E-Book, Englisch, 614 Seiten, eBook
Reihe: Food Bioactive Ingredients
Jafari / Capanoglu Retention of Bioactives in Food Processing
1. Auflage 2022
ISBN: 978-3-030-96885-4
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark
E-Book, Englisch, 614 Seiten, eBook
Reihe: Food Bioactive Ingredients
ISBN: 978-3-030-96885-4
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.
This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
Section 1: Introduction to bioactive compounds and food processes
1. An overview of food bioactive compounds and their health-promoting features
Seid Mahdi Jafari and Esra Capanoglu2. Different food processing technologies; a general background
Asli Can Karaca (Istanbul Technical University, Food Engineering Department).
Section 2: Influence of conventional processes on food bioactive compounds3. Postharvest Handling and Preparation of Foods for Processing
M.G. Lindley (LinTech, University of Reading Innovation Centre, Whiteknights, UK) or Juming Tang (Washington State University, WSU, Department of Biological Systems Engineering)
4. Thermal Treatments
Veronica Dewanto or Rui Hai Liu (Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York).
5. Frying, baking and cookingRosa M. Lamuela-Raventos (University of Barcelona, Barcelona, Spain).
6. Chilling, Freezing and Thawing
Alan Crozier (UC Davis, Department of Nutrition, USA).7. Drying
M.C. Nicoli (Dipartimento di Scienze Agraire e Biotecnologie Agro-Alimentari University of Sassari, Italy).
8. Evaporation
Athanasia Goula (Aristotle University of Thessaloniki, AUTH, Department of Food Science and Technology).
9. Canning
Victor Preedy (Department of Dietetics, King's College London, UK).
10. Juice Processing
Gamze Toydemir (Alanya Alaaddin Keykubat University, Alanya, Turkey) and Merve Tomas (Sebahattin Zaim University, Istanbul, Turkey).
11. Extrusion
Sharmila S. Patil (Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India).
12. Fermentation and Germination
Geun-Bae Kim (Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea).
13. Extraction processes (SFE)
Maria Fiorenza Caboni (Alma Mater Studiorum Università di Bologna, Bologna, Italy).14. Modified atmosphere packaging
Gurbuz Gunes (Istanbul Technical University, Food Engineering Department, Turkey).
Section 3: Influence of novel thermal processes on food bioactive compounds
15. Microwave Heating
Emma Chiavaro (Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy).16. Ohmic Heating
Filiz Icier (Ege University, Food Engineering Department, Izmir, Turkey) or Charis Galanakis (Galanakis Laboratories, Chania, Greece).
17. Infrared Heating
Vural Gokmen (Hacettepe University, Food Engineering Department, Ankara, Turkey).
18. Radiofrequency and dielectric heating
Ernani Pinto (Departamento de Análises Clínicas e Toxicológicas, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil)
Section 4: Influence of novel non-thermal processes on food bioactive compounds
19. IrradiationLester Packer (University of California Berkeley, Department of Molecular and Cell Biology, Berkeley, CA 94720-3200, USA).
20. High Pressure Processing
Marc Hendrickx (Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium).
21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes
Charles Brennan (Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand).
22. Ultrasound TreatmentsJoseph R. Powers (Washington State University, WSU, School of Food Science, USA).
23. Membrane separation processes
Alfredo Cassano (Institute on Membrane Technology, ITM-CNR, Italy)24. Ozonation, and plasma processing
Tiwari Brijesh Kumar (TEAGASC - The Agriculture and Food Development Authority, Division of Food Chemistry & Technology, Ireland).25. Nano-based food processes
Ping-Chung Kuo (Department of Biotechnology, National Formosa University, 64 Wunhua Road, Huwei Town, Yunlin 632, Taiwan).
