Browsing by Author "Kose, Y.E."

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The Potential Use of Agro-Industrial By-Products as Sources of Bioactive Compounds: a Nanotechnological Approach
(Elsevier B.V., 2022) Meral, R.; Kose, Y.E.; Ceylan, Z.; Cavidoglu, İ.
Each year a large amount of agro-industrial by-products are generated as a result of the processing of agricultural materials. These products have been generally used as animal feeds. However, they are rich in fiber, protein, minerals, especially bioactive components such as fatty acid, phenolic components, antioxidant and antimicrobial substances. Numerous scientific researches have been reported regarding the production of antimicrobial and antioxidant products from agro-industrial by-products such as rice bran, wheat germ, rice husk, vegetable peels, fruit seeds, and essential oils from the peel and seeds of various plants. Nowadays, novel strategies have been developed to evaluate by-products generated annually by agro-industrial processing. Nanotechnology is one of the most promising methods to evaluate the bioactive components of by-products. Nanotechnology offers many advantages compared to conventional methods. Nanoscale materials enable an expanded surface area providing more contact areas with food. Also, nanotechnology offers solutions to technological challenges by creating systems that are more resistant to external and internal factors such as heat, light, oxygen, enzymes, etc. This chapter focuses on the antimicrobial, antioxidant properties of cereal/grain, fruit, and vegetable by-products, and the productions and application of different bioactive components obtained from agro-industrial by-products with nanotechnological methods. Two different perspectives are evaluated in the chapter. Firstly; the importance, antioxidant, antimicrobial properties, and the utilization of by-products in different food systems are given, secondly; formulation, the potential usage, and the applications of bioactive nanomaterials obtained from agro-industrial by-products are presented. © 2022 Elsevier B.V.
Traditional Turkish Bread, The “tandır Ekmeği”
(Springer International Publishing, 2023) Meral, R.; Kose, Y.E.; Ocak, E.; Ozogul, F.
Bread is a widely consumed food in various types and forms worldwide depending on cultural habits and it is an indispensable food for the Turkish population. There are many types of bread in Turkey, being the tandır bread (TB) the Turkey’s oldest and most popular product and an important part of traditional Anatolian cuisine. TB is a wheat-based traditional flat bread made up of wheat flour dough of 2–3 mm thickness and 15–20 cm in diameter. TB is baked in a special type of oven called a tandır. While it was a bread produced and consumed by the poor people living in rural areas, its consumption started to increase in the urban areas due to the increasing demand for healthy/traditional foods. TB is obtained by leavened the dough prepared with high extraction or whole-wheat flour. The leavened dough is rolled and shaped to make TB. Flat and oval-shaped dough with a thickness of 2–3 mm has adhered to the walls of the tandır with a temperature of 350–400 °C with a pillow-like tool called “mezertge or rapata”. Baking time is 60–90 s or 13–15 min depending on the TB type. In this chapter, a summary of the main ingredients used in this bread and production steps as well as importance of the tradition of tandır cooking and the significance of the socio-cultural of tandır were carried out. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.