Berry Fruits

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 8, Berry Fruits: Bioactives, Health Effects and Processing, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. A compilation of 11 chapters address in detail advanced technological applications in sustainable production of berries, as well as bioactives/food ingredients obtained from berries. The book also brings development of novel processes for berries sustainable production, and valorization of wastes and by-products of berry processing The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. Thoroughly explores improvement of bioavailability and bioaccessibility of berry bioactivesCovers processing of berries, and production of functional food ingredients obtained from berriesBrings advanced technological applications in sustainable production of berries