Functional Food Ingredients and Nutraceuticals: Processing Technologie

Description

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... Read more

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 bioavailability, and the preservation of health-promoting bioactive components in functional food products.

Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication.

See What’s New in the Second Edition:

Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process
Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components
"Green" separation technologies updated with more information in industrial applications

Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

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"GREEN" SEPARATION/EXTRACTION/CONCENTRATION PROCESS AND TECHNOLOGY
Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process
John Shi, Sophia Jun Xue, Lamin S. Kassama, and Xingqian Ye
Solubility of Food Components in the Supercritical-CO2 Fluid Process
John Shi, Sophia Jun Xue, and Siew Young Quek
Mathematical Modeling of Supercritical Fluid Extraction
Helena Sovová
Biochemical Reactions in Supercritical Fluids
Željko Knez, Maja Leitgeb, and Mateja Primožič
Maß Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction
John Shi, Sophia Jun Xue, and Donghong Liu
Preßurized Low-Polarity Water Extraction of Biologically Active Compounds from Plant Products
Juan Eduardo Cacace and Giuseppe (Joe) Mazza
Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation
Mércia de Fátima M. Bettini
Membrane Technology for Production of Nutraceuticals
Marie-Pierre Belleville and Fabrice Vaillant
Extraction of Functional Food Ingredients and Nutraceuticals from Dairy
Geneviève Gésan-Guiziou

NANO(MICRO) ENCAPSULATION, DELIVERY SYSTEM, AND PACKAGING TECHNOLOGIES
Microencapsulation of Food Ingredients for Functional Foods
Siew Young Quek, Qiong Chen, and John Shi
Micro-(Nano-) Encapsulation Technology and Applications in Fortified and Functional Foods
Yao Olive Li
Microencapsulation and Delivery of Omega-3 Fatty Acids
Luz Sanguansri and Mary Ann Augustin
Packaging Functional Foods: From Basic Requirements to Nano Perspectives
Louise Deschênes
High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview
Giovanna Ferrentino, Sara Spilimbergo, and Alberto Bertucco
Spray-Drying of Nano(Micro) Capsule of Nutraceuticals
Xiang Li, Nicolas Anton, and Thierry F. Vandamme
BIOPROCESSING TECHNOLOGY
Bioprocessing Technology for Production of Nutraceutical Compounds
Terry H. Walker, Caye M. Drapcho, and Feng Chen
Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production
Caye M. Drapcho and Darryl B. Jones

STABILITY AND BIOACTIVITY OF ANTIOXIDATIVE COMPONENTS DURING FOOD PROCESSING
Dehydration Technologies for Functional Foods and Nutraceuticals
Robert V. Parsons and Stefan Cenkowski
Biological Antioxidation Mechanisms: Quenching of Peroxynitrite
Takashi Maoka and Hideo Etoh
Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing
John Shi, Sophia Jun Xue, Lishui Chen, Wenliang Wang, Hetong Lin, Ying Ma, and Gauri S. Mittal

Editor(s)

Biography

John Shi

Critics' Reviews

"Congratulations to Dr. Shi and his colleagues for pursuing the second edition. It will serve as a unique reference for food science professionals and food companies involved in research and development of functional foods and food ingredients, as well as college and university students majoring in food science and technology and nutrition science."
—Siddika Mithani, PhD, Assistant Deputy Minister, Science and Technology Branch, Agriculture and Agri-Food Canada and Gilles Saindon, PhD, Associate Assistant Deputy Minister, Science and Technology Branch, Agriculture and Agri-Food Canada

Functional Food Ingredients and Nutraceuticals Processing Technologies, Second Edition

Description

Table of Contents

Editor(s)

Biography

Critics' Reviews

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