DOCSLIB.ORG

Issue Full File

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Issue Full File ISSN Online 2148-015X https://dergipark.org.tr/tr/pub/akademik-gida Cilt/Volume:17 Sayı/Number:4 Ekim - Aralık 2019 86 Akademik Gıda 17(4) 2019 AKADEMİK GIDA® ACADEMIC FOOD JOURNAL Akademik Gıda® dergisi Gıda Bilimi ve Teknolojisi alanında hazırlanmış özgün araştırma ve derleme makalelerin yayınlandığı hakemli bir dergidir. Araştırma Notu ve Editöre Mektup gibi yazılar da yayın için değerlendirilmektedir. Dergi 3 ayda bir basılmakta olup 4 sayıda bir cilt tamamlanmaktadır. Dergide Türkçe veya İngilizce olarak hazırlanmış makaleler yayınlanmaktadır. Baş Editör / Editor-in-Chief Oğuz Gürsoy (Burdur Mehmet Akif Ersoy Üniversitesi) Editörler / Editors Özer Kınık (Ege Üniversitesi) Ramazan Gökçe (Pamukkale Üniversitesi) Yusuf Yılmaz (Burdur Mehmet Akif Ersoy Üniversitesi) Teknik Editörler / Technical Editors Kübra Kocatürk (Burdur Mehmet Akif Ersoy Üniversitesi) Hande Özge Güler (Burdur Mehmet Akif Ersoy Üniversitesi) International Editorial Board / Uluslararası Yayın Kurulu Mohamed H. Abd El-Salam (National Research Centre, Egypt) Yonca Karagül Yüceer (Çanakkale Onsekiz Mart University, Turkey) Sibel Akalın (Ege University, Turkey) Harun Kesenkaş (Ege University, Turkey) Abdullah Akdoğan (Pamukkale University, Turkey) Meral Kılıç Akyılmaz (İstanbul Technical University, Turkey) Nihat Akın (Selçuk University, Turkey) Piotr Koczon (Warsaw University of Life Sciences, Poland) Nesimi Aktaş (Nevşehir Hacı Bektaş Veli University, Turkey) Celalettin Koçak (Ankara University, Turkey) Tapani Alatossava (University of Helsinki, Finland) Ergun Köse (Manisa Celal Bayar University, Turkey) Patricia-Munsch Alatossava (University of Helsinki, Finland) Ahmet Küçükçetin (Akdeniz University, Turkey) Muhammet Arıcı (Yıldız Technical University, Turkey) Erdoğan Küçüköner (Süleyman Demirel University, Turkey) Iuliana Aprodu (Dunarea de Jos University of Galati, Romania) Jung Hoon Lee (Fort Valley State University, USA) Adriana Pavesi Arisseto (State University of Campinas, Brazil) Sebahattin Nas (Pamukkale University, Turkey) Ahmet Ayar (Sakarya University, Turkey) Gülden Ova (Ege University, Turkey) Zehra Ayhan (Sakarya University, Turkey) Zümrüt Begüm Ögel (Konya Food and Agriculture University, Turkey) Jurislav Babic (University of Osijek, Croatia) Semih Ötleş (Ege University, Turkey) Chockry Barbana (Canadian Food Inspection Agency, Canada) Halil Özbaş (Süleyman Demirel University, Turkey) Ali Bayrak (Ankara University, Turkey) Beraat Özçelik (Istanbul Technical University, Turkey) Noreddine Benkerroum (Inst. Agronomique et Vet. Hassan II, Morocco) Filiz Özçelik (Ankara University, Turkey) Yavuz Beyatlı (Gazi University, Turkey) Sami Gökhan Özkal (Pamukkale University, Turkey) Kamil Bostan (İstanbul Aydın University, Turkey) Mustafa Zafer Özel (Sensient Technologies, UK) Rajka Bozanic (University of Zagreb, Croatia) Barbaros Özer (Ankara University, Turkey) Cengiz Caner (Çanakkale Onsekiz Mart University, Turkey) Edward Pospiech (Poznan University of Life Sciences, Poland) Oana Emilia Constantin (Dunarea de Jos University of Galati, Romania) Konstantinos Petrotos (Technological Educational Inst. of Larissa, Greece) Abdullah Çağlar (Afyon Kocatepe University, Turkey) Pican Prabasankar (CSIR-Central Food Technological Res. Inst., India) İbrahim Çakır (Abant İzzet Baysal University, Turkey) Jenny Ruales (Escuela Politécnica