Retention Of Bioactives In Food Processing
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Retention Of Bioactives In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2022-07-25
Retention Of Bioactives In Food Processing written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-25 with Technology & Engineering categories.
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.
Food Processing And Bioactive Compounds
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Author : Y. S. Reddy
language : en
Publisher:
Release Date : 2006
Food Processing And Bioactive Compounds written by Y. S. Reddy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Bioactive compounds categories.
The Area Of Functional Foods And Nutraceuticals Is Growing Worldwide And Has Emerged As A Major Trend In The Food And Nutrition Industry. Modern Food Processing Technologies Offer A Level Of Specificity, Predictability, And Productivity That Otherwise Would Not Exist In The Manufacture Of Food Products. These Technologies Provide For New Food Process Designs That Are Cost Effective, Energy Efficient, Product Specific, And Environmentally Benign. This Book Focuses On The Role Of Bioactive Compounds In Food Processing. It Investigates Varietal Differences In Levels Of Bioactive Compounds In Numerous Crops, And The Effects Of Processing Technologies On Retention Of Bioactive Compounds In Foods. It Also Examines The Response To Many Different Processing Operations In Regard To Effects On Health And Nutrition. Contents Chapter 1: Bioactive Natural Compounds; Chapter 2: Bioactive Natural Products; Chapter 3: Bioactive Substances Of Plant Origin; Chapter 4: Bioactive Metabolites; Chapter 5: Food Biotechnology; Chapter 6: Food Processing Through Biotechnology; Chapter 7: Foods Derived Through Modern Biotechnology; Chapter 8: Environmental And Food Analysis; Chapter 9: Food Processing And Food Consumption; Chapter 10: Technological Advancements In Food Products; Chapter 11: Nutritional Quality; Chapter 12: Nutritional Quality And Modern Biotechnology; Chapter 13: Nutritionally Improved Food Feeds; Chapter 14: Nutritional Assessment Process For Biotechnology; Chapter 15: Application Of Modern Biotechnology; Chapter 16: Technological Trends And Needs.
Effects Of Food Processing On Bioactive Compounds
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Author : Meenakshi Paul
language : en
Publisher:
Release Date : 2007
Effects Of Food Processing On Bioactive Compounds written by Meenakshi Paul and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Bioactive compounds categories.
Bioactive Compounds Are Extra-Nutritional Constituents That Typically Occur In Small Quantities In Foods. Many Thousands Of These Bioactive Compounds Have Been Identified In Commonly Eaten Foods And There Has Been A Lot Of Research Interest Into Their Putative Health Benefits. Virtually All Foods Undergo Some Form Of Processing Before They Are Ready For Consumption. Processing Of Fresh Fruits And Vegetables Results In Changes In Composition Of The Bioactive Food Components. These Changes Can Be Beneficial Or Detrimental To The Total Content Of Health-Promoting Phytochemicals. By Adopting Effective Processing And Storage Techniques One Can Retain Bioactive Compounds And Other The Nutrients In The Foods. This Book Examines The Effects Of Food Processing On Bioactive Compounds By Covering A Wide Range Of Products And Examining The Response To Many Different Processing Operations In Regard To Positive Or Negative Effects On Health. This Book Is Intended For Scientists, Nutritionists And Health Practitioners. Contents Chapter 1: Bioactive Compounds In Food; Chapter 2: Critical Steps In Developing Functional Foods; Chapter 3: Role Of Biotechnology In Functional Food Production; Chapter 4: Traditional Food Processing Methods; Chapter 5: Processing Techniques Specific To Vegetables; Chapter 6: Processing Techniques Specific To Fruits; Chapter 7: Production To Nutraceuticals; Chapter 8: Maintaining The Nutritional Quality Of Bread; Chapter 9: Nutritional Value Of Processed Organic Food; Chapter 10: Soy Protein Products: Methods Of Preparation And Usage; Chapter 11: Enhanced Bioavailability Of Iron From Mungbean.
Innovative Processing Technologies For Foods With Bioactive Compounds
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Author : Jorge J. Moreno
language : en
Publisher: CRC Press
Release Date : 2016-08-05
Innovative Processing Technologies For Foods With Bioactive Compounds written by Jorge J. Moreno and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
Handbook Of Research On Food Processing And Preservation Technologies
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-11-25
Handbook Of Research On Food Processing And Preservation Technologies written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-25 with Technology & Engineering categories.
Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Bioactives In Fruit
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Author : Margot Skinner
language : en
Publisher: John Wiley & Sons
Release Date : 2013-06-14
Bioactives In Fruit written by Margot Skinner and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-14 with Technology & Engineering categories.
For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.
Health And Safety Aspects Of Food Processing Technologies
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Author : Abdul Malik
language : en
Publisher: Springer Nature
Release Date : 2019-10-31
Health And Safety Aspects Of Food Processing Technologies written by Abdul Malik and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-31 with Technology & Engineering categories.
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Food Processing Technologies
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Author : Amit K. Jaiswal
language : en
Publisher: CRC Press
Release Date : 2016-08-05
Food Processing Technologies written by Amit K. Jaiswal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Bioactive Compounds In Foods
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Author : Tung-Ching Lee
language : en
Publisher:
Release Date : 2002
Bioactive Compounds In Foods written by Tung-Ching Lee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Business & Economics categories.
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
Engineering Foods For Bioactives Stability And Delivery
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Author : Yrjö H. Roos
language : en
Publisher: Springer
Release Date : 2016-12-01
Engineering Foods For Bioactives Stability And Delivery written by Yrjö H. Roos and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-01 with Technology & Engineering categories.
This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.