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5. Alkaloids in the Treatment of Gastrointestinal Tract Cancer

Author

Riaz, Ammara, primary, Rasul, Azhar, additional, Batool, Rabia, additional, Kanwal, Lubna, additional, Hussain, Ghulam, additional, Sarfraz, Iqra, additional, Ajmal Shah, Muhammad, additional, Rao, Faiza, additional, Ucak, Ilknur, additional, Adem, Sevki, additional, and A.A. Fayed, Marwa, additional

Published
2023
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6. Electro – Technologies

Author

Ucak, Ilknur, Afreen, Maliha, Benova, Evgenia, Marinova, Plamena, Bogdanov, Todor, Turtoi, Maria, Patrașcu, Livia, Aprodu, Iuliana, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, and ­Režek ­Jambrak, Anet, editor

Published
2022
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8. Cancer metabolism regulation by phytonutrients

Author

Riaz, Ammara, primary, Zara, Rabia, additional, Bushra, Gul, additional, Kanwal, Nazia, additional, Sadiqa, Ayesha, additional, Shareef, Farzana, additional, Sarfraz, Iqra, additional, Shah, Muhammad Ajmal, additional, Ucak, Ilknur, additional, Bukhari, Shazia Anwer, additional, and Rasul, Azhar, additional

Published
2022
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9. PUFA and MUFA

Author

Öz, Mustafa, primary, Ucak, İlknur, additional, and Nayik, Gulzar Ahmad, additional

Published
2022
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10. List of contributors

Author

Abhinandithe, K. Stavelin, primary, Adem, Şevki, additional, Agwaranze, Dawn Ify, additional, Akram, Muhammad, additional, Ashiq, Muhammad Naeem, additional, Aso, Rufus Emamoge, additional, Asrar, Muhammad, additional, Awuchi, Chibueze Gospel, additional, Awuchi, Chinaza Godswill, additional, Belboukhari, Nasser, additional, Botchie, Senyo K., additional, Daji, Morumda, additional, Deyno, Serawit, additional, Egbuna, Chukwuebuka, additional, Ezzat, Shahira M., additional, Gautam, Ajay Kumar, additional, Habbab, Abdallah, additional, Hanane, Bouanani, additional, Ifemeje, Jonathan C., additional, Jatav, Santosh Kumar, additional, Karunakaran, Rohini, additional, Kesh, Shyam Sundar, additional, Keskin, Merve, additional, Kollur, Shiva Prasad, additional, Kothawade, Aniket P., additional, Kumar, Naveen, additional, Kumari, V.B. Chandana, additional, Lai, Ngit Shin, additional, Maity, Apratim, additional, Majeed, Saadat, additional, Mtewa, Andrew G., additional, Mweta, Davies, additional, Naqvi, Sayed Tayyab Raza, additional, Nduka, Ethelbert Chinaka, additional, Neme, Belay Akino, additional, Obidola, Mayowa Shakirdeen, additional, Ogodo, Alloysius Chibuike, additional, Ogoke, Uchenna Petronilla, additional, Olatunde, Ahmed, additional, Palai, Santwana, additional, Patil, Shashank M., additional, Patrick-Iwuanyanwu, Kingsley C., additional, Peter, Emanuel L., additional, Prakash, Ravi, additional, Ramu, Ramith, additional, Rasool, Ghulam, additional, Rasul, Azhar, additional, Riaz, Muhammad, additional, Rudrapal, Mithun, additional, Sarfraz, Iqra, additional, Sekkoum, Khaled, additional, Sesaazi, Duncan C., additional, Shirahatti, Prithvi S., additional, Shivamallu, Chandan, additional, Singh, Pramod Kumar, additional, Sowmya, B.P., additional, Tijjani, Habibu, additional, Twinomuhwezi, Hannington, additional, Ucak, Ilknur, additional, Uche, Chukwuemelie Zedech, additional, ul Haq, Muhammad Najam, additional, Ullah, Muhammad Irfan, additional, Yacine, Nait Bachir, additional, and Yousaf, Fatima, additional

Published
2022
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12. Contributors

