Titlebook: Retention of Bioactives in Food Processing; Seid Mahdi Jafari,Esra Capanoglu Book 2022 The Editor(s) (if applicable) and The Author(s), un

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Book 2022oods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-

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978-3-030-96887-8The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

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Retention of Bioactives in Food Processing978-3-030-96885-4Series ISSN 2661-8958 Series E-ISSN 2661-8966

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Seid Mahdi Jafari,Esra CapanogluCritically evaluates the effects of conventional, novel non-thermal, and thermal food processing techniques.Includes sections on fermentation/germination, drying, extrusion, and modified atmosphere pa

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Food Bioactive Ingredientshttp://image.papertrans.cn/r/image/828962.jpg

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