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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書目名稱Retention of Bioactives in Food Processing影響因子(影響力)




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




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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讀者反饋學(xué)科排名

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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

macrophage

ETHER

潛移默化

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

CAMP

阻撓

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

古老

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,

災(zāi)禍

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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