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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.
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    Genetic Control of Oil and Saturated Fatty Acids in Maize (Zea mays L.) Populations
    (2018) Orhun, Gül Ebru
    This study has been conducted in Çanakkale / Turkey during the years of 2011-2012. This research features sixinbred lines and F1 plants with half-diallel mating design. The aim is to determine the heredity of maize seed oil content andthe content of maize seed saturated fatty acids. Accordingly, the additive and dominance gene variances have been determinedfor the heredity of oil content, palmitic acid content and stearic acid content effectively. The range of NSHD andBSHD for maize grain oil content is determined to be between 0.211 and 0.443. The Wr- Vr graphs about parents shows whilethere exists full dominance for inheritance of oil content and palmitic acid content, there exists partial dominance for inheritanceof stearic acid content.
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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; Orhun, Gül Ebru
    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.
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    Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
    (Springer International Publishing, 2023) Garcia-Vaquero, Marco; Pastor, Kristian; Orhun, Gül Ebru; McElhatton, Anna; Rocha, João Miguel F.
    This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. • Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; • Explains the process of bread fermentation using simple language combined with scientific rigor; • High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.