Improving Food Quality with Novel Food Processing Technologies

Introduction
Introduction to Improving Food Quality by Novel Food Processing, Özlem Tokuşoğlu and Barry G. Swanson

Improving Food Quality with High Pressure Processing
High-Pressure Processing on Bioactive Components of Foods, Özlem Tokuşoğlu
High-Pressure Processing on Improved Dairy Food Quality, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki Ueno
High-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, Özlem Tokuşoğlu and Halil Vural
Quality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. Toepfl
Fruit Juice Quality Enhancing by High-Pressure Technology, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Canovas
Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro Correia
Modeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer Buzrul
Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Cánovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, Özlem Tokuşoğlu and Gustavo Barbosa-Cánovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru Shigematsu
Food Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, Özlem Tokuşoğlu and Faruk T. Bozoğlu

Improving Food Quality with Pulse Electric Field Technologies
Effects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz Shamsi
Modification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. Ngadi
Quality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, Özlem Tokuşoğlu, Isabella Odriozola, and Olga Martin
Improving Liquid Egg Quality by Pulse Electrical Field Processing, Özlem Tokuşoğlu, Gustavo Barbosa-Cánovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and Özlem Tokuşoğlu
Index

Biography

ozlem Tokusoglu (main editor, associate professor Dr.) was born in Izmir, Turkey, completed her bachelor's (1992) and master's (1996) at EGE University in the Department of Chemistry and completed her PhD from the same university in the Department of Food Engineering (2001), Izmir, Turkey. She worked as a research assistant and Dr. Assistant at EGE University from 1993 to 2001. She professionally officiated at the Food Science and Nutrition Department at the University of Florida-Gainesville, Florida, USA as a research associate during 1999-2000. Dr. Tokusoglu has worked on the faculty staff as an assistant professor at Celal Bayar University, Manisa during 2002-2007, Turkey. Tokusoglu, is currently working as associate professor in the Department of Food Engineering of the same university as a faculty member from 2007 to date. Also, during 2012 December, she deserved the full professor degree and her promotion is in progress.Tokusoglu was a visiting professor at the Food Science and Nutrition Department at the University of Florida, Gainesville, Florida, USA during 1999-2000 and at the School of Food Science, Washington State University, Pullman, in the State of Washington, USA during April-May 2010. Her study focusses on food quality control, food chemistry, food safety and toxicology, shelf-life of foods and innovative food processing technologies on foods, beverages, and functional products. Her specific study areas are phenolics, phytochemicals, bioactive antioxidative components, food additives, bioactive lipids, their determinations by instrumental techniques, their effects on quality of food and beverages, oil-fats and functional food technologies and the novel food processing effects on food bioactives, food toxicants, and shelf-life of foods and beverages.Tokusoglu has conducted academic research studies, keynote addresses, and academic presentations at Geneva, Switzerland in 1997; Gainesville, Florida, USA in 1999; Anaheim-Los Angel