Retention of Bioactives in Food Processing

Language: English

Published by Springer, Springer Nature Switzerland Jul 2023, 2023

3030968871 / 9783030968878

Series: Book 8 of 8 - Food Bioactive Ingredients

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This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 624 pp. Englisch. …

Seller Inventory # 9783030968878

Title
Retention of Bioactives in Food Processing
Author
Seid Mahdi Jafari
Publisher
Springer, Springer Nature Switzerland Jul 2023
Publication year
2023
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3030968871
ISBN 13
9783030968878
Item weight
931 grams
Dimensions
235x155x34 mm
Series
Book 8 of 8: Food Bioactive Ingredients

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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AbeBooks seller since January 23, 2017

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