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Innovative Processing Technologies for Foods With Bioactive Compounds (Hardcover)

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Food scientists and engineers describe innovative processing methods for food with bioactive components. Among their topics are ohmic heating and bioactive compounds, encapsulation as a carrier system to enrich foods with antioxidants, the effect of combined high pressure and temperature treatments on bioactive compounds in fruit purées, multilayer nanocapsules as a vehicle for release of bioactive compounds, the effect of hydrostatic high pressure treatments on bioactive compounds of vegetable products, and electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology. The material is suitable for graduate and undergraduate students and researchers in food sciences. Annotation ©2016 Ringgold, Inc., Portland, OR (protoview.com)
Number of Pages: 303
Genre: Technology
Sub-Genre: Food Science
Series Title: Contemporary Food Engineering
Format: Hardcover
Publisher: Taylor & Francis
Language: English
Street Date: August 12, 2016
TCIN: 51413095
UPC: 9781498714846
Item Number (DPCI): 248-20-7906
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