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Yüksek besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya'da ve ülkemizde mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur. Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.","publication_name":"Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi","grobid_abstract_attachment_id":"81626841"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"tr","title":"Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [16319523]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":81626841,"attachmentType":"pdf"}"><img alt="First page of “Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/81626841/mini_magick20220303-23315-k6zobi.png?1646295154" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="16319523" href="https://ege.academia.edu/gulenturp"><img alt="Profile image of gulen turp" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />gulen turp</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">10 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 72877293; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">Son yıllarda sağlıklı beslenmeye yönelik olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleri ilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksek besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya'da ve ülkemizde mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur. Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":81626841,"attachmentType":"pdf","workUrl":"https://www.academia.edu/72877293/T%C4%B1bbi_ve_Yenilebilir_Mantarlar_ve_Et_%C3%9Cr%C3%BCnlerinde_Kullan%C4%B1m%C4%B1"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":81626841,"attachmentType":"pdf","workUrl":"https://www.academia.edu/72877293/T%C4%B1bbi_ve_Yenilebilir_Mantarlar_ve_Et_%C3%9Cr%C3%BCnlerinde_Kullan%C4%B1m%C4%B1"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-control"></div></div><div class="ds-signup-banner ds-signup-banner-control"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="ds-signup-banner-ctas"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><h4 class="ds2-5-heading-serif-sm">Sign up for access to the world's latest research</h4><button class="ds2-5-button ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"signup-banner"}">Sign up for free<span class="material-symbols-outlined" style="font-size: 20px" translate="no">arrow_forward</span></button></div><div class="ds-signup-banner-divider"></div><div class="ds-signup-banner-reasons"><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Get notified about relevant papers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Save papers to use in your research</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Join the discussion with peers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Track your impact</span></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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Mantarın fonksiyonel gıda olarak yüksek potansiyele sahip olması, bu konuda araştırma yapılmasının gerekliliğini ortaya koymaktadır. Araştırma, Ankara'daki restoran ve otel mutfak şeflerinin mantarların kullanım durumunu ve mantarların fonksiyonel özellikleri konusundaki bilgi düzeyi ve yaklaşımlarını tespit etmeyi amaçlamaktadır. Veriler, Ankara'daki otel ve restoranların mutfak şefleri ile nitel araştırma yöntemlerinden görüşme tekniği kullanılarak elde edilmiştir. Araştırmada elde edilen sonuçlara göre, katılımcıların büyük ölçüde (%70) fonksiyonel gıda kavramını ve mantarın fonksiyonel gıda olarak sağlığa yararlarını bildikleri tespit edilmiştir. Katılımcıların yarısından fazlasının (%60) her gün mantar kullandığı ve ayrıca mantarları çoğunlukla (%85) ana yemek yapımında kullandıkları saptanmıştır. Katılımcılar, mantarların yapılan ürünlere özellikle lezzet, aroma ve umami açısından katkı sağladığını ifade etmişlerdir. Mutfak şefleri, mantarların fonksiyonel özelliklerini kaybetmemeleri için doğru pişirme teknikleri kullanılarak pişirilmesini ayrıca mutfaklarda mantar kullanım çeşitliliğinin artırılması gerektiğini belirtmişlerdir.