Review
PDF Zotero Mendeley EndNote BibTex Cite

INNOVATIVE APPROACHES IN FOOD TECHNOLOGY

Year 2021, Volume 3, Issue 1, 19 - 36, 30.06.2021
https://doi.org/10.51973/head.925628

Abstract

Today, with the rapidly increasing population, the demand for food is increasing and the product group is diversifying. The mission of the food industry; is to be an industry that ensures food safety and security, environmentally friendly, provides consumer-oriented, sustainability, and combats famine and food waste. In recent years, it has been observed that the developments in the food technology have focused more on alternative sources, effective usage of existing resources and prevention of food waste. Besides, it also has studies on the use of robotic technologies, rapid solutions to facilitate modern life, advanced sensors and cameras, and space foods. In addition, in recent years, foods produced with these technologies have been examined in terms of halalness according to the Islamic belief.

References

  • Akar, M. (2020). Kültürlenmiş et (Test tube meat) ile ilgili bir soruya verilen cevap. Özel görüşme, TC. Diyanet İşleri Başkanlığı, Helal Ürün Fetva Komisyonu, Çankaya/Ankara.
  • Alexander, P., Brown, C., Arneth, A., Dias, C., Finnigan, J., Moran, D., Rounsevell, M. D. (2017). Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?. Glob. Food Sec. 15: 22-32. https://doi.org/10.1016/j.gfs.2017.04.001.
  • Anonim, (2008). Gıdada 'nano' devri başlıyor, http://www.emo.org.tr/genel/bizden_detay.php?kod=62576&tipi=&sube=14 Son Erişim Tarihi: 11.11.2020
  • Anonim, (2012). Vegan tereyağı. https://veganblogg.wordpress.com/2012/06/20/vegan-tereyagi-tarifi/ Son Erişim Tarihi: 16.11.2020
  • Anonim, (2013). Artan yemeğini paylaşır mısın?. http://yumurtaliekmek.com/artan-yemeklerinizi-paylasmak-ister-misiniz/ Son Erişim Tarihi: 18.11.2020
  • Anonim, (2014). Cashew yoğurt. https://veganblogg.wordpress.com/2014/01/25/cashew-yogurt/ Son Erişim Tarihi: 18.11.2020
  • Anonim, (2015). Dünyada gıda israfını azaltmaya yönelik 24 girişim. http://ekoiq.com/dunyada-gida-israfini-azaltmaya-yonelik-24-girisim/ Son Erişim Tarihi: 18.11.2020
  • Anonim, (2016a). Nima chemistry vs. r-biopharm. https://nimasensor.com/2016/01/05/nima-chemistry-vs-r-biopharm/ Son Erişim Tarihi: 20.11.2020
  • Anonim, (2016b). The future of food – The food of the future. http://medicalfuturist.com/the-future-of-food-the-food-of-the-future/ Son Erişim Tarihi: 20.11.2020
  • Anonim, (2016c). Vegan yoğurt kültürü. https://www.agluten.com/urun-vegan-yogurt-kulturu Son Erişim Tarihi: 22.11.2020
  • Anonim, (2017a). It's sci-fi at your fingertips. https://www.consumerphysics.com/scio-for-consumers/ Son Erişim Tarihi: 22.11.2020
  • Anonim, (2017b). Test your food for gluten: anytime, anywhere. https://nimasensor.com/gluten/ Son Erişim Tarihi: 23.11.2020
  • Anonim, (2018a). Chicken-free strips. https://likemeat.de/chicken-free-strips-nordic/ Son Erişim Tarihi: 26.11.2020
  • Anonim, (2018b). En iyi 10 bitkisel protein kaynağı. https://www.kasveguc.com/en-iyi-10-bitkisel-protein-kaynagi/ Son Erişim Tarihi: 19.11.2020
  • Anonim, (2018c). Food fraud detection with hyperspectral imaging. https://www.specim.fi/food-fraud-detection-with-hyperspectral-imaging/ Son Erişim Tarihi: 28.11.2020
  • Anonim, (2018d). The beyond burger. http://beyondmeat.com/ Son Erişim Tarihi: 30.11.2020
  • Anonim, (2018e). The original mayo. https://justforall.com/en-us/products/consumer/mayo Son Erişim Tarihi: 19.11.2020
  • Anonim, (2018f). Zera food recycler (video). https://twitter.com/TansuYegen/status/989159270561320965 Son Erişim Tarihi: 25.11.2020
  • Artık, N., Şireli, T., Türkyılmaz, M. (2016). Gıda israfı, açlık sorunu ve sürdürülebilir gıda projeksiyonları. Ankara Halk Ekmek ve Un Fabrikası AŞ Ekmek Derg. 111-125.
  • Asgar, M. A., Fazilah, A., Huda, N., Bhat, R., Karim, A. A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Compr. Rev. Food Sci. Food Saf. 9 (5): 513-529, https://doi.org/10.1111/j.1541-4337.2010.00124.x.
  • Başkara, K. (2017). Evde kolay bitkisel yoğurt tarifi. http://vegandiyetisyen.com/evde-kolay-bitkisel-yogurt-tarifi/ Son Erişim Tarihi: 30.11.2020
  • Bednářová, M., Borkovcová, M., Komprda, T. (2014). Purine derivate content and amino acid profile in larval stages of three edible insects. J. Sci. Food Agric. 94 (1): 71-76, https://doi.org/10.1002/jsfa.6198.
