Food quality and safety situation in Turkey: governance and barriers to success

The institutional environment for food quality and safety in Turkey is rapidly changing in the last decade but there are still some inconsistencies compared with the EU. High costs of establishing quality assurance systems (QAS), inefficient capacity of the institutional frame, unknown consumer attitudes, low level of production techniques and lack of awareness of producers and consumers are important weaknesses, when evaluating the current food quality and safety situation in Turkey. Whereas, rapid development of QAS, increase in consumer demands, harmonisation of legislation with the EU, increase in the research and incentives for quality production, and production potentials were determined as strong points. When analysing the socio-economic situation of farms, producers’ knowledge, perception and interest in quality with Rapid Rural Appraisal (RRA), it is found that producers did not accumulate capital because of the low profits, a handicap for expanding and investing into production and product quality. Moreover, the producers' knowledge is limited and their quality perception mainly focuses on food safety. As a result, academic studies and research projects needs to be extended and the adaptation of the Turkish legislation with the EU should be completed accordingly.Food Quality Governance, SMEs Barrier for Food Quality, Food Quality Assurance, Agricultural and Food Policy, Food Consumption/Nutrition/Food Safety,

Food Quality Assurance Schemes in Turkey

In 2008 and 2009, JRC-IPTS cooperated with Akdeniz University (UNIAKD) to analyse food quality assurance schemes in Turkey. The governance structure of food quality assurance in Turkey is explained, which includes public, semi-public and private institutes, laws and legislations, policies and research. Lack of consumer and producer quality awareness is determined as the main problem by SWOT and Logical Framework Matrix (LFM) studies. A Rapid Rural Appraisal (RRA) study was conducted by interviewing local stakeholders. Turkish producers' knowledge is limited and their quality perception focuses mainly on food safety. There are barriers in exports due to quality that reduce the Turkish share in world food markets. The study concludes with several recommendations on how problems in Turkish food quality assurance schemes could be effectively overcome.JRC.DDG.J.5-Agriculture and Life Sciences in the Econom

Fracture and fatigue crack propagation in a Ni-base metallic glass (Ni78Si10B12)

SIGLEAvailable from British Library Document Supply Centre- DSC:DX75518/87 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box–Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100–500 MPa), temperature (20–40 °C), and time (5–15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glactic acid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods

Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace

In this study, it was aimed to find the optimum condition for extraction of phenolic compounds from olive pomace by using high-pressure-assisted extraction (HPAE). In this method, different pressure parameters (300-500 MPa), times (5-15 min), and ethanol concentrations (50-90% v/v) were used. According to Box-Behnken design, 15 experimental runs were performed to find the optimum condition of total phenolic and oleuropein contents. Also, the optimum HPAE condition was compared with that of classical solvent extraction (CSE). Based on the results, the optimum HPAE condition was chosen as 409 MPa for 11.16 min with 63.74% v/v ethanol concentration. According to ANOVA results, pressure, time, and ethanol concentration had significant effects on the total phenolic content and oleuropein content (p <= 0.05). Compared to CSE, it was found that HPAE increased the total phenolic content, antioxidant capacity, and oleuropein content significantly. According to scanning electron microscopy and Fourier transform infrared spectroscopy results, it was found that the mass-transfer rate of phenolic compounds increased because of morphological changes, but there were no chemical changes in phenolic compounds observed when HPAE treatment was applied. Overall, it can be said that HPAE treatment was an effective method to improve the recovery of phenolic compounds from olive pomace compared to the traditional treatment

Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties

Quinoa starch was extracted and treated with different technologies to modify its properties. High hydrostatic pressure (HHP) at 250, 350, and 500 MPa at 20 and 40 °C and ultrasonication at 100% power with a constant pulse for 15 min were applied as modification methods. Following the treatments, functional, rheological, morphological, and structural analyses were carried out. Time domain (TD) NMR relaxometry experiments confirmed that HHP treatment caused less granule swelling of starch. NMR relaxation spectra of quinoa starch revealed mainly two distinct proton populations. Results have demonstrated that HHP treatment had a strong modification effect on quinoa starch compared to US and provided a new type of modified quinoa starch that can be used as an instant food product and thickening agent with the feature of retaining the granular shape and reducing swelling. The results were also confirmed by FTIR, XRD, SEM, and DSC analyses

A contrastive analysis of English and Magindanao verbs

Introduction and statement of the problemAfter the Second World War, there appeared two camps of opinion concerning the teaching of English in the Philippines. The first camp is composed of those who cling to the use of English grammars based on Latin models and the second is composed of the linguists who believe that the traditionalists' method is obsolete and want to introduce a new perspective called "The Teaching of English as a Second Language." In the division of Cotabato, however, the question as to which camp should prevail was settled when the English supervisor held seminars on the ’’Teaching of English as a Second Language” in November of 1961 and advised the field to shift little by little to the linguistic methods in the teaching of English. There remains the problem of the absence of materials by which to guide teachers of English on how to use the linguistic approach. Some of these materials should be those that should tell the teachers what to teach first, what to emphasize, and what not to teach among other things. This problem is what the author has in mind. Statement of the problem. It is the purpose of this study (1) to compare English and Magindanao verbs, (2) to analyze their points of differences, and (3) to draw implications for the teaching of English to Magindanao students. Importance of the study. This study, when successful, should benefit about one hundred thousand Magindanao school children in the public schools and about five thousand in the private schools of Cotabato. It can indirectly benefit the more than eight hundred thousand Magindanaos living among the 1,156,921 people of Cotabato province.Includes bibliographical referencesMaster of Arts in Educatio

Aggregate production planning: an application in Özkaşıkçı Flour Mill

Ankara : The Department of Management and the Graduate School of Business Administration of Bilkent Univ., 1996.Thesis (Master's) -- Bilkent University, 1996.Includes bibliographical references leaves 52.Aggregate planning is medium-range capacity planning that typically covers a time horizon of anywhere from 3 months to 18 months. The goal of aggregate planning is to achieve a feasible production plan that will effectively utilize the organization’s resources to satisfy expected demand. In this study. Aggregate Production Planning is applied to 0zka?ik9i Flour Mill in order to maximize the total profit by using the optimal allocation of export and domestic sales to the plant capacity. A nonlinear programming (NP) model is developed and the proposed model is run on GAMS (General Algebraic Modeling System) software package. Alternative scenarios are applied to the model in order to find optimal allocation of export and domestic production and to maximize the total profit.Çağan, AlpasM.S

The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice

The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm2 and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm2. Resistance of yeast to UV light and existence of suspended particles limited the effectiveness of the process. Survival data obtained for yeasts was either described by the Weibull or traditional first-order model and goodness-of-fit of these models was investigated. Weibull model produced a better fit to the data with higher adjusted determination coefficient (R2 adj) and lower mean square error (MSE) values which were 0.99 and 0.003, respectively. Time and UV dose of first decimal reduction were obtained as 5.7 min and 31 mJ/cm2, respectively. The data suggests that biodosimetric studies performed by using inoculated microorganisms for assesment of the efficiency of UV irradiation treatment in the shelf life extension of juices must be carefully evaluated. UV-C irradiation had no influence on the colour of orange juice.Izmir Institute of Technology (2008IYTE19