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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.
- 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
Food technologists, nutritionists, food processors and agricultural engineers as well as those who work in the food manufacturing industry and are seeking to improve their products from a nutritional point of view and/or design new functional products. Also of interest to graduate students in the aforementioned areas of research
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
Section 3. Processing, bioavailability and bioaccessibility of micronutrients
8. Water-soluble vitamins
9. Fat soluble vitamins
Section 4. Processing, bioavailability and bioaccessibility of bioactive compounds
10. Sulphur compounds
12. Bioactive peptides
- No. of pages:
- © Woodhead Publishing 2019
- 8th June 2019
- Woodhead Publishing
- Paperback ISBN:
- eBook ISBN:
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 bioactive compounds 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.
Assistant Professor, Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain
Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure.
University of Aveiro, Portugal
Giancarlo Cravotto is a researcher in the Department of Drug Science and Technology at the University of Turin. His research activity is documented in more than 300 peer-reviewed scientific papers and approximately 20 international and national patents. His research activity has been centered on natural products extraction, purification, synthesis and chemical modification. These studies have paved the road to new synthetic procedures by means of non-conventional energy sources (microwaves, acoustic and hydrodynamic cavitation, mechanochemistry, flow chemistry etc.). These studies also prompted the development of innovative hybrid reactors and green protocols, and these techniques and equipment have been applied in organic synthesis, in plants extraction, in food processing, in the degradation of persistent organic pollutants, sample preparation and several applications of industrial interest.
University of Turin, Italy
José Manuel Lorenzo Rodríguez is head of research at the Meat Technology Centre of Galicia, Ourense, Spain. He received his B.S. and M.S. in Food Science and Technology at the University of Vigo and obtained his Ph.D. in Food Science and Technology from the University of Vigo.
Meat Technology Centre of Galicia, Spain