Berry Fruits: Bioactives, Health Effects and Processing (Developments in Food Quality and Safety) - Softcover

Über die Autorinnen und Autoren

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 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.

Von der hinteren Coverseite

Berry Fruits: Bioactives, Health Effects and Processing, a volume 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. A compilation of 11 chapters address in detail advanced technological applications in sustainable production of berries, as well as bioactives/food ingredients obtained from berries. The book also brings development of novel processes for berries sustainable production, and valorization of wastes and by-products of berry processing

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. 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.