Functional foods resemble traditional foods but are designed to confer physiological benefits beyond their nutritional function. Sources, ingredients, product development, processing, and international regulatory issues are among the topics addressed in Wiley‐Blackwell’s new Functional Food Science and Technology book series. Coverage extends to the improvement of traditional foods by cultivation, biotechnological, and other means, including novel physical fortification techniques and delivery systems such as nanotechnology. Extraction, isolation, identification, and application of bioactives from food and food processing byproducts are among other subjects considered for inclusion in the series.
Series Editor: Professor Fereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland, St John’s, Newfoundland, Canada
Edited by
Resat Apak
Istanbul University
Esra Capanoglu
Istanbul Technical University
Fereidoon Shahidi
Memorial University of Newfoundland
This edition first published 2018
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Priyatharini Ambigaipalan
Department of Biochemistry
Memorial University of Newfoundland
St John’s, Newfoundland, Canada
Silvana Andreescu
Department of Chemistry and Biomolecular Science
Clarkson University
Potsdam, USA
Resat Apak
Department of Chemistry
Faculty of Engineering
Istanbul University
Istanbul, Turkey
Turkish Academy of Sciences (TUBA)
Marino B. Arnao
Department of Plant Biology (Plant Physiology)
Faculty of Biology
University of MurciaMurcia, Spain
Luísa Barreiros
Department of Chemical Sciences
Faculty of Pharmacy
University of Porto
Porto, Portugal
Iris F.F. Benzie
Department of Health Technology & Informatics
The Hong Kong Polytechnic University
Kowloon, Hong Kong
Gonca Bülbül
Department of Chemistry and Biomolecular Science
Clarkson University
Potsdam, USA
Antonio Cano
Department of Plant Biology (Plant Physiology)
Faculty of Biology
University of Murcia
Murcia, Spain
Esra Capanoglu
Department of Food Engineering
Faculty of Chemical and Metallurgical Engineering
Istanbul Technical University
Istanbul, Turkey
Jakub Cedrowski
University of Warsaw
Faculty of Chemistry
Warsaw, Poland
Malegaddi Devaki
Department of Health Technology & Informatics
The Hong Kong Polytechnic University
Kowloon, Hong Kong
Eva Dorta
Department of Pharmacy
Faculty of Chemistry
Pontificia Universidad Católica de Chile
Santiago, Chile
Eduardo Fuentes‐Lemus
Department of Pharmacy
Faculty of Chemistry
Pontificia Universidad Católica de Chile
Santiago, Chile
Dejian Huang
Food Science and Technology Programme
National University of Singapore
Singapore
Senem Kamiloglu
Department of Food Engineering
Faculty of Chemical and Metallurgical Engineering
Istanbul Technical University
Istanbul
Turkey
Rosa M. Lamuela‐Raventós
Department of Nutrition Food Science, and Gastronomy
Faculty of Pharmacy and Food Sciences
University of Barcelona
Barcelona, Spain
CIBEROBN Fisiopatología de la Obesidad y Nutrición
Instituto de Salud Carlos III
Government of Spain, Madrid, Spain
Eduardo Lissi
Faculty of Chemistry and Biology
University of Santiago de Chile
Santiago
Chile
Camilo López‐Alarcón
Department of Pharmacy
Faculty of Chemistry
Pontificia Universidad Católica de Chile
Santiago
Chile
Grzegorz Litwinienko
University of Warsaw
Faculty of Chemistry
Warsaw
Poland
Luís M. Magalhães
Department of Chemical Sciences
Faculty of Pharmacy
University of Porto
Porto, Portugal
Nikolaos Nenadis
Aristotle University of Thessaloniki
School of Chemistry
Laboratory of Food Chemistry and Technology
Thessaloniki, Greece
Gulay Ozkan
Department of Food Engineering
Faculty of Chemical and Metallurgical Engineering
Istanbul Technical University
Istanbul, Turkey
Katarzyna Jodko‐Piórecka
University of Warsaw
Faculty of Chemistry
Warsaw, Poland
Inês I. Ramos
Department of Chemical Sciences
Faculty of Pharmacy
University of Porto
Porto, Portugal
Ryan T. Rauhut
Department of Chemistry and Biomolecular Science
Clarkson University
Potsdam, USA
Salette Reis
Department of Chemical Sciences
Faculty of Pharmacy
University of Porto
Porto, Portugal
Marcela A. Segundo
Department of Chemical Sciences
Faculty of Pharmacy
University of Porto
Porto, Portugal
Fereidoon Shahidi
Department of Biochemistry
Memorial University of Newfoundland
St John’s, Newfoundland
Canada
Takayuki Shibamoto
Department of Environmental Toxicology
University of California
Davis
California, USA
Hernán Speisky
Nutrition and Food Technology Institute
University of Chile
Santiago, Chile
Yong Sun
Guelph Research and Development Centre
Agriculture and Agri‐Food Canada
Guelph
Ontario, Canada
Restituto Tocmo
Food Science and Technology Programme
National University of Singapore
Singapore
Rong Tsao
Guelph Research and Development Centre
Agriculture and Agri‐Food Canada
Guelph
Ontario, Canada
Maria Z. Tsimidou
Aristotle University of Thessaloniki
School of Chemistry
Laboratory of Food Chemistry and Technology
Thessaloniki, Greece
Cheng Yang
Guelph Research and Development Centre
Agriculture and Agri‐Food Canada
Guelph, Ontario, Canada