  • Bhat, Z. F., Kumar, S., Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. J. Integr. Agric. 14 (2): 241-248, https://doi.org/10.1016/S2095-3119(14)60887-X.
  • Bhatia, S. S., Wall, K. R., Kerth, C. R., Pillai, S. D. (2018). Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods. Radiat. Phys. Chem. 143, 72-78, https://doi.org/10.1016/j.radphyschem.2017.08.007.
  • Bhattacharya, S. (2007). Biomems and nanotechnology based approaches for rapid detection of biological entitities. J. Rapid Meth. Aut. Mic. 15: 1-32, https://doi.org/10.1111/j.1745-4581.2007.00073.x.
  • Bonny, S. P., Gardner, G. E., Pethick, D. W., Hocquette, J. F. (2015). What is artificial meat and what does it mean for the future of the meat industry?. J. Integr. Agric. 14 (2): 255-263, https://doi.org/10.1016/S2095-3119(14)60888-1.
  • Broad, G. M. (2020). Making meat, better: The metaphors of plant-based and cell-based meat innovation. Environ. Commun. 14 (7): 919-932, https://doi.org/10.1080/17524032.2020.1725085.
  • Çalışkan, M. G. (2015). Üç boyutlu yazıcılar ve gelecekte yaratacağı olası fikri haklar çatışmaları. FMR 17 (2): 61-90.
  • Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Aitken, R., Watkins, R. (2008). Applications and implications of nanotechnologies for the food sector. Food Addit. Contam. 25 (3): 241-258, https://doi.org/10.1080/02652030701744538.
  • Chriki, S., Hocquette, J. F. (2020). The myth of cultured meat: A review. Front. Nutr. 7 (7): 1-9, https://doi.org/10.3389/fnut.2020.00007.
  • Cooper, M., Douglas, G., Perchonok, M. (2011). Developing the NASA food system for long‐duration missions. J. Food Sci. 76 (2), 40-48, https://doi.org/10.1111/j.1750-3841.2010.01982.x.
  • Cöner, A. (2017). Fütürist gıda. Apelasyon. http://apelasyon.com/Yazi/709-futurist-gida Son Erişim Tarihi: 27.11.2020
  • Davis, N., Burgen, S., Corbyn, Z. (2015a). Future of food: How we cook. https://www.theguardian.com/technology/2015/sep/13/future-of-food-how-we-cook Son Erişim Tarihi: 27.11.2020
  • Davis, N., Fox, K., David, R. (2015b). Future of food: How we eat. https://www.theguardian.com/technology/2015/sep/13/future-of-food-how-we-eat Son Erişim Tarihi: 29.11.2020
  • Değerli, C., El, S. N. (2017). Üç boyutlu (3D) yazıcı teknolojisi ile gıda üretimine genel bakış. Turk. Tarım gıda bilim teknol. derg. 5 (6): 593-599, https://doi.org/10.24925/turjaf.v5i6.593-599.1062.
  • de Gier, S., Verhoeckx, K. (2018). Insect (food) allergy and allergens. Mol. İmmunol. 100: 82-106, https://doi.org/10.1016/j.molimm.2018.03.015.
  • de Pascale, S., Arena, C., Aronne, G., De Micco, V., Pannico, A., Paradiso, R., Rouphael, Y. (2021). Biology and crop production in Space environments: challenges and opportunities. Life Sci. Space Res. https://doi.org/10.1016/j.lssr.2021.02.005.
  • Douglas, G. L., Zwart, S. R., Smith, S. M. (2020). Space food for thought: Challenges and considerations for food and nutrition on exploration missions. J. Nutr. 150 (9): 2242-2244, https://doi.org/10.1093/jn/nxaa188.
  • Dudo, A., Choi, D. H., Scheufele, D. A. (2011). Food nanotechnology in the news. Coverage patterns and thematic emphases during the last decade. Appetite, 56 (1): 78-89, https://doi.org/10.1016/j.appet.2010.11.143.
  • ElMasry, G., Barbin, D. F., Sun, D. W., Allen, P. (2012). Meat quality evaluation by hyperspectral imaging technique: an overview. Crit. Rev. Food Sci. Nutr. 52 (8): 689-711, https://doi.org/10.1080/10408398.2010.507908.
  • Ettinger, J. (2016). Vegan meat is now the biggest trend in the tech industry. http://www.organicauthority.com/vegan-meat-is-now-the-biggest-trend-in-the-tech-industry/ Son Erişim Tarihi: 29.11.2020
  • Ettinger, J. (2017). Meet the vegan cheese brand that changed the World. http://www.organicauthority.com/the-vegan-cheese-brand-that-changed-the-world/ Son Erişim Tarihi: 29.11.2020
  • FAO (Food and Agriculture Organization of the United Nations). (2013). Food wastage footprint: Impacts on natural resources: summary report. FAO.
  • Fırat, S. Ü., Fırat, O. Z. (2017). Gıda ve içecek sektörünün her koşuluna uygun robotlar. ST Robot Yatırımları, 162–165.
  • Forghani, Z., Eskandari, M. H., Aminlari, M., Shekarforoush, S. S. (2017). Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger. J. Food Sci. Technol. 54 (8): 2203-2213, https://doi.org/10.1007/s13197-017-2614-8.
