Innovative Processing Technologies for Foods with Bioactive Compounds

by Jorge J. (University of Bio-Bio, Chilian, Chile) Moreno

Part of the Contemporary Food Engineering Series

Innovative Processing Technologies for Foods with Bioactive Compounds Synopsis

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

Book Information

ISBN: 9781498714846
Publication date: 27th July 2016
Author: Jorge J. (University of Bio-Bio, Chilian, Chile) Moreno
Publisher: Productivity Press an imprint of Taylor & Francis Inc
Format: Hardback
Pagination: 303 pages
Categories: Food & beverage technology,

About Jorge J. (University of Bio-Bio, Chilian, Chile) Moreno

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