Nacional, Ecuador) Songül Çakmakçı (Atatürk University, Turkey) Osman Sağdıç (Yıldız Technical University, Turkey) İlyas Çelik (Pamukkale University, Turkey) Saulius Satkauskas (Vytautas Magnus University, Lithuania) Utku Çopur (Uludağ University, Turkey) Meltem Serdaroğlu (Ege University, Turkey) Ahmet Hilmi Çon (Ondokuz Mayıs University, Turkey) Reyad R. Shaker (Jordan University of Science & Technology, Jordan) Mehmet Demirci (Namık Kemal University, Turkey) Ömer Şimşek (Pamukkale University, Turkey) Yusuf Dilgin (Çanakkale Onsekiz Mart University, Turkey) Romeo Toledo (University of Georgia, USA) Cynthia Ditchfield (University of Sao Paolo, Brazil) Mahir Turhan (Mersin University, Turkey) Fahrettin Göğüş (Gaziantep University, Turkey) Yahya Tülek (Pamukkale University, Turkey) Şebnem Harsa (İzmir Institute of High Technology, Turkey) Harun Uysal (Ege University, Turkey) Arif Hepbaşlı (Yaşar University, Turkey) Mustafa Üçüncü (Ege University, Turkey) Seda Ersus Bilek (Ege University, Turkey) Y. Sedat Velioğlu (Ankara University, Turkey) A. Adnan Hayaloğlu (İnonü University, Turkey) Ünal Rıza Yaman (Ege University, Turkey) Yekta Göksungur (Ege University, Turkey) Aydın Yapar (Pamukkale University, Turkey) Mehmet Güven (Çukurova University, Turkey) Hasan Yetim (İstanbul Gelişim University, Turkey) Filiz İçier (Ege University, Turkey) Atila Yetişemiyen (Ankara University, Turkey) Kadir Halkman (Ankara University, Turkey) Metin Yıldırım (Ömer Halisdemir University, Turkey) Mükerrem Kaya (Atatürk University, Turkey) Ufuk Yücel (Ege University, Turkey) Semra Kayaardı (Manisa Celal Bayar University, Turkey) I Akademik Gıda® / Academic Food Journal Online: 2148-015X http://dergipark.gov.tr/akademik-gida Akademik Gıda 17(4) 2019 AKADEMİK GIDA ABSTRACTED / INDEXED / LISTED IN 1. Abstracts on Hygiene and Communicable Diseases 40. Nutrition Abstracts and Reviews Series A:Human and 2. Academic Index Experimental 3. Academic Keys 41. Nutrition Abstracts and Reviews Series B: Livestock 4. Advanced Science Index (ASI) Feeds and Feeding 5. AgBiotech News and Information 42. Nutrition and Food Sciences Database 6. AgBiotechNet 43. Ornamental Horticulture 7. Agricultural Economics Database 44. Parasitology Database 8. Agricultural Engineering Abstracts 45. Plant Breeding Abstracts 9. Agroforestry Abstracts 46. Plant Genetic Resources Abstracts 10. Animal Breeding Abstracts 47. Plant Genetics and Breeding Database 11. Animal Production Database 48. Plant Protection Database 12. Animal Science Database 49. Postharvest Abstracts 13. Biocontrol News and Information 50. Potato Abstracts 14. Biofuels Abstracts 51. Poultry Abstracts 15. Botanical Pesticides 52. Protozoological Abstracts 16. CAB Abstracts 53. Review of Agricultural Entomolog 17. CAB Direct 54. Review of Aromatic and Medicinal Plants (RAMP) 18. Cite Factor 55. Review of Medical and Veterinary Entomology 19. Crop Science Database 56. Review of Medical and Veterinary Mycology 20. Dairy Science Abstracts 57. Review of Plant Pathology 21. Directory of Research Journals Indexing (DRJI) 58. Rice Abstracts 22. EBSCO 59. Rural Development Abstracts 23. Environmental Impact 60. Science Library Index 24. Environmental Science Database 61. Scientific Indexing Services (SIS) 25. Eurasian Scientific Journal Index 62. Seed Abstracts 26. Field Crop Abstracts 63. Soil Science Database 27. Food Science and Technology Abstracts (FSTA) 64. Soils and Fertilizers Abstracts 28. Forest Science Database 65. Soybean Abstracts 29. Global Health 66. Sugar Industry Abstracts 30. Google Scholar 67. Tropical Diseases Bulletin 31. Horticultural Science Abstracts 68. The Turkish Academic Network and Information 32. Horticultural Science Database Centre Life Sciences Database (TÜBİTAK-ULAKBİM 33. Impact Factor Services for International Journals Yaşam Bilimleri Veritabanı) (IFSIJ) 69. Veterinary Science Database 34. International Innovative Journal Impact Factor (IIJIF) 70. VetMed Resource 35. International Institute of Organized Research (I2OR) 71. Weed Abstracts 36. İdeal Online 72. Wheat, Barley and Triticale Abstracts 37. Journal Index Net 73. World Agricultural Economics and Rural Sociology 38. Maize Abstracts Abstracts (WAERSA) 39. MIAR (Information Matrix for the Analysis of Journals) II Akademik Gıda 17 (4) (2019) Editörden / Editorial IV-V Araştırma Makaleleri / Research Papers Pseudomonas fluorescens Isolation from Green Salads and Antibiotic Susceptibilities of Isolates / Yeşil Salatalardan 444-449 Pseudomonas fluorescens İzolasyonu ve İzolatların Antibiyotik Duyarlılıkları / Dilek Düyüncü, Seyhan Ulusoy Yerfıstığından İzole Edilen Aspergillus section Flavi Türlerinin Tanımlanması ve Mikotoksijenik Özelliklerinin 450-457 Belirlenmesi / Identification of Aspergillus section Flavi Species from Peanuts and their Mycotoxigenic Properties / Işılay Lavkor İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi / Using of Infusion 458-467 Method for Producing of Ice Green Tea Enriched With Dried Artichoke Bracts / Orhan Özünlü, Haluk Ergezer Farklı Oran ve Kombinasyonlarda Kullanılan Yalancı Tahıl Unlarının Erişte Özelliklerine Etkisi / Effect of Pseudocereal 468-475 Flour Substitution in Formulation on Properties of Erişte, Turkish Pasta Product / Elif Öncel, Mustafa Kürşat Demir Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik 476-484 Asit İçerikleri / Some Properties and Conjugated Linoleic Acid Contents of Products Produced by Traditional Methods and Marketed as Buffalo Cream / Kübra Kocatürk, Özge Gökçe, Firuze Ergin, Ahmet Küçükçetin, Oğuz Gürsoy Geleneksel Anjelika (Melek Otu) Reçelinin Fizikokimyasal ve Duyusal Özellikleri / Physicochemical and Sensorial 485-496 Properties of Traditional Anjelika (Angelica) Jam / Elif Koç, Perihan Yolcı Ömeroğlu Tüketicilerin Fonksiyonel Gıda Tüketimini Etkileyen Faktörler / Factors Influencing Consumers' Consumption for 497-507 Functional Foods / Suna Öncebe, Vecdi Demircan Derleme Makaleler / Review Papers Milk and Dairy Products Production in Benin / Benin’de Süt ve Süt Ürünleri Üretimi / Eudes Landry Anihouvi, 508-516 Hanaa Salih, Victor B. Anihouvi, Harun Kesenkas
Load more

Recommended publications
  • WMU Sasakawa Fellows' Network Meeting in the East European
    WMU Sasakawa Fellows’ Network Meeting in the East European, Middle Eastern, and North African Regions January 28th - February 1st, 2018 Novotel London West Hotel, London, United Kingdom Hosted and Organized by “Friends of WMU, Japan” Secretariat in Cooperation with The Nippon Foundation and U.K. Sasakawa Fellows Contents Contents Resolution ……………………………………………………………………………………………………… 1 Various Photos ………………………………………………………………………………………………… 5 Program Schedule …………………………………………………………………………………………… 13 Opening Session ……………………………………………………………………………………………… 19 1. Welcome Speech …………………………………………………………………………………… 21 (Sandra Rita ALLNUTT Brazil, 1999) 2. Opening Remarks ………………………………………………………………………………… 