Food industry by-products valorization and new ingredients: cases of study

The concern about food and beverages is gaining importance for the general public in terms of health and more environmentally sustainable food products. Healthy foods imply the awareness on their safety, nutritional characteristics, and the potential inclusion of nutritive complements such as antioxidants, vitamins, and proteins, which promote a benefit to the consumer's health. Also, organic foods, with less added chemicals such as pesticides, are more demanded recently. The environmentally sustainable food production has to reconsider the wastes as by-products that can be transformed to provide valuable compounds (antioxidants, fiber, fuels, etc.) that could be used as new products or raw materials in the food industry or even applied in other sectors such as pharmaceutical, polymer, and energy industries. In this chapter, selected successful case studies in which food wastes are transformed into new products by using different separation and purification technologies will be shown. Furthermore, the use of different wild vegetables from natural environments as a source of valuable compounds and new ingredients will be described.info:eu-repo/semantics/publishedVersio

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12% to 24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide release during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals

The emergence of Cyprus problem 1945-1954

Öz Bu tez Kıbrıs Sorunu’nun uluslararası bir mesele olarak ortaya çıkışına odaklanarak bu alandaki küçük bir boşluğu doldurmayı amaçlamaktadır. Genelde kıbrıs Sorunu hakkında bir şeyler söylemeye adanmış eserlerin hemen tümü bizim incelediğimiz 1945–1954 sürecine yeterli ilgiyi göstermemişlerdir. Bu sürecin önemi Türkiye’nin akademik ve diplomatik çevrelerince yeterince anlaşılamamıştır. Şaşırtıcıdır ki İngilizcede bizimde geniş bir şekilde faydalandığımız pek çok yaralı kaynak mevcuttur. Birbirini takip eden dış işleri bakanları CHP’den Necmettin Sadak ve DP’den Fuat Köprülü Kıbrıs hakkında benzer şeyleri (“Türkiye için Kıbrıs diye bir mesele yoktur”) söylemişlerdir. Biz onların bu sözlerinde samimi mi yoksa konu hakkında başka fikirlere mi sahip olduklarını bulmaya çalıştık. Kıbrıs’ın kaderi ile farklı nedenlerle ilgili tarafların duruşları verilerek uluslararası bir bakış açısı ortaya konulmaya çalışılmıştır. Bunlar Britanya, ABD, Yunanistan ve doğal olarak Türkiye’dir. Adadaki Türk ve Rum toplumlarının duruşları anavatan kabul ettikleri ülkelerin bölümlerinde incelenmiştir. Abstract This thesis is aimed to fulfil a small gap for the history of the Cyprus Question by concentrating on the very emergence of it as an international issue. Generally almost all the works dedicated to say something about the Cyprus Question are failed to put enough emphasis on the term we focused i.e. 1945-1954. The importance of the period could not adequately understand by the academic and diplomatic circles of Turkey. Surprisingly there were so many fruitful sources in the English language which we widely benefited.As the succeeding foreign ministers of Turkey Necmettin Sadak from Cumhuriyet Halk Partisi (CHP/Republican People’s Party) and Fuat Köprülü from Demokrat Parti (DP/Democrat Party) used the identical words about Cyprus as “there is no Cyprus Question for Turkey”. We tried to find out whether they were sincere in their words or had other views about the issue. An international spectrum was tried to be given by the positions of interested parties on the fate of Cyprus with different reasons. Those were Britain; the USA, Greece and naturally Turkey. The positions of the Turkish and Greek societies on the island, dealt within their mother countries’ chapters