Innovative Processing Technologies for Foods with Bioactive Compounds

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Innovative Processing Technologies for Foods with Bioactive Compounds by , CRC Press
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Author: ISBN: 9781315354095
Publisher: CRC Press Publication: August 5, 2016
Imprint: CRC Press Language: English
Author:
ISBN: 9781315354095
Publisher: CRC Press
Publication: August 5, 2016
Imprint: CRC Press
Language: English

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.

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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.

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