Retention of Bioactives in Food Processing

Esra Capanoglu

ISBN 10: 3030968871 / ISBN 13: 9783030968878

Published by Springer International Publishing, 2023

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9783030968878

Bibliographic Details

• Title: Retention of Bioactives in Food Processing
• Publisher: Springer International Publishing
• Publication Date: 2023
• Language: English
• ISBN 10: 3030968871
• ISBN 13: 9783030968878
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 155H x 34D millimeters 235 millimeters width by 155 millimeters height by 34 millimeters depth
• Weight: 931 grams

About this title

Synopsis

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. 

About the Author

Esra Capanoglu is an Associate Professor in the Department of Food Engineering at Istanbul Technical University in Istanbul, Turkey.

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is a full-time Prof. of GUASNR (Iran), part-time Prof. in UVigo (Spain), and adjunct Prof. in SINANO (China). He has published > 350 papers in International Journals (h-index=64 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:

- one of the top 1% world scientists by Thomson Reuters (2015)

- one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017)

- one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020

- a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).