Retention of Bioactives in Food Processing - Couverture rigide

Couverture rigide

ISBN 10 : 3030968847 ISBN 13 : 9783030968847

Editeur : Springer Nature Switzerland AG, 2022

Synopsis

Section 1: Introduction to bioactive compounds and food processes

1. An overview of food bioactive compounds and their health-promoting features

Seid Mahdi Jafari and Esra Capanoglu

2. Different food processing technologies; a general background

Asli Can Karaca (Istanbul Technical University, Food Engineering Department).

Section 2: Influence of conventional processes on food bioactive compounds

3. Postharvest Handling and Preparation of Foods for Processing

M.G. Lindley (LinTech, University of Reading Innovation Centre, Whiteknights, UK) or Juming Tang (Washington State University, WSU, Department of Biological Systems Engineering)

4. Thermal Treatments

Veronica Dewanto or Rui Hai Liu (Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York).

5. Frying, baking and cooking

Rosa M. Lamuela-Raventos (University of Barcelona, Barcelona, Spain).

6. Chilling, Freezing and Thawing

Alan Crozier (UC Davis, Department of Nutrition, USA).

7. Drying

M.C. Nicoli (Dipartimento di Scienze Agraire e Biotecnologie Agro-Alimentari University of Sassari, Italy).

8. Evaporation

Athanasia Goula (Aristotle University of Thessaloniki, AUTH, Department of Food Science and Technology).

9. Canning

Victor Preedy (Department of Dietetics, King's College London, UK).

10. Juice Processing

Gamze Toydemir (Alanya Alaaddin Keykubat University, Alanya, Turkey) and Merve Tomas (Sebahattin Zaim University, Istanbul, Turkey).

11. Extrusion

Sharmila S. Patil (Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India).

12. Fermentation and Germination

Geun-Bae Kim (Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea).

13. Extraction processes (SFE)

Maria Fiorenza Caboni (Alma Mater Studiorum Università di Bologna, Bologna, Italy).

14. Modified atmosphere packaging

Gurbuz Gunes (Istanbul Technical University, Food Engineering Department, Turkey).

Section 3: Influence of novel thermal processes on food bioactive compounds

15. Microwave Heating

Emma Chiavaro (Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy).

16. Ohmic Heating

Filiz Icier (Ege University, Food Engineering Department, Izmir, Turkey) or Charis Galanakis (Galanakis Laboratories, Chania, Greece).

17. Infrared Heating

Vural Gokmen (Hacettepe University, Food Engineering Department, Ankara, Turkey).

18. Radiofrequency and dielectric heating

Ernani Pinto (Departamento de Análises Clínicas e Toxicológicas, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil)

Section 4: Influence of novel non-thermal processes on food bioactive compounds

19. Irradiation

Lester Packer (University of California Berkeley, Department of Molecular and Cell Biology, Berkeley, CA 94720-3200, USA).

20. High Pressure Processing

Marc Hendrickx (Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium).

21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes

Charles Brennan (Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand).

22. Ultrasound Treatments

Joseph R. Powers (Washington State University, WSU, Schoo

A propos du livre

À propos de l?auteur

Esra Capanoglu is an Associate Professor in the Department of Food Engineering at Istanbul Technical University in Istanbul, Turkey.

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is a full-time Prof. of GUASNR (Iran), part-time Prof. in UVigo (Spain), and adjunct Prof. in SINANO (China). He has published > 350 papers in International Journals (h-index=64 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:

- one of the top 1% world scientists by Thomson Reuters (2015)

- one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017)

- one of the world's highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020

- a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Détails de l'édition

• Éditeur: Springer Nature Switzerland AG
• Date d'édition: 2022
• Langue: anglais
• ISBN 10: 3030968847
• ISBN 13: 9783030968847
• Reliure: Relié
• Nombre de pages: 624
• Éditeur: Jafari Seid Mahdi, Capanoglu Esra
• Coordonnées du fabricant: ProductSafety@springernature.com; ProductSafety@springernature.com; ; Poststr. 9; Darmstadt; 64293; Allemagne