22 (Tsutomu AKITA Senior Specialist, Ocean Policy Research Institute, the Sasakawa Peace Foundation) Discussion on the WMU Sasakawa Fellows’ Network ……………………………………………………… 25 1. Procedure to become a candidate and benefit of being Sasakawa fellow. ………………………… 27 2. Mutual Communication. …………………………………………………………………………… 29 3. NEWSLETTER …………………………………………………………………………………… 31 4. Expansion of the Network ………………………………………………………………………… 33 Exchange of Maritime Information ………………………………………………………………………… 35 1. Update on WMU …………………………………………………………………………………… 37 (Ms. Susan Jackson, Registrar, World Maritime University) 2. Workshop Discussion Items ………………………………………………………………………… 39 (Amr Moneer IBRAHIM, Egypt 2013) 3. Role of The Human Element ……………………………………………………………………… 45 (Aynur MAHARRAMOVA, Azerbaijan 2017) 4. Maritime Education & Training in Ukraine ………………………………………………………… 49 (Igor
    [Show full text]
  • Conservation of Genetic Resources and Their Use in Traditional Food Production Systems by Small Farmers of the Southern Caucasus
    GARDENS of BIODIVERSITY Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus Caterina Batello Senior Agricultural Officer, FAO Plant Production and Protection Division, Rome Damiano Avanzato Senior Researcher Centro di Ricerca per la Frutticoltura (CRA), Rome Zeynal Akparov Director, Genetic Resources Institute Azerbaijan National Academy of Sciences (ANAS), Baku Tamar Kartvelishvili Deputy Chief of SC Georgian National Association for Animal Production (GNAAP), Tbilisi Andreas Melikyan Doctor Professor, Head of the Department of Plant and Vegetable Breeding State Agrarian University of Armenia, Yerevan GARDENS of BIODIVERSITY Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus Photographs by Marzio Marzot FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS | ROME, 2010 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-106613-3 All rights reserved.
    [Show full text]
  • Miqdarı Göstərilməklə
    Buraxılış İstehsalçı Məhsulun adı Miqdar Təsiredici maddələr (miqdarı göstərilməklə) Köməkçi maddələr İstehsalçı şirkət Rəy tarixi Rəy Ekspertiza nəticəsi forması ölkə Turkuaz Medika Xitam Azərbaycan Respublikası Nazirlər Kabinetinin 2018-ci il 10 iyul tarixli 287 Akvadok baby damcı 20 ml Kozmetik ve Dış Türkiyə 04.02.2020 verilən nömrəli qaydasının 3.12.1. bəndinə əsasən xitam verilmişdir Ticaret LTD.ŞTİ müraciətlər Təqdim olunmuş sənədlər və hazır məhsulun nümunəsinin ekspertizasının nəticəsinə əsasən AkvaTab - D3 2000 I.U (tablet, №60) adlı məhsul D3 vitamininin əlavə mənbəyi kimi tövsiyə olunan vasitə olub öz tərkibi və Bulking agent: Microcrystalline cellulose, istifadə qaydalarına əsasən dərman vasitəsidir. Belə ki, D3 vitamininin Potato starch, Humectant agent: Silicon Pharmacy dozası Azərbaycan Respublikasının Səhiyyə Nazirliyinin Farmakoloji və AkvaTab - D3 2000 I.U Tablet 2 x 30 Vitamin D3 (cholecalciferol) - 50 mcg (2000 IU) Polşa 11.02.2020 Mənfi dioxide, Anticaking agent: (Fatty acid Laboratories s.c Farmakopeya Ekspert Şurası tərəfindən 24.01.14-cü il tarixində təsdiq magnesium salt-Magnesium stearate) olunmuş “Təbii mənşəli preparatların dərman vasitələrinə aid olmasını müəyyənləşdirmək məqsədilə ekspertizasının aparılmasına dair metodiki tövsiyələr”-nin tələblərinə əsasən gündəlik istehlakın yuxarı yol verilən həddini (max. 1200 IU) aşır. Təqdim olunmuş sənədlər və hazır məhsulun nümunəsinin ekspertizasının nəticəsinə əsasən AkvaTab - D3 5000 I.U (tablet, №60) adlı məhsul D3 vitamininin əlavə mənbəyi kimi tövsiyə olunan
