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Index
Cover
Half Title
Title Page
Copyright Page
Table of Contents
Series Preface
Series Editor
Preface
Acknowledgments
Editor
Contributors
Chapter 1 Developments in Infrared Heating in Food Processing
Chapter 2 Ohmic Heating and Bioactive Compounds
Chapter 3 Encapsulation as a Carrier System to Enrich Foods with Antioxidants
Chapter 4 Electric Field Treatment in the Retention of Vitamins in Fruit Pulps and Beverages Processing
Chapter 5 Effect of Combined High Pressure–Temperature Treatments on Bioactive Compounds in Fruit Purées
Chapter 6 Sonication Processing on Bioactive Compound of Fluid Foods
Chapter 7 Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds
Chapter 8 Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods
Chapter 9 Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits
Chapter 10 Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products
Chapter 11 Bioactive Compound Encapsulation and Its Behavior during In Vitro Digestion
Chapter 12 Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food Nanotechnology
Index
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