Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non-Thermal 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. The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds. The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates. The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. This indispensable resource is designed for both academics and food industry professional focused on new functional food product development. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food productsIntroduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compoundsExplains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides INDICE: 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. Chapter. Processing, bioavailability and bioaccessibility of bioactive compounds 10. Sulphur compounds 11. Polyphenols 12. Bioactive peptides

• ISBN: 978-0-12-814174-8
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 352
• Fecha Publicación: 01/06/2019
• Nº Volúmenes: 1
• Idioma: Inglés