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

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  • Publisher : Woodhead Publishing
  • Release : 07 June 2019
  • ISBN : 9780128141755
  • Page : 370 pages
  • Rating : 4.5/5 from 103 voters

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

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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
  • ISBN : 9780128141755
DOWNLOAD BOOKInnovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

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,

Ionizing Radiation Technologies

Ionizing Radiation Technologies
  • Author : Shima Shayanfar,Suresh D. Pillai
  • Publisher : John Wiley & Sons
  • Release Date : 2022-08-02
  • ISBN : 9781119488576
DOWNLOAD BOOKIonizing Radiation Technologies

Ionizing Radiation Technologies An authoritative overview of major advances in the application of ionizing radiation technologies to industrial, agricultural, and municipal waste products In Ionizing Radiation Technologies: Managing and Extracting Value from Wastes, a team of expert researchers delivers a broad overview of the value trapped in waste streams and how a strategic application of ionizing radiation technologies can be valuable from both an environmental and an economic perspective. A valuable addition to the discussions around sustainability and green technologies,

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Elsevier
  • Release Date : 2021-07-24
  • ISBN : 9780323850391
DOWNLOAD BOOKAdvances in Food and Nutrition Research

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 application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat

Humic Substances

Humic Substances
  • Author : Abdelhadi Makan
  • Publisher : BoD – Books on Demand
  • Release Date : 2021-10-06
  • ISBN : 9781839627514
DOWNLOAD BOOKHumic Substances

Present in soil and water, humic substances are the most widespread organic compounds, naturally occurring from a physical, chemical, and microbiological transformation of biomolecules. They represent about 25% of the total organic carbon on the Earth and comprise up to 75% of the dissolved organic carbon in water, making them important for multiple environmental processes in both soil and aquatic systems. Despite many decades of extensive study, the formation mechanisms of humic substances are still a subject of discussion and controversy. This

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2021-10-24
  • ISBN : 9780323850537
DOWNLOAD BOOKNutraceutical and Functional Food Components

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 important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.

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
  • ISBN : 9780128172278
DOWNLOAD BOOKAgri-Food Industry Strategies for Healthy Diets and Sustainability

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, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-06
  • ISBN : 9780128202166
DOWNLOAD BOOKAdvances in Food and Nutrition Research

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 in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food

Antioxidants in Foods

Antioxidants in Foods
  • Author : Isabel Seiquer,José M. Palma
  • Publisher : MDPI
  • Release Date : 2021-06-22
  • ISBN : 9783036505787
DOWNLOAD BOOKAntioxidants in Foods

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 useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant

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
  • ISBN : 9780128172667
DOWNLOAD BOOKPresent and Future of High Pressure Processing

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 it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure

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
  • ISBN : 9780128164020
DOWNLOAD BOOKPulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

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 the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications.

Membrane Separation of Food Bioactive Ingredients

Membrane Separation of Food Bioactive Ingredients
  • Author : Seid Mahdi Jafari,Roberto Castro-Muñoz
  • Publisher : Springer Nature
  • Release Date : 2022-03-11
  • ISBN : 9783030846435
DOWNLOAD BOOKMembrane Separation of Food Bioactive Ingredients

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as

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
  • ISBN : 9781000412338
DOWNLOAD BOOKNon-Thermal Processing Technologies for the Grain Industry

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 field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for

Food Proteomics

Food Proteomics
  • Author : Maria Lopez Pedrouso,Daniel Franco Ruiz,Jose M. Lorenzo
  • Publisher : Academic Press
  • Release Date : 2022-06-24
  • ISBN : 9780323908900
DOWNLOAD BOOKFood Proteomics

Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and

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
  • ISBN : 9781000485974
DOWNLOAD BOOKImmunity Boosting Functional Foods to Combat COVID-19

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, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail. Note: T&F does not sell

The First Outstanding 50 Years of “Università Politecnica delle Marche”

The First Outstanding 50 Years of “Università 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
  • ISBN : 9783030338329
DOWNLOAD BOOKThe First Outstanding 50 Years of “Università Politecnica delle Marche”

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 beings. The book covers the main research achievements in the various disciplines of the life sciences, and includes chapters that highlight mechanisms relevant to all aspects of human diseases, the