Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources

Gopakumar, K

Jeyasekaran, G

Shakila, R Jeya

<p>Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes. </p>

<p>This book has been edited to advance understanding of material development, intelligent selection of nanomaterials to ensure the nontoxic nature, and future perspectives of nanotechnology on postharvest produce.</p>

<p>Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers' demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.</p>