rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
  name:
    name part: Barba, Francisco (Francisco J.)
    role:
      role term: editor.
  name:
    name part: Saraiva, Jorge Manuel Alexandre
    role:
      role term: editor.
  name:
    name part: Cravotto, Giancarlo
    name part: 1961-
    role:
      role term: editor.
  name:
    name part: Lorenzo Salgado, José María
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2019
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
  table of contents: Section 1. Introduction -- 1. An integrated strategy between gastronomic science, nutrition, and food science in the development of healthy food products -- 2. Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients -- 3. Green technologies for food processing : principal considerations -- Section 2. Processing, bioavailability and bioaccessibility -- 4. Lipids and fatty acids -- 5. Proteins and amino acids -- 6. Carbohydrates -- Section 3. Processing, bioavailability and bioaccessibility of micronutrients -- 7. Impact of processing on mineral bioaccessibility/bioavailability -- 8. Water-soluble vitamins -- 9. Fat soluble vitamins -- Section 4. Processing, bioavailability and bioaccessibility of bioactive compounds -- 10. Bioavailability and food production of organosulfur compounds from edible Alium species -- 11. Polyphenols : bioaccessibility and bioavailability of bioactive components -- 12. Bioactive peptides.
  note: edited by Francisco J. Barba, Jorge Manuel Alexandre Saraiva, Giancarlo Cravotto, and José M. Lorenzo.
  note: Includes bibliographical references and index.
  subject:
    topic: Bioactive compounds
    topic: Effect of temperature on
  subject:
    topic: Food science
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Bioavailability
  subject:
    topic: Food handling
  subject:
    topic: Food Preservation
  subject:
    topic: Biological Availability
  subject:
    topic: Food Handling
  subject:
    topic: Phytochemicals
    topic: biosynthesis
  subject:
    topic: Nutrients
    topic: biosynthesis
  subject:
    topic: Food Technology
  subject:
    topic: Composés bioactifs
    topic: Effets de la température sur
  subject:
    topic: Aliments
    topic: Conservation
  subject:
    topic: Biodisponibilité
  subject:
    topic: Aliments
    topic: Manipulation
  subject:
    topic: Science des aliments
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Food handling
  subject:
    topic: Bioavailability
  subject:
    topic: Food science
  classification: TP372.5 .I56 2019
  classification: 664
  classification: WA 710
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9780128141755
  identifier: 0128141751
  identifier: 0128141743
  identifier: 9780128141748
  identifier: 9780128141755 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 190610
    record change date: 20260327162832.6
    record identifier: in00005764913
    language of cataloging:
      language term: eng