1st Edition

Functional Foods Biochemical and Processing Aspects, Volume 2

Edited By John Shi, Giuseppe Mazza, Marc Le Maguer Copyright 2002
    428 Pages 95 B/W Illustrations
    by CRC Press

    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

    Tocopherols and Tocotrienols from Oil and Cereal Grains, A.-M. Lampi, A. Kamal-Eldin, and V. Piironen
    Isoflavones from Soybeans and Soy Foods, S.K.C. Chang
    Flavonoids from Berries and Grapes, G. Skrede and R.E. Wrolstad
    Lycopene from Tomatoes, J. Shi, M. Le Maguer, and M. Bryan
    Limonene from Citrus, A. Chiralt, J. Martínez-Monzó, T. Cháfer, and P. Fito
    Phenolic Diterpenes from Rosemary and Sage, K. Schwarz
    Organosulfur Compounds from Garlic, B. Holub, K. Arnott, J.-P. Davis, A. Nagpurkar, and J. Peschell
    Phytochemicals from Echinacea, C. Hall III and J.G. Schwarz
    Pectin from Fruits, Q. Wang, J. Pagán, and J. Shi
    Human Health Effects of Docosahexaenoic Acid, J. Conquer and B.J. Holub
    Solid-Liquid Extraction Technologies for Manufacturing Nutraceuticals, D. Gertenbach
    Safety of Botanical Dietary Supplements, J.M. Betz, T. Garland, and S.W. Page


    John Shi, Giuseppe Mazza, Marc Le Maguer