Nutraceutical And Functional Food Processing Technology
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Nutraceutical And Functional Food Processing Technology
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Author : Joyce I. Boye
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-03
Nutraceutical And Functional Food Processing Technology written by Joyce I. Boye and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-03 with Technology & Engineering categories.
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Nutraceutical And Functional Food Processing Technology
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Author : Joyce I. Boye
language : en
Publisher:
Release Date : 2015
Nutraceutical And Functional Food Processing Technology written by Joyce I. Boye and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Nutrition categories.
Nutraceutical And Functional Food Components
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2021-10-24
Nutraceutical And Functional Food Components written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-24 with Technology & Engineering categories.
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
Functional Food Ingredients And Nutraceuticals
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Author : John Shi
language : en
Publisher: CRC Press
Release Date : 2015-10-28
Functional Food Ingredients And Nutraceuticals written by John Shi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-28 with Technology & Engineering categories.
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 techno
Functional Food Ingredients And Nutraceuticals
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Author : John Shi
language : en
Publisher:
Release Date : 2007
Functional Food Ingredients And Nutraceuticals written by John Shi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Functional foods categories.
As part of the trend toward holistic medicine and self-care for chronic conditions, consumers are increasingly turning to plant foods and dietary supplements. Shi (Federal Department of Agriculture, Agri-Food Canada; food engineering, U.
Food By Product Based Functional Food Powders
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Author : Özlem Tokuşoğlu
language : en
Publisher: CRC Press
Release Date : 2018-01-29
Food By Product Based Functional Food Powders written by Özlem Tokuşoğlu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-29 with Technology & Engineering categories.
The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.
Functional Foods And Dietary Supplements
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Author : Athapol Noomhorm
language : en
Publisher: John Wiley & Sons
Release Date : 2014-03-11
Functional Foods And Dietary Supplements written by Athapol Noomhorm and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-11 with Technology & Engineering categories.
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
Project Report
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Author :
language : en
Publisher:
Release Date : 1998
Project Report written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Agriculture categories.
Non Thermal Processing Of Functional Foods
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Author : Sudip Kumar Pattanayek
language : en
Publisher: CRC Press
Release Date : 2024-12-31
Non Thermal Processing Of Functional Foods written by Sudip Kumar Pattanayek and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-31 with Technology & Engineering categories.
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit. Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities. This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties. This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.
Industrial Application Of Functional Foods Ingredients And Nutraceuticals
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Author : C. Anandharamakrishnan
language : en
Publisher: Academic Press
Release Date : 2023-08-11
Industrial Application Of Functional Foods Ingredients And Nutraceuticals written by C. Anandharamakrishnan and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-11 with Technology & Engineering categories.
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals. - Explains the fundamental concepts of nutrient delivery and nutraceutical processing technologies - Provides an understanding of pharmacokinetics, oral bioavailability and different delivery techniques - Features case studies to illustrate practical applications and commercialization