3 / 9
Page 20
Nutraceuticals 2019
July 15-16, 2019
Volume 2
Journal of Food and Clinical Nutrition
Advanced Nutraceuticals and Functional Foods
July 15-16, 2019 | London, UK
World Congress on
J Food Clin Nutr, Volume 2
omega-3, EicosaPentaenoic Acid (EPA) and DocosaHexaenoic Acid (DHA), are found in abundance in cold-water fish
such as salmon, trout, mackerel and tuna. The body loses iron when bleeding, it may be recommended in supplemental
doses after surgery but in the minimal invasive surgery, needing as less. Iron-rich foods include liver, beef and lamb.
Oysters, mussels and clams also contain iron. Vegetarians can get plenty of iron from beans and peas, leafy greens, dried
fruits (raisins, apricots), seeds (pumpkin, squash, sunflower) and fortified breakfast cereals. Brewer’s yeast, blackstrap
molasses and wheat bran are also good sources after minimal invasive surgery. Iron helps the body immune system
functions, provides energy, gives to mind a supremacy. Deeply colored fruits like blueberries, strawberries, raspberries,
blackberries, cherries and pomegranates consuming after minimal surgery boost the antioxidant intake owing to these
fruits contain anthocyanidin compounds which are not only enhance the Vitamin C effect, but also improve capillary
integrity and stabilize collagen matrix.
Biography
Tokusoglu has completed her PhD at Ege University Engineering Faculty, Dept of Food Engineering at 2001. She is currently working
as Associate Professor, Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She
performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-
2000 and as visiting professor at the School of Food Science, Washington State University, Pullman, Washington, USA during April-
May 2010. She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals.
She published the scientific edited two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications
and entitled Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis, USA Publisher and third book
Food By-Product Based Functional Food Powders by CRC Press, too; She also published three national books entitled Cacao and
Chocolate Science and Technology, Special Fruit Olive: Chemistry, Quality and Technology and Frying Oils Science and Technology.
She organized and/or administered as Conference Chair at many conferences and congress in various parts of USA and Europe.
tokusogluozlem@yahoo.com