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Berry Fruits
Bioactives, Health Effects and Processing
- 1st Edition - April 1, 2025
- Editors: Asli Can Karaca, Esra Capanoglu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 1 1 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 1 2 - 7
Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berrie… Read more
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Request a sales quoteBerry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.
The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.
- Thoroughly explores improvements in bioavailability and bioaccessibility of berry bioactives
- Covers processing of berries and production of functional food ingredients obtained from berries
- Brings advanced technological applications to the forefront for the sustainable production of berries
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but it is not limited to), Microbiology, Chemistry, Physics, Biology, Engineering, and Consumer Science, Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in developing professional, research and lecturing activities related to Food Science and Technology and related knowledge presented in this Book
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
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
- No. of pages: 344
- Language: English
- Edition: 1
- Published: April 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443160110
- eBook ISBN: 9780443160127
AK
Asli Can Karaca
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.
Affiliations and expertise
Associate Professor, Department of Food Engineering at Istanbul Technical University, TurkeyEC
Esra Capanoglu
Esra Çapanoğlu Güven, a full professor at the Department of Food Engineering, and leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of bioactives. She has also made important contributions to investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. She has published three books, 30 chapters and more than 300 international/national scientific papers. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 4 years (2020-2023). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others.
Affiliations and expertise
Istanbul Technical University (ITU), Department of Food Engineering, Turkey