Yazarlar
- Baltaci, Cemalettin(26)
- Ürkek, Bayram(25)
- Ozturk, Samet(24)
- Şengül, Mustafa(20)
- Yuksel, Ferhat(19)
- Kaya, Hacer(15)
- Baltacı, Cemalettin(12)
- İlyasoğlu, Huri(12)
- Acet, Tuba(10)
- Aksakal, Vecihi(10)
- Adanacioglu, Hakan(9)
- Erdogdu, Ferruh(9)
- Liu, Shuxiang(9)
- Yolcu, Halil(9)
- Menevseoglu, Ahmed(8)
- Merddan, Kurtuluş(8)
- Akdoğan, Arda(7)
- Gündoğdu, Engin(7)
- Karabulut, Besim(7)
- Sirat, Abdulveli(7)
- Bahar, Bilge(6)
- Bayram, Bahri(6)
- Doğan, Nilgün(6)
- Güzel, Melih(6)
- Karaalp, Musa(6)
- Kaya, H.(6)
- Yüksel, Ferhat(6)
- Öz, Mehmet(6)
- Akar, Bülent(5)
- Burnaz, Nesibe Arslan(5)
- Coskun, Eda(5)
- Gül, Abdulkadir(5)
- Gürmeriç, Hüseyin Ender(5)
- Ilyasoglu, Huri(5)
- Kalkisim, Ozgun(5)
- Karaman, Safa(5)
- Karpuz, Ömer(5)
- Mazlum, Halit(5)
- Okcu, Zuhal(5)
- Ozdes, Duygu(5)
Yayınlar
- MakaleAçık Erişim2025Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
Yılmaz, Fırat; Dağdemir, Elif; Hayaloğlu, Ali Adnan
This study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kaşar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of αs1- and β-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.
- MakaleAçık Erişim2025Effect of heating rate on thermal inactivation kinetics of Escherichia coli O157:H7 in ground beef
Ozturk, Samet; Huang, Lihan; Hwang, Cheng-An; Sheen, Shiowshuh
The objective of this study was to investigate the effect of heating rate on thermal inactivation kinetics of microorganisms in food, testing the survival of Escherichia coli O157:H7 in ground beef during isothermal and dynamic heating. A 4-strain cocktail of E. coli O157:H7 was inoculated to irradiation-sterilized ground beef (10 % fat) and then subjected to isothermal heating (55–63 °C) and dynamic heating (20–63 °C). One-step analysis was used to determine the kinetic parameters. Different degrees of increased thermal resistance were observed in E. coli O157:H7 during dynamic heating. In comparison to isothermal heating, slight increase in the thermal resistance was found during fast heating (1.2–1.8 °C/min). However, slow heating (0.3–0.9 °C/min) led to significantly increased thermal resistance due to heat adaption at temperatures below 61.3 °C, but E. coli O157:H7 became more sensitive to heat above this temperature, suggesting that the increased resistance may diminish after reaching a critical temperature. To account for the increased heat resistance during dynamic heating, a unified kinetic model was developed and validated by applying one-step dynamic analysis, resulting in more accurate kinetic parameters to describe the survival curves of all heating rates. This study demonstrated that the kinetic parameters derived from isothermal conditions may not be applicable to dynamic conditions. It is necessary to consider the effect of heating rate and to determine the thermal inactivation kinetic parameters under dynamic conditions. It also demonstrated the advantage of using one-step dynamic analysis for evaluating thermal processes. The results of this study may be particularly useful for designing slow-heating processes to ensure proper cooking of products.
