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Udkommer d. 27.11.2024
Beskrivelse
This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It describes methods that reduce processing times, regulate Maillard reactions, enhance the quality and improve usefulness. This book is meant for professionals, post-graduate students, and researchers in food sciences and chemical engineering.