Functional Foods: Biochemical and Processing Aspects, Volume 2: 002 (Functional Foods and Nutraceuticals)

John Shi, Giuseppe Mazza, Marc Le Maguer, Joseph M. Betz, Sam K. C. Chang, Julie Conquer, Dennis D. Gertenbach, Clifford Hall III, Bruce J. Holub, Anna-Maija Lampi, Karin Schwarz, Grete Skrede, Qi Wang, Pedro Fito, Javier Martinez-Monzo, Samuel W. Page, Karen Arnott, Mike Bryan, M. Teresa Chafer, Jean-Paul Davis, Tam Garland, Afaf Kamal-Eldin, Arum Nagpurkar, Jordi Pagan, Jason Peschell, Vieno Piironen, Jurgen G. Schwarz, Ronald E. Wrolstad

ISBN 10: 1566769027 / ISBN 13: 9781566769020

Published by CRC Press 2002-02-27, 2002

About this Item

Seller Inventory # 6666-TNFPD-9781566769020

Bibliographic Details

• Title: Functional Foods: Biochemical and Processing Aspects, Volume 2: 002 (Functional Foods and Nutraceuticals)
• Publisher: CRC Press 2002-02-27
• Publication Date: 2002
• Language: English
• ISBN 10: 1566769027
• ISBN 13: 9781566769020
• Binding: Hardcover
• Condition: New

About this title

Synopsis

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products. Each chapter presents an in-depth review of a major functional food component, providing: Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties Separation technology - in the laboratory and commercial production Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production Shelf-life - including storage conditions and stability Identification techniques - including HPLC, GC, MS, and NMR Standards and regulations - FDA, EC, FAO/WHO, Health Canada Utilization - applications, current and potential markets

About the Author

John Shi, Giuseppe Mazza, Marc Le Maguer