標(biāo)題: Titlebook: Retention of Bioactives in Food Processing; Seid Mahdi Jafari,Esra Capanoglu Book 2022 The Editor(s) (if applicable) and The Author(s), un [打印本頁(yè)] 作者: STRI 時(shí)間: 2025-3-21 20:07
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書目名稱Retention of Bioactives in Food Processing影響因子(影響力)學(xué)科排名
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書目名稱Retention of Bioactives in Food Processing網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Retention of Bioactives in Food Processing被引頻次
書目名稱Retention of Bioactives in Food Processing被引頻次學(xué)科排名
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書目名稱Retention of Bioactives in Food Processing年度引用學(xué)科排名
書目名稱Retention of Bioactives in Food Processing讀者反饋
書目名稱Retention of Bioactives in Food Processing讀者反饋學(xué)科排名
作者: Dri727 時(shí)間: 2025-3-22 00:12
Different Food Processing Technologies: A General Backgroundmponents of the food matrix, and structural characteristics of the food material. Physical loss, chemical degradation and biological reactions may occur in foods, semi-finished products or raw materials rich in bioactive substances during storage and processing, and the total content of nutrients in作者: macrophage 時(shí)間: 2025-3-22 03:41 作者: ETHER 時(shí)間: 2025-3-22 08:14 作者: 潛移默化 時(shí)間: 2025-3-22 10:07
Influence of Drying on Food Bioactivesood shelf-life without paying due attention to retaining quality attributes. However, recently, considerable efforts have been made to study and develop dehydrated products with higher nutritional quality. In this regard, the concept of functional food appeared to describe the potential of foods to 作者: CAMP 時(shí)間: 2025-3-22 14:40 作者: 阻撓 時(shí)間: 2025-3-22 17:54
Influence of Juice Processing on Food Bioactivesmpounds comes from their health-promoting effects, which depend not only on content but also on their bioaccessibility. A sequence of operations is involved in juice production to prepare to serve and obtain desired quality and safety. Despite the negative impact of processing steps, the favourable 作者: 古老 時(shí)間: 2025-3-22 22:10
Influence of Extrusion on Food Bioactivesunds. Extrusion cooking technology provides consumers with multiple choices in terms of nourishment and functionality, as well as palatability. Food extrusion has grown over the past 50?years and become a well-known industrial technology with different food applications such as production of snacks,作者: 災(zāi)禍 時(shí)間: 2025-3-23 01:40
Influence of Fermentation and Germination on Food Bioactivesauses beneficial changes in the final product. Germination is a process in plant seeds that begins with the absorption of water by the embryo and then various changes occur due to enzymatic activity in the seed. During these two processes, many complex food compounds such as large carbohydrates and 作者: Offbeat 時(shí)間: 2025-3-23 05:45 作者: 不近人情 時(shí)間: 2025-3-23 10:30
Influence of Modified Atmosphere Packaging on Food Bioactiveses. Therefore, it is recommended to consume food groups such as fruits-vegetables, cereals, legumes, dairy products, and meat products, which are rich in bioactive compounds in daily dietary habits. The content of bioactive compounds found in foods is affected by various factors including environmen作者: Nonthreatening 時(shí)間: 2025-3-23 15:32 作者: 聲明 時(shí)間: 2025-3-23 19:19
Influence of Ohmic Heating on Food Bioactivesf an electric field offers benefits in regard to process efficiency and food quality. Increased heating rates, improved homogeneity of the product temperature distribution and suitability for treatment of particle-rich foods contribute to avoidance of thermal over-processing and thus prevent valuabl作者: 低能兒 時(shí)間: 2025-3-23 22:40
Effects of Irradiation on Food Bioactives promising technology for food processing and has been considered as a safe, clean and eco-friendly process. The effects of ionizing radiation (gamma, electron beam and X-rays) on natural matrices depends on the food product type, size, state and temperature, and on the irradiation conditions. In th作者: Eructation 時(shí)間: 2025-3-24 05:13 作者: CRACY 時(shí)間: 2025-3-24 06:43 作者: prostatitis 時(shí)間: 2025-3-24 12:07
Influence of the Supercritical Fluid Extraction (SFE) on Food Bioactivesive removal process is discussed. Typical food bioactives extracted with supercritical fluids are also part of the discussion. Finally, essential aspects of this technology to an industrial level are discussed, such as economics, environmental performance, and scale-up.作者: 懶惰民族 時(shí)間: 2025-3-24 17:40
Influence of High Pressure Processing on Food Bioactivesive compounds as well as their bioaccessibility and bioavailability. Thus, principles of HHP, impact of processing parameters on food properties as well as changes in bioavailability and bioaccessibility were summarized.作者: 的闡明 時(shí)間: 2025-3-24 18:59
Influence of Frying, Baking and Cooking on Food Bioactivesnd non-polar bioactives. For both types of bioactives, the effect of the different food preparation processes on their retention is discussed considering the current state of research data available in scientific literature.作者: 發(fā)生 時(shí)間: 2025-3-25 00:42
