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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Influence of Juice Processing on Food Bioactivestent and bioaccessibility of bioactive compounds based on the treatment, conditions and food matrices. Therefore, in this chapter, evaluation and discussion of the effect of several processing steps on bioactive compounds available in juices were considered.

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Influence of Extrusion on Food Bioactivesation of the bioactive compounds including phenolics, anthocyanins, flavonoids, and etc. Many studies have shown reduction in bioactive components of raw ingredients after extrusion cooking. On the other hand, some researchers have reported the increase of free/bound phenolic acid content due to str

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Influence of Fermentation and Germination on Food Bioactivessses in the production of bioactive substances in different types of food and how these two processes cause fundamental changes in the structure of macronutrients such as carbohydrates, proteins, fats, vitamins, and finally result in the production of micronutrients and beneficial compounds. Ferment

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