1st Edition

Innovative Processing Technologies for Foods with Bioactive Compounds

Edited By Jorge J. Moreno Copyright 2017
    325 Pages 77 B/W Illustrations
    by CRC Press

    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.

    Developments in Infrared Heating in Food Processing
    Navin K. Rastogi

    Ohmic Heating and Bioactive Compounds
    Jorge Moreno, Pamela Zúñiga, Erick Jara, María P. Gianelli, Karla Mella, and Guillermo Petzold

    Encapsulation as a Carrier System to Enrich Foods with Antioxidants
    Aline Schneider Teixeira and Lorena Deladino

    Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing
    Giovana D. Mercali and Júlia R. Sarkis

    Effect of Combined High Pressure–Temperature Treatments on Bioactive Compounds in Fruit Purées
    Snehasis Chakraborty, Nishant R. Swami Hulle, Kaunsar Jabeen, and Pavuluri Srinivasa Rao

    Sonication Processing on Bioactive Compound of Fluid Foods
    Francisco J. Barba

    Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds
    Ana C. Pinheiro, Ana I. Bourbon, Hélder D. Silva, Joana T. Martins, and António A. Vicente

    Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods

    Guillermo Petzold, Patricio Orellana, Jorge Moreno, Julio Junod, and Graciela Bugueño

    Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits
    Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos,
    and Joachim Müller

    Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products
    Francisco González-Cebrino, Jesús J. García-Parra, and Rosario Ramírez

    Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion
    Cristian Ramírez, Helena Nuñez, and Ricardo Simpson

    Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food Nanotechnology
    Behrouz Ghorani, Ali Alehosseini, and Nick Tucker



    Jorge J. Moreno