Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Written By Francisco J. Barba
Innovative Thermal and Non Thermal Processing  Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
  • Publsiher : Woodhead Publishing
  • Release : 07 June 2019
  • ISBN : 0128141751
  • Pages : 370 pages
  • Rating : 4/5 from 21 reviews
GET THIS BOOKInnovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds


Read or download book entitled Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds written by Francisco J. Barba which was release on 07 June 2019, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: 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. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non Thermal Processing  Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
  • Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
  • Publisher : Woodhead Publishing
  • Release Date : 2019-06-07
  • Total pages : 370
  • ISBN : 0128141751
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Summary : 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 ...

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Elsevier
  • Release Date : 2021-07-24
  • Total pages : 376
  • ISBN : 0128141751
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Summary : Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their ...

Agri Food Industry Strategies for Healthy Diets and Sustainability

Agri Food Industry Strategies for Healthy Diets and Sustainability
  • Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
  • Publisher : Academic Press
  • Release Date : 2020-03-03
  • Total pages : 294
  • ISBN : 0128141751
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Summary : Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, ...

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2021-10-24
  • Total pages : 632
  • ISBN : 0128141751
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Summary : Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most ...

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-06
  • Total pages : 230
  • ISBN : 0128141751
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Summary : Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters ...

Non Thermal Processing Technologies for the Grain Industry

Non Thermal Processing Technologies for the Grain Industry
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release Date : 2021-08-19
  • Total pages : 304
  • ISBN : 0128141751
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Summary : Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric ...

Antioxidants in Foods

Antioxidants in Foods
  • Author : Isabel Seiquer,José M. Palma
  • Publisher : MDPI
  • Release Date : 2021-06-22
  • Total pages : 418
  • ISBN : 0128141751
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Summary : Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a ...

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
  • Author : Francisco J. Barba,Oleksii Parniakov,Artur Wiktor
  • Publisher : Academic Press
  • Release Date : 2020-03
  • Total pages : 352
  • ISBN : 0128141751
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Summary : Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and ...

Present and Future of High Pressure Processing

Present and Future of High Pressure Processing
  • Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
  • Publisher : Elsevier
  • Release Date : 2020-08-22
  • Total pages : 426
  • ISBN : 0128141751
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Summary : Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as ...

The First Outstanding 50 Years of Universit Politecnica delle Marche

The First Outstanding 50 Years of    Universit   Politecnica delle Marche
  • Author : Sauro Longhi,Andrea Monteriù,Alessandro Freddi,Lucia Aquilanti,Maria Gabriella Ceravolo,Oliana Carnevali,Mario Giordano,Gianluca Moroncini
  • Publisher : Springer Nature
  • Release Date : 2020-01-02
  • Total pages : 645
  • ISBN : 0128141751
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Summary : The book describes the significant multidisciplinary research findings at the Università Politecnica delle Marche and the expected future advances. It addresses some of the most dramatic challenges posed by today’s fast-growing, global society and the changes it has caused. It also discusses solutions to improve the wellbeing of human ...

Immunity Boosting Functional Foods to Combat COVID 19

Immunity Boosting Functional Foods to Combat COVID 19
  • Author : Apurba Giri
  • Publisher : CRC Press
  • Release Date : 2021-10-14
  • Total pages : 226
  • ISBN : 0128141751
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Summary : In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, ...

Fruits of the Brazilian Cerrado

Fruits of the Brazilian Cerrado
  • Author : Fernando Freitas de Lima,Caroline Honaiser Lescano,Ivan Pires de Oliveira
  • Publisher : Springer Nature
  • Release Date : 2021
  • Total pages : 192
  • ISBN : 0128141751
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Summary : Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics. Chapters are dedicated to the morphological characteristics, macronutrients, micronutrients and active compounds of various fruits, with separate sections ...

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Total pages : 2480
  • ISBN : 0128141751
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Summary : Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour ...

  • Author : Anonim
  • Publisher : Wolters Kluwer India Pvt Ltd
  • Release Date : 2021-11-27
  • Total pages : 212
  • ISBN : 0128141751
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Summary : Download or read online written by , published by Wolters Kluwer India Pvt Ltd which was released on . Get Books now! Available in PDF, ePub and Kindle....

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2016-12-16
  • Total pages : 382
  • ISBN : 0128141751
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Summary : Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new ...