2nd Edition

Functional Food Ingredients and Nutraceuticals Processing Technologies, Second Edition

Edited By John Shi Copyright 2016
    679 Pages 133 B/W Illustrations
    by CRC Press

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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.

    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


    John Shi

    "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