Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition, 2nd Edition (Hardback) book cover

Functional Food Ingredients and Nutraceuticals

Processing Technologies, Second Edition, 2nd Edition

Edited by John Shi

CRC Press

659 pages | 133 B/W Illus.

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Hardback: 9781482240641
pub: 2015-10-23
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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.


"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

Table of Contents


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


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 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


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

About the Series

Functional Foods and Nutraceuticals

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