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    Eco-friendly and cost-effective methods applied to sustainable food industries
    (CRC Press, 2023) Gunduz, Cennet Pelin Boyaci
    [No abstract available]
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    Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
    (Elsevier, 2022) Gunduz, Cennet Pelin Boyaci; Agirman, Bilal; Gaglio, Raimondo; Franciosi, Elena; Francesca, Nicola; Settanni, Luca; Erten, Huseyin
    This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono-and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.
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    Identification of yeasts in fermented foods and beverages using MALDI-TOF MS
    (Oxford Univ Press, 2022) Gunduz, Cennet Pelin Boyaci; Agirman, Bilal; Erten, Huseyin
    Yeasts are an important group of microorganisms and contribute to the fermentation of a broad range of foods and beverages spontaneously or as a starter culture. Rapid and reliable microbial species identification is essential to evaluate biodiversity in fermented foods and beverages. Nowadays, high-throughput omics technologies and bioinformatics tools produce large-scale molecular-level data in many fields. These omics technologies generate data at different expression levels and are used to identify microorganisms. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a powerful analytical technique in proteomic technology. It is a tool used to analyze the peptides or proteins of microorganisms for identification. MALDI-TOF MS has been used for the taxonomic identification of microorganisms as a fast, high-throughput, and cost-effective method. This review briefly discussed the application of MALDI-TOF MS in identifying yeasts in fermented foods and beverages.
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    Industry 4.0 and food sustainability: role of automation, digitalization, and green technologies
    (Elsevier, 2024) Bigliardi, Barbara; Filippelli, Serena; Pini, Benedetta; Falch, Eva; Gunduz, Cennet Pelin Boyaci; Hassoun, Abdo
    Currently, agrifood systems find themselves at an unprecedented crossroads of challenges stemming from climate change, dwindling resources, the rapid growth of the global population, and the emergence of pandemics and conflicts, among other factors. These global challenges underscore the urgent necessity to seek novel and alternative approaches for tackling or, at the very least, alleviating the profound environmental, social, and economic dilemmas they pose. As a result, Industry 4.0 and its enabling technologies have attracted tremendous attention from researchers and the academic community in recent times. This chapter is intended to provide a general overview of recent applications of Industry 4.0 and green technologies in different food sectors and to show how these technological innovations can be used to foster automation and digitalization. A special focus will be put on the role of this technologies in providing innovative solutions to enhance food sustainability and circular economy. © 2024 Elsevier Inc. All rights reserved.