Nutraceutical and Functional Food Components
eBook - ePub

Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

  1. 632 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

About this book

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims

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Yes, you can access Nutraceutical and Functional Food Components by Charis M. Galanakis 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.

Table of contents

  1. Nutraceutical and Functional Food Components
  2. Chapter 1 Introduction
  3. Chapter 2 Proteins, Peptides, and Amino Acids
  4. Chapter 3 Carbohydrates
  5. Chapter 4 Lipids
  6. Chapter 5 Minerals
  7. Chapter 6 Vitamins
  8. Chapter 7 Polyphenols
  9. Chapter 8 Carotenoids
  10. Chapter 9 Food Aroma Compounds
  11. Chapter 10 Conventional and Innovative Processing in the Stability of Glucosinolates
  12. Chapter 11 Betalains
  13. Chapter 12 Emerging Food Processing Technologies: Probiotics and Prebiotics
  14. Chapter 13 Enzymes
  15. Chapter 14 Interaction of Compounds
  16. Index