1st Edition
Innovative Processing Technologies for Foods with Bioactive Compounds
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
Index
Biography
Jorge J. Moreno