Nutraceutical And Functional Food Components: Effects Of Innovative Processing Techniques

Hardcover | January 13, 2017

byCharis M. Galanakis

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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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From the Publisher

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 technolo...

Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food by-products, as well as their implementation as additives in food a...

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Format:HardcoverDimensions:380 pages, 9.41 × 7.24 × 0.98 inPublished:January 13, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128052570

ISBN - 13:9780128052570

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Table of Contents

Chapter 1: Introduction
Chapter 2: Proteins, Peptides and Amino Acids
Chapter 3: Carbohydrates
Chapter 4: Lipids
Chapter 5: Minerals
Chapter 6: Vitamins
Chapter 7: Polyphenols
Chapter 8: Carotenoids
Chapter 9: Food Aroma Compounds
Chapter 10: Enzymes
Chapter 11: Interaction of compounds