Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (eBook, ePUB)

Redaktion: Barba, Francisco J.; Lorenzo, Jose M.; Cravotto, Giancarlo; Saraiva, Jorge M. A.

• Format: ePub

Produktbeschreibung

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.

• Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
• Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
• Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 370
• Erscheinungstermin: 7. Juni 2019
• Englisch
• ISBN-13: 9780128141755
• Artikelnr.: 56986924

Autorenporträt

Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds a Ph.D. from the University of Valencia and degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid foods

. He has authored approximately 200 peer reviewed papers in international food science and technology journals.

Inhaltsangabe

Section 1. Introduction
1. An integrated strategy between gastronomic science, nutrition, and food science in the development of healthy products
2. Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients
3. Green technologies for food processing: Main aspects

Section 2. Processing, bioavailability and bioaccessibility of macronutrients
4. Lipids and fatty acids
5. Proteins and amino acids
6. Carbohydrates

Section 3. Processing, bioavailability and bioaccessibility of micronutrients
7. Minerals
8. Water-soluble vitamins
9. Fat soluble vitamins

Section 4. Processing, bioavailability and bioaccessibility of bioactive compounds
10. Sulphur compounds
11. Polyphenols
12. Bioactive peptides