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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Francisco J. Barba (Edited by), Jorge M.A. Saraiva (Edited by), Giancarlo Cravotto (Edited by), Jose M. Lorenzo (Edited by)
9780128141748
Paperback, published 8 June 2019
370 pages
22.9 x 15.1 x 2.4 cm, 0.54 kg
Approx.358 pages
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
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
