Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

Browse

Filters

2007 - 200912020 - 20232

Settings

Scopus Q: search.filters.scopusQuartile.N/ASubject: search.filters.subject.Food packaging

Search Results

Now showing 1 - 3 of 3
  • Book Part
    Citation - Scopus: 5
    Potential of Bacterial Cellulose for Sustainable Cities: a Review and Bibliometric Analysis on Bacterial Cellulose
    (Springer International Publishing, 2023) Kale, İ.; K, I, Rdök, O.; Bilgi, E.; Akyol-Altun, T.D.; Tokuç, A.; Köktürk, G.; Özkaban, F.
    This book chapter focuses on bacterial cellulose (BC), with many recent contemporary studies, an explanation of BC producers and synthesis mechanisms, and a summary of their production methods. Few studies are directly related to sustainability with BC, a promising biomaterial for different solutions due to its properties. Thus, a comprehensive review of BC and research trends in this area are evaluated by bibliometric analysis. The distribution of publications by years, influential countries, organizations, journals, authors, citation analysis, distribution of publications by scientific disciplines, keyword analysis, and research focuses are emphasized. Scientific publications were taken from the WoS database, and graphics were created with the “VOSviewer” and “Carrot2” programs. According to the analysis, studies on BC started in 1980, but studies on sustainability were found in 2005 and later. It has also been observed that studies on BC in materials science have increased significantly in 2016 and beyond. Finally, bacterial cellulose has been discussed in line with the UN’s Sustainable Development Goals. Therefore it can be said that there is a potential for use in the textile, architecture, and food packaging sectors, and more detailed research is still needed. As a result, the dissemination of BC-related studies in these areas has great potential for a completely sustainable production method. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.
  • Book
    Citation - Scopus: 15
    Edible Food Packaging With Natural Hydrocolloids and Active Agents
    (CRC Press, 2022) Yemenicioğlu, Ahmet
    The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this, the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods, impact on health and ability to form different packaging such as film, casing, coating, mat, pad, etc. Similarly, natural active compounds were evaluated carefully considering their sources, extraction methods, regulatory status, and compatibility with edible packaging. The book emphasizes the recent developments in methods, strategies and technologies employed to enhance the performance of antimicrobial, antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed, and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such, it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover, readers are primed for the first time on how to develop a fully natural antimicrobial, antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead, this is a book that provides systematic knowledge about key methods of evaluating natural resources, agro-industrial wastes and by-products for development of edible packaging, and concentrates on concepts, strategies, technologies, and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices.
  • Conference Object
    Bacterial Foodborne Pathogens of Concern
    (VTT Technical Research Center of Finland, 2007) Roasto, Mati; Reinmüller, Berit; Vokk, Raivo; Baysal, Ayşe Handan; Polanc, Julijana; Veskus, Tiina; Juhkam, Kadrin; Terentjeva, Margarita; Mackiw, Elzbieta
    A high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food industry to provide them with an increasing range of safe, nutritious and healthy foods of high sensory quality and increased shelf life. To meet the demand for healthier food of high sensory quality, the use of additives and preservatives is being reduced or eliminated and minimal processing techniques introduced. To increase food safety and quality considerable amount of time, effort and money has been spent to food safety control and management (ISO 22000:2005) systems including better packaging methods and improved new pathogen detection methods.