Nutraceutical and functional food processing technology

Nutraceutical and functional food processing technology

by Boye, Joyce I.

Type Book
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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 re…

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Title Statements

  • Full title :Nutraceutical and functional food processing technology / Joyce I. Boye.

Summary

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-add.

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Edition Statements

  • Publication Date:2014.

Publication Statements

  • Publisher(s):Wiley
  • Place of Publication:Hoboken
  • Language:eng
  • Publication Date:2014.

Notes

Titre de l'écran-titre (visionné le 29 mai 2015).

The Physical Object

  • Description:1 ressource en ligne (902 pages)

Edition Identifiers

  • ISBN:9781118504956, 111850495X, 9781118504949, 1118504941, 9781322949598, 132294959X
  • oclc:ocn910399518
  • LC Classification:TX553.A3 N675 2014
  • Dewey Decimal:641.3/08

Table of Contents

Cover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References.

Chapter 2: Functional and Sustainable Food-Biophysical Implications of a "Healthy" Food System2.1 Introduction; 2.2 Background; 2.3 Functional Food Footprint-The Case of Tomatoes; 2.4 Summary; References; Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products; 3.1 Introduction; 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products; 3.3 Delivery of Nutraceuticals in Food and Its Limitations; 3.4 Conclusion; References.

Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 Introduction; 4.2 Contents of Sin…

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Subjects

Aliments -- Additifs Aliments -- Industrie et commerce e-books Food Additives Food industry and trade Functional foods Livres numériques Nutraceutiques NUTRITION Nutritional Physiological Phenomena

Writers

Boye, Joyce I.

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