Browsing by Author "Tokuşoğlu Ö."
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Item High-pressure processing for improved dairy food quality(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious food. In some countries in the world, almost half the milk produced is consumed as fresh-pasteurized whole, low-fat, or skim milk. Most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, yogurt, ice cream, condensed milk and dried milk, and milk powder (Bandler, 2013). © 2015 by Taylor & Francis Group, LLC.Item Introduction to improving food quality by novel food processing(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.Consumers around the world are better educated and more demanding in their identification and purchase of quality health-promoting foods. The food industry and regulatory agencies are searching for innovative technologies to provide safe and stable foods for their clientele. Thermal pasteurization and commercial sterilization of foods provide safe and nutritious foods that, unfortunately, are often heated beyond a safety factor that results in unacceptable quality and nutrient retention. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high-quality health-promoting foods. The development of nonthermal processing technologies for food processing is providing an excellent balance between safety and minimal processing, between acceptable economic constraints and superior quality, and between unique approaches and traditional processing resources (Zhang et al., 2011). Nonthermal food processing is often perceived as an alternative to thermal food processing; yet, there are many nonthermal preparatory unit operations as well as food processing and preservation opportunities and challenges that require further investigation by the food industry. Nonthermal technologies are useful not only for inactivation of microorganisms and enzymes, but also to improve yield and development of ingredients and marketable foods with novel quality and nutritional characteristics (Bermudez-Aguirre and Barbosa-Canovas, 2011). © 2015 by Taylor & Francis Group, LLC.Item Improving quality and shelf-life of table eggs and olives by high-pressure processing(CRC Press, 2014) Tokuşoğlu Ö.; Barbosa-Cánovas G.V.Whole egg (WE) has an excellent nutritional value, containing a high biological value of protein as compared to any dietary protein sources. Egg proteins own all covetable nutritional and functional properties. Liquid egg, homogenized as whole egg or separated into white and yolk, is used as an ingredient and/or as a colorant in a wide variety of processed food products (ICMSF, 1998; Tokuşoğlu 2013). © 2015 by Taylor & Francis Group, LLC.Item Improving food quality with novel food processing technologies(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations. Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement. © 2015 by Taylor & Francis Group, LLC.Item High-pressure processing for freshness, shelf-life quality of meat products and value-added meat products(CRC Press, 2014) Tokuşoğlu Ö.; Vural H.Consumers demand products that are safe, nutritious, convenient, varied, attractive (in appearance, texture, and flavor), and also innovative. High-pressure processing (HPP) can be used as an alternative process to heat pasteurization and for shelf-life extension of a wide range of products. © 2015 by Taylor & Francis Group, LLC.Item Food allergies: High-pressure processing effects on food allergens and allergenicity(CRC Press, 2014) Tokuşoğlu Ö.; Bozoğlu F.T.Food sensitivity is an adverse reaction to a food which other people can safely eat, and includes food allergies, food intolerances, microbial toxications, and chemical sensitivities, whereas food allergy is an abnormal response to a food triggered by body’s immune system. Foodborne allergic reactions can sometimes cause serious illness and death (Bozoğlu and Tokuşoğlu, 2014). © 2015 by Taylor & Francis Group, LLC.Item Quality, safety, and shelf-life improvement in fruit juices by pulsed electric fields(CRC Press, 2014) Tokuşoğlu Ö.; Odriozola-Serrano I.; Martín-Belloso O.Fruit juices are popular beverages worldwide and are perceived as nutritious food products due to their health-promoting constituents, including phenolic antioxidants. Even though, the consumption of minimally processed fruit juices has increased in recent years, distribution and marketing are limited owing to their shorter shelf life (Song et al., 2007). It is stated that various microorganisms, in particular, acid-tolerant bacteria and fungi (yeasts and molds) can cause spoilage and produce undesirable organoleptic alterations in juices. Pathogen microorganisms in products can also cause human illness (Tournas et al., 2006). © 2015 by Taylor & Francis Group, LLC.Item Improving liquid egg quality by pulsed electrical field processing(CRC Press, 2014) Tokuşoğlu Ö.; Barbosa-Cánovas G.V.; Zhang H.Q.The eggs of birds, primarily domestic, are used as human food. Edible eggs consist of the yolk, white, membranes, and shell (AEB, 2013). Figure 18.1 shows the main parts of whole egg (Figure 18.1) (AEB, 2013). Mostly consumed are chicken egg weight 55-65 g, goose eggs 110-180 g, turkey eggs about 110 g, guinea fowl eggs 45 g, and quail eggs 8-10 g. The eggs most often used fresh are from chickens and these eggs consist of approximately 9.5% eggshell including shell membrane, 63% albumen, and 27.5% yolk (Cotterill and Geiger, 1977). © 2015 by Taylor & Francis Group, LLC.Item PEF systems for industrial food processing and related applications(CRC Press, 2014) Kempkes M.A.; Tokuşoğlu Ö.Pulsed electric field (PEF) processing involves the application of short-duration, very-high-voltage pulses to organic material, electroporating bacterial and other cells, and perforating the cell membranes. Electroporation has been investigated for a range of applications, from nonthermal pasteurization of juices, enhanced extraction from vegetative cells and algae, and enhanced drying, to wastewater treatment. This chapter describes the key PEF treatment parameters, and the specialized equipment required to implement this process in industrial processes. It also describes the interactions between the process parameters and the electrical design and performance of PEF systems, as a guide for potential adopters of this technology. Finally, this chapter presents initial commercial applications of PEF processing, and guidelines for its future adoption. © 2015 by Taylor & Francis Group, LLC.Item Fruit juice quality enhancement by high-pressure technology(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Fruit juice is a fruit liquid or liquid extract of the fruit that is commonly consumed as a beverage or used as an ingredient or flavoring in foods. Fruit juice is prepared by mechanically squeezing or macerating the fruit without the application of heat or solvents. Juice from fresh fruits may be prepared in the home using a variety of hand or electric juicers whereas many commercial juices are filtered to remove fiber or pulp. Fruit juices are globally accepted as healthy and nourishing foods owing to their richness in vitamins (especially ascorbic acid [vitamin C]), polyphenols, and flavonoids contributing to good antioxidant properties, their low sodium level, and minimal fat content (Anonymous, 2013; MEYED, 2013; Tokuşoğlu and Hall, 2011). © 2015 by Taylor & Francis Group, LLC.Item Phytochemical quality, microbial stability, and bioactive profiles of berry-type fruits, grape, and grape by-products with high-pressure processing(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Berry fruits, commonly called aggregate fruits, have clusters of one-seeded drupelets, each cluster of drupelets developing from a single flower. The drupelets are typically eaten as a cluster and not individually. It is stated that the origin of berries is very complicated and there are numerous cultivated varieties that have been developed through the centuries (Tokuşoğlu and Stoner, 2011). © 2015 by Taylor & Francis Group, LLC.Item High-pressure processing of bioactive components of foods(CRC Press, 2014) Tokuşoğlu Ö.Phenolic compounds are naturally derived bioactive substances that have health-promoting, and/or nutraceutical and medicinal properties. Phenolics occur as plant secondary metabolites that are widely distributed in the plant kingdom and represent an abundant antioxidant component of the human diet. © 2015 by Taylor & Francis Group, LLC.