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Full-Text Articles in Life Sciences
Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek
Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek
University of South Florida (USF) M3 Publishing
Geographically Indications (GI) is as a niche market for countries, creates value-added and has a strong link with origin and cultural heritage. The aim of this study is to examine registered GI products that can be considered as gastronomically in Turkey in terms of regions and product groups determined by the Turkish Patent and Trademark Office. For this purpose, the Turkish Patent and Trademark Office Geographical Indications Portal (www.ci.turkpatent.gov.tr) was examined in depth, based on the descriptive scanning model. As a result of the examinations, it has been seen that Turkey has 825 registered GI of food and agricultural. It …
Assessment Of Knowledge, Attitudes, And Behaviors Of Turkish Women On Breast And Cervical Cancer In Karabük Province, Turkey, Nergiz Sevinc, Belgin Oral, Burcu Korkut
Assessment Of Knowledge, Attitudes, And Behaviors Of Turkish Women On Breast And Cervical Cancer In Karabük Province, Turkey, Nergiz Sevinc, Belgin Oral, Burcu Korkut
Kesmas
Breast and cervical cancer incidence and mortality among women have been increasing worldwide. This cross-sectional study aimed to evaluate women's knowledge, attitudes, and behaviors regarding breast and cervical cancers. The sample was composed of 507 women aged 18 years and older who were admitted to a primary health care center in Karabük, Turkey, from October to December 2019. The data was obtained using a questionnaire consisting of 34 questions regarding participants’ socio demographic characteristics, knowledge, attitudes, and behaviors toward breast and cervical cancers. The mean age of the participants was 41.3±12.0 years and 68.4% of them were married. Slightly more …
Effect Of The Covid-19 Pandemic On Eating Habits And Food Purchasing Behaviors Of University Students, Hacı Ömer Yilmaz, Ramazan Aslan, Cihan Unal
Effect Of The Covid-19 Pandemic On Eating Habits And Food Purchasing Behaviors Of University Students, Hacı Ömer Yilmaz, Ramazan Aslan, Cihan Unal
Kesmas
COVID-19 disease, which spread rapidly all over the world after the first case was detected, became the primary agenda of the countries. Radical measures have been taken by governments to prevent the spread of the disease. Precautions and warnings to prevent disease caused some changes on daily life activities of people. University students who have to stop education are among the groups most affected by this disease sociologically, psychologically and physiologically. The aim of this study was planned and conducted to determine the effect of COVID-19 on university students' eating habits and food purchasing behavior. The study was completed with …
Hot-Packaging Reduces Lipid Oxidation And Improves Sensory Characteristics Of Cooked Turkey Meat, Maiko Ishikawa, Dong U. Ahn
Hot-Packaging Reduces Lipid Oxidation And Improves Sensory Characteristics Of Cooked Turkey Meat, Maiko Ishikawa, Dong U. Ahn
Journal of the Iowa Academy of Science: JIAS
The effects of two vacuum packaging methods (hot and cold vacuum packaging) on the storage stability and sensory characteristics of cooked meat were compared. Ground turkey breast and leg meat patties were cooked, vacuum packaged appropriately, and stored up to 22 days. Lipid oxidation was measured by the thiobarbituric acid (TBA) test. In addition, Total aerobic count and sensory evaluation (flavor, juiciness, tenderness, overall acceptability) were conducted. There was no significant difference in aerobic plate count by packaging methods; however, panelist rating revealed that hot-packaged turkey leg meat had higher juiciness and overall acceptability scores than cold-packaged ones. Although TBARS …