Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering
Latest Publications

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Published By CRC Press

9781498714846, 9781498714853

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Effect of Combined High Pressure–Temperature Treatments on Bioactive Compounds in Fruit Purées

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-6 ◽

2016 ◽

pp. 105-130

Keyword(s):

High Pressure ◽

Bioactive Compounds

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Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-11 ◽

2016 ◽

pp. 219-239

Keyword(s):

High Pressure ◽

Bioactive Compounds ◽

Vegetable Products

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Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-10 ◽

2016 ◽

pp. 195-217

Keyword(s):

Bioactive Compounds

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Sonication Processing on Bioactive Compound of Fluid Foods

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-7 ◽

2016 ◽

pp. 131-148

Keyword(s):

Bioactive Compound ◽

Fluid Foods

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Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-8 ◽

2016 ◽

pp. 149-181

Keyword(s):

Bioactive Compounds

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Bioactive Compound Encapsulation and Its Behavior duringIn VitroDigestion

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-12 ◽

2016 ◽

pp. 241-258

Keyword(s):

Bioactive Compound

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Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-5 ◽

2016 ◽

pp. 79-103

Keyword(s):

Electric Field ◽

Electric Field Treatment

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Developments in Infrared Heating in Food Processing

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-2 ◽

2016 ◽

pp. 1-30

Keyword(s):

Food Processing ◽

Infrared Heating

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Encapsulation as a Carrier System to Enrich Foods with Antioxidants

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-4 ◽

2016 ◽

pp. 61-78

Keyword(s):

Carrier System

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Ohmic Heating and Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering ◽

10.1201/9781315371276-3 ◽

2016 ◽

pp. 31-60

Keyword(s):

Bioactive Compounds ◽

Ohmic Heating

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Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food EngineeringLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By CRC Press

Effect of Combined High Pressure–Temperature Treatments on Bioactive Compounds in Fruit Purées

Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products

Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits

Sonication Processing on Bioactive Compound of Fluid Foods

Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds

Bioactive Compound Encapsulation and Its Behavior duringIn VitroDigestion

Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing

Developments in Infrared Heating in Food Processing

Encapsulation as a Carrier System to Enrich Foods with Antioxidants

Ohmic Heating and Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds - Contemporary Food Engineering
Latest Publications