Téléchargez le livre : Retention of Bioactives in Food Processing

Retention of Bioactives in Food Processing

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Éditeur :

Springer


Collection :

Food Bioactive Ingredients

Paru le : 2022-07-25

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Description

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. 
Pages
614 pages
Collection
Food Bioactive Ingredients
Parution
2022-07-25
Marque
Springer
EAN papier
9783030968847
EAN PDF
9783030968854
Informations sur l'ebook
Nombre pages copiables
6
Nombre pages imprimables
61
Taille du fichier
19538 Ko
Prix
252,14 €
EAN EPUB
9783030968854
Informations sur l'ebook
Nombre pages copiables
6
Nombre pages imprimables
61
Taille du fichier
18964 Ko
Prix
252,14 €

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