000			03943nam a22003855i 4500
001			394794
003			ES-MaUEC
005			20230102123159.0
007			cr nn 008mamaa
008			220725s2022 sz | s |||| 0|eng d
020			_a9783030968854
024	7		_a10.1007/978-3-030-96885-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
245	1	0	_aRetention of Bioactives in Food Processing _cedited by Seid Mahdi Jafari, Esra Capanoglu
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (X, 614 páginas) _b112 ilustraciones, 70 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
490	0		_aFood Bioactive Ingredients _x2661-8966
505	0		_aSection 1: Introduction to bioactive compounds and food processes -- 1. An overview of food bioactive compounds and their health-promoting features -- 2. Different food processing technologies; a general background -- Section 2: Influence of conventional processes on food bioactive compounds -- 3. Postharvest Handling and Preparation of Foods for Processing -- 4. Thermal Treatments -- 5. Frying, baking and cooking -- 6. Chilling, Freezing and Thawing -- 7. Drying -- 8. Evaporation -- 9. Canning -- 10. Juice Processing -- 11. Extrusion -- 12. Fermentation and Germination -- 13. Extraction processes (SFE) -- 14. Modified atmosphere packaging -- Section 3: Influence of novel thermal processes on food bioactive compounds -- 15. Microwave Heating -- 16. Ohmic Heating -- 17. Infrared Heating.-18. Radiofrequency and dielectric heating -- Section 4: Influence of novel non-thermal processes on food bioactive compounds -- 19. Irradiation -- 20. High Pressure Processing -- 21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes -- 22. Ultrasound Treatments -- 23. Membrane separation processes -- 24. Ozonation, and plasma processing -- 25. Nano-based food processes.
520			_aBioactive 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. .
700	1		_aJafari, Seid Mahdi _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aCapanoglu, Esra _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030968847
776	0	8	_iPrinted edition: _z9783030968861
776	0	8	_iPrinted edition: _z9783030968878
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-96885-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c394794 _d394794