Author

Ahmad, Imad, primary, Akkol, Esra Küpeli, additional, Alam, Waqas, additional, Al-Harrasi, Ahmed, additional, Alhasani, Reem Hasaballah, additional, Alsharif, Ifat, additional, Althobaiti, Norah A., additional, Annunziata, Giuseppe, additional, Aschner, Michael, additional, Benmelouka, Amira Yasmine, additional, Bibi, Shabana, additional, Biswas, Partha, additional, Bukhari, Shazia Anwer, additional, Bushra, Gul, additional, Daglia, Maria, additional, Elshanbary, Alaa Ahmed, additional, Fakhri, Sajad, additional, Hasan, Mohammad Mehedi, additional, Hussain, Yaseen, additional, Iqbal, Shabnoor, additional, Irfan, Muhammad, additional, Kanwal, Nazia, additional, Khan, Abdul Haleem, additional, Khan, Ajmal, additional, Khan, Haroon, additional, Meshref, Mostafa, additional, Piri, Sana, additional, Rahman, Shafiq Ur, additional, Rasul, Azhar, additional, Riaz, Ammara, additional, Sadiqa, Ayesha, additional, Saleem, Uzma, additional, Sarfraz, Iqra, additional, Şeker Karatoprak, Gökçe, additional, Shah, Ghulam Mujtaba, additional, Shah, Muhammad Ajmal, additional, Shah, Shahid, additional, Shareef, Farzana, additional, Shkodina, Anastasiia, additional, Sureda, Antoni, additional, Tejada, Silvia, additional, Tenore, Gian Carlo, additional, Ucak, Ilknur, additional, Ullah, Hammad, additional, Yücel, Çiğdem, additional, and Zara, Rabia, additional

Published
2022
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14. Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review.

Author

Siddiqui, Shahida Anusha, Ucak, İlknur, Afreen, Maliha, Sasidharan, Abhilash, Yunusa, Bello Mohammed, Bhowmik, Shuva, Pandiselvam, Ravi, Ambartsumov, Tigran Garrievich, and Shah, Mohd Asif

Subjects
*SUSTAINABILITY, *ESSENTIAL amino acids, *UNSATURATED fatty acids, *CONSUMER preferences, *MICROORGANISMS, *SEAFOOD
Abstract

Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. [ABSTRACT FROM AUTHOR]

Published
2024
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17. Effects of different marination conditions on the physico-chemical and microbiological quality of anchovy (Engraulis encrasicolus) fillets inoculated with Morganella psychrotolerans during cold storage.

Author

Ogunkalu, Oluwatosin Abidemi and Ucak, Ilknur

Subjects
*ENGRAULIS encrasicolus, *MARINADES, *COLD storage, *FISH fillets, *LACTIC acid bacteria, *PSYCHROPHILIC bacteria, *ANCHOVIES, *ACETIC acid, *LACTIC acid
Abstract

This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with Morganella psychrotolerans during refrigerated storage (4±1°C) for three months. According to the results of study, marination has great inhibitory effects on the growth of M. psychrotolerans. Total psychrophilic bacteria, total lactic acid bacteria, total yeast and mold, Total Enterobacteriaceae and M. psychrotolerans growth were not observed in the groups treated with 3 and 4% acetic acid. Control groups and fillets marinated with 1% acetic acid showed lower sensory scores. Those groups were rejected on 30th, 45th and 60th days of the storage, respectively, while the groups marinated with 2%, 3%, and 4% acetic acid had higher sensory scores and they were still acceptable until at the end of the study. According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assessment, lipid oxidation was delayed in the fillets marinated with high acetic acid concentrations (3 and 4%) comparing with the control and other inoculated fillets. From this research it can be revealed that high acetic acid and salt concentrations suppress the bacteria growth in the anchovy fillets. Thus, marination process can be recommended to be used as a preservation method to inhibit bacterial growth in anchovy fillets for a safe consumption. [ABSTRACT FROM AUTHOR]

Published
2024
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19. Contributors

