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    Estimation of Horticulture Area Expansion and Crop Yield Quantification by Using Remotely Sensed Data and Geographic Information Systems
    (CRC Press, 2024) Bagdatli, M. Cuneyt; Elsheikh, Wadah
    A wide range of options for managing and expanding agriculture are made possible by the use of geographic information systems (GISs) and remote sensing (RS). Agriculture now uses RS and GIS far more frequently than it did a few decades ago. The variety of uses and importance of GIS have recently expanded due to advancements in digital technologies that have been using it as a vital partner tool for evaluating crops, soils, and their environs. These technologies have been crucial for keeping an eye on crops and using the best and most focused management strategies to boost agricultural output. This is due to its distinctive abilities for various picture sources and processing techniques. This chapter gives a broad overview of the several GIS and RS techniques that can be applied to agriculture, especially for calculating crop yields and expanding horticulture areas, where the achieving of precision farming and sustainable food production goals is made possible by the utilization of RS, GIS, and digital technology in conjunction with new and emerging sectors of applications. © 2025 selection and editorial matter, Gulzar Ahmad Nayik, Sajad H. Wani, Vajahat Khursheed and Mohammad Javed Ansari; individual chapters, the contributors.
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    Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
    (Taylor & Francis Inc, 2024) Siddiqui, Shahida Anusha; Ucak, Iilknur; Jain, Surangna; Elsheikh, Wadah; Ali Redha, Ali; Kurt, Abdullah; Toker, Omer Said
    Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are increasingly being used as potential ingredients in the food industries. Numerous processes like drying for food processing and preservation cause variations in functional and nutritional attributes of proteins and carbohydrates in different degrees in the food products that can ultimately affect their possible applications. This article explores different drying technologies being used in the food industries, including freeze-drying, microwave-assisted drying, infrared drying, vacuum drying, spray drying, and oven drying. Based on the evaluation of multiple studies, it can be inferred that these drying methods have the potential to contribute to low drying performance, high operational costs, and strong environmental impact. Moreover, they can affect the nutritional value of macronutrients such as proteins, starches, gums, and dietary fibers present in foods, the integrity of the food structures, and their functional properties. Understanding the correlation between the drying technique used and the functional and nutritional attributes of macromolecules will help to provide better insight into the importance of the different drying methods. Optimization of the operational parameters of the different drying methods could be vital and needs to be evaluated to avoid the degradation of the proteins and carbohydrates and the loss of their properties.
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    Natural antioxidants from agro-industrial by-products and applications in foods
    (Elsevier, 2024) Ucak, Ilknur; Kour, Jasmeet; Smaoui, Slim; Elsheikh, Wadah; Esatbeyoglu, Tuba; Hassoun, Abdo
    With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described. © 2024 Elsevier Inc. All rights reserved.
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    Replacement of soy by mealworms for livestock feed - A comparative review between soy and mealworms considering environmental aspects
    (Springer, 2024) Siddiqui, Shahida Anusha; Elsheikh, Wadah; Ucak, Ilknur; Hasan, Muzaffar; Perlita, Zerlina Cleantha; Yudhistira, Bara
    The urgent need for sustainable alternatives to conventional livestock feed has prompted research into novel protein sources. This review paper systematically evaluates the prospect of replacing soy with mealworms in livestock feed, focusing on comprehensive comparisons of nutritional content and environmental considerations. The nutritional profiles of soy and mealworms are analyzed in terms of amino acid composition and digestibility. The total essential amino acids in mealworms are 26.02 g/100 g while in mealworms total EAA is 31.49 g/100 g. The protein content in mealworm is high (51.93 g/100 g) in comparison to soy meal (44.51 g/100 g). Environmental aspects, including deforestation, pesticide use, water consumption, land use, and greenhouse gas emissions, are scrutinized for both soy cultivation and mealworm farming.One kg of mealworm meal yields 141.3 MJ energy use, 3.8 kg CO2 equivalent for climate change, 25.6 g SO2 equivalent for acidification, 15.0 g PO4 equivalent for eutrophication, and 4.1 m2 land use. It's more potent per kg of protein than soybean or fish meal. Feasibility, scalability, and economic considerations are explored to understand the practical implications for livestock farmers. Consumer perception and regulatory frameworks are also addressed, highlighting potential challenges and strategies for acceptance. The paper concludes by synthesizing key findings and offering recommendations for stakeholders interested in the sustainable integration of mealworms into mainstream livestock agriculture. This comparative review provides a holistic understanding of the potential environmental benefits and challenges associated with replacing soy with mealworms in livestock feed.