This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operatio

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to

Bioactive Compounds Are Extra-Nutritional Constituents That Typically Occur In Small Quantities In Foods. Many Thousands Of These Bioactive Compounds Have Been