Overview

Full Product Details

Author:   Esra Capanoglu (Professor of Istanbul Technical University, Food Engineering Department, Turkey) ,  Maria Dolores Navarro-Hortal (Department of Physiology, Institute of Nutrition and Food Technology Jose Mataix Verdu, Biomedical Research Center, University of Granada, Granada, Spain) ,  Tamara Yuliett Forbes-Hernandez (Department of Physiology, Institute of Nutrition and Food Technology Jose Mataix Verdu, Biomedical Research Center, University of Granada, Granada, Spain) ,  Maurizio Battino (Dept Clinical Sciences - Faculty of Medicine, Universita Politecnica delle Marche, Via Ranieri, Ancona, Italy)
Publisher:   Elsevier Science & Technology
Imprint:   Academic Press Inc
ISBN:  

9780323955676

ISBN 10:   0323955673
Pages:   230
Publication Date:   01 September 2023
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

Table of Contents

Preface Esra Capanoglu, Maria Dolores Navarro-Hortal, Tamara Yuliett Forbes-Hernandez and Maurizio Battino 1. Valorization of fruit and vegetable processing by-products/wastes Gulay Ozkan 2. The potential of citrus by-products in the development of functional foods/supplements and active packaging Ana Sanches Silva 3. Valorization of olive oil processing by-products/wastes Jianbo Xiao Sr. 4. Valorization of cocoa, tea and coffee processing by-products/wastes Serkan Selli 5. Valorization of nuts, seeds, cereals and legumes processing by-products/wastes Michael T. Nickerson 6. Valorization of animal-based by-products/wastes Amjad K. Balange 7. Applications and safety aspects of bioactives obtained from by-products/wastes Tuba Esatbeyoglu 8. Bioaccessibility/bioavailability and health aspects of bioactives obtained from by-products/wastes Lorenzo Rivas-Garcia, Maria Dolores Navarro-Hortal and Jose L. Quiles Sr.

Reviews

Author Information

Esra Capanoglu is a Professor of Istanbul Technical University (ITU), Food Engineering Department in Turkey. She finished her PhD in 2008 at ITU and worked as a PostDoc in RWTH Aachen University, Germany for 2 years. During her PhD, she worked in the laboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She works on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility/bioavailability. She also focuses on the effects of processing, encapsulation and the matrix on these bioactives. She has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has been taking place in several international (EU 6th Frame, EU 7th Frame, COST, Joint Research Projects, etc.) and national projects (TUBITAK, TAGEM, ISTKA, etc.). She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others. She was selected as a Highly Cited Researcher in 2019 and 2022 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 3 years (2020-2022). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. Maria Dolores Navarro-Hortal works in the Department of Physiology at the Institute of Nutrition and Food Technology Jose Mataix Verdu, Biomedical Research Center, University of Granada, Granada, Spain. Tamara Yuliett Forbes-Hernandez works in theDepartment of Physiology at the Institute of Nutrition and Food Technology Jose Mataix Verdu, Biomedical Research Center, University of Granada, Granada, Spain. Maurizio Battino (M)-is Full Professor in Nutrition & Dietetics (MED49) at Universita Politecnica delle Marche, Ancona, Italy and Guest Professor at Jiangsu University, Zhengjiang, China; he is Director of 2 Research Centers (Univ Europea del Atlantico, Santander, Spain and Univ Internacional Iberoamericana, Campeche, Mexico) and he also was Distinguished and Honorary Professor at Univ of Vigo, Spain (2018-2020). He has more than 30 years of experience in bioenergetics, nutritional biochemistry and food research with special emphasis on the role of natural antioxidants. He has published more than 400 papers with an h-index of 71 and he has been named as a Highly Cited Researcher for 8 years in a row (2015-2022).

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions