Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Paperback)

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United States
Release date:	June 2019
First published:	2019
Editors:	Francisco J. Barba • Jorge M.A. Saraiva • Giancarlo Cravotto • Jose M. Lorenzo
Dimensions:	229 x 152 x 19mm (L x W x T)
Format:	Paperback
Pages:	370
ISBN-13:	978-0-12-814174-8
Categories:	Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions > Red Tag Sale > Books
LSN:	0-12-814174-3
Barcode:	9780128141748

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