- MakaleYalnız künye2025Determination of selection-focused physicochemical properties in the local Eğrisap pear (Pyrus communis L.) clone grown in Rize
Kalkisim, Ozgun; Aydin, Mehmet Zahit; Ozdes, Duygu; Duran, Celal
Turkey, located within the Western Asia gene center, is a significant genetic center for many fruit species, including pears. Rize, a province in the Northeastern part of Turkey, is located within the Northeast Anatolia Region, which falls within the genetic center area where pears have undergone evolutionary development. This study aimed to identify promising local Eğrisap pear clone genotypes with superior traits and to introduce them into economic use. For this purpose, Rize province and its districts were surveyed, and fruit and leaf samples were collected from pre-selected Eğrisap pear clone types. These samples were subjected to pomological, morphological, and chemical analysis. The JMP 13 statistical software package was used to compare the Eğrisap pear clone types. According to the research results, the pomological and morphological traits of the clone types varied as follows: fruit weight (99.10–139.54 g), fruit width (54.52–65.41 mm), fruit length (57.58–68.83 mm), fruit stem length (50.75–59.50 mm), fruit stem thickness (2.36–2.91 mm), core width (5.15–7.55 mm), core length (9.73–14.51 mm), flesh firmness (3.61–7.13 lb), seed number (5.30–8.55), leaf width (45.80–60.04 mm), leaf length (64.53–82.37 mm), petiole length (37.04–60.99 mm), petiole thickness (0.83–1.20 mm), and soluble solid content (SSC) (9.10 %-16.0 %). Regarding chemical composition, the pH values of the clone types ranged from (3.78–4.22), titratable acidity (0.22 %-0.47 %), protein content (1.50 %-4.95 %), vitamin C content (0.92–2.28 mg/100 g), ash content (1.16 %-4.30 %), and total sugar content (9.66 %-17.28 %). Mineral element analysis of the local pear varieties revealed that iron content ranged from (0–14.7 µg/g), copper (2.90–9.12 µg/g), manganese (2.9–11.6 µg/g), magnesium (321.7–771.5 mg/g), zinc (0 µg/g), sodium (9.6–39.6 µg/g), potassium (5.43–14.50 µg/g), calcium (50.1–219.7 µg/g), cobalt (0.01–0.31 µg/g), cadmium (0–0.1 µg/g), and nickel (0.08–4.41 µg/g). Among the local Eğrisap pear clones grown in Rize, clone type 53 IYD 01 was identified as having the most superior quality criteria and chemical composition. Consequently, it is recommended that this clone type be introduced to producers for cultivation.
- MakaleAçık Erişim2025Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir
Meral-Aktaş, Hacer; Ürkek, Bayram; Aktaş, Haktan; Baltacı, Cemalettin; Çetin, Bülent; Şengül, Mustafa
In this study, the effects of cow, buffalo, ewe, and goat milk on the microbiological, physicochemical, sensory properties, and volatile component profile of kefir were examined during storage. Key microbial counts, including lactic cocci, lactic bacilli, and yeast, varied among kefirs, with lactic bacilli and lactic cocci decreasing over time, while yeast counts increased. The titratable acidity ranged from 1.12 to 1.16%, and pH values varied between 4.51 and 4.83. Sensory analysis showed that cow milk kefir received the highest consumer appreciation, while goat milk kefir was least favored. Notably, ewe milk kefir contained the highest benzoic acid content. Principal component analysis identified distinct clusters in the volatile profiles of the kefirs. Our results suggest that buffalo and ewe milk kefirs may be viable alternatives to cow milk kefir, with potential for consumer acceptance based on sensory properties.
