Retention of Bioactives in Food Processing

Name: Retention of Bioactives in Food Processing
Brand: Springer, Berlin
SKU: 9783030968878
Price: 99427 HUF
Availability: InStock

Szerző: Seid Mahdi Jafari, Esra Capanoglu

Nyelv:

Kötés: Puha kötésű

Kiadó: Springer, Berlin

Elérhetőség: Beszállítói készleten

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Bioactive compounds in food, known for their positive health effects, can be lost during handling af...

Információk a könyvről

Szerző

Seid Mahdi Jafari, Esra Capanoglu

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2023

oldal

614

EAN

9783030968878

Enbook ID

43748431

Kiadó

Springer, Berlin

Súly

861

Méretek

155 x 235

Teljes leírás

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.

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Retention of Bioactives in Food Processing

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