Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Language: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2019
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…
Seller Inventory # 9780128141748
- Title
- Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
- Author
- Francisco J. Barba
- Publisher
- Elsevier Science & Technology, Woodhead Publishing
- Publication year
- 2019
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0128141743
- ISBN 13
- 9780128141748
- Item weight
- 602 grams
- Dimensions
- 229x152x17 mm
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.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure.
Giancarlo Cravotto is a researcher in the Department of Drug Science and Technology at the University of Turin. His research activity is documented in more than 300 peer-reviewed scientific papers and approximately 20 international and national patents. His research activity has been centered on natural products extraction, purification, synthesis and chemical modification. These studies have paved the road to new synthetic procedures by means of non-conventional energy sources (microwaves, acoustic and hydrodynamic cavitation, mechanochemistry, flow chemistry etc.). These studies also prompted the development of innovative hybrid reactors and green protocols, and these techniques and equipment have been applied in organic synthesis, in plants extraction, in food processing, in the degradation of persistent organic pollutants, sample preparation and several applications of industrial interest.
José Manuel Lorenzo Rodríguez is head of research at the Meat Technology Centre of Galicia, Ourense, Spain. He received his B.S. and M.S. in Food Science and Technology at the University of Vigo and obtained his Ph.D. in Food Science and Technology from the University of Vigo.
"About the title" may belong to another edition of this title.
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