Retention of Bioactives in Food Processing is popular PDF and ePub book, written by Seid Mahdi Jafari in 2022-07-25, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Retention of Bioactives in Food Processing can be Read Online from any device for your convenience.

Retention of Bioactives in Food Processing Book PDF Summary

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.

Detail Book of Retention of Bioactives in Food Processing PDF

Retention of Bioactives in Food Processing
  • Author : Seid Mahdi Jafari
  • Release : 25 July 2022
  • Publisher : Springer Nature
  • ISBN : 9783030968854
  • Genre : Technology & Engineering
  • Total Page : 610 pages
  • Language : English
  • PDF File Size : 13,5 Mb

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