TURK 2025

Bean milk is a nutritious product that offers several benefits. It is rich in protein, which supports tissue building, repair, and immune system health. Additionally, it contains a high amount of fiber, aiding digestion and helping to regulate blood sugar levels. Bean milk is also a good source of vitamins and minerals and is lower in fat and calories compared to cow's milk. This research...

The growing interest in the high nutritional value of edible insects has led to the exploration of their potential in the food industry for creating nutrient-rich products. This study investigated the possibility of using cricket (Acheta domesticus) powder as a substitute for wheat flour in bread production. The chemical composition, color properties, physico-chemical properties,...

Apricot (Prunus armeniaca L.) is often cultivated in regions with warm, dry summers and cold winters. Various compounds determine the quality of fruit. Apricot fruit is considered a natural source of fibre, potassium, and phytochemicals such as polyphenols, β-carotene and ascorbic acid, contributing to its antioxidant activity. Polyphenolic compounds are among nature's most abundant...

Camelina (Camelina sativa L.), an ancient oilseed crop, is gaining renewed attention worldwide due to its adaptability, low input requirements, and multiple economic and environmental benefits. This review paper explores the potential of camelina as a novel and versatile crop for Kyrgyzstan, a country with a predominantly agrarian economy facing challenges such as climate change, soil...

Improving the quality of meat and meat products, expanding the range of products — these are the main tasks facing the meat industry.
To solve this problem, it is necessary to find additional sources of raw materials. Against this background, products made from raw materials that could guarantee as many product safety factors as possible become relevant. This trend is increasingly spreading...

This study aimed to investigate the growth and survival of Escherichia coli O157:H7 ATCC 43894, Listeria monocytogenes ATCC 7644, and Staphylococcus aureus NCTC 10654 in koumiss produced from raw mare’s milk during fermentation. The pathogens were individually inoculated into raw mare’s milk (Group 1: E. coli, Group 2: L. monocytogenes, Group 3: S. aureus) and also as a mixture (Group 4), each...

Abstract
This study aims to reveal the contribution of inland aquaculture, according to production values, number of farms, and capacities. In the world, total fisheries and aquaculture production were around 180 and 90 million tons in 2021 respectively. Rainbow trout is produced in more than 75 countries in the world, with a production amount of approximately 1.1 million tons in 2021. Within...

The use of pesticides in agriculture is a key method for increasing agricultural productivity, as they protect crops from pests, diseases, and weeds, thereby improving yields. However, their widespread and uncontrolled application leads to serious environmental problems, as chemical compounds pollute soil, water, and air. Pesticides, especially organochlorine types, are persistent and remain...

In this study, we aimed to determine optimal drying conditions to preserve the quality characteristics of Foxtail lily (Eremurus spectabilis M. Bieb.) with minimal quality loss. This wild edible medicinal and aromatic plant belongs to the Liliaceae family and is geographically distributed across South and Central Asia (Iran, Western Pakistan, Afghanistan, Iraq, Palestine, Lebanon, Syria, the...

Fermented foods have played an important role in the history of human nutrition for millennia. The effects of fermented products such as 'yoghurt', 'katık (a type of fermented milk product)' and 'tarhana', which are traditionally consumed in a geographical area extending from the Tien-Shan region of Central Asia to Anatolia, on the digestive system microbiota are remarkable. These products are...