  • Godoi, F. C., Prakash, S., Bhandari, B. R. (2016). 3d printing technologies applied for food design: Status and prospects. J. Food Eng. 179: 44-54, https://doi.org/10.1016/j.jfoodeng.2016.01.025.
  • Hamdan, M. N., Post, M. J., Ramli, M. A., Mustafa, A. R. (2018). Cultured meat in Islamic perspective. J Relig Health. 57: 2193–2206. doi: 10.1007/s10943-017- 0403-3.
  • Hashempour-Baltork, F., Khosravi-Darani, K., Hosseini, H., Farshi, P., Reihani, S. F. S. (2020). Mycoproteins as safe meat substitutes. J. Clean Prod. 253: 119958, https://doi.org/10.1016/j.jclepro.2020.119958.
  • Hocquette, J. F. (2016). Is in vitro meat the solution for the future?. Meat Sci. 120: 167-176, https://doi.org/10.1016/j.meatsci.2016.04.036.
  • Hoogenkamp, H. (2018). Clean cultured meat for today's future. Over time, these innovative food will ease into the supply chain. Fleischwirtschaft Intl: J. Meat Produc. Meat Process. (2): 42-46.
  • Ismail, I., Hwang, Y. H., Joo, S. T. (2020). Meat analog as future food: A review. J. Anim. Sci. Technol. 62 (2): 111-120, doi: 10.5187/jast.2020.62.2.111.Jiang, H., Zheng, L., Zou, Y., Tong, Z., Han, S., Wang, S. (2019). 3D food printing: Main components selection by considering rheological properties. Crit. Rev. Food Sci. Nutr. 59 (14): 2335-2347, https://doi.org/10.1080/10408398.2018.1514363.
  • Joshi, V. K., Kumar, S. (2015). Meat analogues: Plant based alternatives to meat products-A review. Int. J. Food Ferment. Technol, 5 (2): 107-119, doi: 10.5958/2277-9396.2016.00001.5.
  • Krautwirth, R. (2018). Will lab-grown meat find its way to your table?. https://yuobserver.org/2018/05/will-lab-grown-meat-find-way-table/ Son Erişim Tarihi: 20.11.2020
  • Lee, H. J., Yong, H. I., Kim, M., Choi, Y. S., Jo, C. (2020). Status of meat alternatives and their potential role in the future meat market—A review. Asian-australas. J. Anim. Sci. 33 (10): 1533-1543, doi: 10.5713/ajas.20.0419.
  • Lipton, J. I., Cutler, M., Nigl, F., Cohen, D., Lipson, H. (2015). Additive manufacturing for the food industry. Trends Food Sci. Technol. 43 (1): 114-123, https://doi.org/10.1016/j.tifs.2015.02.004.
  • Liu, C., Zhao, J. (2019). Insects as a novel food. Encyclopedia of food chemistry, Melton, L., Shahidi, F., Varelis, P. (Ed.), Elsevier, pp. 428-436.
  • Morrow, R. C., Remiker, R. W. (2009). A deployable salad crop production system for lunar habitats. SAE Technical Paper 2009-01-2382.
  • Meijers, N. (2013). 10 Futuristic food tech & science trends of 2013. https://foodtechconnect.com/2013/12/23/10-futuristic-food-tech-science-trends-2013/ Son Erişim Tarihi: 19.11.2020
  • Menceloğlu, Y.Z., Kırca M.B. (2008). Uluslararası rekabet stratejileri: Nanoteknoloji ve Türkiye. TÜSIAD Yayınları, 202 s. TÜSİAD-T/2008-11/474.
  • Meola, A. (2017). Shop online and get your items delivery by a drone delivery service: The future Amazon and Domino's have envisioned for us. http://www.businessinsider.com/delivery-drones-market-service-2017-7 Son Erişim Tarihi: 19.11.2020
  • Olla, P. (2015). Opening Pandora’s 3D printed box. IEEE Technol. Soc. Mag. 34 (3): 74-80, doi: 10.1109/MTS.2015.2461197.
  • Özoğlu, M. (2020). Dünyada ilk Singapur laboratuvarda yetiştirilen ‘temiz et’ satışını onayladı. https://tr.euronews.com/2020/12/02/dunyada-ilk-singapur-laboratuvarda-yetistirilen-temiz-et-sat-s-n onaylad?utm_medium=Social&utm_source=Facebook#Echobox=1606899803 Son Erişim Tarihi: 10.12.2020
  • Pasolini, A. (2014). Penguin device checks your food for antibiotic residue. https://newatlas.com/penguin-antibiotic-sensor/32719/ Son Erişim Tarihi: 01.12.2020 Pek, A. (2016). Atık gıdalar için yenilikçi 10 çözüm. https://gaiadergi.com/atik-gidalar-icin-yenilikci-10-cozum/ Son Erişim Tarihi: 01.12.2020
  • Pinder, S., Walsh, P., Orndorff, M., Milton, E., Trescott, J. (2017). The future of food: New realities for the industry. https://www.accenture.com/us-en/_acnmedia/PDF-70/Accenture-Future-Of-Food-New-Realities-For-The-Industry.pdf Son Erişim Tarihi: 02.12.2020
  • Revuelta, J. L., Buey, R. M., Ledesma‐Amaro, R., Vandamme, E. J. (2016). Microbial biotechnology for the synthesis of (pro) vitamins, biopigments and antioxidants: Challenges and opportunities. Microb. Biotechnol. 9 (5): 564-567, https://doi.org/10.1111/1751-7915.12379.
  • Sadler, M. J. (2004). Meat alternatives—market developments and health benefits. Trends Food Sci. Technol. 15 (5): 250-260, https://doi.org/10.1016/j.tifs.2003.09.003.
