Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Editorial Citation - WoS: 2Citation - Scopus: 2Editorial: Population Genomics and Adaptation To Novel Environments: Challenges and Opportunities(Frontiers Media S.A., 2023) Matur, Ferhat; Keskin, Emre; Sezgin, EfeUnderstanding how organisms adapt to novel environments is an active Research Topic in ecological and evolutionary studies. Most ecological and evolutionary studies focus on how organisms find food (utilization of ecological resources), how they avoid being the food (avoidance of predators), or form the next generation (reproductive strategies) in changing environmental conditions. Yet, some novel environments may present with extreme challenges that organisms may need to evolve novel metabolic pathways even just to exist. Population genomics methods can offer reliable estimates of basic population characteristics such as effective population size, inbreeding, demographic history, and population structure, all of which are also important for conservation efforts. Furthermore, population genomics studies can pinpoint specific genetic loci and variants that are under selection for a populations’ ability to evolve and adapt in response to environmental change and manage adaptive variation. The last 10 years have seen a rise in the study of population genetics of non-model organisms, and the findings of this research are increasingly being applied to the conservation and management of wildlife. To understand population genetics and adaptations, it is equally crucial to share and disseminate the research done using these techniques.Editorial Citation - WoS: 5Citation - Scopus: 7Natural Hydrocolloids in the Food Sector - Recent Applications Beyond Conventional Uses(Wiley, 2020) Yemenicioğlu, Ahmet; Farris, Stefano; Türkyılmaz, Meltem; Güleç, ŞükrüIn food industry, natural hydrocolloids have been extensively used to increase the functionality of different food products such as beverages, bakery and confectionery, sauces and dressings, and meat and poultry. Conventional applications of hydrocolloids in the food industry are still based on their rheological and surface‐active properties (Dickinson, 2018; Nishinari et al., 2018; Yousefi & Jafari, 2019). However, recent developments in the hydrocolloids sector fuelled by sophisticated market demands and emerging new technologies expanded the applications of hydrocolloids beyond their conventional uses.Editorial Citation - Scopus: 1Novel Methodologies for Food Quality and Provenance Fingerprints Assessment(Hindawi Publishing Corporation, 2019) Ceto, Xavier; Diaz-Cruz, Jose M.; Tokatlı, Figen; Lucci, Paolo; Moret, SabrinaThe development of novel reliable methodologies that allow the control, assessment, and prediction of the characteristics of food products is a field under expansion nowadays, especially those that allow their characterization, classification, and authentication. On the one side, the highly competitive global environment in food industry requires continuous innovation and a better sustainable usage of our natural resources in order to improve the high standards of food producers, leading to high value-added products. The linkage of new research ideas with food production provides a competitive advantage to food makers to fulfil the competitive market challenges.