Author

Abhishek Biswal, R., primary, Adem, Şevki, additional, Adnan, Ahmad, additional, Ahemad, Nafees, additional, Ahmed, Hammad, additional, Akram, Sumia, additional, Alafnan, Ahmed, additional, Anwar, Farooq, additional, Anwar, Sirajudheen, additional, Arshad, Laiba, additional, Artero, Nayara A., additional, Ashraf, Rizwan, additional, Aslam, Mehwish, additional, Atanacković Krstonošić, Milica, additional, Batool, Aima Iram, additional, Bhatti, Haq Nawaz, additional, Carvalho, Thacyana T., additional, Casagrande, Rubia, additional, Cassels, Bruce K., additional, Castro-Saavedra, Sebastián, additional, Chanioti, Sofia, additional, Coorey, Ranil, additional, Cvejić, Jelena, additional, Cvetanović, Aleksandra, additional, De, Baishakhi, additional, Devi, Savita, additional, Devu, Suparna, additional, Emidio, Nayara Braga, additional, Estévez-Sánchez, Karen Hariantty, additional, Fattori, Victor, additional, Ferraz, Camila R., additional, Franciosi, Anelise, additional, Fuentes-Barros, Gonzalo, additional, Ghani, Ma’Aruf Abd, additional, Gómez-Mejía, Esther, additional, Goswami, Tridib Kumar, additional, Hasany, Syeda Mariam, additional, Hussain, Ghulam, additional, Hussain, Norhayati, additional, Ihsan, Sidra, additional, Ishak, Izzreen, additional, Katsouli, Maria, additional, Lang, Gustavo Heinrich, additional, León-González, Mª Eugenia, additional, Lovegrove, Alison, additional, Madhumathi, Ramasamy, additional, Manchope, Marília F., additional, Meenambiga, Setti Sudharshan, additional, Meghwal, Murlidhar, additional, Mehmood, Tahir, additional, Meireles, M. Angela A., additional, Melini, Francesca, additional, Melini, Valentina, additional, Mikulić, Mira, additional, Mushtaq, Muhammad, additional, Nawaz, Javaria, additional, Ochoa-Velasco, Carlos Enrique, additional, de Oliveira, Maurício, additional, de Oliveira Raphaelli, Chirle, additional, Pazhamalai, Vivek, additional, Ping, Tan Chin, additional, Qadir, Rahman, additional, Rasquel-Oliveira, Fernanda S., additional, Rasul, Azhar, additional, Rehman, Muhammad Fayyaz ur, additional, Riaz, Ammara, additional, Rosales-Conrado, Noelia, additional, Ruiz-Espinosa, Héctor, additional, Ruiz-López, Irving Israel, additional, Sadiqa, Ayesha, additional, Sakthiselvan, Punniavan, additional, Saleem, Hammad, additional, Santana, Ádina L., additional, Sarfraz, Iqra, additional, Shafique, Asma, additional, Shahbazi, Yasser, additional, Shavisi, Nassim, additional, Singh, Himani, additional, Smiline Girija, A.S., additional, Suárez-Rozas, Cristian, additional, Tabassam, Qudsia, additional, Tabassum, Ayesha, additional, Tabassum, Sajida, additional, Tzia, Constantina, additional, Ucak, Ilknur, additional, Verri Jr, Waldiceu A., additional, Vicentini, Fabiana T.M.C., additional, Waheed, Ammara, additional, Zahid, Iqra, additional, and Zahoor, Muhammad Kashif, additional

Published
2021
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20. Biochanin A and biochanin B

Author

Sarfraz, Iqra, primary, Rasul, Azhar, additional, Riaz, Ammara, additional, Ucak, Ilknur, additional, Zahoor, Muhammad Kashif, additional, Hussain, Ghulam, additional, Nawaz, Javaria, additional, Sadiqa, Ayesha, additional, and Adem, Şevki, additional

Published
2021
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26. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0.

Author

Hassoun, Abdo, Anusha Siddiqui, Shahida, Smaoui, Slim, Ucak, İ̇lknur, Arshad, Rai Naveed, Bhat, Zuhaib F., Bhat, Hina F., Carpena, María, Prieto, Miguel A., Aït-Kaddour, Abderrahmane, Pereira, Jorge A.M., Zacometti, Carmela, Tata, Alessandra, Ibrahim, Salam A., Ozogul, Fatih, and Camara, José S.

