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Berry Fruits
Bioactives, Health Effects and Processing
- 1st Edition - March 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: March 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 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.
Affiliations and expertise
Istanbul Technical University (ITU), Food Engineering Department, Turkey