Academic Press | Nutraceutical And Functional Food Components: Effects Of Innovative Processing Techniques (2017 EN)

Author: Charis Galanakis (Editor)
Full Title: Nutraceutical And Functional Food Components: Effects Of Innovative Processing Techniques
Publisher: Academic Press; 1st edition (January 17, 2017)
Year: 2017
ISBN-13: 9780128096505 (978-0-12-809650-5), 9780128052570 (978-0-12-805257-0)
ISBN-10: 0128096500, 0128052570
Pages: 382
Language: English
Genre: Food Science: Food Processing
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $400.00


Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.

This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).


Key Features:
✓ Provides a holistic view of the interactions between novel processing techniques and food components
✓ Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products
✓ Covers food applications, shelf-life, and sensory characteristics

Readership:
Food industry professionals and academics, especially those studying nutrition and functional food.

-------------
Our members see more. Join us!