11. Effect of Food Processing on Bioactive Compounds

  1. Visakh P. M,
  2. Laura B. Iturriaga and
  3. Pablo Daniel Ribotta
  1. Sarana Sommano

Published Online: 30 NOV 2013

DOI: 10.1002/9781118865606.ch11

Advances in Food Science and Nutrition, Volume 2

Advances in Food Science and Nutrition, Volume 2

How to Cite

Sommano, S. (2013) Effect of Food Processing on Bioactive Compounds, in Advances in Food Science and Nutrition, Volume 2 (eds V. P. M, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118865606.ch11

Author Information

Publication History

  1. Published Online: 30 NOV 2013
  2. Published Print: 27 NOV 2013

ISBN Information

Print ISBN: 9781118137093

Online ISBN: 9781118865606

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Keywords:

  • antioxidant;
  • cooking;
  • functional food;
  • pasteurisation;
  • phenolic compounds;
  • reactive oxygen species;
  • stability

Summary

This chapter contains sections titled:

  • Bioactive Compounds

  • Processing of Foods Containing Bioactive Components

  • Methods for the Determination of Antioxidants