Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

This work delves into the latest advancements in both thermal and non-thermal processing techniques that enhance nutrient bioaccessibility and bioavailability. It explores how innovative methods can influence the functional properties of bioactive compounds, shedding light on their potential health benefits.

The authors, experts in their respective fields, meticulously compile research findings and practical applications, providing valuable insights for food scientists and industry professionals. Their collaboration ensures a comprehensive overview of current technologies and their impact on nutritional quality.

By bridging the gap between theory and practice, this book serves as a vital resource for anyone interested in the intersection of food processing and health. It encourages a deeper understanding of how optimizing nutrient availability can lead to healthier dietary choices.