Innovative processing technologies for foods with bioactive compounds

Content: Cover
 Half Title
 Title Page
 Copyright Page
 Table of Contents
 Series Preface
 Series Editor
 Preface
 Acknowledgments
 Editor
 Contributors
 Chapter 1: Developments in Infrared Heating in Food Processing
 Chapter 2: Ohmic Heating and Bioactive Compounds
 Chapter 3: Encapsulation as a Carrier System to Enrich Foods with Antioxidants
 Chapter 4: Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing
 Chapter 5: Effect of Combined High Pressure-Temperature Treatments on Bioactive Compounds in Fruit Purées Chapter 6: Sonication Processing on Bioactive Compound of Fluid FoodsChapter 7: Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds
 Chapter 8: Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods
 Chapter 9: Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits
 Chapter 10: Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products
 Chapter 11: Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion