Innovative Processing Technologies for Foods with Bioactive Compounds
Published on 5. August 2016
325 pages
978-1-315-35409-5 (ISBN)
Description
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Product notice
Reflowable
Illustrations
31 Tables, black and white; 77 Illustrations, black and white
File size
3,20 MB
ISBN-13
978-1-315-35409-5 (9781315354095)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
08/2016
1st Edition
CRC Press
€333.60
Shipment within 15-20 days
Person
Content
Encapsulation as Carrier System to Enrich Foods with Antioxidants. Freeze Concentration as a Technique to Retain Valuable Heat Labile Components of Foods. High-Pressure Process for the Treatment of Products Rich in Thermolable and Nutraceutical Compounds. Electric Field Treatment in the Retention of Vitamins in Fruits Pulp Processing. Microwave Technology for Enzyme Inactivation and Improved Antioxidant Capacity in Food Processing. Impregnation with Ohmic Heating: Effective Technique to Enrich Some Food Matrix. Enzyme Facilitated Diffusive Extraction of Bioactive Components From Fruits and Vegetables. Supercritical Fluid Technology for Essential Oil Impregnation of Food Matrix. Osmotic Dehydration Under High Hydrostatic Pressure on Bioactive Compounds of Fruits. Stability of Flavonoids Compound in Vacuum Impregnated Fruits After Drying (Microwave Vacuum Drying, Air Drying and Freeze Drying) and Storage. Thermal and High-Pressure Processing for Optimal Retention of Physical and Nutritional Quality of Fruits. Nanoencapsulation of Polyunsaturated Fatty Acid in the Enrichment of Fruit Juice. Functional Food Development by Polyphenols Encapsulation. Design of Foods with Bioactive Lipids for Improved Health.