- MakaleYayıncıda açık erişim2025A comparative analysis of microbial, chemical composition, and quality parameters in Kürtün-Araköy and Gümüşhane breads; [Kürtün-Araköy ve Gümüşhane ekmeklerinde mikrobiyal, kimyasal bileşim ve kalite parametrelerinin karşılaştırmalı analizi]
Çimen, Büşra; Yilmaz, Fırat
The objective of this study was to ascertain the distinguishing characteristics of Kürtün-Araköy bread and Gümüşhane bread, two local breads produced in Gümüşhane province in the Eastern Black Sea region. Furthermore, the bread dough samples employed in bread production were subjected to microbiological analyses. It was determined that the number of microorganisms in the sourdough samples used in the production of Gümüşhane bread was high (P<0.001). In this context, breads sold in the Gümüşhane province were collected and subjected to a series of analyses. These included chemical, microbiological, colour and HMF analyses of the bread samples. As a result of microbiological analyses performed on bread samples; It was observed that there were statistical differences in terms of lactic acid bacteria on MRS agar and yeast-mold counts. However, based on the chemical analyses performed on the bread samples, it was determined that there were statistically significant differences between the bread samples. The resulting data were then subjected to statistical analyses, with the objective of determining the differences between the bread samples. This was achieved through the use of PCA analysis, which also enabled the determination of the significance levels of these differences. In addition, the relationship between the colour values of the bread samples and the amount of HMF was also investigated in this study. The findings indicated that as the L* and b* colour values decreased, the HMF content of the bread samples increased. In this study, it was determined that Kürtün-Araköy and Gümüşhane breads have distinctive characteristics.
- MakaleAçık Erişim2025Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.); [Karamuk (Berberis vulgaris L.) ilaveli dondurmanın fizikokimyasal, reolojik özellikleri, antioksidan aktivitesi ve mineral içeriği]
Ürkek, Bayram
Ice cream is classified as a dairy product or frozen dessert. Various fruits have been incorporated into ice cream formulations to enhance their quality and nutritional properties. In this study, ice creams were prepared with barberry at four different concentrations (0%, 5%, 10% and 15%). The physicochemical, rheological characteristics, antioxidant activity, mineral content and sensory properties of the samples were examined. With the addition of barberry, the dry matter (DM), acidity and overrun values increased, while pH and fat content decreased. The viscosity and consistency coefficients were highest in the samples containing 10% and 15% barberry. All samples exhibited pseudoplastic flow behavior. The colorimetric parameters showed significant differences among the samples, except for the C* value. The sample with 5% barberry had higher levels of Ca, Na, Mg, S, Fe and Zn compared to the other barberry-added samples. The sample containing 15% barberry demonstrated the highest DPPH scavenging activity (22.15 μg/mL) and total phenolic content (TPC) (1474.04 mg GAE/g), while the sample without barberry had the lowest values (143.19 μg/mL and 149.48 mg GAE/g, respectively). Additionally, the control sample received the lowest scores for gumming structure, texture, melting in the mouth, resistance to melting and overall acceptability. These findings suggest that incorporating 10% barberry could enhance the quality and nutritional value of ice creams.
- MakaleAçık Erişim2025Safety and Nutritional Profile of Traditional Turkish Cheeses: A Comprehensive Study on Their Mineral Content, Heavy Metal Contamination, and Health Risks of Aho, Golot, and Telli
Erol, Seyit; Ürkek, Bayram
Traditional cheeses from Turkey's Black Sea region, such as Aho, Golot, and Telli, are widely known for their unique flavors and artisanal production methods. However, their microbiological safety, mineral content, and heavy metal contamination remain understudied. In this study, we evaluated 30 cheese samples for essential minerals and toxic heavy metals, alongside conducting a corresponding health risk assessment. The results of our mineral analysis revealed sodium (Na) levels ranging from 9787.79 to 37,902.22 mg/kg, while calcium (Ca) and magnesium (Mg) were present at nutritionally relevant concentrations. Heavy metals such as lead (Pb) and mercury (Hg) were detected, with Golot and Telli cheeses showing elevated levels (Pb: up to 1788.75 μg/kg; Hg: up to 468.71 μg/kg). Furthermore, health risk assessments, including estimated daily intake (EDI), target hazard quotient (THQ), and hazard index (HI), indicated that 93.3% of samples posed negligible risks (HI < 1), though two outliers (6.7%) exceeded safety thresholds. Taken together, these findings underscore the need for improved production processes in traditional cheese production while affirming their nutritional value and overall safety for consumers.
- MakaleAçık Erişim2025Effects of hawthorn (Crataegus oxycantha) fruit extract on tibia bone properties in broiler chickens subjected to heat stress
Kaya, H.; Karaalp, M.
