CRC Press Food By-Product Based Functional Food Powders (Nutraceuticals)

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. About the Author Professor Özlem Tokuşoğlu, 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. Tokuşoğlu 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.  Tokuşoğlu 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.  Tokuşoğlu  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; P