    [Show full text]
  • Tourism & Hospitality
    Azerbaijan TOURISM & HOSPITALITY Office of the Trade Representative Embassy of Azerbaijan to the P.R. China Territory 86,600 km2 Capital city Baku Language Azerbaijani Currency Manat Climatic zones 9 out of 11 Time zone GMT +04:00 Welcome to Azerbaijan Today, we would like to talk about a miraculous country of Azerbaijan with its unlimited natural resources, centuries-old culture, history and ancient people, whose lifestyle presents a unique and harmonious combination of the traditions and ceremonies of different cultures and civilizations. The cosmopolitan capital, Baku, rings a UNESCO - listed ancient core with dazzling 21st-century architecture and sits on the oil-rich Caspian Sea. In the surrounding semi-desert are mud volcanoes and curious fire phenomena. Yet barely three hours’ drive away, timeless rural villages, clad in lush orchards and backed by the soaring Great Caucasus mountains are a dramatic contrast. In most such places, foreigners remain a great rarity, but in return for a degree of linguistic dexterity, you'll find a remarkable seam of hospitality. And a few rural outposts – from village homestays to glitzy ski and golf-hotels now have the odd English speaker to assist travelers. Entertainment C u l t u r e H e r i t a g e Multiculturalism 2017 ANNUAL RESEARCH: KEY FACTS GDP: DIRECT CONTRIBUTION The direct contribution of Travel & Tourism to GDP was USD 1,437.3mn, 4.1% of total GDP in 2016 and is forecast to rise by 7.0% in 2017, and to rise by 6.5% pa, from 2017-2027, to USD 2,881.7mn, 5.9% of total GDP in 2027.
    [Show full text]
  • Bakuguide-June-July.Pdf
    BAKUGUIDE JUNE - JULY 2017 Ministry of Culture and Tourism of the Republic of Azerbaijan MONTHLY SUPPLEMENT OF “CULTURE” NEWSPAPER PROJECT CHIEF ABULFAS GARAYEV EDITOR-IN-CHIEF INTIGAM HUMBATOV SALAMBAKU! PROJECT ADVISER FUAD NAGHIYEV PROJECT COORDINATOR FARKHAD ASHURBEYLI SADIG MUSA We invite you to an unforgettable walk through TEXT EDITOR beautiful Baku! This is VUGAR ALIYEV an excellent opportunity to immerse yourself in the holiday atmosphere ARTINVEST Group and genuine Caucasian STAFF hospitality. EDITOR AYKHAN MUSAKHANLI ART DIRECTOR ULVIYYA AYAZ CONTRIBUTOR LIKA KOSOVA, AISEL GANBAROVA PHOTO Приглашаем вас на EMIL HASHIMLI, ISMAYIL RZAYEV незабываемую прогулку по прекрасному Баку! Это отличная OFFICIAL PARTNER: возможность погрузиться NATIONAL TOURISM PROMOTION BUREAU в атмосферу праздника и настоящего кавказского гостеприимства. BAKU GUIDE TRADEMARK HAS BEEN REGISTERED BY STATE COMMITTEE FOR STANDARDIZATION, METROLOGY AND PATENT OF THE REPUBLIC OF AZERBAIJAN NO. 2016 0371. FOR ADS (+994 12) 431 28 79 (+994 55) 743 44 47 [email protected] PROJECT BAKU GUIDE tourist magazine is paged and printed by CBS Publishing House. #SALAMBAKU Baku is an amazing place where East meets West, and this is felt in every corner of our beautiful city. The architectural splendor of the buildings will impress and inspire you. By night, Baku, sparkling with bright lights and illuminations, will take you to a fairy tale land where all dreams come true. Lovers of history and antiquity will admire our museums and galleries and will enjoy discovering archaeological finds in the Old City. Do not forget to climb the Maiden Tower and hear its ancient legends and be sure to visit the Palace of Shirvanshahs’ to gaze on the rooms of the great rulers.
    [Show full text]
  • MENÜÜ Armudu Lasnamäe Prisma 1
    MENÜÜ Armudu Lasnamäe Prisma 1. Lavaš *Valge leib – küpsetatakse restoranis ja pakutakse külastajatele iga toidu kõrvale Лаваш *Хлеб выпекается в ресторане и подаётся гостям к каждому блюду Armudu Kristiine, Tallinn Lavash – white bread – made in restaurant and served +372 5629 3399 with every meal. Nõmme tee 101a, 11317 Tallinn 2. Kookosesupp lõhe ja krevett idega 7,40 Armudu Lasnamäe Prisma Кокосовый суп с лососем и креветками +372 5552 3555 Coconut soup with salmon and shrimps Mustakivi tee 17, 13912 Tallinn 3. Marineeritud kapsas kodune 2 Armudu Peetri Маринованная капуста домашняя +372 600 8683 Homemade pickled cabbage Peetri Selver, Veesaare tee 2, Rae vald 1 4. «Kjuft a» supp lambalihast 7 www.restoranarmudu.ee *Erakordselt maitsev paks supp suurte lambalihast teft eelidega 3 «Кюфта» суп с бараниной * необыкновенно вкусный 2 густой суп с крупными тефтелями из мяса баранины «Kjuft a» lamb soup *Delicious thick soup with lamb meatballs. 5.«Hašlama» supp lambaliha ja juurviljadega 8,50 5 *Aromaatne mahlane lambaliha hautatud juurviljadega omas mahlas. «Хашлама» суп с бараниной и овощами «Hartšo» 6,00 (veiseliha, sibul, tomatipasta, või, riis, vürtsid) «Харчо» (говядина, лук, томатная паста, сливочное масло, рис, специи) «Kharcho» (beef, onion, tomato paste, butt er, rice, spices) *Ароматное сочное мясо баранины, тушеное со свежими овощами в собственном соку «Haslama» soup with lamb and vegetables. *Aromatic juicy lamb with steamed vegetables in own 4 juice. 1. Hatsapuri Mergelski / Adzarski moodi 10/10 Хачапури по-мегрельски / по-аджарски Khachapuri Mergelski / Adzarski style 2. Sadz lambaliha / veiseliha / kana 14,50 1 *Hõrk, kerge toit küpsetatud kanast kartuliga ja aromaatsete maitseainetega. NB! Portsjon kahele! Садж из курицы.