The purpose of this study was to examine the effects on tibia morphology, biomechanics, and mineral levels of varying dosages of hawthorn (Crataegus oxyacantha) fruit extract (HFE) addition to experimentally heat-stressed broiler drinking water. A 2x3 factorial experimental design was used to randomly assign 300 one-day-old male broilers to six experimental groups. The experimental groups included three different HFE additions (0, 0.2, and 0.4 mL/L) and two different ambient temperatures (24 and 35 °C). Each experimental group consisted of five replicates, with 10 chicks (initial body weight 38±4 g) per replicate. The study results indicated that heat stress (IIS) led to a decline in tibia dry weight, length, wet weight, volume, Seedor index, cortex thickness, shear force and shear stress, while concurrently resulting in an increase in dry matter percentage (P<0.05). Heat stress led to a decline in the levels of calcium (Ca), magnesium (Mg), copper (Cu), iron (Fe), zinc (Zn) and potassium (K) (P<0.05). The addition of HFE in the drinking water of broiler chickens exposed to HS did not significantly affect the morphological and biomechanical properties of the tibia. However, tibial Ca levels increased with the addition of 0.2 mL/L HFE, while Mg and Zn levels were elevated at both 0.2 and 0.4 mL/L HFE concentrations compared to the control group (P<0.05). In contrast, Fe and Mn levels decreased with 0.2 mL/L HFE supplementation, and K levels were reduced at both supplementation levels compared to the control (P<0.05). The findings suggest that the addition of 0.2 mL/L HFE to the drinking water of heat-stressed broiler chickens may be an effective and recommended strategy to enhance bone quality characteristics.
- MakaleYalnız künye2025One-step kinetic analysis of Listeria innocua growth as a surrogate for Listeria monocytogenes on arugula leaves with background microbiota: model development and validation
Ozturk, Samet
This study investigated the growth kinetics of L. monocytogenes and L. innocua on fresh arugula leaves under abusive conditions, considering the presence of background microbiota (BM) including (APC (Aerobic Plate Count), TPC (Total Psychrotrophic Count), and LAB (Lactic Acid Bacteria)). Additionally, the feasibility of using L. innocua as a surrogate for L. monocytogenes was evaluated for industrial practices. Predictive models were developed to assess the effect of temperature and time on the growth kinetics of both microorganisms. Experiments were conducted in triplicate to observe growth kinetics at temperatures from 5 to 35°C. The growth curves were analyzed using one-step analysis with the USDA IPMP-Global Fit software, employing the Huang full/no-lag phase growth as the primary models and the Huang sub-optimal (HSRM) and Ratkowsky sub-optimal square-root as the secondary models. An additional set of isothermal data, collected at 15°C and 20°C, was used to validate the models. Results showed that the minimum growth temperatures were 2.91±0.50°C for L. monocytogenes and 2.88±0.50°C for L. innocua, while 2.05±0.89, 1.93±0.98 and 3.55±1.97°C for APC, TPC and LAB, respectively. The specific growth rates of L. monocytogenes and L. innocua ranged from 0.01 to 0.93 h⁻¹. The root mean square error (RMSE) of model validation and development was less than 0.3 log CFU/g, indicating that the combination of the Huang growth model with HSRM could accurately predict the growth of L. monocytogenes under abusive conditions. Validated models can provide useful input to quantitative risk assessment tools to predict the growth of L. monocytogenes on arugula leaves in the presence of BM during distribution or storage. The findings of this study support the use of L. innocua with R2=0.961 as a suitable surrogate in industrial practices for fresh produce.
