Nutraceutical and Functional Food Components

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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  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Pages : 382 pages
  • ISBN : 0128096500
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNutraceutical and Functional Food Components

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 16 December 2016
GET THIS BOOKNutraceutical and Functional Food Components

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.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release : 27 January 2015
GET THIS BOOKNutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added

Phytosterols as Functional Food Components and Nutraceuticals

Phytosterols as Functional Food Components and Nutraceuticals
  • Author : Paresh C. Dutta
  • Publisher : CRC Press
  • Release : 02 December 2003
GET THIS BOOKPhytosterols as Functional Food Components and Nutraceuticals

Analyses food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Handbook of Nutraceuticals and Functional Foods, Second Edition

Handbook of Nutraceuticals and Functional Foods, Second Edition
  • Author : Robert E.C. Wildman
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKHandbook of Nutraceuticals and Functional Foods, Second Edition

Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
  • Author : M. Selvamuthukumaran,Yashwant Pathak
  • Publisher : CRC Press
  • Release : 06 August 2018
GET THIS BOOKFlavors for Nutraceutical and Functional Foods

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
  • Author : John Shi
  • Publisher : CRC Press
  • Release : 28 October 2015
GET THIS BOOKFunctional Food Ingredients and Nutraceuticals

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 technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and

Nutraceuticals and Functional Foods :

Nutraceuticals and Functional Foods :
  • Author : G. K. Jayaprakasha,Bhimanagouda S. Patil
  • Publisher : EOLSS Publications
  • Release : 30 December 2015
GET THIS BOOKNutraceuticals and Functional Foods :

Nutraceuticals and Functional Foods is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The present series on “Nutraceuticals and Functional Foods” focuses on the health-promoting properties of fruits and their active components involved in the prevention of chronic diseases. A world-class group of academic researchers and scientists wrote these chapters to provide state-of-the-art reviews. The nine chapters

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
  • Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
  • Publisher : Springer Nature
  • Release : 24 August 2020
GET THIS BOOKFunctional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
  • Author : John Shi
  • Publisher : CRC Press
  • Release : 24 August 2006
GET THIS BOOKFunctional Food Ingredients and Nutraceuticals

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Functional Foods and Dietary Supplements

Functional Foods and Dietary Supplements
  • Author : Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal
  • Publisher : John Wiley & Sons
  • Release : 11 March 2014
GET THIS BOOKFunctional Foods and Dietary Supplements

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention
  • Author : Gopinadhan Paliyath,Marica Bakovic,Kalidas Shetty
  • Publisher : John Wiley & Sons
  • Release : 15 August 2011
GET THIS BOOKFunctional Foods, Nutraceuticals, and Degenerative Disease Prevention

Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at

Functional Foods, Nutraceuticals and Natural Products

Functional Foods, Nutraceuticals and Natural Products
  • Author : Dhiraj A. Vattem,Vatsala Maitin
  • Publisher : DEStech Publications, Inc
  • Release : 06 October 2015
GET THIS BOOKFunctional Foods, Nutraceuticals and Natural Products

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic

Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World
  • Author : Debasis Bagchi
  • Publisher : Elsevier
  • Release : 25 February 2014
GET THIS BOOKNutraceutical and Functional Food Regulations in the United States and Around the World

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKFunctional Ingredients from Algae for Foods and Nutraceuticals

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
  • Author : M. Selvamuthukumaran,Yashwant Pathak
  • Publisher : CRC Press
  • Release : 06 August 2018
GET THIS BOOKFlavors for Nutraceutical and Functional Foods

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These