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Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.
Each chapter presents an in-depth review of a major functional food component, providing:
Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
List of contents
Tocopherols and Tocotrienols from Oil and Cereal Grains. Isoflavones from Soybeans and Soy Foods. Flavonoids from Berries and Grapes. Lycopene from Tomatoes. Limonene from Citrus. Phenolic Diterpnes from Rosemary and Sage. Organosulfur Compounds from Garlic. Phytochemicals from Echinacea. Pectin from Fruits. Omega 3 Fatty Acids and Docosahexaenoic Acid from Flaxseed and Fish Products. Liquid-Solid Extraction Technologies for Manufacturing Nutraceuticals. Safety of Botanical Products.
About the author
John Shi, Giuseppe Mazza, Marc Le Maguer
Summary
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
