In this study, a total of 140 cereal-based foods sold in temporary open-air markets were analyzed by LC-MS/MS for aflatoxin B₁, B₂, G₁, G₂, ochratoxin (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B₁, fumonisin B₂, citrinin (CIT), HT-2, and T-2 toxins. Breakfast cereals (n:27), cornmeal (n:41), extruded maize (n:32), and oatmeal (n:40) purchased from these alternative shopping areas created to meet the food needs of low-income people in the suburbs formed the sample set of the study. These foods, which are sold in areas that are out of legal control and greatly affected by external environmental conditions, are more open to health risks. Mycotoxins, chemicals of a biological origin, are some of the most important of these risks. In terms of public health, it is important to investigate the presence of mycotoxins in foods, which can cause acute and chronic diseases such as immunosuppression, genotoxic, estrogenic, teratogenic effect, cancer, and liver and kidney dysfunctions. Grain-based foods are often contaminated with a large number of mycotoxins, but legal regulations have not been prepared that consider the health risks associated with the co-existence of mycotoxins. Many of the studies have focused on the presence of a single mycotoxin and the risks it poses. As a result, aflatoxin B₁ levels in 28.57% of the samples and total aflatoxin (B₁ + B₂ + G₁ + G₂) levels in 26.43% of the samples were determined to exceed the limits defined in the “Turkish Food Codex Contaminants Regulation”. Citrinin could not be detected in any of the samples. The rate of mycotoxin occurrences above the limit of detection (LOD) in grain-based food samples ranged from 22.86% to 99.29%. Total aflatoxin (TAF) + Total Fumonisin (FUM) were found in 83.57% of the samples; TAF + FUM + OTA in 82.14%; TAF + FUM + OTA + T-2 in 44.29%; TAF + FUM + OTA + DON + HT-2, TAF + FUM + OTA + DON + T-2, and TAF + FUM + OTA + DON + ZEN in 22.86% of the samples.

This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have master's and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.

Recently, there has been a growing interest in alternative protein sources. This study aimed to determine the textural and sensory properties of vegan burger patties produced with plant-based (soy and pea) protein sources instead of meat protein. For this purpose, 14 different vegan burger patties produced with soy and pea-based protein alternatives were obtained from different brands in the İstanbul market. Burger patties were analysed in terms of moisture content, cooking properties, instrumental colour, texture profile, and sensory properties. According to the results, pea-based burger patties have a higher moisture content and cooking loss and a lower cooking yield than soy-based patties. The L* and a* values of the pea-based patties tended to be higher than those of the soy-based patties, while the b* values were generally higher. In addition, the texture profile analysis of soy and pea-based burger patties shows differences in texture attributes that may affect consumer preference and overall eating experience. In the sensory evaluation, a significant difference between soy and pea-based burger patties was observed only for juiciness and spicy taste characteristics. The research findings shed light on alternative proteins' textural and sensorial properties and their role in the food industry, particularly in developing vegan burger patties. These differences in sensory attributes and colour and texture analysis between soy and pea-based burger patties highlight the importance of ingredient selection and formulation in developing plant-based protein products.