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Fonksiyonel Bir Gıda Olarak Yenilebilir Mantarlar: Mutfak Şeflerinin Kullanma ve Bilgi Durumlarının İncelenmesi","attachmentId":116085026,"attachmentType":"pdf","work_url":"https://www.academia.edu/121117872/Fonksiyonel_Bir_G%C4%B1da_Olarak_Yenilebilir_Mantarlar_Mutfak_%C5%9Eeflerinin_Kullanma_ve_Bilgi_Durumlar%C4%B1n%C4%B1n_%C4%B0ncelenmesi","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/121117872/Fonksiyonel_Bir_G%C4%B1da_Olarak_Yenilebilir_Mantarlar_Mutfak_%C5%9Eeflerinin_Kullanma_ve_Bilgi_Durumlar%C4%B1n%C4%B1n_%C4%B0ncelenmesi"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="83896562" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/83896562/Deniz_Canl%C4%B1lar%C4%B1n%C4%B1n_T%C4%B1p_ve_Eczac%C4%B1l%C4%B1k_Alanlar%C4%B1nda_Kullan%C4%B1lmas%C4%B1">Deniz Canlılarının Tıp ve Eczacılık Alanlarında Kullanılması</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="118277937" href="https://independent.academia.edu/NuriBa%C5%9Fusta">Nuri Başusta</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Yunus Araştırma Bülteni, 2015</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Deniz Canlılarının Tıp ve Eczacılık Alanlarında Kullanılması","attachmentId":89096164,"attachmentType":"pdf","work_url":"https://www.academia.edu/83896562/Deniz_Canl%C4%B1lar%C4%B1n%C4%B1n_T%C4%B1p_ve_Eczac%C4%B1l%C4%B1k_Alanlar%C4%B1nda_Kullan%C4%B1lmas%C4%B1","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/83896562/Deniz_Canl%C4%B1lar%C4%B1n%C4%B1n_T%C4%B1p_ve_Eczac%C4%B1l%C4%B1k_Alanlar%C4%B1nda_Kullan%C4%B1lmas%C4%B1"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="61899912" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/61899912/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1">Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="131717885" href="https://independent.academia.edu/AKozlu">Ali Kozlu</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Turkish Journal of Agriculture - Food Science and Technology</p><p class="ds-related-work--abstract ds2-5-body-sm">Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and c...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması","attachmentId":74816453,"attachmentType":"pdf","work_url":"https://www.academia.edu/61899912/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/61899912/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="87001136" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/87001136/K%C3%BClt%C3%BCr_Mantar%C4%B1_Agaricus_bisporus_L_Sing_Yeti%C5%9Ftiricili%C4%9Finde_%C3%87ay_At%C4%B1%C4%9F%C4%B1_ve_Bu%C4%9Fday_Sap%C4%B1_Kar%C4%B1%C5%9F%C4%B1m%C4%B1ndan_Haz%C4%B1rlanan_Kompostlar%C4%B1n_Kullan%C4%B1m%C4%B1">Kültür Mantarı (Agaricus bisporus(L.) Sing.) Yetiştiriciliğinde Çay Atığı ve Buğday Sapı Karışımından Hazırlanan Kompostların Kullanımı</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="22348216" href="https://independent.academia.edu/AysunPek%C5%9Fen">Aysun Pekşen</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Ekoloji, 2009</p><p class="ds-related-work--abstract ds2-5-body-sm">Bu çalýþmanýn amacý, çay atýðý (ÇA) ve buðday sapý (BS)'nýn deðiþik oranlardaki karýþýmlarýndan (1ÇA:3BS, 2ÇA:2BS, 3ÇA:1BS, 4ÇA ve 4BS) hazýrlanan kompostlarýn Agaricus bisporus mantarýnýn misel geliþimi, verimi ve bazý kalite özelliklerine etkilerini belirlemektir. Denemede, kompostlarýn pastörizasyon iþlemi sonunda pH, nem, karbon (C), azot (N) ve bazý mineral madde miktarlarý