Effects of Food Processing on Bioactive Compounds

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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.

ABOUT THE AUTHOR Meenakshi Paul

Meenakshi Paul (b. 1958) has a doctorate degree in Food Sciences. She has extensive teaching and research experiences in a number of academic and research institutions. Dr. Paul is the reputed journals in India. She has participated in many International and national guest seminars. She also provides guest lectures in various professional institutions.

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Bibliographic information

Title
Effects of Food Processing on Bioactive Compounds
Author
Edition
1st ed.
Publisher
ISBN
8189729128, 9788189729127
Length
vii+260p., Figures; Tables; Index; 23cm.
Subjects