Innovative Thermal and Nonthermal 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. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
1. Section 1: Introduction - p. xii 2. 1: An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products - p. xii 3. 2: Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients - p. 21 4. 3: Green technologies for food processing: Principal considerations - p. 54 5. Section 2: Processing, bioavailability and bioaccessibility - p. 103 6. 4: Lipids and fatty acids - p. 103 7. 5: Proteins and amino acids - p. 137 8. 6: Carbohydrates - p. 169 9. Section 3: Processing, bioavailability and bioaccessibility of micronutrients - p. 206 10. 7: Impact of processing on mineral bioaccessibility/bioavailability - p. 206 11. 8: Water-soluble vitamins - p. 239 12. 9: Fat-soluble vitamins - p. 266 13. Section 4: Processing, bioavailability and bioaccessibility of bioactive compounds - p. 289 14. 10: Bioavailability and food production of organosulfur compounds from edible Allium species - p. 289 15. 11: Polyphenols: Bioaccessibility and bioavailability of bioactive components - p. 308 16. 12: Bioactive peptides - p. 332 17. Index - p. 347
Innovative Thermal and Nonthermal 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. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
1. Section 1: Introduction - p. xii 2. 1: An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products - p. xii 3. 2: Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients - p. 21 4. 3: Green technologies for food processing: Principal considerations - p. 54 5. Section 2: Processing, bioavailability and bioaccessibility - p. 103 6. 4: Lipids and fatty acids - p. 103 7. 5: Proteins and amino acids - p. 137 8. 6: Carbohydrates - p. 169 9. Section 3: Processing, bioavailability and bioaccessibility of micronutrients - p. 206 10. 7: Impact of processing on mineral bioaccessibility/bioavailability - p. 206 11. 8: Water-soluble vitamins - p. 239 12. 9: Fat-soluble vitamins - p. 266 13. Section 4: Processing, bioavailability and bioaccessibility of bioactive compounds - p. 289 14. 10: Bioavailability and food production of organosulfur compounds from edible Allium species - p. 289 15. 11: Polyphenols: Bioaccessibility and bioavailability of bioactive components - p. 308 16. 12: Bioactive peptides - p. 332 17. Index - p. 347
