Overview
- Critically evaluates the effects of conventional, novel non-thermal, and thermal food processing techniques
- Includes sections on fermentation/germination, drying, extrusion, and modified atmosphere packagin
- Fills the literature gap between nutrition and food processing
Part of the book series: Food Bioactive Ingredients (FBC)
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Table of contents (19 chapters)
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Front Matter
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Introduction to Bioactive Compounds and Food Processes
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Front Matter
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Influence of Conventional Processes on Food Bioactive Compounds
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Front Matter
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Influence of Novel Thermal Processes on Food Bioactive Compounds
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Front Matter
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Influence of Novel Non-thermal Processes on Food Bioactive Compounds
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Front Matter
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Keywords
About this book
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.
This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Editors and Affiliations
About the editors
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).
Bibliographic Information
Book Title: Retention of Bioactives in Food Processing
Editors: Seid Mahdi Jafari, Esra Capanoglu
Series Title: Food Bioactive Ingredients
DOI: https://doi.org/10.1007/978-3-030-96885-4
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-96884-7Published: 26 July 2022
Softcover ISBN: 978-3-030-96887-8Published: 26 July 2023
eBook ISBN: 978-3-030-96885-4Published: 25 July 2022
Series ISSN: 2661-8958
Series E-ISSN: 2661-8966
Edition Number: 1
Number of Pages: X, 614
Number of Illustrations: 42 b/w illustrations, 70 illustrations in colour
Topics: Food Microbiology, Food Science