An Overview of Food Bioactive Compounds and Their Health-Promoting Featuresothers. In this chapter, the health promoting features of major bioactive compounds including polyphenols, carotenoids, vitamins, glucosinolates, triterpenes, phytosterols, alkaloids, capsaicinoids, polysaccharides, polyunsaturated fatty acids and bioactive peptides are discussed briefly.作者: 松軟 時(shí)間: 2025-3-25 03:46 作者: OMIT 時(shí)間: 2025-3-25 07:45 作者: 颶風(fēng) 時(shí)間: 2025-3-25 12:36 作者: Culmination 時(shí)間: 2025-3-25 19:30
Book 2022oods 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-作者: frozen-shoulder 時(shí)間: 2025-3-25 21:01
978-3-030-96887-8The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 信任 時(shí)間: 2025-3-26 03:46
Retention of Bioactives in Food Processing978-3-030-96885-4Series ISSN 2661-8958 Series E-ISSN 2661-8966 作者: 背書 時(shí)間: 2025-3-26 05:46
Seid Mahdi Jafari,Esra CapanogluCritically evaluates the effects of conventional, novel non-thermal, and thermal food processing techniques.Includes sections on fermentation/germination, drying, extrusion, and modified atmosphere pa作者: 檢查 時(shí)間: 2025-3-26 10:24
Food Bioactive Ingredientshttp://image.papertrans.cn/r/image/828962.jpg作者: 主動(dòng) 時(shí)間: 2025-3-26 12:38 作者: EXPEL 時(shí)間: 2025-3-26 19:00 作者: resilience 時(shí)間: 2025-3-26 21:00
s transition, a wide-ranging survey of colloidal glasses, and experimental as well as theoretical treatments of the relatively new field of dense granular flows. This book should be of broad general interest to both physicists and mathematicians..978-3-0348-0329-8978-3-0348-0084-6Series ISSN 1544-9998 Series E-ISSN 2197-1846 作者: jarring 時(shí)間: 2025-3-27 01:31
Senem Kamiloglu,Esra Capanoglu,Seid Mahdi Jafaris transition, a wide-ranging survey of colloidal glasses, and experimental as well as theoretical treatments of the relatively new field of dense granular flows. This book should be of broad general interest to both physicists and mathematicians..978-3-0348-0329-8978-3-0348-0084-6Series ISSN 1544-9998 Series E-ISSN 2197-1846 作者: Amplify 時(shí)間: 2025-3-27 05:19 作者: Sciatica 時(shí)間: 2025-3-27 11:27
has been also carried out at several constant temperatures. The experimental data are interpreted on the basis of the equation of Kolmogorov–Avrami–Johnson–Mehl for the case of 3D growth of fixed number of preexisting nuclei. The possibility to re-vitrify the crystallized samples by their melting in作者: 吝嗇性 時(shí)間: 2025-3-27 16:06 作者: Colonnade 時(shí)間: 2025-3-27 18:39 作者: LEERY 時(shí)間: 2025-3-28 00:02
2661-8958 , as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.?.978-3-030-96887-8978-3-030-96885-4Series ISSN 2661-8958 Series E-ISSN 2661-8966 作者: 斷言 時(shí)間: 2025-3-28 04:23 作者: Eosinophils 時(shí)間: 2025-3-28 06:29 作者: 人類的發(fā)源 時(shí)間: 2025-3-28 12:06 作者: 單獨(dú) 時(shí)間: 2025-3-28 17:50
Influence of Juice Processing on Food Bioactivestent and bioaccessibility of bioactive compounds based on the treatment, conditions and food matrices. Therefore, in this chapter, evaluation and discussion of the effect of several processing steps on bioactive compounds available in juices were considered.作者: Goblet-Cells 時(shí)間: 2025-3-28 19:46
Influence of Extrusion on Food Bioactivesation of the bioactive compounds including phenolics, anthocyanins, flavonoids, and etc. Many studies have shown reduction in bioactive components of raw ingredients after extrusion cooking. On the other hand, some researchers have reported the increase of free/bound phenolic acid content due to str作者: diathermy 時(shí)間: 2025-3-28 23:38
Influence of Fermentation and Germination on Food Bioactivessses in the production of bioactive substances in different types of food and how these two processes cause fundamental changes in the structure of macronutrients such as carbohydrates, proteins, fats, vitamins, and finally result in the production of micronutrients and beneficial compounds. Ferment作者: 慢慢流出 時(shí)間: 2025-3-29 04:28 作者: Anterior 時(shí)間: 2025-3-29 09:36 作者: Mumble 時(shí)間: 2025-3-29 14:43 作者: Decibel 時(shí)間: 2025-3-29 16:48 作者: CHASE 時(shí)間: 2025-3-29 20:31 作者: 字形刻痕 時(shí)間: 2025-3-30 01:54 作者: 消息靈通 時(shí)間: 2025-3-30 06:53 作者: 并入 時(shí)間: 2025-3-30 10:57 作者: biopsy 時(shí)間: 2025-3-30 12:23
Samuel Perez-Vega,Ivan Salmeron,Ildebrando Perez-Reyes,Ebenezer Kwofie,Michael Ngadi作者: 十字架 時(shí)間: 2025-3-30 18:38 作者: FEAS 時(shí)間: 2025-3-30 23:24 作者: 矛盾 時(shí)間: 2025-3-31 01:16 作者: CREEK 時(shí)間: 2025-3-31 07:55
Senem Kamiloglu,Esra Capanoglu,Seid Mahdi Jafarihe professional and graduate levels.Includes supplementary m.This tenth volume in the Poincaré Seminar Series describes recent developments at one of the most challenging frontiers in statistical physics - the deeply related fields of glassy dynamics, especially near the glass transition, and of the作者: 帶來墨水 時(shí)間: 2025-3-31 10:47 作者: URN 時(shí)間: 2025-3-31 13:50 作者: Graduated 時(shí)間: 2025-3-31 18:53
Joana Madureira,Lillian Barros,Fernanda M. A. Marga?a,Celestino Santos-Buelga,Isabel C. F. R. Ferreical metallography, and electron microscopy methods. The crystallization occurs as a single-stage process starting preferably on the surface of casting voids in the sample volume and on the outer sample cutting planes. The linear crystal growth velocity of crystallizing cells was measured at several
