Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques by Charis Michel Galanakis

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

byCharis Michel Galanakis

Kobo ebook | December 16, 2016

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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
Title:Nutraceutical and Functional Food Components: Effects of Innovative Processing TechniquesFormat:Kobo ebookPublished:December 16, 2016Publisher:Elsevier ScienceLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128096500

ISBN - 13:9780128096505

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