    [Show full text]
  • The Turkish Language Explained for English Speakers: a Treatise on The
    The Turkish Language Explained for English Speakers A Treatise on the Turkish Language and its Grammar. John Guise Title: The Turkish Language Explained for English Speakers. Description: A Treatise on the Turkish Language and its Grammar. Updated: August 2015 ISBN 978-0-473-20817-2 Copyright: 2012 John Guise. All rights reserved. http://www.turkishlanguage.co.uk Table of Contents The Turkish Language Explained for English Speakers Foreword Ch. 1 : About the Turkish Language. Ch. 2 : Vowel Harmony Ch. 3 : Consonant Mutation Ch. 4 : Buffer Letters Ch. 5 : The Suffixes Ch. 6 : The Articles Ch. 7 : Nouns Ch. 8 : Adjectives Ch. 9 : Personal Pronouns Ch. 10 : Possessive Adjectives Ch. 11 : The Possessive Relationship Ch. 12 : Possessive Constructions Ch. 13 : Possession Var and Yok Ch. 14 : Verbs The Infinitive Ch. 15 : The Verb "To be" Ch. 16 : Present Continuous Tense Ch. 17 : Simple Tense Positive Ch. 18 : Simple Tense Negative Ch. 19 : Future Tense Ch. 20 : Past Tense Ch. 21 : The Conditional Mood Ch. 22 : Auxiliary Verbs Ch. 23 : The Imperative Mood Ch. 24 : The Co‑operative Mood Ch. 25 : The Passive Mood Ch. 26 : The Causative Mood Ch. 27 : The Mood of Obligation Ch. 28 : The Potential Mood Ch. 29 : The Mood of Wish and Desire Ch. 30 : Verbal Adjectives and Nouns Ch. 31 : Object Participles Ch. 32 : İken "while" Ch. 33 : Verbal Nouns Ch. 34 : Adverbial Clauses Ch. 35 : Ki "that, which, who" Ch. 36 : Demonstratives Ch. 37 : Spatials Ch. 38 : Spatial Relationships Ch. 39 : Time and Seasons Ch. 40 : Colours Ch. 41 : Numbers Ch. 42 : Word Recognition in Turkish Ch.
    [Show full text]
  • Conservation of Genetic Resources and Their Use in Traditional Food Production Systems by Small Farmers of the Southern Caucasus
    GARDENS of BIODIVERSITY Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus Caterina Batello Senior Agricultural Officer, FAO Plant Production and Protection Division, Rome Damiano Avanzato Senior Researcher Centro di Ricerca per la Frutticoltura (CRA), Rome Zeynal Akparov Director, Genetic Resources Institute Azerbaijan National Academy of Sciences (ANAS), Baku Tamar Kartvelishvili Deputy Chief of SC Georgian National Association for Animal Production (GNAAP), Tbilisi Andreas Melikyan Doctor Professor, Head of the Department of Plant and Vegetable Breeding State Agrarian University of Armenia, Yerevan GARDENS of BIODIVERSITY Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus Photographs by Marzio Marzot FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS | ROME, 2010 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-106613-3 All rights reserved.
    [Show full text]
  • The Treatment of Turkic Etymologies in English Lexicography. Lexemes
    Studia Turcologica Cr acoviensia 15 Jagiellonian University in Krakow · Institute of Oriental Studies Studia Turcologica Cracoviensia 15 Founded by Edited by Stanisław Stachowski Marek Stachowski kr aków 2015 Jagiellonian University in Krakow · Institute of Oriental Studies Mateusz Urban The Treatment of Turkic Etymologies in English Lexicogr aphy Lexemes Pertaining to Material Culture kr aków 2015 Reviewer Rafał Molencki Technical editors Jadwiga Makowiec Gabriela Niemiec Typographical arrangement and typesetting Michał Németh Cover and layout design Kamil Stachowski © Copyright by Mateusz Urban and Wydawnictwo Uniwersytetu Jagiellońskiego First edition, Kraków 2015 All rights reserved. No part of this book may be reprinted or reproduced without permission in writing from the Publisher. This volume has appeared thanks to the financial support of the Institute of English Studies, Faculty of Philology at the Jagiellonian University. ISBN 978-83-233-3866-6 ISSN 1425-1937 www.wuj.pl Jagiellonian University Press Editorial Offices: ul. Michałowskiego 9/2, 31-126 Kraków Phone: +48 12 663 23 80, +48 12 663 23 82; Fax: + 48 12 631 18 83 Distribution: Phone: +48 12 631 01 97; Fax: +48 12 631 01 98 Cell Phone: +48 506 006 674; E-mail: [email protected] Bank: PEKAO SA, IBAN PL 80 1240 4722 1111 0000 4856 3325 CONTENTS Acknowledgements 9 Notation 11 Language name abbreviations 13 I. INTRODUCTION 1 Aims, scope, sources 15 1 1 Aims 15 1 2 Scope 15 1 3 Sources of material 16 1 4 Collection of material 18 2 Previous scholarship 18 2 1 Dictionaries of
