Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering - Jorge J. Moreno - Books - Taylor & Francis Inc - 9781498714846 - August 12, 2016
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Jorge J. Moreno
Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering 1st edition

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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.

325 pages, 77 black & white illustrations, 31 black & white tables

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 12, 2016
ISBN13 9781498714846
Publishers Taylor & Francis Inc
Pages 303
Dimensions 150 × 220 × 20 mm   ·   606 g
Language English  
Editor Moreno, Jorge J. (University of Bio-Bio, Chilian, Chile)

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