Polyunsaturated fatty acids especially long chain eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), exert strong positive influence on human health. A good way to raise the omega-3 PUFA content in the diet, without radical changes of eating habits, seems to be the enrichment of frequent and common consumed food products. The target of this study was to explore the possibility of selected food products enrichment with omega-3 PUFA, using fish oil preparations in powder-micro-encapsulated (2%) form, without significant taste deterioration of the enriched foods. Different types of microcapsules (one shell and multi shells) were added to the samples prepared by fermented milk starter and probiotic lactobacilli. Sensory evaluation, pH, counting the probiotic bacteria, level of syneresis and viscosity in all samples were evaluated in the first day and 28 days later. There was an insignificantdifference between samples after 28 days of storage. It was stored at 4°C for 28 days and all analyses were conducted weekly.

The objective of this study was to determine the effect of olive oil consumption on the blood lipid profiles of obese individuals (n=100). Blood lipid values and one-dayfood consumption records were collected. Statistically significant relation was found between the consumption of saladwith olive oil, low-fat cheese, semi-skimmed milk,walnut and triglyceride (TG) values; and of total olive oil, fresh fruit consumption and low-density lipoprotein (LDL) values (P<0.05). A positive correlation (P<0.05; r=0.253; r=0.432) existed between red meat and chicken (without skin) consumption and TG values. Correlation between sunflower oil consumption and TG and LDL values was statistically insignificant. Fried food consumption and LDL values were positively correlated (P<0.05; r=0.272). Positive correlation between physical activity and LDL value was also identified (P<0.05). Results indicated that the consumption of moderate amounts of olive oil, fresh vegetables andfruits, walnuts, low-fat dairy products, legumes and cereals, major contents of the Mediterranean type diet, can changeLDL and/or TG values in a positive way.

Key Words:Hyperlipidemia, Obesity, Lipids, Olive oil, Mediterranean diet

Acrylamide, a neurotoxic compound, was classified by the International Agency for Research on Cancer (IARC) as probably carcinogenic to human. Acrylamide occurs naturally in starch based heated foods. A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was used for the determination of acrylamide in light biscuit (cookie) samples. The method was linear up to 750 µg/kg food. Recovery rate was found as 99.66% with the limit of detection and the limit ofquantification values of 1.5 µg/kg and 5.0 µg/kg, respectively. Ten samples of light biscuits supplied from markets were analyzed to determine acrylamide levels by LC-MS/MS method. Acrylamide contents of light biscuit samples varied from 42.57 µg/kg to 877.57 µg/kg with an average content of 394.47 µg/kg. This work is the first survey study for the determination of acrylamide contents of different light biscuits by LC-MS/MS method.

Key Words:Acrylamide, Light biscuit, Liquid chromatography tandem mass spectrometry, LC-MS/MS

Drum dryer was used for the production of powders from carrot and pumpkin juice. After the pretreatments, the vegetables were processed into juice, and then drying was performed by a drum dryer with 2 cylinders at 3 bar pressurized vapour. Drum-dried products (flakes) were ground into a powder form by a grinder. Powders were reconstituted to the same °Brix value with the vegetable juices and compared for the quality characteristics such as pH, moisture content, acidity, color, total and invert sugar, total phenolic content, total carotenoids, turbidity, pulp ratio and serum separation. Drying process increased phenolic contents but caused some quality losses such as total carotenoids, soluble solids and a decrease in lightness (CIE L*) value.

Key Words:Carrot juice powder, Pumpkin juice powder, Drum dryer, Quality.

In this study, the effect of food and medium components on the inhibitory activity and spectrum of enterocin KP produced by Enterococcus faecalis KP was determined. Lactobacillus plantarum, Listeria monocytogenes, Escherichia coliO157:H7 and Salmonella typhimuriumwere used as target organisms. Lecithin, casein, and divalent cations were antagonists on activity of enterocin KP at 1%, 10% and 100 mM, respectively. The activityof enterocin KP was increased in the presence of EDTA at concentrations of 0.5-1.5 mM. However, glycerin-monooleate(%0-1), acidic and neutral pH did not affect its activity. Also, in the presence of EDTA, Gram-negative target organisms became sensitive to enterocin KP. In conclusion, food components when used high levels caused a decrease in enterocin KP activity, but Gram-negative bacteria such as E. coli O157:H7 and Salmonella typhimurium became sensitive to enterocin KP when used in combination with EDTA.

In this study, trans-resveratrol concentrations of commercial wines produced from different grape varieties are determined by high performance liquid chromatograpy. The results are compared from the point of ecological conditions of wine regions (vegetation time, sunshine duration, total effective temperature, rainfall) and correlations between resveratrol amounts and grape variety, meteorological conditions and abiotic stres (UV light) are investigated.

