Effect of Processing on the Content and Bioavailability of Food Antioxidants

It is known that many plant-based foods contain good-for-you antioxidants, but what is still under investigation what impact the common food processing technologies have on the effectiveness of the antioxidants. This book will provide an overview of what is currently known about the influence food processing treatments can have on food antioxidants and contribute significantly to the present knowledge. The book will cover significant processing methods which may affect the antioxidant status of food materials as well as the postharvest handling and preparation steps, and packaging. In the book novel technologies and nanotechnological applications will be also covered.