Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds /

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 scien...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Barba, Francisco (Francisco J.) (Editor ), Saraiva, Jorge Manuel Alexandre (Editor ), Cravotto, Giancarlo, 1961- (Editor ), Lorenzo Salgado, Jos�e Mar�ia (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford ; Cambridge, MA : Woodhead Publishing, [2019]
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Bioactive compounds > Effect of temperature on.
Food science.
Food > Preservation.
Bioavailability.
Food handling.
Food Preservation
Biological Availability
Food Handling
Phytochemicals > biosynthesis
Nutrients > biosynthesis
Food Technology
Compos�es bioactifs > Effets de la temp�erature sur.
Aliments > Conservation.
Biodisponibilit�e.
Aliments > Manipulation.
Science des aliments.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Preservation
Food handling
Bioavailability
Food science
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource
Bibliografía:Includes bibliographical references and index.
ISBN:9780128141755
0128141751
0128141743
9780128141748

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