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Sustainable Functional Food Processing

Weitere Verfasser:	Kovačević, Danijela Bursać , [HerausgeberIn] Putnik, Predrag , [HerausgeberIn]
Umfang/Format:	1 online resource (454 pages).
ISBN:	books978-3-0365-5302-3 9783036553016 9783036553023
Schlagworte:	Research & information: general Biology, life sciences Technology, engineering, agriculture dehydration conserving vegetables improving shelf-life rehydrated pepper histological preparation green practices meat analogue liquid additives soy protein isolate lecithin emulsion functional fruit juice hurdle technology non-thermal processing preservation quality probiotic fruit by-products lulo bagasse powder fiber antioxidant properties carotenoids cocoa shell high voltage electrical discharge tannin dietary fiber water binding capacity grindability traditional slow pressure and microwave cooking polyphenols antioxidant activity faba bean lentil pea probiotic safety toxicity pathogenicity functional food industry pharmacological interactions functional fruit juices mushroom vitamin D reducing capacity glycation Lactuca sativa metabolomics antioxidants eustress total soluble solids particle size distribution total anthocyanin content antioxidant capacity non-dairy beverages pulses chickpea lupin flow behavior animal and plant proteins computer vision system nutritional value texture water activity viscosity microstructure heavy metals amino acids pesticide fruit wastes vegetable wastes drying extraction intensification technologies phenolic acids food processing minimally processed foods UHLPC-MS/MS sous-vide cooking vegetables seafood cephalopods safety nutritive quality beetroot convective drying infrared drying purée Fourier-transform infrared spectroscopy confocal scanning microscopy fruit juice interaction drug phytochemical pharmacokinetics ginger pineapple turmeric juice mix physicochemical properties microbiological quality sensory attributes Diospyros kaki post-harvest losses dehydrated persimmon thin-layer modeling drying rate old apple cultivar biologically active compounds functional food agriculture extensive farming bisphosphonates SERMs food supplements bioavailability meal coffee juice mineral water edible mushroom nutrition phenolic compounds vacuum poria cubes optimization stage drying n/a
Online-Zugang:	DOAB: download the publication DOAB: description of the publication

Zugang:	Open Access
Benutzungs- und Reproduktionsbedingungen:	Creative Commons
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