  • Saunders, M. (2018). Burger-flipping robot, 'Flippy,' taken offline after one day on the job. https://www.10news.com/entertainment/around-the-web/burger-flipping-robot-flippy-taken-offline-after-one-day-on-the-job Son Erişim Tarihi: 14.11.2020
  • Schiller, B. (2018). Meet flippy, your burger-flipping robot helper. https://www.fastcompany.com/40540201/meet-flippy-your-burger-flipping-robot-helper Son Erişim Tarihi: 14.11.2020
  • Schmid, J. (2018). The best 15 sources of plant-based protein. https://www.rd.com/health/healthy-eating/plant-based-protein/10/ Son Erişim Tarihi: 17.11.2020
  • Severini, C., Azzollini, D., Albenzio, M., Derossi, A. (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Res. Int. 106: 666-676, https://doi.org/10.1016/j.foodres.2018.01.034.
  • Sönmez, S. (2016). Ağız şapırtısından kalori hesabı. https://www.dunyahalleri.com/nefesten-mide-analizi-yapan-cihaz/ Son Erişim Tarihi: 19.11.2020 Süfer, Ö., Karakaya, S. (2019). Food industry and nanotechnology: Recent situation and future. Nat. Protoc. 14 (4): 991–1014, doi: 10.1038/s41596-018-0119-1.
  • Sun, J., Peng, Z., Zhou, W., Fuh, J. Y., Hong, G. S., Chiu, A. (2015). A review on 3D printing for customized food fabrication. Procedia Manuf. 1: 308-319, https://doi.org/10.1016/j.promfg.2015.09.057.
  • Sungur, Ş., Kaya, P., Koroglu, M. (2020). Determination of titanium dioxide nanoparticles used in various foods. Food Addit. Contam. Part B: 1-8, https://doi.org/10.1080/19393210.2020.1769193.
  • Tian, J., Bryksa, B. C., Yada, R. Y. (2016). Feeding the world into the future–food and nutrition security: The role of food science and technology. Front Llife Sci. 9 (3): 155-166, https://doi.org/10.1080/21553769.2016.1174958.
  • Tibbetts, J. H. (2019). Gardening of the future—From outer to urban space. BioScience, 69 (12): 962-968, doi:10.1093/biosci/biz115.
  • Tuomisto, H. L. (2019). The eco‐friendly burger: Could cultured meat improve the environmental sustainability of meat products?. EMBO Rep. 20 (1): e47395, doi: 10.15252/embr.201847395.
  • Van Huis, A. (2017). New sources of animal proteins: Edible insects. In New aspects of meat quality. Woodhead Publishing. pp. (443-461), https://doi.org/10.1016/B978-0-08-100593-4.00018-7.
  • Van Huis, A., Dunkel, F. V. (2017). Edible insects: A neglected and promising food source. In sustainable protein sources. Academic Press. pp. (341-355), https://doi.org/10.1016/B978-0-12-802778-3.00021-4.
  • Verbeke, W., Spranghers, T., De Clercq, P., De Smet, S., Sas, B., Eeckhout, M. (2015). Insects in animal feed: Acceptance and its determinants among farmers, agriculture sector stakeholders and citizens. Anim. Feed Sci. Technol. 204: 72-87, https://doi.org/10.1016/j.anifeedsci.2015.04.001.
  • Vincent, J. (2018). Burger-flipping robot takes four-day break immediately after landing new job. https://www.theverge.com/2018/3/8/17095730/robot-burger-flipping-fast-food-caliburger-miso-robotics-flippy Son Erişim Tarihi: 19.11.2020
  • Wang, X., Luo, K., Liu, S., Zeng, M., Adhikari, B., He, Z., Chen, J. (2018). Textural and rheological properties of soy protein isolate tofu-type emulsion gels: influence of soybean variety and coagulant type. Food Biophys. 13 (3): 324-332, https://doi.org/10.1007/s11483-018-9538-3.
  • Warmund, M. (2019). Edible drinkware from apples, an alternative to plastic waste. https://ipm.missouri.edu/MEG/2019/9/edibleDrinkware/#:~:text=As%20restaurants%20and%20others%20try,for%20two%20to%20three%20hours Son Erişim Tarihi: 22.11.2020
  • Weisberger, M. (2018). Humans couldn't keep up with this burger-flipping robot, so they fired it. https://www.livescience.com/61994-flippy-burger-flipping-robot-flops.html Son Erişim Tarihi: 22.11.2020
  • Yağan, Ö. (2014). Badem peyniri. https://www.facebook.com/notes/%C3%B6zlem-ya%C4%9Fan/bademsel-%C3%BCr%C3%BCnler-badem-s%C3%BCt%C3%BC-badem-peyniri-badem-lor-peyniri-badem-yo%C4%9Furdu-ve-bad/771522589554651/ Son Erişim Tarihi: 22.11.2020
  • Yaşar, H. (2015). Nano gıda ve nano gıda kullanım alanları. https://www.muhendisbeyinler.net/nano-gida-ve-nano-gida-kullanim-alanlari/ Son Erişim Tarihi: 28.11.2020
  • Yetim, H., Tekiner, İ. H. (2020). Alternatif protein kaynaklarından yapay et üretimi kavramına eleştirel bir bakış. Helal ve Etik Araşt. Derg. 2 (2): 85-100.
  • Yetim, H., S. Türker. (2020). Helal ve sağlıklı gıda. İZÜ Yayınları. İstanbul, Türkiye, ISBN: 978-000-000-000-0.

