Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.
The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.
1. 1. Introduction - p. 1 2. 2. Botanical classification, cultivation, and nutritional compounds of berries - p. 19 3. 3. Chemistry, biosynthesis, content, and bioavailability of berry bioactives - p. 67 4. 1 Introduction - p. 67 5. 2 Chemistry of berry bioactive compounds - p. 68 6. 3 Biosynthesis of the main subgroups of berry bioactive compounds - p. 82 7. 4 Bioactive profiles and contents in the main commercial berries - p. 94 8. 5 Bioavailability of the main subgroups of berry bioactive compounds - p. 106 9. 6 Conclusions - p. 112 10. 4. Potential health benefits of berry bioactives, their use as nutraceuticals, and regulatory issues - p. 131 11. 5. Effect of processing on berry bioactives and health aspects - p. 171 12. 6. Encapsulation of berry bioactives - p. 209 13. 7. Processing of berries - p. 241 14. 8. Extraction of natural antioxidants and colorants from berries - p. 289 15. 9. Development of novel processing technologies for sustainable production of berries - p. 325 16. 10. Recent advances in valorization of wastes and byproducts of berry processing and food applications - p. 343 17. 11. Bioactive compounds in berries and their changes after different postharvest applications - p. 385 18. Index - p. 397
Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.
The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.
1. 1. Introduction - p. 1 2. 2. Botanical classification, cultivation, and nutritional compounds of berries - p. 19 3. 3. Chemistry, biosynthesis, content, and bioavailability of berry bioactives - p. 67 4. 1 Introduction - p. 67 5. 2 Chemistry of berry bioactive compounds - p. 68 6. 3 Biosynthesis of the main subgroups of berry bioactive compounds - p. 82 7. 4 Bioactive profiles and contents in the main commercial berries - p. 94 8. 5 Bioavailability of the main subgroups of berry bioactive compounds - p. 106 9. 6 Conclusions - p. 112 10. 4. Potential health benefits of berry bioactives, their use as nutraceuticals, and regulatory issues - p. 131 11. 5. Effect of processing on berry bioactives and health aspects - p. 171 12. 6. Encapsulation of berry bioactives - p. 209 13. 7. Processing of berries - p. 241 14. 8. Extraction of natural antioxidants and colorants from berries - p. 289 15. 9. Development of novel processing technologies for sustainable production of berries - p. 325 16. 10. Recent advances in valorization of wastes and byproducts of berry processing and food applications - p. 343 17. 11. Bioactive compounds in berries and their changes after different postharvest applications - p. 385 18. Index - p. 397
