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
Tabla de Contenidos:
  • Section 1. Introduction
  • 1. An integrated strategy between gastronomic science, nutrition, and food science in the development of healthy food products
  • 2. Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients
  • 3. Green technologies for food processing : principal considerations
  • Section 2. Processing, bioavailability and bioaccessibility
  • 4. Lipids and fatty acids
  • 5. Proteins and amino acids
  • 6. Carbohydrates
  • Section 3. Processing, bioavailability and bioaccessibility of micronutrients
  • 7. Impact of processing on mineral bioaccessibility/bioavailability
  • 8. Water-soluble vitamins
  • 9. Fat soluble vitamins
  • Section 4. Processing, bioavailability and bioaccessibility of bioactive compounds
  • 10. Bioavailability and food production of organosulfur compounds from edible Alium species
  • 11. Polyphenols : bioaccessibility and bioavailability of bioactive components
  • 12. Bioactive peptides.

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