GIDA TEKNOLOJİSİNDE YENİLİKÇİ YAKLAŞIMLAR

Year 2021, Volume 3, Issue 1, 19 - 36, 30.06.2021
https://doi.org/10.51973/head.925628

Abstract

Günümüzde hızla artan nüfus ile beraber gıdaya olan talep artmakta ve ürün grubu çeşitlenmektedir. Gıda sanayisinin misyonu; gıda güvenliğini ve güvencesini temin eden, çevre dostu, tüketici odaklı, sürdürülebilir, kıtlıkla ve gıda israfıyla mücadele eden bir sanayi olmaktır. Gıda teknolojisi son yıllarda daha çok alternatif kaynaklar, mevcut kaynakların etkin kullanımı ve gıda israfını önleme üzerine yoğunlaşmıştır. Bunun yanı sıra robotik teknolojiler, modern hayatı kolaylaştıracak hızlı çözümler, gelişmiş sensör ve kameralar ile uzay gıdaları ile ilgili çalışmaları da mevcuttur. İlaveten, son yıllarda bu teknolojilerle üretilmiş gıdalar, İslam inancına göre helallik açısından da irdelenmektedir.

References

  • Akar, M. (2020). Kültürlenmiş et (Test tube meat) ile ilgili bir soruya verilen cevap. Özel görüşme, TC. Diyanet İşleri Başkanlığı, Helal Ürün Fetva Komisyonu, Çankaya/Ankara.
  • Alexander, P., Brown, C., Arneth, A., Dias, C., Finnigan, J., Moran, D., Rounsevell, M. D. (2017). Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?. Glob. Food Sec. 15: 22-32. https://doi.org/10.1016/j.gfs.2017.04.001.
  • Anonim, (2008). Gıdada 'nano' devri başlıyor, http://www.emo.org.tr/genel/bizden_detay.php?kod=62576&tipi=&sube=14 Son Erişim Tarihi: 11.11.2020
  • Anonim, (2012). Vegan tereyağı. https://veganblogg.wordpress.com/2012/06/20/vegan-tereyagi-tarifi/ Son Erişim Tarihi: 16.11.2020
  • Anonim, (2013). Artan yemeğini paylaşır mısın?. http://yumurtaliekmek.com/artan-yemeklerinizi-paylasmak-ister-misiniz/ Son Erişim Tarihi: 18.11.2020
  • Anonim, (2014). Cashew yoğurt. https://veganblogg.wordpress.com/2014/01/25/cashew-yogurt/ Son Erişim Tarihi: 18.11.2020
  • Anonim, (2015). Dünyada gıda israfını azaltmaya yönelik 24 girişim. http://ekoiq.com/dunyada-gida-israfini-azaltmaya-yonelik-24-girisim/ Son Erişim Tarihi: 18.11.2020
  • Anonim, (2016a). Nima chemistry vs. r-biopharm. https://nimasensor.com/2016/01/05/nima-chemistry-vs-r-biopharm/ Son Erişim Tarihi: 20.11.2020
  • Anonim, (2016b). The future of food – The food of the future. http://medicalfuturist.com/the-future-of-food-the-food-of-the-future/ Son Erişim Tarihi: 20.11.2020
  • Anonim, (2016c). Vegan yoğurt kültürü. https://www.agluten.com/urun-vegan-yogurt-kulturu Son Erişim Tarihi: 22.11.2020
  • Anonim, (2017a). It's sci-fi at your fingertips. https://www.consumerphysics.com/scio-for-consumers/ Son Erişim Tarihi: 22.11.2020
  • Anonim, (2017b). Test your food for gluten: anytime, anywhere. https://nimasensor.com/gluten/ Son Erişim Tarihi: 23.11.2020
  • Anonim, (2018a). Chicken-free strips. https://likemeat.de/chicken-free-strips-nordic/ Son Erişim Tarihi: 26.11.2020
  • Anonim, (2018b). En iyi 10 bitkisel protein kaynağı. https://www.kasveguc.com/en-iyi-10-bitkisel-protein-kaynagi/ Son Erişim Tarihi: 19.11.2020
  • Anonim, (2018c). Food fraud detection with hyperspectral imaging. https://www.specim.fi/food-fraud-detection-with-hyperspectral-imaging/ Son Erişim Tarihi: 28.11.2020
  • Anonim, (2018d). The beyond burger. http://beyondmeat.com/ Son Erişim Tarihi: 30.11.2020
  • Anonim, (2018e). The original mayo. https://justforall.com/en-us/products/consumer/mayo Son Erişim Tarihi: 19.11.2020
  • Anonim, (2018f). Zera food recycler (video). https://twitter.com/TansuYegen/status/989159270561320965 Son Erişim Tarihi: 25.11.2020
  • Artık, N., Şireli, T., Türkyılmaz, M. (2016). Gıda israfı, açlık sorunu ve sürdürülebilir gıda projeksiyonları. Ankara Halk Ekmek ve Un Fabrikası AŞ Ekmek Derg. 111-125.
  • Asgar, M. A., Fazilah, A., Huda, N., Bhat, R., Karim, A. A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Compr. Rev. Food Sci. Food Saf. 9 (5): 513-529, https://doi.org/10.1111/j.1541-4337.2010.00124.x.
  • Başkara, K. (2017). Evde kolay bitkisel yoğurt tarifi. http://vegandiyetisyen.com/evde-kolay-bitkisel-yogurt-tarifi/ Son Erişim Tarihi: 30.11.2020
  • Bednářová, M., Borkovcová, M., Komprda, T. (2014). Purine derivate content and amino acid profile in larval stages of three edible insects. J. Sci. Food Agric. 94 (1): 71-76, https://doi.org/10.1002/jsfa.6198.
  • Bhat, Z. F., Kumar, S., Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. J. Integr. Agric. 14 (2): 241-248, https://doi.org/10.1016/S2095-3119(14)60887-X.
  • Bhatia, S. S., Wall, K. R., Kerth, C. R., Pillai, S. D. (2018). Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods. Radiat. Phys. Chem. 143, 72-78, https://doi.org/10.1016/j.radphyschem.2017.08.007.