Subjects
TECHNOLOGICAL innovations, SUSTAINABILITY, RESISTANCE heating, CIRCULAR economy, INDUSTRY 4.0
Abstract

To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0. [ABSTRACT FROM AUTHOR]

Published
2024
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29. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

Author

Hassoun, Abdo, primary, Anusha Siddiqui, Shahida, additional, Smaoui, Slim, additional, Ucak, İ̇lknur, additional, Arshad, Rai Naveed, additional, Bhat, Zuhaib F., additional, Bhat, Hina F., additional, Carpena, María, additional, Prieto, Miguel A., additional, Aït-Kaddour, Abderrahmane, additional, Pereira, Jorge A.M., additional, Zacometti, Carmela, additional, Tata, Alessandra, additional, Ibrahim, Salam A., additional, Ozogul, Fatih, additional, and Camara, José S., additional

Published
2022
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38. List of contributors

Author

Agregán, Rubén, Alexandros, Stratakos, Alfaia, Cristina Mateus, Barciela, Paula, Barroso, Maria F., Bermúdez, Roberto, Bis-Souza, Camila Vespúcio, Bonadio Bellucci, Elisa Rafaela, Capanoglu, Esra, Carpena, Maria, Cassani, Lucia, Catalkaya, Gizem, Ceylan, Fatma Duygu, Chandran, Deepak, Dhumal, Sangram, dos Santos, João Marcos, Echegaray, Noemí, Elsheikh, Wadah, Erminta, Tsouko, Esatbeyoglu, Tuba, Fraqueza, Maria João dos Ramos, Grosso, Clara, Günal-Köroğlu, Deniz, Hassoun, Abdo, Ioannis, Mourtzinos, Kour, Jasmeet, Kumar, Manoj, Kumari, Neeraj, Mateus, Ana Rita Soares, Monari Henck, Jenifer Mayara, Patarata, Luis, Pena, Angelina, Pereira, Antia G., Prakash, Suraj, Prieto, Miguel A., Radha, Rajendran, Archana, Rajendran, Gayathri, Ramani, Prasanna, Sharma, Kanika, Sharma, Niharika, Silva, Ana Sanches, Silva, Aurora, Silva Barretto, Andrea Carla da, Simal-Gandara, Jesus, Smaoui, Slim, Sotirios, Ekonomou, Stamatia, Christaki, Ucak, Ilknur, and Zhang, Baohong

Published
2024
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46. List of contributors

Author

Adegunloye, Adegbenro Peter, Adem, Sevki, Adeoye, Akinwunmi Oluwaseun, Afsa, Marziyeh, Ajilore, Bamidele S., Akram, Muhammad, B, Shefin, Babapoor, Aziz, Bankole, Marc Moboladji, Basharat, Zarrin, Bhattacharyya, Samrat, Biju, C.K., Bukhari, Shazia Anwer, Chiang, Wei-Hung, D'mello, Darcia, Dubey, Anamika, Egbuna, Chukwuebuka, Elfiky, Abdo A., Gautam, Ankita, Gholami, Ahmad, Gopinath, S.M., Hanchinalmath, Jayashree V., Hashemi, Seyyed Alireza, Ishola, Ahmed Adebayo, Jain, Anisha, Kallimani, Sharadadevi, Kazemi, Kimiya, Khan, Mohammad Latif, Kollur, Shiva Prasad, Kumar, Ashwani, Matinja, Adamu Idris, Mazraedoost, Sargol, Mohammed, Abubakar, Mousavi, Seyyed Mojtaba, Mtewa, Andrew G., Nait Bachir, Yacine, Navneet, Ngwira, Kennedy J., Olatunde, Ahmed, Olorunnisola, Olubukola S., Omidifarf, Navid, Patil, Shashank M., Patil, Sharangouda J., Patrick-Iwuanyanwu, Kingsley C., Prabhurajeshwar, Prasad, Shashanka K., Ramesh, Suhas, Ramu, Ramith, Rasul, Azhar, Sarfraz, Iqra, Sarfraz, Ayesha, Sesaazi, Duncan C., Shivamallu, Chandan, Shivasharanappa, Kirankumar, Singh, Ajeet, Singh, Bikarma, Sreekumar, S., Srinivasa, Chandrashekar, Sushma, P., Tijjani, Habibu, Ucak, Ilknur, Vinusha, H.M., Yasmin, Azra, Zangoma, Maryam Haladu, and Zarei, Maryam