Key Words:Resveratrol, Wine, Ecological conditions

Shelf life of the mussels (Mytilus galloprovincialis L. 1819) collected from the Black Sea Region of Sinop, was investigated under the storage conditions of restaurants. For this purpose, some of the shucked mussels were put in polystyrene plates and wrapped with a stretch film (Group A), while the others were placed in water in glass jar (Group B) and both groups were stored at 4 ± 2°C for 4 days. Initial rates of crude protein, crude fat, crude ash and water contents are %7.50, %1.30, %1.09 and %87.53 and initial values of TVB-N, TBARS, pH and aw are 12.92 mg/100g, 9.42 mg MDA/g, 6.67 and 0.99 of mussels used in the study, respectively. At the end of the storage period, TVB-N, TBARS, pH and aw values were determined 41.38, 37.64 mg/100g, 15.03, 12.86 mg MDA/g in the group A and; 6.40, 6.56; 0.99 and 0.99 in the group B, respectively. In the mussels, 3.94 log cfu/g mesophyll,3.23 log cfu/g psychrotrophic and 3.80 log cfu/g enterobacteria counts were found initially, and mesophyll, psychrotrophic and enterobacteria logarithmic counts were 7.54-7.45, 6.07-6.17, and 5.88-5.87 at the end of the 4 day storage in Groups A and B, respectively. According to the results, mussels in polystyrene plates wrapped with stretch film can be consumed until end of the 2^nd day, while mussels placed in water in glass jar until end of the 3^rd day.

Key Words: Mussel (Mytilus galloprovincialis), Cold storage, Mussel quality, Storage in water, Shelf life

In this study different feed materials from broilerchicken establishments, meat samples from chicken slaughterhouses and milk samples of tank bulk from dairy farms in Ankara and Bolu (Turkey) regions were evaluated. Isolated Enterococcus faecium (31) and Enterococcus faecalis (34) strains were examined for their antibiotic resistance against ampicillin, penicillin, erythromycin, tetracycline, chloramphenicol, rifampicin, ciprofloxacin, levofloxacin, vancomycin, teicoplanin, nitrofurantoin, gentamicin, streptomycin and quinupristin/dalfopristin antibi otics. Vancomycin resistance were found in 4 (12.9 %) and 3 (8.8 %) out of 31 E. faecium and 34 E. faecalis strains, respectively.

Key Words:Enterococci, Antibiotic resistance, Feed, Milk

In this study microbiological quality of chicken liver and meats marketed in Erzurum was investigated. For this purpose, 30 chicken meat samples (equal numbers of baguette, liver and breast samples) obtained from different retail stores were counted for total mesophilic aerobic bacteria (TAMB), total psychrotrofic bacteria, yeasts-moulds, coliform and enterococci bacteria. In chicken liverand breast samples, the counts of TAMB were 7.69 and 7.01 log cfu/g, psychrotrophic bacteria 6.04 and 6.35 log cfu/g, coliform bacteria 3.26 and 3.19 log cfu/g, yeast-mold 6.23 and 6.43 log cfu/g, respectively. The results of rinsing water (100 mL) for chicken baguettes indicated that the logarithmic counts of TAMB, psychrotrophic bacteria, coliform and yeast-mold were 9.70, 8.47, 5.67 and 7.50 cfu/g,respectively. Enterococci bacteria were isolated in 13 (43%) of the chicken meat samples. Enterococci bacteria were determined in the 3 (30%) chicken liver samples, 4 (40%) chicken breasts and 6 (60%) chicken baguettes as positive. In this study, high level microorganisms were determined in poultry samples. The results also indicated that good manufacturing practices (GMP) were inadequate in the production of chicken liver and meats in Erzurum.

Key Words:Chicken meat, Microbiological quality, Erzurum, Market.

To provide the expected benefits of probiotic products, it is necessary that probiotic bacteria maintain the adequate number of viable cells during the shelf life in theproduct. Therefore, probiotic bacteria to be used in the manufacturing of probiotic products must have a high level of viability. A probiotic bacterium used in the food industry has been usually in liquid, powder or frozen form. Thermal drying is a manufacture method of powder form, and it also uses drying of the fermented milk products and microencapsulation of probiotic bacteria. However, probioticbacteria may be exposed to different stress conditions like hightemperature, osmotic stress, oxidative stress etc.during thermal drying. Adaptation of probiotic bacteria to stress factors has been developed to protect probiotic bacteria against high temperature stress. Adaptation of probiotic bacteria to high temperature stress takes place with chancing protein and protease synthesis in their cell.

Key Words:Probiotic bacteria, High temperature stress, Adaptation

Heat treatments such as spray drying, sterilizationand evaporation, which are applied during the processing of dairy products, extend the shelf-life of milk products and ensure milk safety, which are the important factors that affect the quality of dairy products. However, heat treatment during sterilization, ultra high temperature (UHT), ultra-high pressure homogenized (UHPH) may result in the formation of the following detrimental effects; hydroxym ethylfurfural, free sulfydryl content, furosine, lactulose and whey protein denaturation. Hydroxymethylfurfural is a product of Maillard Reaction. This compound leads to the deterioration of the natural structure by the change of colour offoods. In this study, the formation of HMF in dairy products, its effect on human health and methods of its determination are reviewed.

