Improving Food Quality with Novel Food Processing Technologies

Edited by:   Özlem Tokuşoğlu (Celal Bayer University Manisa Turkey), Barry G. Swanson (Washington State University, Pullman, USA)
Imprint:   CRC Press
Country of Publication:   United Kingdom
Dimensions:   Height: 234mm,  Width: 156mm, 
Weight:   453g
ISBN:   9781138199880
ISBN 10:   1138199885
Pages:   484
Publication Date:   18 April 2018
Audience:   College/higher education ,  Professional and scholarly ,  Primary ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

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