Food By-product Based Functional Food Powders

By-products of food processing operations may still contain valuable substances such as dietetic fiber, organic acids, pigments, and flavors. Drying these by-products and converting them into powder offers a way to preserve them as useful and valuable products.Food By-Product Based Powders as Functional Food Ingredients covers by-products derived from seafood, oil and fat, tea and herbal tea, milk and dairy products, fruits and vegetables, and meat and processed meat products. This reference book discusses the characterization, enhancing technologies, and processing of food by-product powders. It also addresses biological interactions, drug interactions, and pharmacological evaluations of food by-products.

Professor Ozlem 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 (YOK), 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/Uskup,? 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;? Osnabruck,? 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.