- MakaleAçık Erişim2025Lightweight Transformer Model for Agricultural Land Use and Land Cover Classification
Celik, Kemal
Observing agricultural land use via remote sensing images is essential for ensuring food security, estimating yields and planning efficient exports nonetheless precise classification continues to be difficult because of the varied and evolving characteristics of agricultural environments. This research aims to evaluate and optimize advanced deep learning architectures particularly Vision Transformer (ViT) models for agricultural land-use classification tasks. Specifically, we employed ViT-Base-16 and other lightweight models DeiT-Tiny and EfficientNet-B0 applying techniques such as model layer compression and advanced data augmentation CutMix and Cutout to achieve high accuracy while significantly reducing computational complexity. Evaluation was performed using three benchmark remote sensing datasets EuroSAT, NWPU-RESISC45 and SIRI-WHU which include diverse spatial resolutions and agricultural classes relevant for practical monitoring. Findings indicate that the optimized ViT algorithm is highly effective in recognizing global spatial connections, consistently achieving remarkable classification accuracy exceeding 99% on a newly assembled dataset containing around 200 samples of Google Earth imagery. Furthermore, for the first time in agricultural image classification compressing the ViT-Base model by pruning 50% of its layers significantly reduced complexity maintaining competitive accuracy 97.9% on SIRI-WHU. The resulting models are particularly suitable for deployment on devices with limited computational resources supporting real-world operational agricultural monitoring systems. This study emphasizes the revolutionary possibilities and practical use of optimized transformer-based models that offer scalable and efficient solutions specifically designed for precision agriculture applications.
- MakaleYalnız künye2025Characterization of Aroma Components by HPLC-DAD and HS-SPME/GC-MS of Whortleberry and Bilberry Fruits (Vaccinium arctostaphylos L. and Vaccinium myrtillus L.)
Öz, Mehmet; Fidan, Muhammed Said; Baltacı, Cemalettin
In this study; aroma components, some biochemical properties (sugar amount (HPLC-DAD), vitamin C amount, water-soluble solids amount) and antioxidant capacities (bioactive component contents and antioxidant capacity amounts) of V. arctostaphylos and V. myrtillus fruits were determined. Methanol extraction was applied to the fruit samples, which were made homogeneous after being shredded. Aroma (volatile) components were determined by HS-SPME/GC-MS (Headspace-Solid Phase Micro Extraction) technique combined with Gas Chromatography-Mass Spectrometry. Total antioxidant activity (TAC), total phenolic substance amounts (TPC) and total flavonoid substance amounts (TFC), which are among the bioactive component contents, were examined. As antioxidant capacity, the amount of free radical scavenging (DPPH and ABTS) activity and the amount of ferric (III) ion reducing antioxidant power (FRAP) capacity were determined. As a result of the analyses, 27 and 33 aroma compounds were determined in V. arctostaphylos and V. myrtillus fruits, respectively. The main components found among the aroma compounds are α-terpineol (22.67%), (E)-2-hexenal (17.63%), and linalool (9.78%). in the V. arctostaphylos fruit. V. myrtillus fruits were determined to contain menthol (22.93%), α-eudesmol (11.50%), and germacrene D (8.33%). In addition, the chemical classes of aroma compounds identified were monoterpenoid, aldehyde, hydrocarbon, alcohol, ester, sesquiterpene, and sesquiterpenoid classes in V. arctostaphylos and V. myrtillus fruits. Moreover, the total sugar amount in V. arctostaphylos fruits was found to be 11.30%, and the total sugar amount in V. myrtillus fruits was 13.94%. The amount of vitamin C in V. arctostaphylos fruits was detected as 33.26 mg/kg, and the amount of vitamin C in V. myrtillus fruits was contained as 44.17 mg/kg. The amount of water-soluble solids in V. arctostaphylos and V. myrtillus fruits was determined to be 12.13% and 13.43%, respectively. The amounts of total sugar, vitamin C and water-soluble solids in V. myrtillus fruits were higher than the amounts in V. arctostaphylos fruits. According to the antioxidant results, the TAC, TPC, DPPH, ABTS and FRAP values of the methanol extract obtained from V. myrtillus fruits, excluding TFC, demonstrated higher antioxidant features than the values attained from V. arctostaphylos fruits.
