Food By-Product Based Functional Food Powders: 1st Edition (e-Book) book cover

Food By-Product Based Functional Food Powders

1st Edition

Edited by Özlem Tokuşoğlu

CRC Press

284 pages | 148 B/W Illus.

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The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products.

Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization.

The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.

Table of Contents

Introduction to Food By-products and Current Evaluations. Food Powders from Food By-products and Their Functional Properties. Drying and Reconstitution of Food By-products and Powder Obtaining. The Utilization of Food By-product Based Powders as Functional Food. Ingredients and Food Additives. Biological Interactions of Food By-products. Food By-products and Drug interactions when Given Concurrently. Clinical Studies of Food By-products or Pharmacological Evaluations of Food By-products. Recent Trends on Food By-products Developments and Challenges, Marketed Products Based on Food By-products, their Demands and Supply and Future Market.

About the Editor

Professor Özlem Tokusoglu, PhD, currently works as a faculty member in the Department of Food Engineering at Celal Bayar University, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from Ege University, Izmir, Turkey, in the Department of Chemistry and a PhD degree (2001) from Ege University, Izmir, in the Department of Food Engineering. She worked as a researcher at Ege University from 1993 to 2001 and was a research associate in the Food Science and Nutrition Department at the University of Florida (Gainesville, FL, USA) from 1999 to 2000. Dr. Tokusoglu was an assistant professor at Celal Bayar University, Manisa, Turkey, during 2002–2007 and then received an associate professor (docent) degree from the Presidency of Higher Education Council (YÖK), Ankara, in 2007.Dr. Tokusoglu was a visiting scholar in the Food Science and Nutrition Department at the University of Florida, Gainesville, FL, during 1999–2000 and was a visiting professor at the School of Food Science, Washington State University, Pullman, Washington, in April–May 2010.She specializes in food quality control, food chemistry, food safety and toxicology, shelf life of foods, and innovative food processing technolo-gies in foods, beverages, and functional products. Her specific study areas are phenolics, phytochemicals, bioactive antioxidative compo-nents, food additives, bioactive lipids, their determination by instru-mental techniques, their effects on the quality of food and beverages, phytochemical bioactives and health, antioxidative components in oil-fats and functional food technologies, food additives, the novel food processing effects on food bioactives, innovation technologies for foods, shelf life of foods and beverages, nutritional quality of foods, food toxi-cants, nutritional toxicology, nutrition health, and cancer.Dr. Tokusoglu has conducted academic research studies, conference managements and chair positions, delivered keynote addresses, and has given academic presentations at Geneva, Switzerland, in 1997; Gainesville, FL, in 1999; Anaheim—Los Angeles, CA, in 2002; Sarawak, Malaysia, in 2002; Chicago, IL, in 2003; Szczyrk, Katowice, Poland, in 2005; Ghent, Belgium, in 2005; Madrid, Spain, in 2006; New Orleans, LA, in 2008; Athens, Greece, in 2008; Anaheim—Los Angeles, CA, in 2009; Skopje/Üsküp, the Republic of Macedonia, in 2009; Chicago, IL, in 2010; Munich, Germany, in 2010; Jamshoro, Sindh-Hyderabad, Pakistan, in 2011; New Orleans, LA, in 2011; Boston, MA, in 2011; Natick, MA, in 2011; Damghan, Tehran, Iran, in 2011; Osnabrück, Germany, in 2011, Otsu, Kyoto, Japan, in 2012; Chicago, IL, in 2013; Philadelphia, PA, in 2013; Las Vegas, Nevada, in 2014; San Francisco—Albany, CA, in 2014; London, UK, in 2015; Manchester, UK, in 2015; Chicago, IL, in 2015; Milwaukee, WI, in 2015; San Antonio, TX, in 2016; Roma, Italy, in 2016; Osaka, Japan, in 2017; Tokyo, Japan, in 2017; and Paris, France, in 2017.She has professional affiliations with the Institute of Food Technologists and American Oil Chemists Society in the United States and has pro-fessional responsibilities with the Turkey National Olive and Olive Oil Council as a research and consultative board member.Professor Tokusoglu organized and directed the international conference titled ANPFT2012 (Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages) as conference chair and director, May 7–10, 2012, in Kusadasi-Aegean, Turkey. She served as an organizing committee member at the 2nd International Conference and Exhibition on Nutritional Science and Therapy in July 2013 in Philadelphia, PA, and co-chair at the Food Technology 2014 con-ference (3rd International Conference and Exhibition on Food Processing and Technology) in July 2014 in Las Vegas, NV.She recently served as Food Technology and Nutrition Group Chair of the Conference Series LLC Group, NV, USA. She served as chair of Food Technology 2015 (4th International Conference on Food Processing and Technology) from August 10 to 12, 2015, in London, UK; as chair of Nutrition 2015 (4th International Conference on Nutrition) from October 26 to 28, 2015, in Chicago, IL; as chair of Nutrition 2016 (5th International Conference on Nutrition) from September 14 to 17, 2016, in San Antonio, TX; as chair of Food Technology 2016 (5th International Conference on Food Processing and Technology) from October 27 to 29, 2016, Rome, Italy; as chair of Nutrition and Food Science 2017, from May 29 to 31, 2017, in Osaka, Japan; and as chair of Food Technology 2017, from October 23 to 25, 2017, in Paris, France. She is currently chair of Food Chemistry and Nutrition 2018, taking place from May 16 to 18, 2018, in Montreal, Canada.Dr. Tokusoglu is Main Associate Editor of Wiley’s Journal of Food Processing and Preservation, USA. She has several editorial and review assignments in the Science Citation Index and international index-covered journals.She wrote her scientific edited book titled Fruit and Cereal Bioactives: Sources, Chemistry, and Applications, ISBN by CRC Press/Taylor & Francis Group, and another book titled Improving Food Quality with Novel Food Processing Technologies, by CRC Press/Taylor & Francis Group. She has published many research papers in peer-reviewed international journals, international book chapters, and has given presentations (oral and posters) at international conferences and other organizations.She was the principal administrator and thesis advisor for five master’s students and two PhD students, and two master’s students are currently under her supervision.Professor Tokusoglu is also manager (CEO) of the SPIL INNOVA Ltd. Sti. Food, Research, and Consultancy in DEPARK Technopark, Dokuz Eylul Technology Development Zone, Izmir, Turkey, as her official addi-tional responsibility: This organization has been working on university–industry relationship studies in Dokuz Eylul University, Izmir.

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