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    Field management practices to produce nutritional and healthier minor crops
    (Elsevier, 2023) Orhun, Gül Ebru; Maqbool, Amir; Akın, Melekşen; Eyduran, Sadiye Peral; Rakszegi, Marianna
    Minor crops species are one of the basic sources of essential nutrients required in human and animal nutrition. Field management practices play crucial role in crop production affecting yield and nutritional quality. A wide range of genetic and agronomic practices are adopted to achieve optimal yield and quality which are also affected by agro-climatic conditions. Overuse of NPK fertilizers and inorganic forms of micronutrients may have adverse effects on soil pH, beneficial microbial activity and other soil properties leading to poor yield and nutritional quality of crop species. Tillage, among the field management practices, plays an important role in nutrient availability by decreasing soil compactness and bulk density. In modern agriculture different tillage conditions are reported to increase the disease spread in crop areas as well. Keeping in view this reason, it is necessary to opt for the optimal and best tillage conditions. To cope with the aforementioned problems, appropriate field management practices are essential for good crop yield and quality. In this chapter we have summarized the effect of field management practices on nutritional composition and crop health of minor crops including oat, rye, triticale, and spelt. © 2023 Elsevier Inc. All rights reserved.
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    Recent advances in food poisoning and respective diseases in baking products
    (Elsevier, 2024) Negi, Neelam Prabha; Akın, Melekşen; Mir, Mudasir Ahmed; Narwal, Parul; Dull, Komal; Eyduran, Sadiye Peral; Yılmaz, Birsen
    The utilization of sourdough in bread production entails a process of fermentation that is primarily influenced by lactic acid bacteria (LAB) and yeasts. To initiate the fermentation of sourdough, it can be added a microbial starter culture or it can be made through the addition of a mother-dough or mother-sponge that is based on spontaneous fermentation by the endogenous microbiota present mainly in flours mixed with water. This leads to the natural microbial selection of desirable LAB and acid-tolerant yeasts. Sourdough serves as a natural leavening agent for bread, and the by-products generated by LAB and yeast metabolic activity contribute, among other technological features, to a distinctive aroma and flavor profile in the final bread, thereby enhancing its sensory characteristics. However, they are also susceptible to contamination by microbial pathogens that can cause food poisoning and related diseases. Recent advances in this field have led to a better understanding of the microbial pathogens present in sourdough products and the factors that affect their growth. This knowledge has also enabled the development of advanced techniques for detecting and identifying these pathogens, as well as strategies for preventing contamination and minimizing health risks. In this chapter, we will provide an overview of recent advances in food poisoning and respective diseases in sourdough and baking products, in general. We will discuss the microbial pathogens found in sourdough products and the diseases associated with them as well as case studies of recent outbreaks of food poisoning. We will also highlight the latest developments in detection and prevention techniques and discuss future research directions and challenges in this field. Overall, this chapter aims to provide a comprehensive understanding of recent advances in food poisoning and respective diseases in sourdough and baking products, which can inform future efforts to minimize the health risks associated with this popular food item. © 2025 Elsevier Inc. All rights reserved.