TY  - BOOK
AU  - Moreno,Jorge
TI  - Innovative processing technologies for foods with bioactive compounds
T2  - Contemporary food engineering
SN  - 9781498714846
AV  - TP371.2 .I564 2017
PY  - 2017///]
CY  - Boca Raton
PB  - CRC Press, Taylor & Francis Group
KW  - Food
KW  - Preservation
KW  - Bioactive compounds
N1  - 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
ER  -