Berry Fruits
Academic Press Inc (Verlag)
978-0-443-16011-0 (ISBN)
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Asli Can Karaca received her B.Sc. and M.Sc. in Food Engineering from Istanbul Technical University in Istanbul, Turkey, and her Ph.D. in Food Science from University of Saskatchewan in Saskatoon, SK in Canada. She has 10 years of industrial experience in an international medium-sized flavor house. Currently, she is working as an Associate Professor within the Department of Food Engineering at Istanbul Technical University. Her research interest lies in developing value-added protein-based ingredients from sustainable and low-cost resources, investigating their functionality and utilization in innovative food products. She worked in key projects focusing on the effect of proteins on encapsulation efficiency and developing wall material systems combining various biopolymers for encapsulation of bioactives. Esra Capanoglu is a Professor at the Istanbul Technical University (ITU), Food Engineering Department in Turkey. Prof. Capanoglu obtained her Ph.D. in 2008 at ITU and subsequently worked as a postdoctoral researcher at RWTH Aachen University in Germany for two years. During her Ph.D., she worked in the laboratories of Plant Research International in the Netherlands for six months and at the IPK Leibniz Institute, Gatersleben, Germany, for another six months with a DAAD scholarship. Prof. Capanoglu’s research focuses on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility and bioavailability. She also studies the effects of processing, encapsulation, and the matrix on these bioactives. Prof. Capanoglu has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has taken part in several international and national projects. She currently serves as an Associate Editor at ACS Omega and an Editorial Advisory Board Member for the Journal of Agricultural and Food Chemistry, the Journal of Berry Research, and the Turkish Journal of Agriculture and Forestry, among others.
1. Introduction 2. Botanical classification, harvesting, handling and storage of berries 3. Chemistry, biosynthesis, content and bioavailability of berry bioactives 4. Potential health benefits of berry bioactives, their use as nutraceuticals and regulatory issues 5. Effect of processing on berry bioactives and health aspects 6. Encapsulation of berry bioactives 7. Processing of berries 8. Extraction of natural antioxidants from berries 9. Extraction of natural colorants from berries 10. Development of novel processing technologies for sustainable production of berries 11. Recent advances in valorization of wastes and by-products of berry processing and food applications
Erscheint lt. Verlag | 1.2.2025 |
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Verlagsort | San Diego |
Sprache | englisch |
Maße | 152 x 229 mm |
Themenwelt | Medizin / Pharmazie ► Medizinische Fachgebiete ► Mikrobiologie / Infektologie / Reisemedizin |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-443-16011-2 / 0443160112 |
ISBN-13 | 978-0-443-16011-0 / 9780443160110 |
Zustand | Neuware |
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