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Technologies to Recover Polyphenols from AgroFood By-products and
Wastes: Applications in Different Fields covers the most used
technologies to extract and recover polyphenols from all kinds of
by-products and wastes generated by the food industry, restaurant
and agricultural sectors. Polyphenols are characterized by
different AgroFood by-products and waste sources, hence this book
explores the practical applications of these polyphenols in the
development of functional foods and pharmaceutical and cosmetic
products. Containing definitions, case studies, applications,
literature reviews, and coverage of recent developments, this book
will be a welcomed resource for food scientists, including those
working in sustainability, agriculture and engineering.
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.
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