ile C:N oranlarý belirlenmiþtir. En yüksek toplam mantar verimi 2ÇA:2BS (227.26 kg/ton kompost) kompostundan elde edilmiþtir. Yalnýzca çay atýðýndan ve çay atýðýnýn buðday sapý ile karýþýmýndan hazýrlanan kompostlarýn verimlerinin, buðday sapýndan hazýrlanan komposta (kontrole) göre daha yüksek olduðu tespit edilmiþtir. Kompostlarýn ortalama mantar aðýrlýðý, kuru madde ve protein içeriðine etkileri istatistiksel olarak çok önemli bulunmuþtur. Anahtar kelimeler: Agaricus bisporus, buðday sapý, çay atýðý, kompost, mantar, verim Use of Substrates Prepared by the Mixture of Tea Waste and Wheat Straw in Agaricus bisporus (L.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Kültür Mantarı (Agaricus bisporus(L.) Sing.) Yetiştiriciliğinde Çay Atığı ve Buğday Sapı Karışımından Hazırlanan Kompostların Kullanımı","attachmentId":91332543,"attachmentType":"pdf","work_url":"https://www.academia.edu/87001136/K%C3%BClt%C3%BCr_Mantar%C4%B1_Agaricus_bisporus_L_Sing_Yeti%C5%9Ftiricili%C4%9Finde_%C3%87ay_At%C4%B1%C4%9F%C4%B1_ve_Bu%C4%9Fday_Sap%C4%B1_Kar%C4%B1%C5%9F%C4%B1m%C4%B1ndan_Haz%C4%B1rlanan_Kompostlar%C4%B1n_Kullan%C4%B1m%C4%B1","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/87001136/K%C3%BClt%C3%BCr_Mantar%C4%B1_Agaricus_bisporus_L_Sing_Yeti%C5%9Ftiricili%C4%9Finde_%C3%87ay_At%C4%B1%C4%9F%C4%B1_ve_Bu%C4%9Fday_Sap%C4%B1_Kar%C4%B1%C5%9F%C4%B1m%C4%B1ndan_Haz%C4%B1rlanan_Kompostlar%C4%B1n_Kullan%C4%B1m%C4%B1"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="122578387" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/122578387/YENI_LEBI_LI_R_OTLARIN_HALK_TIBBI_GASTRONOMI_VE_KU_LTU_R_ALANLARINDA_KULLANIMI_BI_NGO_L_I_LI_O_RNEG_I_">YENİLEBİLİR OTLARIN HALK TIBBI, GASTRONOMİ VE KÜLTÜR ALANLARINDA KULLANIMI BİNGÖL İLİ ÖRNEĞİ</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="74429357" href="https://bingol.academia.edu/haydarsahin">Haydar Şahin</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2023</p><p class="ds-related-work--abstract ds2-5-body-sm">Yenilebilir yabani otlar, hemen hemen her toplumda, kültürel ve genetik mirasın bir parçası olarak kabul edilmektedir. Bu otlar yöre halkı tarafından kimi zaman geleneksel kimi zaman modern yöntemler kullanılarak sağlıklı ve dengeli beslenmede, halk hekimliğinde ve ticari amaçlı gelir elde etmede kullanmaktadır. Bu araştırma; Bingöl ilinde yetişen yenilebilir yabani otları tespit etmek, tespit edilen otların gastronomik açıdan önemini vurgulamak, bu otlardan yapılan yöresel yemekleri kategorize etmek amacıyla yapılmıştır. Çalışmada, yöresel otların detaylı bilgilerinin yer aldığı bilgiler ve tablolar yer almaktadır. Otların detaylı incelenmesindeki amaç yöreye ait otların tanınırlığını artırmaktır. Araştırmada nitel araştırma yöntemlerinden yarı yapılandırılmış görüşme ve gözlem tekniği kullanılmış araştırmaya katılan katılımcıların kimlik bilgilerinin gizli tutulması açısından kod sistemi ile kodlanarak katılımcılara K1, K2, K3 şeklinde kodlar verilmiştir. Araştırma evrenini Bingöl ilinde ikamet eden ve özellikle otlar ile ilgilenen otları sadece mutfakta değil, aynı zamanda halk hekimliği ve ticarette kullanan, bu konuda belli bir altyapıya sahip, edindiği bilgileri bir kuşak önceden devralmış katılımcılar oluşturmaktadır</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"YENİLEBİLİR OTLARIN HALK TIBBI, GASTRONOMİ VE KÜLTÜR ALANLARINDA KULLANIMI BİNGÖL İLİ ÖRNEĞİ","attachmentId":117216782,"attachmentType":"pdf","work_url":"https://www.academia.edu/122578387/YENI_LEBI_LI_R_OTLARIN_HALK_TIBBI_GASTRONOMI_VE_KU_LTU_R_ALANLARINDA_KULLANIMI_BI_NGO_L_I_LI_O_RNEG_I_","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/122578387/YENI_LEBI_LI_R_OTLARIN_HALK_TIBBI_GASTRONOMI_VE_KU_LTU_R_ALANLARINDA_KULLANIMI_BI_NGO_L_I_LI_O_RNEG_I_"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="32294597" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/32294597/ANAMUR_Y%C3%96RES%C4%B0NDE_Y%C3%96RESEL_YEMEKLERDE_KULLANILAN_B%C4%B0TK%C4%B0_T%C3%9CRLER%C4%B0_VE_ETNOBOTAN%C4%B0K_%C3%96ZELL%C4%B0KLER%C4%B0">ANAMUR