Celal Bayar University, Turkey
Title: Innovative food processing on food chemistry, food bioactive composition and public health nutrition
Biography: Ozlem Tokusoglu
In food quality and manufacturing, food chemistry is important science branch and deals with the production, processing, preparation, evaluation /analyzing, distribution and utilization of foods and beverages. As their responsibilities, food chemists
work with plants that have been harvested for food, and animals that have been slaughtered for food while they concern food composition, food shelf life, food sensory attributes taste, flavor, texture etc and also fat or sugar substitutes for food stability.
Innovative food processing can affect chemistry of major food components including proteins, carbohydrates, lipids, and minor
food components including vitamins, minerals, phenolic compounds, color and flavor constituents also other compounds as enzymes, water and food additives; innovations can be applied depends on new requirements, necessity and/or existing market needs by consumer and public. In this point, there is s great interests on novel processing applications and minor components can undergo to loss or increasing by processing, storage and/or transportation. The requirement of fortificated bioactive compounds such as polyphenolic antioxidants and minor component vitamins has been accelerated the development of innovations in the food industry, generating the so-called “functional foods” and “nutraceuticals“. In this context, there is a great interests on novel processing applications regarding public nutrition. Innovative food processing Technologies can influenced the quality and quantity of food quality. Innovative non-thermal technologies (e.g. high-hydrostatic pressure-HHP, pulsed electrical fields (PEF) and ultrasound processing) can preserve the treated foods without decomposing the chemical constituents and sensorial properties which are normally affected during heat treatment. By using of novel technologies, the bioactive chemical contituents have been obtained from food waste recovery and it can be utilized as food by product based powders for public nutrition.