不近人情
发表于 2025-3-23 10:30:49
Influence of Modified Atmosphere Packaging on Food Bioactiveses. Therefore, it is recommended to consume food groups such as fruits-vegetables, cereals, legumes, dairy products, and meat products, which are rich in bioactive compounds in daily dietary habits. The content of bioactive compounds found in foods is affected by various factors including environmen
Nonthreatening
发表于 2025-3-23 15:32:21
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声明
发表于 2025-3-23 19:19:23
Influence of Ohmic Heating on Food Bioactivesf an electric field offers benefits in regard to process efficiency and food quality. Increased heating rates, improved homogeneity of the product temperature distribution and suitability for treatment of particle-rich foods contribute to avoidance of thermal over-processing and thus prevent valuabl
低能儿
发表于 2025-3-23 22:40:56
Effects of Irradiation on Food Bioactives promising technology for food processing and has been considered as a safe, clean and eco-friendly process. The effects of ionizing radiation (gamma, electron beam and X-rays) on natural matrices depends on the food product type, size, state and temperature, and on the irradiation conditions. In th
Eructation
发表于 2025-3-24 05:13:12
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CRACY
发表于 2025-3-24 06:43:30
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prostatitis
发表于 2025-3-24 12:07:24
Influence of the Supercritical Fluid Extraction (SFE) on Food Bioactivesive removal process is discussed. Typical food bioactives extracted with supercritical fluids are also part of the discussion. Finally, essential aspects of this technology to an industrial level are discussed, such as economics, environmental performance, and scale-up.
懒惰民族
发表于 2025-3-24 17:40:25
Influence of High Pressure Processing on Food Bioactivesive compounds as well as their bioaccessibility and bioavailability. Thus, principles of HHP, impact of processing parameters on food properties as well as changes in bioavailability and bioaccessibility were summarized.
的阐明
发表于 2025-3-24 18:59:46
Influence of Frying, Baking and Cooking on Food Bioactivesnd non-polar bioactives. For both types of bioactives, the effect of the different food preparation processes on their retention is discussed considering the current state of research data available in scientific literature.
发生
发表于 2025-3-25 00:42:57
An Overview of Food Bioactive Compounds and Their Health-Promoting Featuresothers. In this chapter, the health promoting features of major bioactive compounds including polyphenols, carotenoids, vitamins, glucosinolates, triterpenes, phytosterols, alkaloids, capsaicinoids, polysaccharides, polyunsaturated fatty acids and bioactive peptides are discussed briefly.