YÖRESİNDE YÖRESEL YEMEKLERDE KULLANILAN BİTKİ TÜRLERİ VE ETNOBOTANİK ÖZELLİKLERİ</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="57246231" href="https://mersin.academia.edu/Bur%C3%A7in%C3%87etins%C3%B6zCetinsoz">Burçin Çetinsöz Cetinsoz</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Humans have used the plants in nature in cuisines, medicine or some other aims in history. In some parts of Anamur the research for plants not only for meals but also medicine has developed the local culture. In this research the purpose is to designate the names of the plants which are grown in nature in Anamur(Mersin) and their usage in cuisine. In the research the unstructure face to face interview technique was used as the data collection method. According to the research results the 12 usage methods of 14 species which belong to 13 families have been determined. These 12 usage methods are used in 29 meals, meat sautee, soups and salads. Among these ethnobotanical plants which are used in local cuisine there are 3 species of Brassieaceae, Fabaceae, Amaranthaceae families and the each other belongs to different families.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"ANAMUR YÖRESİNDE YÖRESEL YEMEKLERDE KULLANILAN BİTKİ TÜRLERİ VE ETNOBOTANİK ÖZELLİKLERİ","attachmentId":52510514,"attachmentType":"pdf","work_url":"https://www.academia.edu/32294597/ANAMUR_Y%C3%96RES%C4%B0NDE_Y%C3%96RESEL_YEMEKLERDE_KULLANILAN_B%C4%B0TK%C4%B0_T%C3%9CRLER%C4%B0_VE_ETNOBOTAN%C4%B0K_%C3%96ZELL%C4%B0KLER%C4%B0","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/32294597/ANAMUR_Y%C3%96RES%C4%B0NDE_Y%C3%96RESEL_YEMEKLERDE_KULLANILAN_B%C4%B0TK%C4%B0_T%C3%9CRLER%C4%B0_VE_ETNOBOTAN%C4%B0K_%C3%96ZELL%C4%B0KLER%C4%B0"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="115818839" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/115818839/Helal_ve_Sa%C4%9Fl%C4%B1kl%C4%B1_Et_ve_Et_%C3%9Cr%C3%BCnleri_%C3%9Cretimi">Helal ve Sağlıklı Et ve Et Ürünleri Üretimi</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="56820463" href="https://independent.academia.edu/YetimHasan">Hasan Yetim</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Helal ve etik araştırmalar dergisi, 2020</p><p class="ds-related-work--abstract ds2-5-body-sm">Nutrition, one of the indispensable and basic needs of human beings, has not only been a subject of interest for the scientific disciplines of science but also the focus of religions, particularly Islam. This is because nutrition and foods are related to the physical and psychological wellness of human beings, rights of third persons and even pertaining to the social order. In addition, it is believed that the nutrition is a kind of trial of God (Allah). Animal products, especially meat, are favorite products that are widely consumed across the cultures. Utilizing the animal for their meat marks the beginning of the human history. It might be thought that all things are created for human; hence, all the foods of animal origin can be consumed by humans. However, some religions and philosophies generated their own rules</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Helal ve Sağlıklı Et ve Et Ürünleri Üretimi","attachmentId":112120534,"attachmentType":"pdf","work_url":"https://www.academia.edu/115818839/Helal_ve_Sa%C4%9Fl%C4%B1kl%C4%B1_Et_ve_Et_%C3%9Cr%C3%BCnleri_%C3%9Cretimi","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/115818839/Helal_ve_Sa%C4%9Fl%C4%B1kl%C4%B1_Et_ve_Et_%C3%9Cr%C3%BCnleri_%C3%9Cretimi"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="63585932" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/63585932/Bazi_Tarimsalartiklarin_Beyaz_%C3%87%C3%BCr%C3%BCk%C3%A7%C3%BCl_Mantarlarla_Deli_gni_fi_ye_Edi_lerek_Yem_De%C4%9Ferleri_ni_n_Artirilma_Olanaklarinin_Ara%C5%9Ftirilmasi">Bazi