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Innovative Processing Technologies for Foods with Bioactive Compounds

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Table of Contents

Developments in Infrared Heating in Food Processing Navin K. Rastogi Ohmic Heating and Bioactive Compounds Jorge Moreno, Pamela Zuniga, Erick Jara, Maria P. Gianelli, Karla Mella, and Guillermo Petzold Encapsulation as a Carrier System to Enrich Foods with Antioxidants Aline Schneider Teixeira and Lorena Deladino Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing Giovana D. Mercali and Julia R. Sarkis Effect of Combined High Pressure-Temperature Treatments on Bioactive Compounds in Fruit Purees Snehasis Chakraborty, Nishant R. Swami Hulle, Kaunsar Jabeen, and Pavuluri Srinivasa Rao Sonication Processing on Bioactive Compound of Fluid Foods Francisco J. Barba Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds Ana C. Pinheiro, Ana I. Bourbon, Helder D. Silva, Joana T. Martins, and Antonio A. Vicente Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods Guillermo Petzold, Patricio Orellana, Jorge Moreno, Julio Junod, and Graciela Bugueno Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, and Joachim Muller Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products Francisco Gonzalez-Cebrino, Jesus J. Garcia-Parra, and Rosario Ramirez Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion Cristian Ramirez, Helena Nunez, and Ricardo Simpson Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food Nanotechnology Behrouz Ghorani, Ali Alehosseini, and Nick Tucker Index

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