  • Bhattacharya, S. (2007). Biomems and nanotechnology based approaches for rapid detection of biological entitities. J. Rapid Meth. Aut. Mic. 15: 1-32, https://doi.org/10.1111/j.1745-4581.2007.00073.x.
  • Bonny, S. P., Gardner, G. E., Pethick, D. W., Hocquette, J. F. (2015). What is artificial meat and what does it mean for the future of the meat industry?. J. Integr. Agric. 14 (2): 255-263, https://doi.org/10.1016/S2095-3119(14)60888-1.
  • Broad, G. M. (2020). Making meat, better: The metaphors of plant-based and cell-based meat innovation. Environ. Commun. 14 (7): 919-932, https://doi.org/10.1080/17524032.2020.1725085.
  • Çalışkan, M. G. (2015). Üç boyutlu yazıcılar ve gelecekte yaratacağı olası fikri haklar çatışmaları. FMR 17 (2): 61-90.
  • Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Aitken, R., Watkins, R. (2008). Applications and implications of nanotechnologies for the food sector. Food Addit. Contam. 25 (3): 241-258, https://doi.org/10.1080/02652030701744538.
  • Chriki, S., Hocquette, J. F. (2020). The myth of cultured meat: A review. Front. Nutr. 7 (7): 1-9, https://doi.org/10.3389/fnut.2020.00007.
  • Cooper, M., Douglas, G., Perchonok, M. (2011). Developing the NASA food system for long‐duration missions. J. Food Sci. 76 (2), 40-48, https://doi.org/10.1111/j.1750-3841.2010.01982.x.
  • Cöner, A. (2017). Fütürist gıda. Apelasyon. http://apelasyon.com/Yazi/709-futurist-gida Son Erişim Tarihi: 27.11.2020
  • Davis, N., Burgen, S., Corbyn, Z. (2015a). Future of food: How we cook. https://www.theguardian.com/technology/2015/sep/13/future-of-food-how-we-cook Son Erişim Tarihi: 27.11.2020
  • Davis, N., Fox, K., David, R. (2015b). Future of food: How we eat. https://www.theguardian.com/technology/2015/sep/13/future-of-food-how-we-eat Son Erişim Tarihi: 29.11.2020
  • Değerli, C., El, S. N. (2017). Üç boyutlu (3D) yazıcı teknolojisi ile gıda üretimine genel bakış. Turk. Tarım gıda bilim teknol. derg. 5 (6): 593-599, https://doi.org/10.24925/turjaf.v5i6.593-599.1062.
  • de Gier, S., Verhoeckx, K. (2018). Insect (food) allergy and allergens. Mol. İmmunol. 100: 82-106, https://doi.org/10.1016/j.molimm.2018.03.015.
  • de Pascale, S., Arena, C., Aronne, G., De Micco, V., Pannico, A., Paradiso, R., Rouphael, Y. (2021). Biology and crop production in Space environments: challenges and opportunities. Life Sci. Space Res. https://doi.org/10.1016/j.lssr.2021.02.005.
  • Douglas, G. L., Zwart, S. R., Smith, S. M. (2020). Space food for thought: Challenges and considerations for food and nutrition on exploration missions. J. Nutr. 150 (9): 2242-2244, https://doi.org/10.1093/jn/nxaa188.
  • Dudo, A., Choi, D. H., Scheufele, D. A. (2011). Food nanotechnology in the news. Coverage patterns and thematic emphases during the last decade. Appetite, 56 (1): 78-89, https://doi.org/10.1016/j.appet.2010.11.143.
  • ElMasry, G., Barbin, D. F., Sun, D. W., Allen, P. (2012). Meat quality evaluation by hyperspectral imaging technique: an overview. Crit. Rev. Food Sci. Nutr. 52 (8): 689-711, https://doi.org/10.1080/10408398.2010.507908.
  • Ettinger, J. (2016). Vegan meat is now the biggest trend in the tech industry. http://www.organicauthority.com/vegan-meat-is-now-the-biggest-trend-in-the-tech-industry/ Son Erişim Tarihi: 29.11.2020
  • Ettinger, J. (2017). Meet the vegan cheese brand that changed the World. http://www.organicauthority.com/the-vegan-cheese-brand-that-changed-the-world/ Son Erişim Tarihi: 29.11.2020
  • FAO (Food and Agriculture Organization of the United Nations). (2013). Food wastage footprint: Impacts on natural resources: summary report. FAO.
  • Fırat, S. Ü., Fırat, O. Z. (2017). Gıda ve içecek sektörünün her koşuluna uygun robotlar. ST Robot Yatırımları, 162–165.
  • Forghani, Z., Eskandari, M. H., Aminlari, M., Shekarforoush, S. S. (2017). Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger. J. Food Sci. Technol. 54 (8): 2203-2213, https://doi.org/10.1007/s13197-017-2614-8.
  • Godoi, F. C., Prakash, S., Bhandari, B. R. (2016). 3d printing technologies applied for food design: Status and prospects. J. Food Eng. 179: 44-54, https://doi.org/10.1016/j.jfoodeng.2016.01.025.
  • Hamdan, M. N., Post, M. J., Ramli, M. A., Mustafa, A. R. (2018). Cultured meat in Islamic perspective. J Relig Health. 57: 2193–2206. doi: 10.1007/s10943-017- 0403-3.
  • Hashempour-Baltork, F., Khosravi-Darani, K., Hosseini, H., Farshi, P., Reihani, S. F. S. (2020). Mycoproteins as safe meat substitutes. J. Clean Prod. 253: 119958, https://doi.org/10.1016/j.jclepro.2020.119958.
