Overview

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes. 

Full Product Details

Author:   Seid Mahdi Jafari ,  Esra Capanoglu
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2022
Weight:   1.093kg
ISBN:  

9783030968847

ISBN 10:   3030968847
Pages:   614
Publication Date:   26 July 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Section 1: Introduction to bioactive compounds and food processes 1.  An overview of food bioactive compounds and their health-promoting features Seid Mahdi Jafari and Esra Capanoglu 2. Different food processing technologies; a general background Asli Can Karaca (Istanbul Technical University, Food Engineering Department). Section 2: Influence of conventional processes on food bioactive compounds 3. Postharvest Handling and Preparation of Foods for Processing M.G. Lindley (LinTech, University of Reading Innovation Centre, Whiteknights, UK) or Juming Tang (Washington State University, WSU, Department of Biological Systems Engineering) 4. Thermal Treatments Veronica Dewanto or Rui Hai Liu (Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York). 5. Frying, baking and cooking Rosa M. Lamuela-Raventos (University of Barcelona, Barcelona, Spain). 6. Chilling, Freezing and Thawing Alan Crozier (UC Davis, Department of Nutrition, USA). 7. Drying  M.C. Nicoli (Dipartimento di Scienze Agraire e Biotecnologie Agro-Alimentari University of Sassari, Italy). 8. Evaporation Athanasia Goula (Aristotle University of Thessaloniki, AUTH, Department of Food Science and Technology). 9. Canning Victor Preedy (Department of Dietetics, King's College London, UK). 10. Juice Processing Gamze Toydemir (Alanya Alaaddin Keykubat University, Alanya, Turkey) and Merve Tomas (Sebahattin Zaim University, Istanbul, Turkey). 11. Extrusion Sharmila S. Patil (Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India). 12. Fermentation and Germination Geun-Bae Kim (Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea).  13. Extraction processes (SFE) Maria Fiorenza Caboni (Alma Mater Studiorum Università di Bologna, Bologna, Italy). 14. Modified atmosphere packaging  Gurbuz Gunes (Istanbul Technical University, Food Engineering Department, Turkey). Section 3: Influence of novel thermal processes on food bioactive compounds 15. Microwave Heating  Emma Chiavaro (Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy). 16. Ohmic Heating Filiz Icier (Ege University, Food Engineering Department, Izmir, Turkey) or Charis Galanakis (Galanakis Laboratories, Chania, Greece). 17. Infrared Heating Vural Gokmen (Hacettepe University, Food Engineering Department, Ankara, Turkey). 18. Radiofrequency and dielectric heating Ernani Pinto (Departamento de Análises Clínicas e Toxicológicas, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil) Section 4: Influence of novel non-thermal processes on food bioactive compounds 19. Irradiation Lester Packer (University of California Berkeley, Department of Molecular and Cell Biology, Berkeley, CA 94720-3200, USA). 20. High Pressure Processing Marc Hendrickx (Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium). 21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes Charles Brennan (Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand). 22. Ultrasound Treatments Joseph R. Powers (Washington State University, WSU, School of Food Science, USA). 23. Membrane separation processes Alfredo Cassano (Institute on Membrane Technology, ITM-CNR, Italy)  24. Ozonation, and plasma processing  Tiwari Brijesh Kumar (TEAGASC - The Agriculture and Food Development Authority, Division of Food Chemistry & Technology, Ireland). 25. Nano-based food processes Ping-Chung Kuo (Department of Biotechnology, National Formosa University, 64 Wunhua Road, Huwei Town, Yunlin 632, Taiwan).

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Author Information

Esra Capanoglu is an Associate Professor in the Department of Food Engineering at Istanbul Technical University in Istanbul, Turkey. Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is a full-time Prof. of GUASNR (Iran), part-time Prof. in UVigo (Spain), and adjunct Prof. in SINANO (China). He has published > 350 papers in International Journals (h-index=64 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements: - one of the top 1% world scientists by Thomson Reuters (2015) - one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017) - one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020 - a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

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