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Innovative processing technologies for foods with bioactive compounds / edited by Jorge J. Moreno.

Contributor(s): Moreno, Jorge (Jorge J.) [editor.].
Material type: materialTypeLabelBookSeries: Contemporary food engineering: Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2017]Copyright date: ©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.
Contents:
chapter 1. Developments in infrared heating in food processing / Navin K. Rastogi -- chapter 2. Ohmic heating and bioactive compounds / Jorge J. Moreno, Pamela Zúñiga, Erick Jara, María 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 Júlia R. Sarkis -- chapter 5. Effect of combined high pressure-temperature treatments on bioactive compounds in fruit purées / 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, Hélder D. Silva, Joana T. Martins, and António 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 Bugueño -- chapter 9. Influence of osmotic pretreatment and drying air properties on bioactive compounds of fruits / Patchimaporn Udomkun, Marcus Nagle, dimitrios Argyropoulos, and Joachim Müller -- chapter 10. Effect of hydrostatic high pressure treatments on bioactive compounds of vegetable products / Francisco González-Cebrino, Jesús J. García-Parra, and Rosario Ramírez -- chapter 11. Bioactive compound encapsulation and its behavior during in vitro digestion / Cristian Ramírez, Helena Nuñez, and Ricardo Simpson -- chapter 12. Electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology / Behrouz Ghorani, Ali Alehosseini, and Nick Tucker.
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ebook

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 Zúñiga, Erick Jara, María 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 Júlia R. Sarkis -- chapter 5. Effect of combined high pressure-temperature treatments on bioactive compounds in fruit purées / 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, Hélder D. Silva, Joana T. Martins, and António 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 Bugueño -- chapter 9. Influence of osmotic pretreatment and drying air properties on bioactive compounds of fruits / Patchimaporn Udomkun, Marcus Nagle, dimitrios Argyropoulos, and Joachim Müller -- chapter 10. Effect of hydrostatic high pressure treatments on bioactive compounds of vegetable products / Francisco González-Cebrino, Jesús J. García-Parra, and Rosario Ramírez -- chapter 11. Bioactive compound encapsulation and its behavior during in vitro digestion / Cristian Ramírez, Helena Nuñez, and Ricardo Simpson -- chapter 12. Electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology / Behrouz Ghorani, Ali Alehosseini, and Nick Tucker.

YE2019 M03

Also available in print format.

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