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001448434 001__ 1448434
001448434 003__ OCoLC
001448434 005__ 20230310004238.0
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001448434 007__ cr\un\nnnunnun
001448434 008__ 220729s2022\\\\sz\\\\\\o\\\\\000\0\eng\d
001448434 019__ $$a1337946388
001448434 020__ $$a9783030968854$$q(electronic bk.)
001448434 020__ $$a3030968855$$q(electronic bk.)
001448434 020__ $$z3030968847
001448434 020__ $$z9783030968847
001448434 0247_ $$a10.1007/978-3-030-96885-4$$2doi
001448434 035__ $$aSP(OCoLC)1337524569
001448434 040__ $$aYDX$$beng$$cYDX$$dGW5XE$$dEBLCP$$dOCLCF$$dOCLCQ
001448434 049__ $$aISEA
001448434 050_4 $$aTP370
001448434 08204 $$a664$$223/eng/20220808
001448434 24500 $$aRetention of bioactives in food processing /$$cSeid Mahdi Jafari, Esra Capanoglu, editors.
001448434 260__ $$aCham, Switzerland :$$bSpringer,$$c2022.
001448434 300__ $$a1 online resource
001448434 4901_ $$aFood bioactive ingredients
001448434 500__ $$aIncludes index.
001448434 5050_ $$aSection 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.
001448434 506__ $$aAccess limited to authorized users.
001448434 520__ $$aBioactive 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.
001448434 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed August 8, 2022).
001448434 650_0 $$aFood industry and trade.
001448434 650_0 $$aFood$$xComposition.
001448434 650_0 $$aBioactive compounds.
001448434 655_0 $$aElectronic books.
001448434 7001_ $$aJafari, Seid Mahdi.
001448434 7001_ $$aÇapanoğlu, Esra.
001448434 77608 $$iPrint version: $$z3030968847$$z9783030968847$$w(OCoLC)1294137091
001448434 830_0 $$aFood bioactive ingredients.
001448434 852__ $$bebk
001448434 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-96885-4$$zOnline Access$$91397441.1
001448434 909CO $$ooai:library.usi.edu:1448434$$pGLOBAL_SET
001448434 980__ $$aBIB
001448434 980__ $$aEBOOK
001448434 982__ $$aEbook
001448434 983__ $$aOnline
001448434 994__ $$a92$$bISE