Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
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...
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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.
Bibliographische Angaben
- Herausgegeben:Barba, Francisco J.; Saraiva, Jorge M.A.; Cravotto, Giancarlo; Lorenzo, Jose M.
- Verlag: Woodhead Publishing
- EAN: 9780128141748
Autoren-Porträt
Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold 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 bioactivecompounds from liquid and solid food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider. Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals "Food Research International?, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", "Molecules? and "Frontiers in Nutrition", among others.
Inhaltsverzeichnis zu „Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds “
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 aspectsSection 2. Processing, bioavailability and bioaccessibility of macronutrients 4. Lipids and fatty acids 5. Proteins and amino acids 6. CarbohydratesSection 3. Processing, bioavailability and bioaccessibility of micronutrients 7. Minerals 8. Water-soluble vitamins 9. Fat soluble vitaminsSection 4. Processing, bioavailability and bioaccessibility of bioactive compounds 10. Sulphur compounds 11. Polyphenols 12. Bioactive peptides
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