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Öğe Assessment of fresh fruit and vegetable quality with non-destructive methods(Academic Press Ltd-Elsevier Science Ltd, 2019) Çakmak, HülyaIt has been estimated that more than 30% of agricultural and food products are wasted in preharvest and postharvest stages. But these losses are avoidable with proper evaluation of harvesting period, maturity, and quality parameters during shelf life. Recent efforts have focused on employing non-destructive methods for the evaluation of the quality parameters of fruits and vegetables. These methods are classified into three groups—vision-based, spectroscopic, and mechanical methods—that involve hyperspectral and multispectral imaging techniques, visible near infrared (vis/NIR) spectroscopy, near infrared (NIR) spectroscopy, nuclear magnetic resonance and magnetic resonance imaging (NMR, MRI) spectroscopy, X-ray computed or micro-computed tomography, chlorophyll fluorescence, terahertz radiation (T-Ray), and acoustic and ultrasonic impulses and vibrations. Non-destructive methods are not only applicable for the determination of internal quality, but also for the determination of the maturity, decay, contamination, or the classification of fruits and vegetables. In this chapter, fruit and vegetable preharvest and postharvest quality assessment with non-destructive techniques are summarized.Öğe Nonalcoholic beer(Academic Press Ltd-Elsevier Science Ltd, 2020) Güzel, Nihal; Güzel, Mustafa; Bahçeci, Kazım SavaşBeer is the most consumed alcoholic beverage in the world. Due to increased health awareness and risks related to alcohol abuse, beer with low or no alcohol content has been gaining popularity. However, there is a consumer perception that these beers are not as satisfactory as regular beers in terms of sensorial quality. Therefore studies have been focusing on new production methods. There are mainly two ways to produce nonalcoholic (NA) beer: biologically and physically. Biological methods rely on altering the process conditions and yeasts, whereas in physical methods ethanol is removed after fermentation either by heat or membrane processes. In this chapter, trends in NA beer production are discussed. Special or nonconventional yeasts have been emerging, thanks to rapid advances in molecular biology. These yeasts include genetically modified strains and yeasts from non-Saccharomyces genus. Membrane-based dealcoholization methods are also emerging with various possible systems. All methods have been discussed with their specific advantages and drawbacks. © 2020 Elsevier Inc. All rights reserved.Öğe Novel approaches to identify and characterise microorganisms in food industry(Springer International Publishing, 2017) Kara, Gamze Nur; Güzel, Mustafa; Kabak, BülentAs far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs with greater accuracy. Modern technologies such as culture-independent molecular methods have solved existing problems associated with traditional culturing techniques. However, each molecular technique offers some advantages and limitations, and it is not an easy approach to choose appropriate molecular method that may depend on the objective studies and several variables such as time to obtain results, cost, reproducibility, etc. Studies on the development and optimisation of molecular techniques are of great importance in the detection of biological hazards in foodstuffs.Öğe Traditional fermented dairy products of Turkey(CRC Press, 2015) İstanbullu, Özlem; Kabak, Bülent; Puniya, Anil KumarFermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of microorganisms involved in the traditional dairy fermentations are lactic acid bacteria (LAB), such as the genera Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, and Pediococcus, and yeasts. Most of these fermented products are produced by either naturally occurring microora or the “backslopping method,” which involves reintroducing part of the previous fermentation as an inoculum into the new fermentation. us, the overall microbial proles and their precise contribution to the fermentation process are not well known. is is the case for many yogurts that are produced by the backslopping method under household conditions, to meet the nutritional needs of villagers in some regions of Turkey (Kabak and Dobson 2011). is review aims to describe the production processes of the most common Turkish traditional fermented milks and to highlight some of the microbiological and biochemical properties of the fermented products.Öğe Prevention and management of mycotoxins in food and feed(Springer Berlin Heidelberg, 2010) Kabak, BülentThe contamination of food and animal feeds with mycotoxins is a worldwide problem, while mycotoxins occur more frequently under tropical conditions as a result of environmental conditions in the field coupled with improper harvesting and bad storage. The FAO has estimated that up to 25% of the world's food crops are significantly contaminated with mycotoxins. The global volume of agricultural products such as maize, groundnuts, copra, palm nuts and oilseed cake, which are high-risk commodities, is about 100 million tonnes - 20 million tonnes of which come from the developing countries (FAO 1996). Several management strategies have been developed to help prevent the growth of mycotoxigenic fungi as well as to decontaminate and/or detoxify mycotoxin contaminated foods and animal feeds (Bata and Lásztity 1999). These strategies include Prevention of mycotoxin contamination at pre-harvest, during harvesting and in the post-harvest stage Decontamination/detoxification of mycotoxins present in food and feed Inhibition of mycotoxin absorption in the gastrointestinal tract © 2010 Springer-Verlag Berlin Heidelberg.Öğe Toxigenic fungi and mycotoxins(Nova Science Publishers, Inc., 2011) Kabak, Bülent; Dobson, Alan D.W.; S?varc-Gajic?, JaroslavaThe contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium and Fusarium genera, which can cause a variety of adverse effects to both humans and animals, ranging from allergic responses to death. While Aspergillus and Penicillium strains are generally found as contaminants in food during drying and storage, Fusarium spp. are typically field contaminants and their production of mycotoxins is limited to a few plant products, and is mainly associated with cereal crops. The most important Aspergillus mycotoxins, which frequently occur at biologically significant concentrations in various food commodities, are aflatoxins, ochratoxin A (OTA), citrinin, cyclopiazonic acid, penicillic acid and sterigmatocystin. Some of these mycotoxins (OTA, citrinin, cyclopiazonic acid, penicillic acid) can also be produced by Penicillium species. Other potent Penicillium mycotoxins which have to date been poorly studied include patulin, roquefortine C, rubratoxins and PR toxin. The main mycotoxins produced by Fusarium species and which are present in cereal grains include trichothecenes (T-2 toxin, HT-2 toxin, deoxynivalenol, nivalenol), fumonisins, zearalenone and moniliformin. Fusarium species are also destructive plant pathogens and are responsible for diseases in crops such as ear rot which can result in significant losses in both crop yield and quality. This paper will focus on an update of our current knowledge on the mycotoxigenic fungi (Aspergillus, Penicillium, Fusarium) which are most commonly found as food contaminants and on the mycotoxins they produce. The review will focus on the toxicity, the sources in foods and the associated human health risks. © 2011 by Nova Science Publishers, Inc. All rights reserved.Öğe Phytochemical fortification of flour and bread(Elsevier Inc., 2011) Hayta, Mehmet; Özuğur, Gamze; Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B.An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy bakery products to satisfy consumers' needs. New plant-derived natural ingredients or processing steps are needed to develop breads with similar qualities as those of white ones. As the number of available phytochemicals increases, the incorporation of these functional ingredients into bakery foods will become easier. Many phytochemicals exist for bakery applications, and producers have started formulating breads with soy isoflavones, ?-glucans, conjugated linoleic acid, and n-3 fatty acids. Research is needed to evaluate the effects of the phytochemical ingredients on the functional and nutritional properties of bread. © 2011 Elsevier Inc. All rights reserved.
