Effect of Processing on the Content and Bioavailability of Food Antioxidants

Assoc. Prof. Dr. Esra Capanoglu Guven (born October 13, 1978, Ercis, Turkey) finished her PhD thesis in 2008 at Istanbul Technical University (ITU), Food Engineering Department and worked as a Post-Doc in RWTH Aachen University, Germany for 2 years. During her PhD thesis, she worked in the laboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She became Assistant Professor in 2012 and Associate Professor in 2014 in the Department of Food Engineering at ITU. She works on antioxidants and phenolic compounds in foods, especially in fruits and vegetables, and their in vitro bioavailability. She also focuses on the effect of processing on these healthy compounds. Dr. Asli Can Karaca (born January 04, 1980, Malkara, Turkey) finished her PhD in 2012 at University of Saskatchewan, Department of Food and Bioproduct Sciences. She became Senior Researcher in the New Technologies Department of Aromsa A.S. in 2012. She works on encapsulation technologies, development of wall material systems and also functional properties of plant proteins. She has published several papers in peer-reviewed journals and has presented research studies in various congresses. She has also been working in national research projects.

Postharvest Handling and Preparation of Foods for Processing. Thermal Treatments. Home Processing. Irradiation. Fermentation. Minimal processing. Chilling and Freezing. Drying. High Pressure Processing. Size reduction. Canning and Juice Processing. Novel Technologies (Pulsed Electric Field, Ultrasound, etc.). Nanotechnological Applications. Packaging (Modified Atmosphere Packaging (MAP), Aseptic Packaging, Active Packaging, etc.).