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Effect of Processing on the Content and Bioavailability of Food Antioxidants

Effect of Processing on the Content and Bioavailability of Food Antioxidants

          
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About the Book

It is known that many plant-based foods contain good-for-you antioxidants, but what is still under investigation what impact the common food processing technologies have on the effectiveness of the antioxidants. This book will provide an overview of what is currently known about the influence food processing treatments can have on food antioxidants and contribute significantly to the present knowledge. The book will cover significant processing methods which may affect the antioxidant status of food materials as well as the postharvest handling and preparation steps, and packaging. In the book novel technologies and nanotechnological applications will be also covered.


About the Author:

Assoc. Prof. Dr. Esra Capanoglu Guven (born October 13, 1978, Ercis, Turkey) finished her PhD thesis in 2008 at Istanbul Technical University (ITU), Food Engineering Department and worked as a Post-Doc in RWTH Aachen University, Germany for 2 years. During her PhD thesis, she worked in the laboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She became Assistant Professor in 2012 and Associate Professor in 2014 in the Department of Food Engineering at ITU. She works on antioxidants and phenolic compounds in foods, especially in fruits and vegetables, and their in vitro bioavailability. She also focuses on the effect of processing on these healthy compounds.

Dr. Asli Can Karaca (born January 04, 1980, Malkara, Turkey) finished her PhD in 2012 at University of Saskatchewan, Department of Food and Bioproduct Sciences. She became Senior Researcher in the New Technologies Department of Aromsa A.S. in 2012. She works on encapsulation technologies, development of wall material systems and also functional properties of plant proteins. She has published several papers in peer-reviewed journals and has presented research studies in various congresses. She has also been working in national research projects.


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Product Details
  • ISBN-13: 9781498747929
  • Publisher: CRC Press
  • Publisher Imprint: Crc Press
  • Height: 235 mm
  • No of Pages: 224
  • Series Title: Contemporary Food Engineering
  • Width: 156 mm
  • ISBN-10: 1498747922
  • Publisher Date: 15 Feb 2019
  • Binding: Hardback
  • Language: English
  • Returnable: N
  • Spine Width: 0 mm


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