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Retention of bioactives in food proc...

Jafari, Seid Mahdi.

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Retention of bioactives in food processing

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Retention of bioactives in food processing/ edited by Seid Mahdi Jafari, Esra Capanoglu.
其他作者:	Jafari, Seid Mahdi.
出版者:	Cham :Springer International Publishing : : 2022.,
面頁冊數:	x, 614 p. :ill., digital ;24 cm.
內容註:	Section 1: Introduction to bioactive compounds and food processes -- 1. An overview of food bioactive compounds and their health-promoting features -- 2. Different food processing technologies; a general background -- Section 2: Influence of conventional processes on food bioactive compounds -- 3. Postharvest Handling and Preparation of Foods for Processing -- 4. Thermal Treatments -- 5. Frying, baking and cooking -- 6. Chilling, Freezing and Thawing -- 7. Drying -- 8. Evaporation -- 9. Canning -- 10. Juice Processing -- 11. Extrusion -- 12. Fermentation and Germination -- 13. Extraction processes (SFE) -- 14. Modified atmosphere packaging -- Section 3: Influence of novel thermal processes on food bioactive compounds -- 15. Microwave Heating -- 16. Ohmic Heating -- 17. Infrared Heating -- 18. Radiofrequency and dielectric heating -- Section 4: Influence of novel non-thermal processes on food bioactive compounds -- 19. Irradiation -- 20. High Pressure Processing -- 21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes -- 22. Ultrasound Treatments -- 23. Membrane separation processes -- 24. Ozonation, and plasma processing -- 25. Nano-based food processes.
Contained By:	Springer Nature eBook
標題:	Food industry and trade. -
電子資源:	https://doi.org/10.1007/978-3-030-96885-4
ISBN:	9783030968854

Retention of bioactives in food processing
Retention of bioactives in food processing[electronic resource] /edited by Seid Mahdi Jafari, Esra Capanoglu. - Cham :Springer International Publishing :2022. - x, 614 p. :ill., digital ;24 cm. - Food bioactive ingredients,2661-8966. - Food bioactive ingredients..

Section 1: Introduction to bioactive compounds and food processes -- 1. An overview of food bioactive compounds and their health-promoting features -- 2. Different food processing technologies; a general background -- Section 2: Influence of conventional processes on food bioactive compounds -- 3. Postharvest Handling and Preparation of Foods for Processing -- 4. Thermal Treatments -- 5. Frying, baking and cooking -- 6. Chilling, Freezing and Thawing -- 7. Drying -- 8. Evaporation -- 9. Canning -- 10. Juice Processing -- 11. Extrusion -- 12. Fermentation and Germination -- 13. Extraction processes (SFE) -- 14. Modified atmosphere packaging -- Section 3: Influence of novel thermal processes on food bioactive compounds -- 15. Microwave Heating -- 16. Ohmic Heating -- 17. Infrared Heating -- 18. Radiofrequency and dielectric heating -- Section 4: Influence of novel non-thermal processes on food bioactive compounds -- 19. Irradiation -- 20. High Pressure Processing -- 21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes -- 22. Ultrasound Treatments -- 23. Membrane separation processes -- 24. Ozonation, and plasma processing -- 25. Nano-based food processes.

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.

ISBN: 9783030968854

Standard No.: 10.1007/978-3-030-96885-4doiSubjects--Topical Terms:

522277
Food industry and trade.

LC Class. No.: TP370 / .R47 2022

Dewey Class. No.: 664

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520 $a 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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