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Grain-Based Functional Food Production
| Content Provider | Scilit |
|---|---|
| Author | Arslan-Tontul, Sultan |
| Copyright Year | 2021 |
| Description | Recently, the demand for non-thermal technologies has been increasing in the food industry. The most important reason for this is that these techniques allow food production at ambient temperatures without the application of high heat. Thus, bioactive food components or probiotic microorganisms can be protected in functional food production. The non-thermal processes increase bioactive components of grains during germination, shorten hydration time, extend shelf life, improve textural properties, and lower the glycemic index by modifying starch polymers. While ultrasound, high hydrostatic pressure, and microfluidisation are used directly in the functional food-producing process, other techniques are more preferred, such as cold sterilization. In this chapter, the non-thermal techniques in functional food production and the effects of these methods on bioactive food components are reviewed. Book Name: Non-Thermal Processing Technologies for the Grain Industry |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781003109501-8&type=chapterpdf |
| Ending Page | 192 |
| Page Count | 12 |
| Starting Page | 181 |
| DOI | 10.1201/9781003109501-8 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2021-06-18 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Non-thermal Processing Technologies for the Grain Industry Microorganisms Thermal Functional Food Production Probiotic Bioactive |
| Content Type | Text |
| Resource Type | Chapter |
