Description
Nutraceutical and Functional Food Components (2nd Ed.)
Effects of Innovative Processing Techniques
Coordinator: Galanakis Charis M.
Language: English
Subject for Nutraceutical and Functional Food Components:
Keywords
?Betacyanins; Betalains; Betaxanthins; Bioaccessibility; Bioactive properties; Bioactivity; Bioavailability; Bioavailaiblity; Biological activities; Biosensors; Carbohydrates; Carotenoids; Catalyst; Cold plasma; Conventional and emerging technologies; Cooking; Cruciferous foods; Delivery systems; ELISA; Emerging; Emerging technologies; Enzymes; Extraction; Extraction processes; Extraction technologies; Food; Food aroma; Food processing; Food protein; Functional; Functional foods; Functional ingredients; Functional properties; Glucosinolate; Health; High-pressure homogenization; High-pressure processing; Iron; Isothiocyanate; Isothiocyanates; Legislation; Lipid processing; Metabolism; Minerals; Modification; Myrosinase; Natural colorants; Nonthermal processing; Nutraceuticals; Nutritional; Nutritional properties; Ohmic heating; Oxidation and stability; Physico-chemical properties; Physiology; Polymerase; Polyphenols; Prebiotics; Probiotic cells; Processing; Processing technologies; Protein; Pulsed electric field; Purification; Sensory properties; Shelf-life; Stability; Stabilization methods; Supplement; Thermal degradation; Ultrasound; Vitamins; Zinc and calcium
632 p. · 19x23.4 cm · Paperback
Description
/li>Contents
/li>Biography
/li>Comment
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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.
1. Introduction
2. Proteins, Peptides and Amino Acids
3. Carbohydrates
4. Lipids
5. Minerals
6. Vitamins
7. Polyphenols
8. Carotenoids
9. Food Aroma Compounds
10. Conventional and Innovative Processing in the Stability of Glucosinolates
11. Betalains
12. Emerging food processing technologies - probiotics and prebiotics
13. Enzymes
14. Interaction of Compounds
- 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
