Retention of bioactives in food processing / Seid Mahdi Jafari, Esra Capanoglu, editors.
Jafari, Seid Mahdi.; Çapanoğlu, Esra.
2022
TP370
Available Online

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Title Retention of bioactives in food processing / Seid Mahdi Jafari, Esra Capanoglu, editors.
ISBN 9783030968854 (electronic bk.)
3030968855 (electronic bk.)
3030968847
9783030968847
DOI https://doi.org/10.1007/978-3-030-96885-4
Imprint Cham, Switzerland : Springer, 2022.
Language English
Description 1 online resource
Other Standard Identifiers 10.1007/978-3-030-96885-4 doi
Call Number TP370
Dewey Decimal Classification 664
Summary 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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed August 8, 2022).
Added Author Jafari, Seid Mahdi.
Çapanoğlu, Esra.
Series Food bioactive ingredients.
Available in Other Form Print version: 9783030968847
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Record Appears in Online Resources > Ebooks
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Section 1: Introduction to bioactive compounds and food processes
1. An overview of food bioactive compounds and their health-promoting features
2. Different food processing technologies; a general background
Section 2: Influence of conventional processes on food bioactive compounds
3. Postharvest Handling and Preparation of Foods for Processing
4. Thermal Treatments
5. Frying, baking and cooking
6. Chilling, Freezing and Thawing
7. Drying
8. Evaporation
9. Canning
10. Juice Processing
11. Extrusion
12. Fermentation and Germination
13. Extraction processes (SFE)
14. Modified atmosphere packaging
Section 3: Influence of novel thermal processes on food bioactive compounds
15. Microwave Heating
16. Ohmic Heating
17. Infrared Heating.-18. Radiofrequency and dielectric heating
Section 4: Influence of novel non-thermal processes on food bioactive compounds
19. Irradiation
20. High Pressure Processing
21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes
22. Ultrasound Treatments
23. Membrane separation processes
24. Ozonation, and plasma processing
25. Nano-based food processes.

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