However, when it came to sanitation practices, some facilities had less hygienic pest management practices and development. Our findings suggest that facility infrastructure and sanitation practices, as well as employing pest management operators, are important in the successful adoption and implementation of efficient pest management in food facilities. Accordingly, Turkish food safety management training programs, especially in different processing facilities, should maximize the efficacy of pest management practices. [ABSTRACT FROM AUTHOR]

Bioactive peptides come out as a result of the hydrolysis of milk proteins and contain nutritional, functional and biological activities. Nowadays, the utilization of whey proteins to provide various features in the animal products such as meat and milk products and animal production has been increasing. In this compilation, after being introduced some general information about their common characteristics, bioactive peptides will be mentioned about their particularly recent usage in animal products. [ABSTRACT FROM AUTHOR]

Purpose – The concept of food safety systems is increasing worldwide among farmers, manufactures, and processors and is also affecting consumer perspectives. This trend primarily impacts food businesses and table olive processing firms. The study seeks to explore the major economic obstacles to the adoption of food safety systems in table olive processing firms. Design/methodology/approach – All 59 table olive businesses in the Aydın Province of Turkey were included in the survey. In an effort to remove extraneous items and demonstrate internal consistency, Cronbach's alpha was calculated for each variable. To better specify the economic obstacles to food safety system implementation, data were examined with exploratory factor analysis using principal component extraction and varimax rotation. Findings – Major economic obstacles that most prominently emerged from analyses may explain several key indicators including difficulties in employing well-trained personnel required for food safety systems, insufficient training facilities for employees intended to aid in the implementation of food safety systems, deficiency of infrastructure and other physical conditions, and deficient financial support from government and non-government organizations. Research limitations/implications – The study investigated only table olive processors. Future research should include analyses of consumer behaviors. Practical implications – The Turkish government must ensure implementation of food safety systems to increase public knowledge and accelerate government funds for the establishment of such systems in the food business industry. Originality/value – The study contributes to the positive perceptions of managers and their behaviors towards implementation of food safety systems in table olive processing firms. Since the paper is one of only a few dealing with this topic, it provides key clues for dissemination of food safety systems adoption at the firm level. [ABSTRACT FROM AUTHOR]

In recent years, a number of management systems based on basic principles of HACCP in food plants for food safety. The establishment and effective implementation of such systems in dairy industry have been modeled, considering pre-requisite programs. The pre-requisite programs must be established in a dairy plant depending on the criteria including depending on the structure of the plant, diversity of production, country and food safety management system that will be applied. In this way, competitive, logic-based, and practical food safety management systems based on HACCP should be created and sustainability of these systems should be provided in the food plants in our country which is at the process of entering the European Union. [ABSTRACT FROM AUTHOR]

Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting andelongation properties, in hot water. The present study aimed to investigate the impact of the additionof some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil(Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were addedto Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltabilityand sensory properties were investigated during the storage period. No plants were added to thecontrol group cheese. Plant addition to Mozzarella cheese affected some physicochemical propertiessuch as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore,it affected sensory properties, especially Turkish Oregano and mint addition provided high generalacceptability and taste-aroma scores. While higher pH and lower titration acidity were determinedin rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in themint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure,while the highest sensory scores were obstained for cheeses that included Turkish Oreganoand mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarellacheese could be extended with the addition of various plants due to their effects on pH, acidity andfree fatty acids. [ABSTRACT FROM AUTHOR]