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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Retention of Bioactives in Food Processing (Hardcover, 1st ed. 2022)
Loot Price: R7,421
Discovery Miles 74 210
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Retention of Bioactives in Food Processing (Hardcover, 1st ed. 2022)
Series: Food Bioactive Ingredients
Expected to ship within 10 - 15 working days
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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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