Novel cold process applications for the preservation of bioactive components of several natural functional foods
Studies in Natural Products Chemistry, Elsevier B.V., ss.295-330, 2022
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/b978-0-323-91099-6.00008-6
- Yayınevi: Elsevier B.V.
- Sayfa Sayıları: ss.295-330
- Anahtar Kelimeler: Bioactive content of fish, Bioactive content of pollen, Bioactive content of tea, Fluidized bed LTHV, Novel unit operations
- Recep Tayyip Erdoğan Üniversitesi Adresli: Evet
Özet
These studies include some novel cold unit operation applied on bioactive foods. There are some novel cold unit operations applied on bioactive foods like fish, pollen, and white in literature. In this regard, the preservative effects of novel low-temperature withering, brewing, smoking, brining, and Low-Temperature High-Velocity drying application on bioactive components of some bioactive foods were discussed. As bioactive foods, the white tea, bee pollen, fish and some common fruits were discussed. Accordingly, we explained some important preservative effects of novel low-temperature unit operation application on some bioactive components like as ω-3 fatty acid, phenol components, volatile content and vitamins.