Innovative processing technologies for foods with bioactive compounds
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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2016.
|
| Series | Contemporary food engineering (Unnumbered)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781315354095 1315354098 9781315335032 1315335034 9781498714853 9781315371276 1498714854 1315371278 9781523108398 1523108398 |
| Physical Description | 1 online resource : illustrations (black and white) |
Cover
Table of Contents:
- Cover; Half Title; Title Page; Copyright Page; Table of Contents; Series Preface; Series Editor; Preface; Acknowledgments; Editor; Contributors; Chapter 1: Developments in Infrared Heating in Food Processing; Chapter 2: Ohmic Heating and Bioactive Compounds; Chapter 3: Encapsulation as a Carrier System to Enrich Foods with Antioxidants; Chapter 4: Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing; Chapter 5: Effect of Combined High Pressure-Temperature Treatments on Bioactive Compounds in Fruit Purées.
- Chapter 6: Sonication Processing on Bioactive Compound of Fluid FoodsChapter 7: Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds; Chapter 8: Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods; Chapter 9: Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits; Chapter 10: Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products; Chapter 11: Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion.