دانلود کتاب Innovative processing technologies for foods with bioactive compounds

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Content: Cover
Half Title
Title Page
Copyright Page
Table of Contents
Series Preface
Series Editor
Preface
Acknowledgments
Editor
Contributors
Chapter 1: Developments in Infrared Heating in Food Processing
Chapter 2: Ohmic Heating and Bioactive Compounds
Chapter 3: Encapsulation as a Carrier System to Enrich Foods with Antioxidants
Chapter 4: Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing
Chapter 5: Effect of Combined High Pressure-Temperature Treatments on Bioactive Compounds in Fruit Purées Chapter 6: Sonication Processing on Bioactive Compound of Fluid FoodsChapter 7: Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds
Chapter 8: Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods
Chapter 9: Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits
Chapter 10: Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products
Chapter 11: Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion