eBook - PDF
Functional Food Ingredients and Nutraceuticals
Processing Technologies, Second Edition
- 679 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Frequently asked questions
Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
- Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
- Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Functional Food Ingredients and Nutraceuticals by John Shi in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Contents
- Foreword
- Preface
- Acknowledgments
- Editor
- Contributors
- Section I: “Green” Separation/ Extraction/Concentration Process and Technology
- Chapter 1: Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process
- Chapter 2: Solubility of Food Components in the Supercritical-CO2 Fluid Process
- Chapter 3: Mathematical Modeling of Supercritical Fluid Extraction
- Chapter 4: Biochemical Reactions in Supercritical Fluids
- Chapter 5: Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction
- Chapter 6: Pressurized Low-Polarity Water Extraction of Biologically Active Compounds from Plant Products
- Chapter 7: Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation
- Chapter 8: Membrane Technology for Production of Nutraceuticals
- Chapter 9: Extraction of Functional Food Ingredients and Nutraceuticals from Dairy
- Section II: Nano-Microencapsulation, Delivery System, and Packaging Technologies
- Chapter 10: Microencapsulation of Food Ingredients for Functional Foods
- Chapter 11: Nano-Microencapsulation Technology and Applications in Fortified and Functional Foods
- Chapter 12: Microencapsulation and Delivery of Omega-3 Fatty Acids
- Chapter 13: Packaging Functional Foods: From Basic Requirements to Nano Perspectives
- Chapter 14: High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview
- Chapter 15: Spray-Drying of Nanoand Microcapsules of Nutraceuticals
- Section III: Bioprocessing Technology
- Chapter 16: Bioprocessing Technology for Production of Nutraceutical Compounds
- Chapter 17: Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production
- Section IV: Stability and Bioactivity of Antioxidative Components during Food Processing
- Chapter 18: Dehydration Technologies for Functional Foods and Nutraceuticals
- Chapter 19: Biological Antioxidation Mechanisms: Quenching of Peroxynitrite
- Chapter 20: Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing
- Back Cover