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Innovative processing technologies for foods with bioactive compounds / edited by Jorge Moreno. - xxi, 303 pages ; 24 cm. - Contemporary food engineering .

Includes bibliographical references and index.

Chapter 1. Developments in infrared heating in food processing Chapter 2. Ohmic heating and bioactive compounds Chapter 3. Encapsulation as a carrier system to enrich foods with antioxidants Chapter 4. Electric field treatment in the retention of vitamins in fruit pulps and beverages processing Chapter 5. Effect of combined high pressure-temperature treatmens on bioactive compounds in fruit purées Chapter 6. Sonication processing on bioactive compound of fluid foods Chapter 7. Multilayer nanocapsules as a vehicle for release of bioactive Chapter 8. Freeze concentration as a technique to protect valuable heal-labile components of foods Chapter 9. Influence of osmotic pretreatment and drying air properties on bioactive compounds of fruits Chapter 10. Effect of hydrostatic high pressure treatments on bioactive compounds of vegetable products Chapter 11. Bioactive compound encapsulation and its behavior during In vitro digestion Chapter 12. Electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology / Navin K. Rastogi -- / Jorge J. Morento and 5 others -- / Aline Schneider Teixeira and Lorena Deladino -- / Giovana D. Mercali and Júlia R. Sarkis -- / Snehasis Chakraborty, Nishant R. Swami Hulle, Kaunsar Jabeen, And Pavuluri Srinivasa Rao -- / Francisco J. Barba -- / compounds / Ana C. Pinheiro, Ana I. Bourbon, Hélder D. Silva, Joana T. Martins, and António A. Vicente -- / Guillermo Petzold, Patricio Orellana, Jorge J. Moreno, Julio Junod, and Graciela Bugue©ło -- / Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, and Joachim Müller -- / Francisco González-Cebrino, Jesús J. García-Parra, and Rosario Ramírez -- / Cristian Ramírez, Helena Nu©łez, and Ricardo Simpson -- / Behrouz Ghorani, Ali Alehosseini, and Nick Tucker.

ISBN: 9781498714846

LCCN: 2016024078

Subjects--Topical Terms:
Food--Preservation
Bioactive compounds

LC Class. No.: TP371.2 / .I564 2017

Dewey Class. No.: