Innovative processing technologies for foods with bioactive compounds / edited by Jorge Moreno.

Includes bibliographical references and index.

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