Retention of Bioactives in Food Processing

Esra Capanoglu is an Associate Professor in the Department of Food Engineering at Istanbul Technical University in Istanbul, Turkey.Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is a full-time Prof. of GUASNR (Iran), part-time Prof. in UVigo (Spain), and adjunct Prof. in SINANO (China). He has published > 350 papers in International Journals (h-index=64 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- one of the top 1% world scientists by Thomson Reuters (2015)- one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017)- one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020- a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

• Section 1: Introduction to bioactive compounds and food processes.- 1.  An overview of food bioactive compounds and their health-promoting features.- 2. Different food processing technologies; a general background.- Section 2: Influence of conventional processes on food bioactive compounds.- 3. Postharvest Handling and Preparation of Foods for Processing.- 4. Thermal Treatments.- 5. Frying, baking and cooking.- 6. Chilling, Freezing and Thawing.- 7. Drying.- 8. Evaporation.- 9. Canning.- 10. Juice Processing.- 11. Extrusion.- 12. Fermentation and Germination.- 13. Extraction processes (SFE).- 14. Modified atmosphere packaging.- Section 3: Influence of novel thermal processes on food bioactive compounds.- 15. Microwave Heating.- 16. Ohmic Heating.- 17. Infrared Heating.-18. Radiofrequency and dielectric heating.- Section 4: Influence of novel non-thermal processes on food bioactive compounds.- 19. Irradiation.- 20. High Pressure Processing.- 21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes.- 22. Ultrasound Treatments.- 23. Membrane separation processes.- 24. Ozonation, and plasma processing.- 25. Nano-based food processes.