Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds - Edition 1 - Edited by Francisco J. Barba, Jorge M.A. Saraiva, Giancarlo Cravotto and Jose M. Lorenzo Elsevier Inspection Copies

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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds,

Edition 1

Edited by Francisco J. Barba, Jorge M.A. Saraiva, Giancarlo Cravotto and Jose M. Lorenzo

Publication Date: 08 Jun 2019

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Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.

Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

Key Features

Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

About the author

Edited by Francisco J. Barba, Assistant Professor, Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain; Jorge M.A. Saraiva, University of Aveiro, Portugal; Giancarlo Cravotto, Department of Drug Science and Technology, University of Turin, Italy and Jose M. Lorenzo, Meat Technology Centre of Galicia, Spain

ISBN: 9780128141748

Page Count: 370

Retail Price : £175.00

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Food technologists, nutritionists, food processors and agricultural engineers as well as those who work in the food manufacturing industry and are seeking to improve their products from a nutritional point of view and/or design new functional products. Also of interest to graduate students in the aforementioned areas of research

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