- MakaleAçık Erişim2025In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour
Yuksel, Ferhat; Çağlar, Sümeyye
In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g−1) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g−1. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g−1. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g−1) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.
- MakaleAçık Erişim2025MODELING THE KINETICS OF HYDROXYMETHYLFURFURAL (HMF) FORMATION IN POMEGRANATE SOUR PRODUCED BY DIFFERENT EVAPORATION METHODS
Erdoğdu, Esma Gülbahar; Akar, Bülent; Baltacı, Cemalettin
Pomegranate sour is a traditional functional food that is widely consumed in Türkiye. The aim of this study is to determine the most convenient evaporation method to keep the amount of HMF, a carcinogenic substance formed as a result of high temperatures in the production of pomegranate sour, at low levels. The pomegranate sours were produced using five different evaporation methods (atmospheric pressure (AP), freeze-drying (FD), open air (OA), vacuum assisted (VA) and fan assisted (FA)) and the amount of HMF formed during the process was determined. Kinetic calculations showed that VA and FA methods followed first-order reaction kinetics at 60, 70 and 80 °C, while OA, FD and AP methods followed zero-order reaction kinetics at 80, 90 and 100 °C. The mean Q10 value was 1.0006, while the activation energy (Ea) ranged from 72.56 to 126.38 kJ/mol. It was found that the amount of HMF formed varied according to the method, temperature and production time and that the reaction rates increased with increasing temperature, especially for the OA method. In addition, pH, titratable acidity, invert and total sugar content, color, Brix and browning index were analyzed and a kinetic model including all these factors was developed.
- MakaleAçık Erişim2025Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran
Ergüney, Gülşen; Gündoğdu, Engin; Baltaci, Cemalettin
This study presents the development and validation of analytical methods for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran. The methods were evaluated for their detection limit (LOD), quantification limit (LOQ), and method detection limit (MDL) across multiple samples, demonstrating robust sensitivity with MDL and LOD values of 0.03% for both yogurt and ayran. Recovery studies showed high accuracy, with recovery rates between 98% and 100%, and consistent recovery within the acceptable range of 97–103%, reinforcing the methods' reliability. The quantitative analysis exhibited strong repeatability and reproducibility, with low relative standard deviations (RSDr and RSDR), confirming minimal intra-day and inter-day variability. The calibration curves for CMC analysis demonstrated excellent linearity with high coefficients of determination (R2 = 0.9985 for yogurt and 0.9951 for ayran), ensuring accurate quantification over a wide concentration range. Measurement uncertainty analysis further validated the methods' precision and accuracy, showing low relative uncertainties for trueness, repeatability, and reproducibility. Robustness evaluations indicated that the methods maintained consistent recovery rates despite variations in pH, heating time, and sample quantity, highlighting their reliability under different conditions. For qualitative analysis, the visual images method showed exceptional performance with perfect sensitivity and specificity, accurately identifying all positive and negative samples without any false positives or negatives. This high level of accuracy makes the visual images method a valuable tool for ensuring product safety and compliance with quality standards in the dairy industry. Overall, the validated analytical methods for CMC detection in yogurt and ayran demonstrated high precision, accuracy, and reliability, making them essential for quality control and regulatory compliance in dairy production.
- MakaleYalnız künye2025Ecological footprint components and agricultural productivity: Insights from MENA countries
Recepoğlu, Mürşit; Hayaloğlu, Pınar; Cakir, Sümeyra Cay; Artan, Seyfettin; Cakir, Mehmet Ali
The surge in the global population over the past century has highlighted the importance of agricultural production, leading to many studies to boost productivity. Unlike previous studies that primarily explore agricultural productivity growth, this study investigates how the subcomponents of the ecological footprint affect agricultural productivity in MENA countries between 1992 and 2021, identifying which types of environmental pollution have the most significant impact. Driscoll and Kraay (1998) method results show that ecological footprint has a major negative impact on agricultural productivity. Similarly, all ecological footprint components have a negative impact on agricultural productivity. The forest footprint has the highest coefficient magnitude, followed by crop land footprint, carbon footprint, fishing grounds footprint and grazing land footprint. The results have been tested for robustness using the Half-Panel Jackknife test to avoid biased results, and parallel results have been obtained. Finally, the causality between agricultural productivity and explanatory variables has been tested using Dumitrescu and Hurlin (2012) panel causality test. The findings suggest that policymakers may find it more effective to eliminate pollution rather than using additional resources to increase agricultural productivity. This approach allows for the reallocation of resources used in agricultural production to other areas.
- MakaleAçık Erişim2025Future of Clean Cooking Energy Access in Emerging Economies by 2030
Cakir, Mehmet Ali; Unlu, Ramazan; Cakir, Sümeyra Cay; Xanthopoulos, Petros
This study assesses the future of clean energy and technology access for cooking in emerging economic blocs—BRICS, MINT, ASEAN, and MENA—through 2030. Cooking contributes 3% of global greenhouse gas emissions, with over half of household emissions coming from cooking. Therefore, clean cooking energy is critical for sustainability and human health. The study aims to evaluate the likelihood of achieving the UN Sustainable Development Goal of universal clean cooking energy access by 2030 and the 2050 net-zero emissions target. Machine learning techniques, such as support vector regression, gradient boosting, and linear regression, alongside an ensemble approach, provide forecasts for these regions. The findings show a varied outlook. Within ASEAN, two countries are expected to reach 100% clean energy access for cooking by 2030, while two are likely to experience a decline. The MENA region shows stronger progress, with eight countries expected to meet the 2030 target. Among BRICS countries, only India is projected to reach full accessibility, while Russia faces a decline. The MINT countries face challenges, with none expected to meet the target, and Nigeria is projected to experience a decrease in clean energy access. The study concludes that the current trajectory makes achieving the 2030 Sustainable Development Goals and the 2050 net-zero emissions target unlikely for these regions. Policymakers must reassess their strategies and learn from successful countries to improve outcomes.
- MakaleAçık Erişim2025Nutritional attitudes of professional women volleyball players: a cross-sectional study from Türkiye
Sahin, Oktay; Guler, Vesile Sahiner; Turan, Mehmet Behzat; Yoka, Keziban; Yoka, Osman; Polat, Yahya
Background: Nutritional habits are a critical factor influencing the performance and recovery of professional athletes. Understanding how demographic variables affect nutrition-related attitudes is essential for developing targeted interventions. Objective: This study examined the nutritional attitudes of professional female volleyball players in Türkiye based on various demographic characteristics. Methods: The study included 386 licensed female volleyball players from the Turkish Women's Volleyball Super League, First League, and Second League. Data were collected using a demographic questionnaire and the Attitude Scale for Healthy Nutrition. Normality was assessed using the Kolmogorov-Smirnov test and skewness-kurtosis values. Statistical analyses included t-tests, ANOVA, LSD post-hoc tests, and partial correlation. Results: Significant differences in nutritional attitudes were found based on league level, smoking status, years of experience, and income level (p < 0.01). No significant differences were observed based on education level. Among the sub-dimensions, the malnutrition component showed no significant differences across most variables. Super League athletes scored significantly higher in nutritional knowledge and positive nutritional behaviors. Conclusion: The nutritional attitudes of professional volleyball players vary considerably according to key demographic factors. These findings highlight the importance of targeted nutrition education, particularly for lower-league athletes, to enhance performance and reduce disparities in nutritional knowledge.
