Effects Of Food Processing On Bioactive Compounds

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Effects of Food Processing on Bioactive Compounds

Author : Meenakshi Paul
Publisher :
ISBN 13 : 9788189729127
Total Pages : 0 pages
Book Rating : 4.7/5 (291 download)

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Book Synopsis Effects of Food Processing on Bioactive Compounds by : Meenakshi Paul

Download or read book Effects of Food Processing on Bioactive Compounds written by Meenakshi Paul and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Retention of Bioactives in Food Processing

Author : Seid Mahdi Jafari
Publisher : Springer Nature
ISBN 13 : 3030968855
Total Pages : 610 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Retention of Bioactives in Food Processing by : Seid Mahdi Jafari

Download or read book Retention of Bioactives in Food Processing written by Seid Mahdi Jafari and published by Springer Nature. This book was released on 2022-07-25 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Bioactive Compounds in Foods

Author : Tung-Ching Lee
Publisher :
ISBN 13 :
Total Pages : 280 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Bioactive Compounds in Foods by : Tung-Ching Lee

Download or read book Bioactive Compounds in Foods written by Tung-Ching Lee and published by . This book was released on 2002 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Functional Foods and Dietary Supplements

Author : Athapol Noomhorm
Publisher : John Wiley & Sons
ISBN 13 : 1118227824
Total Pages : 597 pages
Book Rating : 4.1/5 (182 download)

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Book Synopsis Functional Foods and Dietary Supplements by : Athapol Noomhorm

Download or read book Functional Foods and Dietary Supplements written by Athapol Noomhorm and published by John Wiley & Sons. This book was released on 2014-03-11 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

Food Processing and Bioactive Compounds

Author : Y. S. Reddy
Publisher :
ISBN 13 : 9788189729080
Total Pages : 0 pages
Book Rating : 4.7/5 (29 download)

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Book Synopsis Food Processing and Bioactive Compounds by : Y. S. Reddy

Download or read book Food Processing and Bioactive Compounds written by Y. S. Reddy and published by . This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Processing Technologies

Author : Amit K. Jaiswal
Publisher : CRC Press
ISBN 13 : 1315355108
Total Pages : 560 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Food Processing Technologies by : Amit K. Jaiswal

Download or read book Food Processing Technologies written by Amit K. Jaiswal and published by CRC Press. This book was released on 2016-08-05 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Nutraceutical and Functional Food Components

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0323850537
Total Pages : 633 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Nutraceutical and Functional Food Components by : Charis M. Galanakis

Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition

Author : Sabina Lachowicz-Wiśniewska
Publisher : Mdpi AG
ISBN 13 : 9783036590356
Total Pages : 0 pages
Book Rating : 4.5/5 (93 download)

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Book Synopsis Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition by : Sabina Lachowicz-Wiśniewska

Download or read book Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition written by Sabina Lachowicz-Wiśniewska and published by Mdpi AG. This book was released on 2023-11-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food-Second Edition". Bioactive compounds, including phenolic ingredients, have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds-especially phenolic compounds-in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, we published the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly attract considerable interest among a large group of our readers from different disciplines and research fields.

Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food

Author : Jan Oszmianski
Publisher : Mdpi AG
ISBN 13 : 9783036544601
Total Pages : 0 pages
Book Rating : 4.5/5 (446 download)

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Book Synopsis Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food by : Jan Oszmianski

Download or read book Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food written by Jan Oszmianski and published by Mdpi AG. This book was released on 2022-06-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is our pleasure to present this Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food". Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds-especially phenolic compounds-in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

Food Processing By-Products and their Utilization

Author : Anil Kumar Anal
Publisher : John Wiley & Sons
ISBN 13 : 1118432894
Total Pages : 597 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Food Processing By-Products and their Utilization by : Anil Kumar Anal

Download or read book Food Processing By-Products and their Utilization written by Anil Kumar Anal and published by John Wiley & Sons. This book was released on 2017-10-23 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Author : Blanca Hernandez-Ledesma
Publisher : Academic Press
ISBN 13 : 012822584X
Total Pages : 676 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress by : Blanca Hernandez-Ledesma

Download or read book Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress written by Blanca Hernandez-Ledesma and published by Academic Press. This book was released on 2021-12-03 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Bioactive Compounds in Foods

Author : John Gilbert
Publisher : John Wiley & Sons
ISBN 13 : 1444302299
Total Pages : 432 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Bioactive Compounds in Foods by : John Gilbert

Download or read book Bioactive Compounds in Foods written by John Gilbert and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered. The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.

Sustainable and Functional Foods from Plants

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000917924
Total Pages : 459 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Sustainable and Functional Foods from Plants by : Megh R. Goyal

Download or read book Sustainable and Functional Foods from Plants written by Megh R. Goyal and published by CRC Press. This book was released on 2024-06-28 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications. The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences. Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods. The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.

Bioactive Molecules in Food

Author : Jean-Michel Mérillon
Publisher : Springer Nature
ISBN 13 : 3319780301
Total Pages : 2353 pages
Book Rating : 4.3/5 (197 download)

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Book Synopsis Bioactive Molecules in Food by : Jean-Michel Mérillon

Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Novel Processing Methods for Plant-Based Health Foods

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000577708
Total Pages : 358 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Novel Processing Methods for Plant-Based Health Foods by : Megh R. Goyal

Download or read book Novel Processing Methods for Plant-Based Health Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2023-03-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.

Nutritional and Toxicological Consequences of Food Processing

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1489926267
Total Pages : 531 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Nutritional and Toxicological Consequences of Food Processing by : Mendel Friedman

Download or read book Nutritional and Toxicological Consequences of Food Processing written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.

Bioactives in Fruit

Author : Margot Skinner
Publisher : John Wiley & Sons
ISBN 13 : 1118635590
Total Pages : 544 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Bioactives in Fruit by : Margot Skinner

Download or read book Bioactives in Fruit written by Margot Skinner and published by John Wiley & Sons. This book was released on 2013-06-14 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.