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Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

Language EnglishEnglish
E-book Adobe ePub DRM
E-book Nutraceutical and Functional Food Components Charis Michael Galanakis
Libristo code: 39578050
Publishers Academic Press, December 2016
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents t... Full description
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67 571 Ft
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

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