    [Show full text]
  • The Ethnobotany of Wild Food Plant Use in the Konya Basin: a Quantitative and Ethnoarchaeological Approach a Thesis Submitted To
    THE ETHNOBOTANY OF WILD FOOD PLANT USE IN THE KONYA BASIN: A QUANTITATIVE AND ETHNOARCHAEOLOGICAL APPROACH A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES OF MIDDLE EAST TECHNICAL UNIVERSITY BY AYLAN ERKAL TSETSEKOS IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN ARCHAEOMETRY SEPTEMBER 2006 Approval of the Graduate School of Natural and Applied Sciences ____________________________ Prof. Dr. Canan Özgen Director I certify that this thesis satisfies all the requirements as a thesis for the degree of Master of Science. ____________________________ Prof. Dr. Şahinde Demirci Head of Department This is to certify that we have read this thesis and that in our opinion it is fully adequate, in scope and quality, as a thesis for the degree of Master of Science. _______________________ _______________________ Asst. Prof. Dr. Geoffrey Summers Prof. Musa Doğan Co-Supervisor Supervisor Examining Commitee Members Prof. Dr. Şahinde Demirci (METU, CHEM) __________________ Prof. Musa Doğan (METU, BIO) __________________ Asst. Prof. Dr. Geoffrey Summers (METU, SA) __________________ Prof. Dr. Ay Melek Özer (METU, ARME) __________________ Dr. Gencay Akgül (Kafkas Univ. Biology) _________________ I hereby declare that all information in this document has been obtained and presented in accordance with academic rules and ethical conduct. I also declare that, as required by these rules and conduct, I have fully cited and referenced all material and results that are not original to this work. Name, Last name: Aylan Erkal Tsetsekos Signature : iii ABSTRACT THE ETHNOBOTANY OF WILD FOOD PLANT USE IN THE KONYA BASIN: A QUANTITATIVE AND ETHNOARCHAEOLOGICAL APPROACH Erkal Tsetsekos, Aylan M.Sc., Department of Archaeometry Supervisor : Prof.
    [Show full text]
  • Chabiant Wines Introduction Final
    Azersun Holding Embassy of Azerbaijan to the P.R. China, Office of the Trade Representative 18A10 No.7 Guanghua road, Hanwei Plaza, Beijing China, 100004 Tel: (+86 10) 659 20 300 Fax: (+86 10) 659 24 800 [email protected] Tel: (+86) 151 1007 5857 CANNED PRODUCTS ANNOTATION “Azersun Holding” have been operated in Azerbaijan since 1991 within Intersun Group of Companies, center of which locates in UAE (Dubai). The Holding includes more than 30 production companies operating under the international ISO standards and carries on mainly 4 directions – food production (including tea, canned goods, edible oil, sugar, salt, milk etc.), agriculture, packaging and paper industry and selling. The group of companies does not only provide the country and region with quality food products, but also established big production facilities in the regions of the Azerbaijan Republic. The agricultural complexes covering thousands of hectares of area that operating within the company and supplied with the last agritechnical equipment provides the processing facilities with raw material and at the same time are used to grow feed for big cattle-breeding complex. The Holding includes sugar factory with 700 000 ton/yearly capacity that the biggest one in the region, 4 canning factories with 100 000 ton/yearly processing capacity totally, oil factory with 270 000 tons of production capacity, tea factories, paper and cardboard combines, salt processing plant, nut factory, metal packaging factory and other entities. About 10 000 people have been provided with permanent job in the entities of the Holding. Outside of Azerbaijan, the group of companies has tea packaging factory and canned products processing factory in Krasnodar province, Russian Federation and the tea factory in Shri-Lanka.
    [Show full text]