  • Hocquette, J. F. (2016). Is in vitro meat the solution for the future?. Meat Sci. 120: 167-176, https://doi.org/10.1016/j.meatsci.2016.04.036.
  • Hoogenkamp, H. (2018). Clean cultured meat for today's future. Over time, these innovative food will ease into the supply chain. Fleischwirtschaft Intl: J. Meat Produc. Meat Process. (2): 42-46.
  • Ismail, I., Hwang, Y. H., Joo, S. T. (2020). Meat analog as future food: A review. J. Anim. Sci. Technol. 62 (2): 111-120, doi: 10.5187/jast.2020.62.2.111.Jiang, H., Zheng, L., Zou, Y., Tong, Z., Han, S., Wang, S. (2019). 3D food printing: Main components selection by considering rheological properties. Crit. Rev. Food Sci. Nutr. 59 (14): 2335-2347, https://doi.org/10.1080/10408398.2018.1514363.
  • Joshi, V. K., Kumar, S. (2015). Meat analogues: Plant based alternatives to meat products-A review. Int. J. Food Ferment. Technol, 5 (2): 107-119, doi: 10.5958/2277-9396.2016.00001.5.
  • Krautwirth, R. (2018). Will lab-grown meat find its way to your table?. https://yuobserver.org/2018/05/will-lab-grown-meat-find-way-table/ Son Erişim Tarihi: 20.11.2020
  • Lee, H. J., Yong, H. I., Kim, M., Choi, Y. S., Jo, C. (2020). Status of meat alternatives and their potential role in the future meat market—A review. Asian-australas. J. Anim. Sci. 33 (10): 1533-1543, doi: 10.5713/ajas.20.0419.
  • Lipton, J. I., Cutler, M., Nigl, F., Cohen, D., Lipson, H. (2015). Additive manufacturing for the food industry. Trends Food Sci. Technol. 43 (1): 114-123, https://doi.org/10.1016/j.tifs.2015.02.004.
  • Liu, C., Zhao, J. (2019). Insects as a novel food. Encyclopedia of food chemistry, Melton, L., Shahidi, F., Varelis, P. (Ed.), Elsevier, pp. 428-436.
  • Morrow, R. C., Remiker, R. W. (2009). A deployable salad crop production system for lunar habitats. SAE Technical Paper 2009-01-2382.
  • Meijers, N. (2013). 10 Futuristic food tech & science trends of 2013. https://foodtechconnect.com/2013/12/23/10-futuristic-food-tech-science-trends-2013/ Son Erişim Tarihi: 19.11.2020
  • Menceloğlu, Y.Z., Kırca M.B. (2008). Uluslararası rekabet stratejileri: Nanoteknoloji ve Türkiye. TÜSIAD Yayınları, 202 s. TÜSİAD-T/2008-11/474.
  • Meola, A. (2017). Shop online and get your items delivery by a drone delivery service: The future Amazon and Domino's have envisioned for us. http://www.businessinsider.com/delivery-drones-market-service-2017-7 Son Erişim Tarihi: 19.11.2020
  • Olla, P. (2015). Opening Pandora’s 3D printed box. IEEE Technol. Soc. Mag. 34 (3): 74-80, doi: 10.1109/MTS.2015.2461197.
  • Özoğlu, M. (2020). Dünyada ilk Singapur laboratuvarda yetiştirilen ‘temiz et’ satışını onayladı. https://tr.euronews.com/2020/12/02/dunyada-ilk-singapur-laboratuvarda-yetistirilen-temiz-et-sat-s-n onaylad?utm_medium=Social&utm_source=Facebook#Echobox=1606899803 Son Erişim Tarihi: 10.12.2020
  • Pasolini, A. (2014). Penguin device checks your food for antibiotic residue. https://newatlas.com/penguin-antibiotic-sensor/32719/ Son Erişim Tarihi: 01.12.2020 Pek, A. (2016). Atık gıdalar için yenilikçi 10 çözüm. https://gaiadergi.com/atik-gidalar-icin-yenilikci-10-cozum/ Son Erişim Tarihi: 01.12.2020
  • Pinder, S., Walsh, P., Orndorff, M., Milton, E., Trescott, J. (2017). The future of food: New realities for the industry. https://www.accenture.com/us-en/_acnmedia/PDF-70/Accenture-Future-Of-Food-New-Realities-For-The-Industry.pdf Son Erişim Tarihi: 02.12.2020
  • Revuelta, J. L., Buey, R. M., Ledesma‐Amaro, R., Vandamme, E. J. (2016). Microbial biotechnology for the synthesis of (pro) vitamins, biopigments and antioxidants: Challenges and opportunities. Microb. Biotechnol. 9 (5): 564-567, https://doi.org/10.1111/1751-7915.12379.
  • Sadler, M. J. (2004). Meat alternatives—market developments and health benefits. Trends Food Sci. Technol. 15 (5): 250-260, https://doi.org/10.1016/j.tifs.2003.09.003.
  • Saunders, M. (2018). Burger-flipping robot, 'Flippy,' taken offline after one day on the job. https://www.10news.com/entertainment/around-the-web/burger-flipping-robot-flippy-taken-offline-after-one-day-on-the-job Son Erişim Tarihi: 14.11.2020
  • Schiller, B. (2018). Meet flippy, your burger-flipping robot helper. https://www.fastcompany.com/40540201/meet-flippy-your-burger-flipping-robot-helper Son Erişim Tarihi: 14.11.2020
  • Schmid, J. (2018). The best 15 sources of plant-based protein. https://www.rd.com/health/healthy-eating/plant-based-protein/10/ Son Erişim Tarihi: 17.11.2020
