Section 1: Introduction to bioactive compounds and food processes
1. An overview of food bioactive compounds and their health-promoting features
Seid Mahdi Jafari and Esra Capanoglu 2. Different food processing technologies; a general background
Asli Can Karaca (Istanbul Technical University, Food Engineering Department).
Section 2: Influence of conventional processes on food bioactive compounds 3. Postharvest Handling and Preparation of Foods for Processing
M.G. Lindley (LinTech, University of Reading Innovation Centre, Whiteknights, UK) or Juming Tang (Washington State University, WSU, Department of Biological Systems Engineering)
4. Thermal Treatments
Veronica Dewanto or Rui Hai Liu (Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York).
5. Frying, baking and cooking Rosa M. Lamuela-Raventos (University of Barcelona, Barcelona, Spain).
6. Chilling, Freezing and Thawing
Alan Crozier (UC Davis, Department of Nutrition, USA). 7. Drying
M.C. Nicoli (Dipartimento di Scienze Agraire e Biotecnologie Agro-Alimentari University of Sassari, Italy).
8. Evaporation
Athanasia Goula (Aristotle University of Thessaloniki, AUTH, Department of Food Science and Technology).
9. Canning
Victor Preedy (Department of Dietetics, King's College London, UK).
10. Juice Processing
Gamze Toydemir (Alanya Alaaddin Keykubat University, Alanya, Turkey) and Merve Tomas (Sebahattin Zaim University, Istanbul, Turkey).
11. Extrusion
Sharmila S. Patil (Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India).
12. Fermentation and Germination
Geun-Bae Kim (Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea).
13. Extraction processes (SFE)
Maria Fiorenza Caboni (Alma Mater Studiorum Università di Bologna, Bologna, Italy). 14. Modified atmosphere packaging
Gurbuz Gunes (Istanbul Technical University, Food Engineering Department, Turkey).
Section 3: Influence of novel thermal processes on food bioactive compounds
15. Microwave Heating
Emma Chiavaro (Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy). 16. Ohmic Heating
Filiz Icier (Ege University, Food Engineering Department, Izmir, Turkey) or Charis Galanakis (Galanakis Laboratories, Chania, Greece).
17. Infrared Heating
Vural Gokmen (Hacettepe University, Food Engineering Department, Ankara, Turkey).
18. Radiofrequency and dielectric heating
Ernani Pinto (Departamento de Análises Clínicas e Toxicológicas, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil)
Section 4: Influence of novel non-thermal processes on food bioactive compounds
19. Irradiation Lester Packer (University of California Berkeley, Department of Molecular and Cell Biology, Berkeley, CA 94720-3200, USA).
20. High Pressure Processing
Marc Hendrickx (Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium).
21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes
Charles Brennan (Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand).
22. Ultrasound Treatments Joseph R. Powers (Washington State University, WSU, Schoo
