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Titlebook: Retention of Bioactives in Food Processing; Seid Mahdi Jafari,Esra Capanoglu Book 2022 The Editor(s) (if applicable) and The Author(s), un

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發(fā)表于 2025-3-21 20:07:27 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱(chēng)Retention of Bioactives in Food Processing
編輯Seid Mahdi Jafari,Esra Capanoglu
視頻videohttp://file.papertrans.cn/829/828962/828962.mp4
概述Critically evaluates the effects of conventional, novel non-thermal, and thermal food processing techniques.Includes sections on fermentation/germination, drying, extrusion, and modified atmosphere pa
叢書(shū)名稱(chēng)Food Bioactive Ingredients
圖書(shū)封面Titlebook: Retention of Bioactives in Food Processing; Seid Mahdi Jafari,Esra Capanoglu Book 2022 The Editor(s) (if applicable) and The Author(s), un
描述.Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods 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-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread..This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.?Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.?.
出版日期Book 2022
關(guān)鍵詞Novel food processing; Conventional processing; Bioaccessibility; Bioavailability; Bioactive compounds; N
版次1
doihttps://doi.org/10.1007/978-3-030-96885-4
isbn_softcover978-3-030-96887-8
isbn_ebook978-3-030-96885-4Series ISSN 2661-8958 Series E-ISSN 2661-8966
issn_series 2661-8958
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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發(fā)表于 2025-3-22 00:12:53 | 只看該作者
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
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發(fā)表于 2025-3-22 10:07:04 | 只看該作者
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
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發(fā)表于 2025-3-22 17:54:21 | 只看該作者
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
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發(fā)表于 2025-3-22 22:10:57 | 只看該作者
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,
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發(fā)表于 2025-3-23 01:40:36 | 只看該作者
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
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發(fā)表于 2025-3-23 05:45:20 | 只看該作者
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