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
- Galanakis, Nutraceutical and Functional Food Components, Academic Press, Jan 2017, 9780128052570, $200.00
- Grumezescu and Oprea, Nanotechnology Applications in Food, Academic Press, Feb 2017, 9780128119426, $175.00
- Regier, Knoerzer and Schubert, The Microwave Processing of Foods, 2e, Woodhead, Nov 2016, 9780081005286, $210.00
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
