Yazar "Dundar, Ayşe Neslihan" seçeneğine göre listele
Listeleniyor 1 - 6 / 6
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Biotechnological Modernization in Meat and Meat Products(Springer Science+Business Media, 2025) Sahin, Oya Irmak; Tural, Serpil; Sarıcaoğlu, Furkan Turker; Dundar, Ayşe NeslihanThe meat production sector has historically been subject to conflicting claims and pressures pertaining to environmental sustainability, animal welfare, food safety and health, consumer expectations, trade, or rural development. These claims and pressures have, in part, generated a renewed interest in a number of applications or technologies of animal origin, which generally involve a biotechnological approach. It is notable that the meat sector has not fully benefited from advances in life sciences and biotechnologies, at least not in a clear and direct way. One of the most significant factors driving improvements in economic and environmental sustainability in the production of meat and meat products is the advancement of meat science and the application of novel and innovative technologies. These new technologies have enabled more consistent and predictable control over the meat production process and greater knowledge of the functionality of products. New consumer demands and social changes are also driving these biotechnological innovations in the meat production sector. This chapter provides an overview of the status of biotechnological processes in meat and meat product production and the biotechnological interventions in the meat production sector. This concerns the identification of future research and development needs, the coordination of research activities, and the promotion of technology transfer to help develop cost-competitive, safe and healthy, high-quality, and environmentally friendly meat production. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.Öğe Cereal protein—potential health benefits as functional foods(Elsevier, 2024) Sahin, Oya Irmak; Dundar, Ayşe Neslihan; Sarıcaoğlu, Furkan TurkerCereal proteins are the most balanced plant-based protein source with essential amino acids and are available at low prices. Despite, in some cases, the cereal protein itself being an allergen, there is profound scientific evidence indicating the health benefits of whole grains, wheat, barley, oats, rice, millet, rye, sorghum, and corn. In recent studies, it has been proven that proteins and bioactive peptides extracted from cereals have biological properties such as anticancer, antioxidant, anti-inflammatory, anti-diabetic, and lipid metabolism. This chapter aims to provide an overview of current knowledge on cereal proteins and peptides as functional foods and their potential health benefits. © 2025 Elsevier Inc. All rights reserved.Öğe Effect of Non-thermal Food Technologies on Reducing Food Loss and Waste(Springer Science+Business Media, 2025) Tural, Serpil; Sahin, Oya Irmak; Dundar, Ayşe Neslihan; Sarıcaoğlu, Furkan TurkerFood loss and waste have gained attention as critical concerns because of their effects on economic, social, and environmental factors. Applying an appropriate production process is essential for extending shelf life and reducing food loss. Traditional food technologies can guarantee the microbiological safety or stability of their products but can destroy some of the food ingredients which are related to the quality of the food. Today’s consumer demand for safe and nutritional food has directed the attention of food professionals toward the development of green, safe, and environmentally friendly, non-thermal technologies. The use of non-thermal processing technologies, such as Pulsed Electric Fields (PEF), ultrasound, cold plasma, irradiation, high-pressure processing (HPP), Pulsed UV Light, and Oscillating Magnetic Fields, has been extensively studied in the food sector in the last few decades. Using these technologies, the product yield can be increased, and it is possible to evaluate the products that can be spoiled by heat treatment. Food loss can be reduced by prolonging the storage period of products. This chapter provides an overview of the principles, advantages, and disadvantages of non-thermal food technologies, and focuses on their potential to reduce food loss and waste. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.Öğe Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety(Elsevier Ltd, 2024) Parlak, Mahmut Ekrem; Irmak Sahin, Oya; Dundar, Ayşe Neslihan; Sarıcaoğlu, Furkan Turker; Smaoui, Slim; Gökşen, Gülden; Koirala, PankajThe current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety. © 2023 Elsevier LtdÖğe Smart applications for fish and seafood packaging systems(Elsevier, 2023) Sahin, Oya Irmak; Sarıcaoğlu, Furkan Turker; Dundar, Ayşe Neslihan; Dağdelen, Adnan FatihAn important health-affecting factor is the safety of food. As controlling food safety via real-time monitoring system is a profound need, innovations for packaging technologies of food throughout “smart” applications have gained an accelerated interest. These smart systems are based on enlighten consumer about the “quality of food product”. With the developments in smart packaging technology, new packaging materials, sensor systems, and multifunctional detection systems have emerged for traceability of food quality. This chapter is a deep summary of the latest developments of smart packaging applications for monitoring fish and seafood with the principle of from farm to fork along with highlighting the recent applications of smart technologies; sensors, indicators, data carriers with blockchain systems, and electronic sensing systems as novel applications as well. Despite all these advantages, the weak consumer perception of smart packaging and the difficulties in reusing smart packaging waste with recycling systems are obstacles to the commercialization of these systems worldwide. However, it is believed that these perceptions will disappear with increasing research and emerging patented and validated products. © 2023 Elsevier Inc. All rights reserved.Öğe Understanding the gluten-free pasta structure: Impact of ingredients and processes(Elsevier, 2024) Sahin, Oya Irmak; Dundar, Ayşe Neslihan; Sarıcaoğlu, Furkan TurkerToday, the increment in the number of celiac disease patients and allergic reactions to foods and food proteins is causing a profound demand for gluten-free products. However, a comprehensive understanding of gluten-free products is required to increase the volume of industrial production of gluten-free products. This presented chapter aims to articulate and understand the interactions of ingredients and processes used in the gluten-free product structure. It also addresses the quality of the physical, chemical, and sensory attributes of gluten-free pasta (GFP) products. © 2024 Elsevier Inc. All rights reserved.
