Innovative Processing Technologies for Foods with Bioactive Compounds: 1st Edition (Hardback) book cover

Innovative Processing Technologies for Foods with Bioactive Compounds

1st Edition

Edited by Jorge J. Moreno

CRC Press

303 pages | 77 B/W Illus.

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pub: 2016-08-12
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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.

Table of Contents

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

Index

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science