Innovative processing technologies for foods with bioactive compounds / edited by Jorge J. Moreno.
Contributor(s): Moreno, Jorge (Jorge J.) [editor.].Material type: BookSeries: Contemporary food engineering: Publisher: Boca Raton : CRC Press, Taylor & Francis Group, Copyright date: Â©2017Description: xxii, 303 pages : illustrations, portrait ; 24 cm.Content type: text Media type: computer Carrier type: online resourceISBN: 9781498714853 (e-book : PDF); 9781498714846 (hardback).Call number: TP371.2 .I564 2017 Subject(s): Food -- Preservation | Bioactive compoundsGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access. Also available in print format.
Includes bibliographical references and index.
chapter 1. Developments in infrared heating in food processing / Navin K. Rastogi -- chapter 2. Ohmic heating and bioactive compounds / Jorge J. Moreno, Pamela ZÃºÃ±iga, Erick Jara, MarÃa P. Gianelli, Karla Mella, and Guillermo Petzold -- chapter 3. Encapsulation as a carrier system to enrich foods with antioxidants / Aline Schneider Teixeira and Lorena Deladino -- chapter 4. Electric field treatment in the retention of vitamins in fruit pulps and beverages processing / Giovana D. Mercali and JÃºlia R. Sarkis -- chapter 5. Effect of combined high pressure-temperature treatments on bioactive compounds in fruit purÃ©es / Snehasis Chakraborty, Nishant R. Swami Hulle, Kaunsar Jabeen, and Pavuluri Srinivasa Rao -- chapter 6. Sonication processing on bioactive compound of fluid foods / Francisco J. Barba -- chapter 7. Multilayer nanocapsules as a vehicle for release of bioactive compounds / Ana C. Pinheiro, Ana I. Bourbon, HÃ©lder D. Silva, Joana T. Martins, and AntÃ³nio A. Vicente -- chapter 8. Freeze concentration as a technique to protect valuable heat-labile components of foods / Guillermo Petzold, Patricio Orellana, Jorge J. Moreno, Julio Junod, and Graciela BugueÃ±o -- chapter 9. Influence of osmotic pretreatment and drying air properties on bioactive compounds of fruits / Patchimaporn Udomkun, Marcus Nagle, dimitrios Argyropoulos, and Joachim MÃ¼ller -- chapter 10. Effect of hydrostatic high pressure treatments on bioactive compounds of vegetable products / Francisco GonzÃ¡lez-Cebrino, JesÃºs J. GarcÃa-Parra, and Rosario RamÃrez -- chapter 11. Bioactive compound encapsulation and its behavior during in vitro digestion / Cristian RamÃrez, Helena NuÃ±ez, and Ricardo Simpson -- chapter 12. Electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology / Behrouz Ghorani, Ali Alehosseini, and Nick Tucker.
Also available in print format.