- MakaleAçık Erişim2025Valorisation of bread wastes via the bacterial cellulose production
Güzel, Melih
The short shelf life of bread can be attributed to changes in its textural and sensory properties, a process termed staling, and large amounts of bread residue and waste are generated daily. Because the main component of bread is starch, the use of bread wastes as a substrate for bacterial cellulose (BC) production can significantly contribute to valorisation and reuse of wastes. This study aimed to investigate the BC production potential of various stale breads, convert these wastes into usable forms for food and other industries, and increase their economic value. Stale breads were hydrolyzed with dilute acid, and BC-producing bacteria from Kombucha tea were isolated and identified as Gluconobacter oxydans MG2021 (GO). BCs were produced from bread hydrolysates with GO and Komagataeibacter hansenii GA2016 (KH), and their properties were examined. The results indicated that stale breads represented a good source for BC production, as high BC yields were obtained using GO (8.81%–25.02%) and all BCs had superior properties such as high crystallinity (75.96%–91.39%), thermal stability, liquid holding capacity, and fine fibers (40.16–85.39 nm). This study demonstrated that bread wastes could be used as a low-cost substrate for large-scale BC production, and the abundance of bread wastes demonstrated their potential as a resource for commercial BC producers.
- MakaleAçık Erişim2025Analysis of factors affecting the import demand for wheat and corn in Türkiye using the Seemingly Unrelated Regression Method; [Türkiye’de buğday ve mısır ithalat talebini etkileyen faktörlerin Görünüşte İlişkisiz Regresyon Yöntemine göre analizi]
Merdan, Kurtuluş; Çomakli, Şafak Ertan
Objective: In this study, it is aimed to analyze the determining factors on the import demand for wheat and corn, which have an important place in Türkiye's grain imports, with the "Apparently Unrelated Regressions" model. Material and Methods: The data set used in this study consists of annual data covering the years 2006-2021. Stata program was used to analyze the data used in the study. Since Stata or Eviews programs do not provide the Standardized Beta (β) coefficient, statistical analyzes were performed using the formula in Microsoft Excel (β=B*SSXi / SSY). Results: Only the one-year delayed value of wheat imports, which is one of the explanatory variables in the wheat import model, was found to be significant, according to the study's findings. In terms of factors influencing corn import demand, similar results were obtained. Only total corn consumption was found to be statistically noteworthy among the explanatory variables in the corn import model. Conclusion: Based on these findings, wheat imports are influenced by changes in wheat imports from a year ago, while corn imports are influenced by changes in total corn consumption. Based on Türkiye's current structure and the findings obtained, it is understood that the country may continue to maintain its position as an importer of wheat and corn in the future.
- MakaleAçık Erişim2025Production and quality assessment of functional crackers based on fruit seed oils
Barut, Yeliz Tekgul; Koç, Gulsah Caliskan; Akdogan, Arda; Erdogan, Selma Lubabe; Ergün, Ahsen Rayman; Altay, Kadriye; Rustagi, Sarvesh; Ramniwas, Seema; Pandiselvam, Ravi
Crackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils remain underexplored. Fruit seeds, often discarded as waste, are rich in essential fatty acids, amino acids, and micronutrients. Oils from seeds such as grape, pomegranate, rosehip, and apricot have gained attention for their health benefits, which presents an opportunity for innovation in bakery products. This study evaluated the potential of incorporating various fruit seed oils (pomegranate, apricot kernel, grape, fig, and rosehip) into cracker formulations. Crackers were assessed for physicochemical properties, antioxidant activity, mineral content, texture, and sensory attributes, with sunflower oil as the control. Results showed that the addition of fruit seed oils significantly influenced cracker properties. Crackers with apricot kernel oil had the highest ash content (2.29 +/- 0.13%) and exhibited a more acidic character, as did those with grape seed oil. Moisture content decreased significantly when rosehip seed oil was used (P < 0.05). Grape seed oil yielded the highest water-holding capacity, while sunflower oil provided the highest oil-holding capacity. Crackers made with rosehip and apricot kernel oils demonstrated improved antioxidant properties. Using fruit seed oils not only enhances nutritional value (e.g. vitamins, minerals, antioxidants, and dietary fiber) but also reduces material waste, contributing to sustainability and better resource utilization.
