Innovative Processing Technologies For Foods With Bioactive Compounds

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Innovative Processing Technologies for Foods with Bioactive Compounds

Jorge J. Moreno
Innovative Processing Technologies for Foods with Bioactive Compounds Book PDF

Author : Jorge J. Moreno
Publisher : CRC Press
Page : 241 pages
File Size : 53,8 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781315354095

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Innovative Processing Technologies for Foods with Bioactive Compounds by Jorge J. Moreno Pdf

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.

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Book PDF

Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Publisher : Woodhead Publishing
Page : 370 pages
File Size : 55,9 Mb
Release : 2019-06-07
Category : Health & Fitness
ISBN : 9780128141755

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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds by Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo Pdf

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

Innovative Processing Technologies for Healthy Grains

Milica Pojic,Uma Tiwari
Innovative Processing Technologies for Healthy Grains Book PDF

Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 42,6 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9781119470199

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Innovative Processing Technologies for Healthy Grains by Milica Pojic,Uma Tiwari Pdf

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu,Barry G. Swanson
Improving Food Quality with Novel Food Processing Technologies Book PDF

Author : Özlem Tokuşoğlu,Barry G. Swanson
Publisher : CRC Press
Page : 488 pages
File Size : 46,9 Mb
Release : 2014-12-01
Category : Technology & Engineering
ISBN : 9781466507241

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Improving Food Quality with Novel Food Processing Technologies by Özlem Tokuşoğlu,Barry G. Swanson Pdf

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Advances in Processing Technologies for Bio-based Nanosystems in Food

Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
Advances in Processing Technologies for Bio based Nanosystems in Food Book PDF

Author : Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
Publisher : CRC Press
Page : 374 pages
File Size : 55,6 Mb
Release : 2019-07-25
Category : Medical
ISBN : 9781351710053

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Advances in Processing Technologies for Bio-based Nanosystems in Food by Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente Pdf

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.

Nutraceutical and Functional Food Components

Charis M. Galanakis
Nutraceutical and Functional Food Components Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 633 pages
File Size : 44,9 Mb
Release : 2021-10-24
Category : Technology & Engineering
ISBN : 9780323850537

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Nutraceutical and Functional Food Components by Charis M. Galanakis Pdf

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Functional Food Ingredients and Nutraceuticals

John Shi
Functional Food Ingredients and Nutraceuticals Book PDF

Author : John Shi
Publisher : CRC Press
Page : 660 pages
File Size : 43,8 Mb
Release : 2015-10-28
Category : Technology & Engineering
ISBN : 9781482240658

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Functional Food Ingredients and Nutraceuticals by John Shi Pdf

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno

Innovative Food Science and Emerging Technologies

Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Innovative Food Science and Emerging Technologies Book PDF

Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Publisher : CRC Press
Page : 620 pages
File Size : 51,6 Mb
Release : 2018-09-03
Category : Technology & Engineering
ISBN : 9781351360265

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Innovative Food Science and Emerging Technologies by Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal Pdf

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Effect of Emerging Processing Methods on the Food Quality

Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan
Effect of Emerging Processing Methods on the Food Quality Book PDF

Author : Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan
Publisher : Springer
Page : 200 pages
File Size : 43,5 Mb
Release : 2019-07-11
Category : Technology & Engineering
ISBN : 9783030181918

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Effect of Emerging Processing Methods on the Food Quality by Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan Pdf

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.

Advanced Research Methods in Food Processing Technologies

Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Advanced Research Methods in Food Processing Technologies Book PDF

Author : Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Publisher : CRC Press
Page : 472 pages
File Size : 40,7 Mb
Release : 2024-02-06
Category : Technology & Engineering
ISBN : 9781000840599

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Advanced Research Methods in Food Processing Technologies by Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar Pdf

This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

Present and Future of High Pressure Processing

Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Present and Future of High Pressure Processing Book PDF

Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publisher : Elsevier
Page : 428 pages
File Size : 41,9 Mb
Release : 2020-08-22
Category : Health & Fitness
ISBN : 9780128172667

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Present and Future of High Pressure Processing by Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla Pdf

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development

Retention of Bioactives in Food Processing

Seid Mahdi Jafari,Esra Capanoglu
Retention of Bioactives in Food Processing Book PDF

Author : Seid Mahdi Jafari,Esra Capanoglu
Publisher : Springer Nature
Page : 610 pages
File Size : 52,5 Mb
Release : 2022-07-25
Category : Technology & Engineering
ISBN : 9783030968854

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Retention of Bioactives in Food Processing by Seid Mahdi Jafari,Esra Capanoglu Pdf

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.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,Jose Manuel Lorenzo,Paulo Eduardo Sichetti Munekata︎
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book PDF

Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,Jose Manuel Lorenzo,Paulo Eduardo Sichetti Munekata︎
Publisher : Academic Press
Page : 372 pages
File Size : 41,5 Mb
Release : 2020-11-19
Category : Technology & Engineering
ISBN : 9780128182765

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,Jose Manuel Lorenzo,Paulo Eduardo Sichetti Munekata︎ Pdf

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Functional Food Ingredients and Nutraceuticals

John Shi
Functional Food Ingredients and Nutraceuticals Book PDF

Author : John Shi
Publisher : CRC Press
Page : 452 pages
File Size : 55,7 Mb
Release : 2006-08-24
Category : Technology & Engineering
ISBN : 9781420004076

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Functional Food Ingredients and Nutraceuticals by John Shi Pdf

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Innovative Technologies in Beverage Processing

Ingrid Aguilo-Aguayo,Lucia Plaza
Innovative Technologies in Beverage Processing Book PDF

Author : Ingrid Aguilo-Aguayo,Lucia Plaza
Publisher : John Wiley & Sons
Page : 338 pages
File Size : 47,8 Mb
Release : 2017-08-07
Category : Technology & Engineering
ISBN : 9781118929377

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Innovative Technologies in Beverage Processing by Ingrid Aguilo-Aguayo,Lucia Plaza Pdf

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.