Tarimsalartiklarin Beyaz Çürükçül Mantarlarla Deli̇gni̇fi̇ye Edi̇lerek Yem Değerleri̇ni̇n Artirilma Olanaklarinin Araştirilmasi</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="29111896" href="https://independent.academia.edu/IsmailBayram5">Ismail Bayram</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Ankara Üniversitesi Veteriner Fakültesi Dergisi, 1997</p><p class="ds-related-work--abstract ds2-5-body-sm">Investigation of microbial delignification with White Rot Fungus of some agricultural byproducts and inerement of their nutritional values. Summary: In this study, the increment of the usage of 7 dijj"erent agricultural by-products as an animal feed by microhial degradati011 was investigated. For this purpose, 2 dijferent Basidiomycetes ",pp. whiclı were Pleurotus sajor caju (Psc) and Phanerochaete cyrso.\porium ME 446 (Pc) applicated in. According to end of fermentation 60.days some deerements were provided dry matter (DM), erude cellulose (eS), neutral detergent fiber (NDF) contens and lignin values when some inerements total crude protein contens and in-vitro digestibility of agricultural by-products. These values shown some dijferences with respect to used test cultUl-es and agricultural by-products. Altough results were changed with respect to use d test cultures, various agricultural hy-products and incubation Periods, in delignified plant residues; the deerements in dry matter (% 53), erude cellulose content (% 37.92), neutral detergentfiher content (% 28.20) and inerements in erude protein co1ltents (% 123.50), lignin degradation (% 58) and in-vitro dry matter digestihility (% 66.52) were the most important results that provided during this study. Finally, it was detected that, the usage of agricultural hy-products as an animal feed could he inereased by White Rot Fungus.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Bazi Tarimsalartiklarin Beyaz Çürükçül Mantarlarla Deli̇gni̇fi̇ye Edi̇lerek Yem Değerleri̇ni̇n Artirilma Olanaklarinin Araştirilmasi","attachmentId":75966396,"attachmentType":"pdf","work_url":"https://www.academia.edu/63585932/Bazi_Tarimsalartiklarin_Beyaz_%C3%87%C3%BCr%C3%BCk%C3%A7%C3%BCl_Mantarlarla_Deli_gni_fi_ye_Edi_lerek_Yem_De%C4%9Ferleri_ni_n_Artirilma_Olanaklarinin_Ara%C5%9Ftirilmasi","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/63585932/Bazi_Tarimsalartiklarin_Beyaz_%C3%87%C3%BCr%C3%BCk%C3%A7%C3%BCl_Mantarlarla_Deli_gni_fi_ye_Edi_lerek_Yem_De%C4%9Ferleri_ni_n_Artirilma_Olanaklarinin_Ara%C5%9Ftirilmasi"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="114180919" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/114180919/Hayvan_Beslemede_Kurutulmu%C5%9F_Dam%C4%B1t%C4%B1k_M%C4%B1s%C4%B1r_%C3%87%C3%B6z%C3%BCn%C3%BCr_Maddelerinin_DM%C3%87M_Kullan%C4%B1m%C4%B1">Hayvan Beslemede Kurutulmuş Damıtık Mısır+Çözünür Maddelerinin (DMÇM) Kullanımı</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="41214954" href="https://independent.academia.edu/EmelKarakozak">Emel Karakozak</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Tavukculuk Arastırma Dergisi, 2009</p><p class="ds-related-work--abstract ds2-5-body-sm">Kurutulmuş damıtık mısır+çözünür maddeleri (DMÇM) fermentasyondan sonra ethanol üretimi sonucu elde edilen bir yan üründür. DMÇM, enerji, protein, fosfor, suda çözünen vitaminler ve mineraller bakımından değerli bir yem hammaddesidir. Dünyada ethanol üretiminin artması sonucu yem endüstrisinde kullanılacak DMÇM'nin miktarında bir artış meydana gelmiştir. 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