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Effects of Food Processing on Bioactive Compounds: Book by Meenakshi Paul

Effects of Food Processing on Bioactive Compounds

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ISBN: 9788189729127    Publisher: Genetech Year of publishing: 2010     Format:  Hardcover No of Pages: vi, 260        Language: English
Bioactive compounds are extra-nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and there...Read more
Bioactive compounds are extra-nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and there has been a lot of research interest into their putative health benefits. Virtually all foods undergo some form of processing before they are ready for consumption. Processing of fresh fruits and vegetables results in changes in composition of the bioactive food components. These changes can be beneficial or detrimental to the total content of health-promoting phytochemicals. By adopting effective processing and storage techniques one can retain bioactive compounds and other the nutrients in the foods. This book examines the effects of food processing on bioactive compounds by covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health. This book is intended for scientists, nutritionists and health practitioners. Contents Chapter 1: Bioactive Compounds in Food; Chapter 2: Critical Steps in Developing Functional Foods; Chapter 3: Role of Biotechnology in Functional Food Production; Chapter 4: Traditional Food Processing Methods; Chapter 5: Processing Techniques Specific to Vegetables; Chapter 6: Processing Techniques Specific to Fruits; Chapter 7: Production to Nutraceuticals; Chapter 8: Maintaining the Nutritional Quality of Bread; Chapter 9: Nutritional Value of Processed Organic Food; Chapter 10: Soy Protein Products: Methods of Preparation and Usage; Chapter 11: Enhanced Bioavailability of Iron from Mungbean.
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