Published
2022
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47. Contributors

Author

Aaliya, Basheer, Anandharamakrishnan, C., Badwaik, Laxmikant Shivnath, Bakshi, Manish, Bansal, Rosy, Behera, Anindita, Bhardwaj, Garima, Bhat, Abida, Bhat, Rohini, Bhat, Zahid Rafiq, Bhatia, Surekha, Bobade, Hanuman, Bora, Jinku, Bukhari, Saba, Chauhan, Ashish, Chopra, Hitesh, Dash, Monalisa, Dutta, Himjyoti, Farooq, Omer, Gohain, Apurba, Gull, Amir, Gupta, Antima, Gupta, Prerna, Hans, Monika, Haq, Ihsan-ul, Heena, Kalsi, Rhythm, Kaur, Mahaldeep, Kaur, Sandeep, Kour, Jasmeet, Krishnamoorthy, Srinivasan, Kumar, Amarjeet, Kumar, Varun, Lone, Mushtaq Ahmad, Mahanta, Charu Lata, Mahnot, Nikhil, Malik, Tanu, Mittu, Bharti, Moses, J.A., Nayik, Gulzar Ahmad, Nissar, Saniya, Öz, Mustafa, Padhi, Santwana, Palai, Santwana, Pandohee, Jessica, Paranthaman, R., Priyadarshini Pradhan, Sweta, Tanver Rahman, Md Ramim, Saikia, Sangeeta, Syed Sameer, Aga, Saqib, Md Nazmus, Sarao, Loveleen, Saxena, Dharmesh Chandra, Sharma, Ajay, Sharma, Renu, Sharma, Savita, Sheikh, Mohd Aaqib, Singh, Ajay, Sohal, Harvinder Singh, Sudheesh, Cherakkathodi, Sunooj, Kappat Valiyapeediyekkal, Tongbram, Thoithoi, Ucak, İlknur, Wani, Altaf Ahmad, Yasmeen, Nusrath, Zahra, Syeda Saniya, Zaman, Rasiya Ul, Zargar, Imtiyaz Ahmad, and Zehra, Beenish

Published
2022
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48. List of Contributors

Author

Afreen, Maliha, Aiello, Paola, Atanacković Krstonošić, Milica, Barba, Francisco J., Barros, Lillian, Chetachukwu, Samuel Adegoke, Cvejić, Jelena, Dias, Maria Inês, Drago, Silvina R., Drago, Silvina Rosa, Ferreira, Isabel C.F.R., Fissore, Eliana Noemi, Fita, Ana, Galanakis, Charis M., García Benzal, José David, García Viguera, Cristina, Gerschenson, Lia Noemi, Guijarro-Real, Carla, Hoe, Boon Chin, Hosseini, Seyed Vali, Inchingolo, Raffaella, Jambrak, Anet Režek, Lelia, Pop Oana, Mikulić, Mira, Miljić, Uroš, Moreira, Silvia A., Moreno, Diego A., Nagarajan, Jayesree, Nagendra Prasad, K., Ooi, Chien Wei, Pereira, Carla, Pinela, José, Priyangaa, Arumugam, Prohens, Jaime, Queirós, Rui P., Ramanan, Ramakrishnan Nagasundara, Rodriguez-Estrada, Maria Teresa, Rojas, Ana Maria, Roriz, Custódio Lobo, Santos, Mauro D., Saraiva, Jorge A., Škevin, Dubravka, Suharoschi, Ramona, Tahergorabi, Reza, Tylewicz, Urszula, Uçak, İlknur, Villaño, Débora, and Zhu, Zhenzhou

Published
2022
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