  • Severini, C., Azzollini, D., Albenzio, M., Derossi, A. (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Res. Int. 106: 666-676, https://doi.org/10.1016/j.foodres.2018.01.034.
  • Sönmez, S. (2016). Ağız şapırtısından kalori hesabı. https://www.dunyahalleri.com/nefesten-mide-analizi-yapan-cihaz/ Son Erişim Tarihi: 19.11.2020 Süfer, Ö., Karakaya, S. (2019). Food industry and nanotechnology: Recent situation and future. Nat. Protoc. 14 (4): 991–1014, doi: 10.1038/s41596-018-0119-1.
  • Sun, J., Peng, Z., Zhou, W., Fuh, J. Y., Hong, G. S., Chiu, A. (2015). A review on 3D printing for customized food fabrication. Procedia Manuf. 1: 308-319, https://doi.org/10.1016/j.promfg.2015.09.057.
  • Sungur, Ş., Kaya, P., Koroglu, M. (2020). Determination of titanium dioxide nanoparticles used in various foods. Food Addit. Contam. Part B: 1-8, https://doi.org/10.1080/19393210.2020.1769193.
  • Tian, J., Bryksa, B. C., Yada, R. Y. (2016). Feeding the world into the future–food and nutrition security: The role of food science and technology. Front Llife Sci. 9 (3): 155-166, https://doi.org/10.1080/21553769.2016.1174958.
  • Tibbetts, J. H. (2019). Gardening of the future—From outer to urban space. BioScience, 69 (12): 962-968, doi:10.1093/biosci/biz115.
  • Tuomisto, H. L. (2019). The eco‐friendly burger: Could cultured meat improve the environmental sustainability of meat products?. EMBO Rep. 20 (1): e47395, doi: 10.15252/embr.201847395.
  • Van Huis, A. (2017). New sources of animal proteins: Edible insects. In New aspects of meat quality. Woodhead Publishing. pp. (443-461), https://doi.org/10.1016/B978-0-08-100593-4.00018-7.
  • Van Huis, A., Dunkel, F. V. (2017). Edible insects: A neglected and promising food source. In sustainable protein sources. Academic Press. pp. (341-355), https://doi.org/10.1016/B978-0-12-802778-3.00021-4.
  • Verbeke, W., Spranghers, T., De Clercq, P., De Smet, S., Sas, B., Eeckhout, M. (2015). Insects in animal feed: Acceptance and its determinants among farmers, agriculture sector stakeholders and citizens. Anim. Feed Sci. Technol. 204: 72-87, https://doi.org/10.1016/j.anifeedsci.2015.04.001.
  • Vincent, J. (2018). Burger-flipping robot takes four-day break immediately after landing new job. https://www.theverge.com/2018/3/8/17095730/robot-burger-flipping-fast-food-caliburger-miso-robotics-flippy Son Erişim Tarihi: 19.11.2020
  • Wang, X., Luo, K., Liu, S., Zeng, M., Adhikari, B., He, Z., Chen, J. (2018). Textural and rheological properties of soy protein isolate tofu-type emulsion gels: influence of soybean variety and coagulant type. Food Biophys. 13 (3): 324-332, https://doi.org/10.1007/s11483-018-9538-3.
  • Warmund, M. (2019). Edible drinkware from apples, an alternative to plastic waste. https://ipm.missouri.edu/MEG/2019/9/edibleDrinkware/#:~:text=As%20restaurants%20and%20others%20try,for%20two%20to%20three%20hours Son Erişim Tarihi: 22.11.2020
  • Weisberger, M. (2018). Humans couldn't keep up with this burger-flipping robot, so they fired it. https://www.livescience.com/61994-flippy-burger-flipping-robot-flops.html Son Erişim Tarihi: 22.11.2020
  • Yağan, Ö. (2014). Badem peyniri. https://www.facebook.com/notes/%C3%B6zlem-ya%C4%9Fan/bademsel-%C3%BCr%C3%BCnler-badem-s%C3%BCt%C3%BC-badem-peyniri-badem-lor-peyniri-badem-yo%C4%9Furdu-ve-bad/771522589554651/ Son Erişim Tarihi: 22.11.2020
  • Yaşar, H. (2015). Nano gıda ve nano gıda kullanım alanları. https://www.muhendisbeyinler.net/nano-gida-ve-nano-gida-kullanim-alanlari/ Son Erişim Tarihi: 28.11.2020
  • Yetim, H., Tekiner, İ. H. (2020). Alternatif protein kaynaklarından yapay et üretimi kavramına eleştirel bir bakış. Helal ve Etik Araşt. Derg. 2 (2): 85-100.
  • Yetim, H., S. Türker. (2020). Helal ve sağlıklı gıda. İZÜ Yayınları. İstanbul, Türkiye, ISBN: 978-000-000-000-0.

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Merve AYDIN (Primary Author)
NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.
0000-0002-0626-9911
Türkiye


Derya ARSLAN DANACIOĞLU
NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.
0000-0002-6655-9312
Türkiye


Selman TÜRKER
NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.
0000-0003-1233-7906
Türkiye

Publication Date June 30, 2021
Acceptance Date June 24, 2021
Published in Issue Year 2021, Volume 3, Issue 1

Cite

APA Aydın, M. , Arslan Danacıoğlu, D. & Türker, S. (2021). GIDA TEKNOLOJİSİNDE YENİLİKÇİ YAKLAŞIMLAR . Helal ve Etik Araştırmalar Dergisi , 3 (1) , 19-36 . DOI: 10.51973/head.925628

Dizinler ve Platformlar / Indexes and Platforms

22294    22295