Key Words: Hydroxymethylfurfural, Dairy products, Nutritionallosses, Health

Milk and dairy products are important part of daily nourishment. Protein, lipid, carbohydrate, vitamin and minerals which are constituents of milk, provide high nutrition value to milk. However, milk may enable undesirable problems at certain conditions. Most people prefer milk and dairy products in their daily life and diet practices,but milk and its products are commonly consumed by infants and children during their growth. Taking certain precautionsand HACCP applications from farm to fork concept is very important from food safety viewpoints for the milk which is in the high risk category foods from microbial growth viewpoints. Toxic components, especially Aflatoxin M₁ (AFM₁) and remnants have great influence on quality and safety of foods. For this reason, the determination of AFM1level has become very important in terms of public health. Recent studieshave shown that AFM₁ has been widespread in milk and dairy products. In this study, the conformation to legislation and standards (EU, FAO/WHO Codex Alimentarius) of AFM₁ contamination levels in milk and dairy products except cheese (raw/pasteurized/UHT milk, fermented, butter and milk powder) determined by national and international studies were reviewed.

Key Words:AFM₁, Raw milk, Milk, Fermented dairy products, Milk powder

Raw meatballs are classified as “high risk foods” because the cooking process is not applied to inactivate pathogens in these types of products. Food-borne diseases fro m raw meat products are very dangerous for consumerhealth and also cause economic losses. The potential health hazards associated with raw meatballs are of concern today. On the other hand, people eat these types of traditional foods in spite of the warnings. The aim of this study is to present the microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these types of foods and also to review the studies on producing safe raw meatballs.

Key Words: Raw meatballs, Traditional food, Raw meat, Food safety

Mozzarella is a famous Italian cheese which is classified as pasta filata or stretched curd, produced over the world in different varieties from yellow blocks to white balls with cow or buffalo milk in the production process. Mozzarella, one of the most popular cheeses around the world, is essential component of pizza. The United States and Italy are the two major countries which produce mozzarella cheese in the world. Also, mozzarella is used in pizza production, frozen pizza production and Mediterranean meals. Although buffalo milk is used in traditional production, cow milk is used nowadays. However, aroma and taste of Mozzarella cheese produced by buffalo milk is more preferab le.

Key Words:Mozzarella cheese, Water buffalo, Buffalo milk, Pizza

Ion mobility spectrometry (IMS) is an ion separation technique used to separate ionized molecules in the gas phase based on their mobility in a carrier gas. IMS significantly improves the identification capabilities of mass spectrometric analysis methods. High-Field Asymmetric Waveform Ion Mobility Spectrometry (FAIMS) is a new variation of ion mobility spectrometry. It is used under atmosphericpressure conditions and room temperature. The mostimportant feature of the ion-mobility spectrometry method is the capability for gas-phase ion separation prior to mass spectrometry analysis. It is located between the ion source and the mass spectrometer. FAIMS when combined with mass spectrometry offers value-added data not possible from mass spectra alone. FAIMS combined with liquid chromatography-tandem mass spectrometry device provides separation of isomeric and isobaric analytes, reduces chemical noise, eliminates matrix interferences andimproves signal-to-noise (S/N) ratio by selective ion transmission.

Key Words: Ion mobility spectrometry, Mass spectrometry, Food analysis

Significant quality and yield losses occur during the storage of cereals. Insects are mainly responsible from these losses. Insect population rapidly increases and maycause significant losses if they find favorable conditions in cereals during storage. In this study, insect growth, factors affecting insect productivity and losses due to insects during storage of cereals were reviewed.

Key Words: Storage, Cereal, Insect productivity

Techniques such as chromatography and spectroscopy,and the development of analysis techniques are important to determine the important components of foods. These techniques take place an important role in the advances of food chemistry and medical biochemistry, functional compound studies, phytochemicals, human health such as nutrition, disease prevention and protection and food security. Food components and their effect on human health are determined by means of spectroscopy techniques. Therole of food instrumental analysis are essential in setting food standards based on the concept of hazard analysis and critical control points and its implementation in food industry. This review summarizes the role and the importance of instrumental analysis in quality assurance and compositional determination studies in food science and technology.

Key Words: Food components, Quality, Spectroscopy, Chromatog raphy, Method

In recent years, people have had a tendency to regular and balanced diet in order to maintain a high quality life style. Therefore health-conscious consumers have increased their need for functional foods. Functional dairy products comprise of several products with probiotic properties including the acidophilus milk, probiotic yoghurt, kefir, yakult, kımız and dahi. The consumption of functional dairyproducts aids the gut flora and supports the immune system. Beneficial bacteria colonize onto the intestinal epithelial cells and may develop an immune response for the mucosal and the systemic system by producing metabolites with antibacterial properties. Additionally, the reac tive oxygen and nitrogen species that they produce display phagocytic activity against foreign materials and microorganisms through the production of lysosomal enzymes and monokines. Conducted studies reported elevated percentage levels of leukocytes including monocytes and neutrophils, which are the indicators of phagocytic activity, upon consumption of probiotic microorganisms used in functional dairy products. For example, in the experiments with volunteers that daily intake (during three weeks) of yakult provides a positive effect on NK-cell activity. This present study aims to present relevant research on the effect of various functional dairy products on the immune system and to promote the appearance of more health-conscious food products in supermarkets.

Key Words: Functional foods, Yakult, Probiotic, Gut immune system